Description
Bright, garlicky shrimp and creamy spinach ricotta fill tender pasta shells, making this a delicious weeknight comfort food.
Ingredients
Scale
- 250 g (8.8 oz) jumbo pasta shells (about 20 shells)
- 340 g (12 oz) raw shrimp, peeled and deveined
- 180 g (6 cups packed) fresh spinach or frozen (thawed & well-drained)
- 450 g (2 cups) whole-milk ricotta cheese
- 60 g (½ cup) finely grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- Zest + 1 tbsp (15 ml) lemon juice
- 60 ml (¼ cup) white wine (optional)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- Kosher salt and black pepper
- ¼ tsp (1 g) crushed red pepper flakes (optional)
- 15 g (¼ cup) fresh parsley, chopped
Instructions
- Cook the pasta shells in salted water until just al dente, about 8–10 minutes. Drain and rinse. Toss with olive oil to prevent sticking.
- Pat shrimp dry, season with salt and pepper, and sear in a skillet with olive oil and butter for 3 minutes. Transfer shrimp to a plate and chop.
- Add olive oil and garlic to the skillet, sauté until fragrant, then add spinach to wilt. Press spinach to remove excess moisture.
- In a bowl, combine ricotta, Parmesan, shrimp, spinach, egg, lemon juice and zest, white wine, red pepper flakes, and season with salt and pepper. Fold until just combined.
- Preheat oven to 180°C (350°F). Fill pasta shells with the shrimp mixture and place in a baking dish over marinara sauce. Sprinkle with Parmesan.
- Cover with foil and bake for 15 minutes, then uncover and bake for an additional 8–10 minutes until golden. Let rest for 5 minutes before serving.
Notes
Drain spinach well to prevent watery filling. Make-ahead: assemble and refrigerate shells for up to 24 hours. Bake covered for 20–25 minutes, then uncover and bake 8–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg