What comes to mind when you think of seafood? For me, it means special occasions. This week I am celebrating the end of the semester, and looking forward to summer! Celebrate with me by trying these seafood and ricotta stuffed shells!What plans do you have for the summer? Today, I am sitting at my computer, sipping tea, and looking forward to all the trips I have planned to spend time with family.
Also, I am excited that the school semester has come to an end. I love teaching, but having a break is one of the things that keeps me going. It gives me time to do other things I love, like spending time in the kitchen.
Cooking, food, eating, dinnertime with family, these are the things I do to keep my balance. These seafood and ricotta stuffed shells are the perfect dinner to sit down with your loved ones, sip on a glass of wine, and enjoy the good times!
Tips and Tricks for the Seafood and Ricotta Stuffed Shells recipe:
- I found that bay scallops release a lot of moisture when cooked. A little bit of that moisture in the filling adds flavor, but don’t use too much or the filling will become a soupy mess. I recommend using a slotted spoon to add the scallops to the ricotta filling, then mixing in some extra liquid a spoonful at a time so you don’t overdo it.
- If you don’t like or don’t stock ricotta, try cottage cheese or mascarpone instead. Both are deliciously creamy.
- Add other types of seafood. Lump meat crab or lobster tail would be divine.
- ¾ lb peeled and deveined shrimp
- ¾ lb bay scallops
- ½ tsp salt, divided
- 20 jumbo shells
- 1 cup ricotta cheese
- ¾ cup shaved Parmesan cheese
- 3 garlic cloves, minced
- 2 TBS minced fresh parsley
- ¼ tsp black pepper
- ⅛ tsp red pepper flake
- 1 TBS butter
- 2 cups marinara sauce
- Cover shrimp and scallops with water and sprinkle with ¼ tsp salt. Let the seafood brine for 15-30 minutes.
- Preheat oven to 350 F.
- Cook shells according to package directions. Drain. Toss with olive oil if you're not ready to start stuffing so they won't stick together.
- Mix together remaining ¼ tsp salt, ricotta, Parmesan, garlic, parsley, black pepper, and red pepper flake.
- Drain seafood and pat dry (do not rinse). Chop shrimp into pieces about the size of a bay scallop. Add to a skillet with 1 TBS butter, and cook until opaque, 3-5 minutes. Remove seafood from skillet with a slotted spoon and mix into the ricotta mixture.
- Pour marinara into a 9x13 inch glass baking dish, and spread it out to cover the bottom.
- Fill each shell with the ricotta-seafood mixture and place into the marinara in the baking dish.
- Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake another 10 minutes.
- Let cool 5-10 minutes before serving.
This was so good! What would suggest as a side other than salad? We have leftovers my husband and I so will be having it again with a side
I think a couple slices of crusty bread or some breadsticks would be delicious, or maybe some grilled or roasted veggies for a lighter option. Thanks for letting us know you enjoyed the recipe!
Alison, this is a winner!
I didn’t have shells, so I layered my GF pasta, and we savored every bite.
Thank you, and keep these great recipes coming!
Ellen
Thank you, Ellen! Such kind words 🙂