Cajun Alredo Shrimp Stuffed Pasta

• portions: 6 people
• temps actif: 60 minutes
• temps total: 90 minutes

Ingrédients

SHRIMP AND PEPPER FILLING

1 tablespoon olive oil

1 tablespoon unsalted butter

1 red bell pepper, diced

1 green bell pepper, diced

1 pound raw large shrimp (deveined, tail off, and chopped)

2 teaspoons chili powder blend

1/2 teaspoon salt, more to taste

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

pinch of cayenne powder, optional

CAJUN ALFREDO SAUCE

1/2 cup unsalted butter

1 tablespoon fresh garlic, minced

2 cups heavy cream

1 to 2 tablespoons cajun seasoning

1 teaspoon dried basil

1/2 teaspoon salt, adjust to taste

1/2 to 3/4 teaspoon black pepper, to taste

1 1/2 cup parmesan freshly grated

2 tablespoons cream cheese, room temp

squeeze of lemon juice

2 tablespoons fresh parsley, finely chopped

OTHER

18 to 24 jumbo pasta shells, cooked to al dente

salt, to boil pasta

1 to 2 cups mozzarella cheese

parmesan, to garnish

parsley, to garnish

red pepper flakes, to garnish

Instructions

SHRIMP FILLING

Heat a large pan over medium heat.

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

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

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

CAJUN ALFREDO SAUCE

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

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.

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

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

COOK PASTA AND ASSEMBLE

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.

Preheat oven to 350°F.

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

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

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.

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

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.

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

Notes

From: https://moribyan.com/cajun-alfredo-shrimp-stuffed-pasta-shells/