Ree Drummond’s Shrimp Scampi Stuffed Shells | The Pioneer Woman | Food Network

Ree stuffs jumbo pasta shells with a creamy shrimp scampi mixture and makes a double batch for later 😋
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Shrimp Scampi Stuffed Shells
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 40 min
Yield: 16 servings (8 servings per pan)

Ingredients

Pasta and Filling:
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 and deveined shrimp (21/25 count), 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

Sauce:
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

For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.

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 each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.

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.

Preheat the oven to 375 degrees F.

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.

To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. 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.

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.

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Ree Drummond’s Shrimp Scampi Stuffed Shells | The Pioneer Woman | Food Network

I’m making shrimp scampy stuffed shells we’ll have a pan of it for dinner tonight and then I’ll put the second pan in the freezer and we’ll whip it out whenever we need it I’m going to let this keep cooking and I’m going to drain the pasta shells I’ve been boiling 12 oz

Of jumbo pasta shells the kind that you want to fill with all sorts of goodness I need the shells to cool just a little bit before I stuff them so this is a good time to do that I’ve got 2 lbs of shrimp I want the pieces of shrimp to be small and

Bite-sized so I’ll start to stir the shrimp and then I’ll add a teaspoon of crushed red pepper now I’m going to add a little liquid to the pan just a splash of white wine you got to have wine with shrimp scampy it’s a rule and a squeeze of lemon juice not too

Much I’m going to give this a little sprinkling of salt and pepper Okay I’m going to turn the heat off because this shrimp is done and I’m going to pour this whole mixture onto a plate all right I’m going to turn the heat back on grab some butter I’m going to start on the white sauce I’ll put 8 tablespoons of butter

Into the pan to melt then add 1/4 cup of allpurpose flour whisk it in and cook it for 3 minutes now next I’ll pour in four cups of whole milk and 2 cups of heavy cream whisking constantly and cooking until it’s thickened the sauce is looking

Lovely and thick so I’m going to add more garlic to the mix I Ed the first half on the shrimp and the other half is going into the sauce and then I’ll add some minced parsley and salt and pepper I love any creamy pasta dish okay I’ll stir this ooh it’s just

Glorious okay I’m going to let this simmer keep getting more and more flavorful and I’m going to mix up the cheese mixture for the filling it starts with ricotta cheese I like to use whole milk and then two 8 oz packages of cream cheese I let it soften so it’ll be easy

To mix it all together I’ll add a cup of Parmesan and then a beaten egg to hold everything together and the filling needs a little salt and pepper and parsley in here too I like how you just keep layering in the flavors in all the different components I’m going to add every last

Bit of the shrimp all right now I’m going to stuff the shells first thing I’ll do is put a little bit of this sauce in the bottom of the baking dish for dinner tonight I’m using a ceramic dish for the freezer dish I’m going to use a foil pan you want them to

Be full enough that it almost looks like it’s about to pour out and I’m going to top the shells with more sauce There is sauce everywhere you turn in this dish you want to add enough that it’s just filling the pan it’s all around the

Sides and then I’ve got to add some more cheese Mozzarella this time Pan 2 is destined for the freezer so sauce stuffed shells more sauce mozzarella and that’s it so this is for a future dinner and this is for tonight I’m going to get it into a 375° oven for

25 minutes and that’s all there is to it