Shrimp spinach stuffed pasta – just the name alone conjures up images of a comforting, elegant, and utterly delicious meal, doesn't it? Prepare to be transported to a world of culinary delight with this recipe, where tender pasta shells embrace a creamy, flavorful filling. This isn't just dinner; it's an experience!

While the exact origins of stuffed pasta are debated, the concept of filling pasta with savory ingredients has roots stretching back centuries in Italian cuisine. Think of it as a sophisticated evolution of simple pasta dishes, a way to elevate everyday ingredients into something truly special. The combination of seafood and spinach, however, feels distinctly modern, a testament to the ever-evolving nature of culinary creativity.

What makes shrimp spinach stuffed pasta so irresistible? It's the symphony of textures and flavors. The delicate sweetness of the shrimp perfectly complements the earthy notes of the spinach, all enveloped in a rich, creamy sauce. It’s a dish that feels both indulgent and wholesome, satisfying your cravings while providing a good dose of nutrients. Plus, it's surprisingly versatile! Whether you're hosting a dinner party or simply looking for a memorable weeknight meal, this recipe is sure to impress. Let’s dive in and create some magic in the kitchen!

Ingredients:

For the Pasta Shells:

1 pound jumbo pasta shells
1 tablespoon olive oil
1 teaspoon salt

For the Shrimp and Spinach Filling:

1 pound large shrimp, peeled, deveined, and chopped
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
10 ounces fresh spinach, roughly chopped
4 ounces cream cheese, softened
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

For the Tomato Sauce:

2 tablespoons olive oil
2 cloves garlic, minced
28 ounces crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sugar (optional, to balance acidity)
Salt and black pepper to taste

For Topping:

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)

Preparing the Pasta Shells

First things first, let's get those pasta shells cooked! This is a crucial step, as you want them to be al dente – cooked through but still firm enough to hold their shape and the delicious filling. Nobody wants mushy stuffed shells!

Boil the Water: Fill a large pot with plenty of water (at least 6 quarts). Add 1 tablespoon of olive oil and 1 teaspoon of salt. The olive oil helps prevent the pasta from sticking together, and the salt seasons the pasta as it cooks. Bring the water to a rolling boil over high heat.
Cook the Pasta: Once the water is boiling, carefully add the jumbo pasta shells. Stir gently to ensure they don't stick to the bottom of the pot. Cook according to the package directions, but subtract about 2 minutes from the recommended cooking time. You want them to be al dente. This usually takes around 8-10 minutes.
Drain and Rinse: Once the pasta is cooked, immediately drain it in a colander. Rinse the pasta with cold water to stop the cooking process and prevent it from sticking together. This also makes them easier to handle when you're stuffing them.
Set Aside: Gently place the cooked pasta shells on a baking sheet lined with parchment paper or a clean kitchen towel. This will prevent them from sticking together while you prepare the filling.

Making the Shrimp and Spinach Filling

Now for the star of the show – the flavorful shrimp and spinach filling! This is where all the deliciousness comes together. Don't be afraid to adjust the seasonings to your liking. I personally love a little extra garlic and red pepper flakes for a bit of a kick.

Sauté the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they will become rubbery. Remove the shrimp from the skillet and set aside.
Sauté the Aromatics: In the same skillet, add the finely chopped yellow onion and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts down significantly. This usually takes about 3-5 minutes. You may need to add the spinach in batches if your skillet is not large enough.
Combine the Filling Ingredients: In a large bowl, combine the cooked shrimp, sautéed onion and garlic, wilted spinach, softened cream cheese, ricotta cheese, grated Parmesan cheese, chopped fresh basil, and red pepper flakes (if using). Season with salt and black pepper to taste. Mix well until all the ingredients are evenly combined.
Taste and Adjust: Give the filling a taste and adjust the seasonings as needed. You may want to add more salt, pepper, Parmesan cheese, or red pepper flakes to suit your preferences.

Preparing the Tomato Sauce

A good tomato sauce is essential for this dish. I prefer to make my own from scratch, but you can also use a good-quality store-bought sauce if you're short on time. The key is to simmer the sauce for a while to allow the flavors to meld together.

Sauté the Garlic: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
Add the Tomatoes and Seasonings: Add the crushed tomatoes, dried oregano, dried basil, and sugar (if using) to the saucepan. Season with salt and black pepper to taste.
Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. The longer the sauce simmers, the more flavorful it will become.
Taste and Adjust: Give the sauce a taste and adjust the seasonings as needed. You may want to add more salt, pepper, oregano, basil, or sugar to suit your preferences.

Stuffing and Baking the Pasta Shells

Now for the fun part – stuffing those shells! This can be a little messy, but it's totally worth it. I like to use a small spoon or my fingers to carefully fill each shell with the shrimp and spinach mixture.

Preheat the Oven: Preheat your oven to 375°F (190°C).
Assemble the Dish: Spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish. This will prevent the pasta shells from sticking to the bottom of the dish.
Stuff the Shells: Using a small spoon or your fingers, carefully stuff each cooked pasta shell with the shrimp and spinach filling. Pack the filling in tightly, but be careful not to overstuff the shells, as they may burst during baking.
Arrange the Shells: Arrange the stuffed pasta shells in the baking dish, seam-side up. Place them close together, but not too tightly, so that the sauce can circulate around them.
Top with Sauce and Cheese: Pour the remaining tomato sauce over the stuffed pasta shells, making sure to cover them evenly. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the pasta shells are heated through.
Garnish and Serve: Remove the baking dish from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired. Serve hot and enjoy!

Tips and Variations:

Make it ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Use different cheeses: Feel free to experiment with different cheeses in the filling. Fontina, provolone, or even a little bit of goat cheese would be delicious.
Add vegetables: You can add other vegetables to the filling, such as mushrooms, zucchini, or bell peppers. Just sauté them along with the onion and garlic.
Make it vegetarian: To make this dish vegetarian, simply omit the shrimp and add more vegetables to the filling. You could also use a vegetarian meat substitute.
Spice it up: If you like a little more heat, add more red pepper flakes to the filling or a pinch of cayenne pepper to the tomato sauce.
Use a different sauce: If you're not a fan of tomato sauce, you can use a creamy Alfredo sauce or a pesto sauce instead.

Serving Suggestions:

Serve with a side salad and some crusty bread for a complete meal.
This dish is also great for potlucks and parties.
Leftovers can

Conclusion:
So there you have it! This Shrimp Spinach Stuffed Pasta recipe is truly a must-try for anyone looking to elevate their weeknight dinner or impress guests with a restaurant-quality dish made right in their own kitchen. The combination of succulent shrimp, vibrant spinach, and creamy ricotta cheese, all nestled within perfectly cooked pasta shells, creates a symphony of flavors and textures that will leave you wanting more. It's not just a meal; it's an experience! I know what you might be thinking: "Stuffed pasta? That sounds complicated!" But trust me, this recipe is surprisingly simple to execute. I've broken down each step to be as clear and concise as possible, ensuring that even novice cooks can achieve delicious results. And the best part? You can easily customize it to your liking! Looking for serving suggestions? I personally love serving this Shrimp Spinach Stuffed Pasta with a light and refreshing side salad, like a simple arugula salad with lemon vinaigrette. The peppery arugula and zesty dressing perfectly complement the richness of the pasta. Alternatively, you could opt for some steamed asparagus or roasted vegetables for a heartier meal. A crusty loaf of bread is also a fantastic addition, perfect for soaking up all that delicious sauce. And speaking of sauce, feel free to experiment! While I've suggested a classic marinara sauce, you could easily swap it out for a creamy Alfredo sauce for an even more decadent experience. Or, if you're feeling adventurous, try a pesto sauce for a burst of fresh, herbaceous flavor. Want to add a little extra kick? A pinch of red pepper flakes to the shrimp and spinach mixture will do the trick. You could also incorporate some sun-dried tomatoes for a touch of sweetness and tang. For those who are vegetarian or looking to reduce their seafood intake, you can easily substitute the shrimp with chopped mushrooms or artichoke hearts. The spinach and ricotta filling is delicious on its own, and these additions will provide a similar texture and savory flavor. Don't be afraid to get creative and make this recipe your own! That's the beauty of cooking, after all. I truly believe that this Shrimp Spinach Stuffed Pasta will become a new favorite in your household. It's a dish that's both comforting and elegant, perfect for any occasion. It’s also a great way to sneak in some extra greens for the picky eaters in your family! So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I'm confident that you'll be thrilled with the results. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did you think? Please share your thoughts and photos in the comments below. I love seeing your creations and hearing your feedback. Your insights help me improve my recipes and inspire other readers to try them as well. Let's build a community of passionate home cooks together! I can't wait to see your versions of this amazing Shrimp Spinach Stuffed Pasta! Happy cooking!
Shrimp Spinach Stuffed Pasta: A Delicious and Easy Recipe
Jumbo pasta shells filled with a creamy mixture of shrimp, spinach, and ricotta cheese, baked in marinara sauce.
Prep Time20 minutes
Cook Time20
Total Time45 minutes
Category: Dinner
Yield: 6 servings
Save This Recipe
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 box (9 ounces) jumbo pasta shells
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook pasta according to package directions. Drain and set aside.
3. Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in spinach and cook until wilted.
4. In a bowl, combine cooked shrimp, ricotta cheese, Parmesan cheese, mozzarella cheese, salt, and pepper.
5. Stuff each pasta shell with the shrimp mixture.
6. Arrange stuffed shells in a baking dish. Pour Alfredo sauce over the shells.
7. Bake in preheated oven for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Notes
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- For best results, use fresh pasta.
- If using frozen spinach, be sure to thaw it completely and squeeze out any excess water before using.
- Adjust the amount of red pepper flakes to your liking.
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Shrimp Spinach Stuffed Pasta: A Delicious and Easy Recipe