Cajun Alfredo Shrimp Stuffed Pasta Shells

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Over medium heat, add a drizzle of olive oil and a spoonful of butter. Add the bell peppers, shrimp, and all the spices listed above. Cook for 7 to 8 minutes over medium heat until the shrimp is fully cooked and the peppers have a nice sear to them. Once done, take off the heat. Moving on to the sauce!

Step 2

For the sauce, start by melting down unsalted butter in a saucepan. Add the garlic and saute for about 1 to 2 minutes. Now add in the heavy creamy along with all the spices (cajun seasoning, salt, black pepper, and dried basil). Add a little salt at a time because the cajun seasoning already has salt in it.

Step 3

Allow the heavy cream to simmer for about 5 minutes or until smooth and reduced. Then add in the parmesan and cream cheese and whisk to melt it all in. Taste it and tweak anything to your liking. Now would be a good time to add the salt in if needed.

Step 4

Finally, add in the chopped parsley and mix together. Take off the heat and set aside.

Step 5

To the bottom of a baking dish, spread a layer of the cajun alfredo sauce on the bottom. Arrange the stuffed shells in rows to fill the dish. Add more cajun alfredo sauce on top. Cover with shredded mozzarella!

Step 6

Seal the dish with foil and pop it in the oven to first bake for 25 minutes, then uncover and broil to crisp up the top!

Step 7

I like to garnish it with parsley, red pepper flakes, and more parmesan to enjoy.

Step 8

30 minutes

Step 9

Heat a large pan over medium heat.

Step 10

Add olive oil, butter, diced bell peppers, shrimp, chili powder, salt, paprika, garlic powder, onion powder, oregano, and cayenne powder.

Step 11

Mix together and saute for 7 to 9 minutes until the shrimp is cooked and the peppers have seared and softened.

Step 12

Remove the shrimp and pepper filling from the pan and to the same pan, we will make the sauce.

Step 13

In a saucepan over medium heat, melt down the butter with the garlic. Saute for a minute or two.

Step 14

Add the heavy cream, cajun seasoning, dried basil, salt, and black pepper. Whisk together and bring to a simmer for 5 to 6 minutes to reduce and thicken.

Step 15

Add the parmesan, cream cheese, and a small squeeze of lemon juice. Whisk again until the sauce is smooth and thick.

Step 16

Take off the heat, add the chopped parsley, mix again, and set aside.

Step 17

Heat a large pot of water to a boil. Once it comes to a boil, generously salt your water. Then drop the pasta shells in and cook according to package directions to al dente. Drain and dry the shells before filling.

Step 18

Preheat oven to 350°F.

Step 19

To the bottom of a large oven-safe baking dish, add about 1 cup of the cajun alfredo sauce to cover the bottom.

Step 20

Fill each jumbo shell with shrimp filling and arrange in rows in a large oven-safe baking dish.

Step 21

Pour the remaining cajun alfredo sauce on top of the shells, adding as little or as much sauce as you'd like. I suggest not filling it with sauce to the top. That way the pasta shells can crisp up in the oven.

Step 22

Sprinkle the top with cheese, cover the dish with foil, and pop in the oven to bake for 25 minutes.

Step 23

Uncover, turn the oven setting to broil, and cook for another 3 to 4 minutes until the top is golden brown and crispy. Monitor closely as it can burn quickly.

Step 24

Take out of the oven and garnish with parsley, red pepper flakes, and more parmesan if desired.