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–+ servings

Cajun Alfredo Shrimp Stuffed Pasta Shells

If I could only make one pasta dish for the rest of my life, it would have to be these stuffed pasta shells! Imagine we took Cajun Pasta and combined it with Alfredo Pasta, added shrimp, and then this recipe was born. It has everything you could want in the perfect pasta dish!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Yields6 people
Print Recipe Pin Recipe
Servings6 people

Ingredients

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

  1. Heat a large pan over medium heat.
  2. Add olive oil, butter, diced bell peppers, shrimp, chili powder, salt, paprika, garlic powder, onion powder, oregano, and cayenne powder.
  3. Mix together and saute for 7 to 9 minutes until the shrimp is cooked and the peppers have seared and softened.
  4. Remove the shrimp and pepper filling from the pan and to the same pan, we will make the sauce.

CAJUN ALFREDO SAUCE

  1. In a saucepan over medium heat, melt down the butter with the garlic. Saute for a minute or two.
  2. 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.
  3. Add the parmesan, cream cheese, and a small squeeze of lemon juice. Whisk again until the sauce is smooth and thick.
  4. Take off the heat, add the chopped parsley, mix again, and set aside.

COOK PASTA AND ASSEMBLE

  1. 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.
  2. Preheat oven to 350°F.
  3. To the bottom of a large oven-safe baking dish, add about 1 cup of the cajun alfredo sauce to cover the bottom.
  4. Fill each jumbo shell with shrimp filling and arrange in rows in a large oven-safe baking dish.
  5. 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.
  6. Sprinkle the top with cheese, cover the dish with foil, and pop in the oven to bake for 25 minutes.
  7. 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.
  8. Take out of the oven and garnish with parsley, red pepper flakes, and more parmesan if desired.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!