Shrimp Scampi Stuffed Shells

PASTA FILLING INGREDIENTS 

• 20 jumbo pasta shells
• ⅛ cup olive oil 
• 2 T. salted butter 
• ½ t. crushed red pepper flakes
• 3 cloves garlic, minced 
• ½ medium yellow onion, finely diced 
• 1 lbs. peeled and deveined shrimp (21/25 count), chopped
• Splash of white wine 
• ½ lemon, juiced 
• one 8-ounce packages cream cheese, at room temperature 
• 1 cup whole-milk ricotta 
• ½ cup grated Parmesan 
• 1 T. chopped fresh parsley 
• 1 small egg 
• ½ cup grated fresh mozzarella 

PASTA SAUCE

• 4 T. butter
• ¼ cup all-purpose flour 
• 2 cups milk 
• 1 cups heavy cream 
• 2 cloves garlic, minced 
• Kosher salt and freshly ground black pepper
• 1 T. minced fresh parsley

DIRECTIONS

1. Cook the pasta shells until al dente according. Drain and set aside.
2. 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 salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
3. Add the cream cheese, ricotta, Parmesan, parsley, egg and 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. Preheat the oven to 375°F.
5. 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 parsley and set aside.
6. To assemble: Add ½ 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 sauce. Sprinkle over the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.

Recipe Author: Ree Drummond