Shrimp Spinach Stuffed Pasta — Weeknight Comfort

Bright, garlicky shrimp and creamy spinach ricotta fill tender pasta shells in this shrimp spinach stuffed pasta that comes together on a weeknight. I developed and refined this filling over several tests to keep the shrimp juicy and the filling light; after testing it eight times I landed on a quick sear for the shrimp and a low-moisture ricotta mix that won’t make the shells soggy. The technique borrows from classic Italian stuffed-shell methods but adds lemon and parsley for brightness. This version balances speed and polish so you can serve something that feels special without long prep. Read on for a clear ingredient breakdown, step-by-step timing, and make-ahead tips that make this a reliable weeknight favorite.

Why This Recipe Works

Quick searing locks in shrimp juices so the filling stays tender and not rubbery.
Draining and pressing cooked spinach removes excess moisture that would water down the ricotta.
A small amount of lemon and white wine brightens the dairy-rich filling and cuts richness.
Baking briefly at 180°C (350°F) melds flavors and yields a lightly golden top without overcooking shrimp.
Using medium shells keeps filling-to-pasta ratio balanced for every bite.

Ingredients Breakdown

Jumbo pasta shells (about 20 shells; 250 g / 8.8 oz): the right size holds a generous spoonful of filling. Smaller shells will underfill; extra-large shells can break.
Raw shrimp, peeled and deveined (340 g / 12 oz): medium shrimp keep texture even after searing. Avoid pre-cooked shrimp — they will overcook.
Fresh spinach (180 g / 6 cups packed) or frozen (thawed & well-drained): spinach provides volume and color. If using frozen, squeeze tightly to remove moisture.
Ricotta cheese (450 g / 2 cups): use whole-milk ricotta for creaminess. Low-fat versions produce a drier filling.
Parmesan cheese, finely grated (60 g / ½ cup): adds savory depth and helps bind the filling.
Egg (1 large): binds the filling so it holds its shape in the shell. For an eggless version, see Variations.
Garlic (3 cloves, minced): provides aromatic backbone.
Lemon (zest + 1 tbsp / 15 ml juice): balances richness.
White wine (60 ml / ¼ cup) optional: deglazes the pan and adds acidity. Use water if you prefer no alcohol.
Olive oil (2 tbsp / 30 ml) and unsalted butter (1 tbsp / 15 g): butter aids browning when searing shrimp.
Kosher salt and black pepper: I prefer Diamond Crystal kosher salt for seasoning; if using Morton’s, halve the quantity.
Crushed red pepper flakes (optional, ¼ tsp / 1 g): for a faint heat.
Fresh parsley (15 g / ¼ cup chopped): bright herb finish.
Substitutions with impact warnings:
Swap cottage cheese for ricotta: texture will be grainier; blend cottage cheese smooth in a food processor first.
Use cooked small shrimp instead of raw: they will overcook easily; fold them in at the end and do not bake.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking dish: fits ~20 stuffed shells comfortably.
Large sauté pan or skillet (30 cm / 12-inch): for searing shrimp and wilting spinach.
Large pot for pasta: use plenty of salted water to prevent sticking.
Fine sieve or cheesecloth: to press excess water from spinach.
Mixing bowls and a rubber spatula.
Optional: food processor to blitz ricotta smooth.
If you do not have a 9 x 13 pan, use two smaller pans and reduce baking time slightly because they’ll heat faster.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 30 minutes | Inactive Time: None | Total Time: 50 minutes | Servings: 4

Step 1: Cook the pasta shells

Bring a large pot of salted water to a boil and cook 250 g (8.8 oz) jumbo shells until just al dente, about 8–10 minutes; check one at 8 minutes — it should have a firm bite. Drain and rinse briefly under cold water so they stop cooking and are easier to handle. Toss shells lightly with 1 tsp (5 g) olive oil to prevent sticking.

Step 2: Sear the shrimp

Pat 340 g (12 oz) shrimp dry and season with ½ tsp (3 g) kosher salt and a pinch of black pepper. Heat 1 tbsp (15 ml) olive oil + 1 tbsp (15 g) butter in a 30 cm (12-inch) skillet over medium-high until shimmering. Sear shrimp 1–1½ minutes per side until opaque and just cooked through; total 3 minutes. Transfer to a plate and chop roughly.

Step 3: Wilt and drain the spinach

In the same skillet, add 1 tbsp (15 ml) olive oil and 3 minced garlic cloves; sauté 30–45 seconds until fragrant. Add 180 g (6 cups packed) fresh spinach and cook until wilted, about 2 minutes, stirring. Transfer to a sieve and press with the back of a spoon or squeeze in cheesecloth to remove liquid — excess moisture will make the filling runny.

Step 4: Make the filling

In a bowl combine 450 g (2 cups) whole-milk ricotta, 60 g (½ cup) grated Parmesan, the chopped shrimp, squeezed spinach, 1 large beaten egg, 15 ml (1 tbsp) lemon juice and zest, 60 ml (¼ cup) white wine (optional), ¼ tsp (1 g) red pepper flakes, and 15 g (¼ cup) chopped parsley. Taste and season with salt and pepper. Do not overmix — fold until just combined, about 8–10 gentle turns.

Step 5: Assemble the shells

Preheat oven to 180°C (350°F). Spoon the ricotta mixture into a piping bag or use a spoon to fill each shell with 2–3 tbsp (30–45 g) of filling; fill about 20 shells. Spread 240 ml (1 cup) marinara or a light tomato sauce in the base of a 9 x 13-inch (23 x 33 cm) baking dish and nestle shells seam-side up. Sprinkle with extra 30 g (¼ cup) Parmesan.

Step 6: Bake until warmed through

Cover tightly with foil and bake at 180°C (350°F) for 15 minutes. Remove foil and bake an additional 8–10 minutes until edges bubble and tops are lightly golden, about 23–25 minutes total. Let rest 5 minutes before serving. Internal filling temperature should read about 63–65°C (145–150°F) — shrimp were pre-cooked, so this step is to meld flavors.

Expert Tips & Pro Techniques

Prevent watery filling: always press or squeeze cooked spinach until nearly dry — this is the most common mistake.
Sear shrimp quickly in a hot pan; they should turn opaque and curl slightly in 2–3 minutes total. Overcooking makes them rubbery.
Make-ahead: assemble shells, cover tightly, and refrigerate up to 24 hours. Bake covered at 180°C (350°F) for 20–25 minutes, then uncover and bake 8–10 minutes.
Home pro trick: chill the filled shells 20 minutes before baking to help them hold shape; this mimics restaurant timing for set fillings.
If you want a smoother filling, pulse ricotta and cooked spinach once in a food processor — don’t overblend or the texture becomes gluey.
For extra flavor, fold in 1 tsp (5 ml) of lemon-infused olive oil or a splash of dry white wine into the filling.

(For a different stuffed-protein idea, try this spinach and feta stuffed chicken recipe that uses similar stuffing techniques.)

Storage & Reheating

Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3 days. Store sauce and shells together for best texture.
Freezer: Freeze baked shells in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 2 months. To freeze unbaked assembled shells, cover tightly and freeze up to 1 month.
Thawing & Reheating: Thaw overnight in the fridge. Reheat covered at 175°C (350°F) for 15–20 minutes until warmed through; if frozen, bake covered at 180°C (350°F) for 30–35 minutes then uncover and bake 8–10 minutes. Avoid microwaving for best texture.

Variations & Substitutions

Gluten-Free Version: Use 250 g (8.8 oz) gluten-free jumbo shells (1:1 blend). Add ½ tsp xanthan gum to the filling if using low-fat ricotta. Baking time may increase by 3–5 minutes.
Egg-Free: Omit the egg and add 30 g (2 tbsp) instant mashed potato flakes or 30 g (¼ cup) extra Parmesan to help bind the filling. Texture will be slightly denser.
Spicy Tomato: Stir 1 tbsp (15 ml) harissa or chili paste into the marinara for a bold finish. Keep filling unchanged.
Cheesy Four-Cheese: Replace half the ricotta with 115 g (1/2 cup) shredded mozzarella and stir 30 g (2 tbsp) cream cheese for extra creaminess. Bake the same time.
Shrimp Swap: Use scallops (chopped) or cooked shredded chicken if you prefer — if using cooked proteins, fold them into the filling cold and shorten baking time to 10–12 minutes.

(If you’re craving a crispy shrimp appetizer, check this bang-bang shrimp recipe for a different shrimp preparation.)

Serving Suggestions & Pairings

Light green salad with lemon vinaigrette: acidity cuts through richness and keeps the meal bright.
Garlic roasted potatoes or simple herbed rice: mild starches that soak up extra sauce.
Wine pairing: a crisp Pinot Grigio or an unoaked Chardonnay complements shrimp and creamy filling.
Dessert: serve a simple cookie or ice cream; for a playful contrast, try these Biscoff-stuffed cookies for a sweet finish.
For a shrimp-forward menu, pair with this crispy spicy variation in the article on crispy bang-bang shrimp.

Nutrition Information

Per serving (Serving size: 1 of 4 servings)

Calories: 520 kcal
Total Fat: 26 g
Saturated Fat: 10 g
Cholesterol: 150 mg
Sodium: 720 mg
Total Carbohydrates: 38 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and portion sizes.

Frequently Asked Questions

Q: Why did my filling turn out watery?
A: Most often that means the spinach wasn’t drained well. Always press or squeeze cooked spinach until near dry. Also avoid wet, low-quality ricotta; drain it in a fine sieve if needed.

Q: Can I make this without eggs?
A: Yes. Omit the egg and add 30 g (2 tbsp) instant potato flakes or 30 g (¼ cup) extra Parmesan to help bind the filling. The texture will be slightly different but still tasty.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use two 9 x 13-inch (23 x 33 cm) pans or a larger baking dish. Bake times are similar, but check for bubbling and heat through — add 5–8 minutes if cold from the fridge.

Q: Can I prepare this the night before?
A: Absolutely. Assemble the shells, cover tightly, and refrigerate up to 24 hours. Bake covered at 180°C (350°F) for 20–25 minutes, then uncover and bake 8–10 minutes until hot.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, leftovers keep 3 days in the refrigerator. Reheat in the oven for best texture.

Q: Will pre-cooked shrimp work?
A: You can use pre-cooked shrimp, but they will overcook if baked. Fold them in at the end and bake only 8–10 minutes to warm through.

Q: Can I freeze assembled but unbaked shells?
A: Yes — assemble, freeze on a tray until firm, then transfer to a container for up to 1 month. Bake from frozen at 180°C (350°F) for 30–35 minutes covered, then uncover and bake 8–10 minutes.

Conclusion

This shrimp-forward stuffed shell recipe balances a quick weeknight timeline with a polished result. If you want a creamier, indulgent twist, this Creamy Shrimp Stuffed Shells recipe has a richer sauce that may inspire variations. For another tested shrimp-stuffed-shell method with clear technique notes, see Shrimp-Stuffed Shells which offers an alternate sauce and baking approach.

Enjoy these shells warm with a squeeze of lemon and a scattering of fresh parsley.