Shrimp Scampi Stuffed Shells

Name: Shrimp Scampi Stuffed Shells
Cuisine: Italian
Ingredients: Kosher Salt; 40 jumbo pasta shells; 1/4 cup olive oil; 4 tablespoons salted butter; 1 teaspoon crushed red pepper flakes; 6 cloves garlic, minced; 1 medium yellow onion, finely diced; 2 pounds peeled shrimp (21/25 count), cleaned and chopped; Splash of white wine; 1 lemon, juiced; Freshly ground black pepper; Two 8-ounce packages cream cheese, at room temperature; 2 cups whole-milk ricotta; 1 cup grated Parmesan; 2 tablespoons chopped fresh parsley; 1 large egg; 3 cups grated fresh mozzarella; 8 tablespoons (1 stick) salted butter; 1/4 cup all-purpose flour; 4 cups whole milk; 2 cups heavy cream; 4 cloves garlic, minced; Kosher salt and freshly ground black pepper; 2 tablespoons minced fresh parsley

Cuisine:

Italian

Medium

Ingredients

Kosher Salt
40 jumbo pasta shells
1/4 cup olive oil
4 tablespoons salted butter
1 teaspoon crushed red pepper flakes
6 cloves garlic, minced
1 medium yellow onion, finely diced
2 pounds peeled shrimp (21/25 count), cleaned and chopped
Splash of white wine
1 lemon, juiced
Freshly ground black pepper
Two 8-ounce packages cream cheese, at room temperature
2 cups whole-milk ricotta
1 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 large egg
3 cups grated fresh mozzarella
8 tablespoons (1 stick) salted butter
1/4 cup all-purpose flour
4 cups whole milk
2 cups heavy cream
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh parsley

Directions

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Steps

1 Done	For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells carefully according to the package instructions. Drain and set aside.
2 Done	Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon pepper and salt to taste. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
3 Done	Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
4 Done	Preheat the oven to 375 degrees F.
5 Done	For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
6 Done	To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
7 Done	For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.