Making Shrimp Scampy Stuffed Shells: A Step-by-Step Guide

As I'm making shrimp scampy stuffed shells, I'll have a pan of it for dinner tonight and then I'll put the second pan in the freezer to whip it out whenever we need it. This way, I can enjoy a delicious meal at any time. To begin, I've been boiling 12 oz of jumbo pasta shells. These are the kind that you want to fill with all sorts of goodness. The pasta needs to cool just a little bit before I stuff them, so this is a good time to do that.

Next, I have 2 lbs of shrimp that I want to use in this recipe. I need the pieces of shrimp to be small and bite-sized, so I'll start by stirring them in the pan. After that, I'll add a teaspoon of crushed red pepper to give it a bit of heat. Now, I'm going to add a little liquid to the pan - just a splash of white wine is needed for this recipe. You can't have shrimp scampy without wine, after all! A squeeze of lemon juice will also be added, not too much mind you. Finally, I'll sprinkle some salt and pepper over the shrimp.

With the shrimp cooked, it's time to pour the mixture onto a plate. Now, I'll turn the heat back on and start making the white sauce. First, I'll put 8 tablespoons of butter into the pan to melt. Once melted, I'll add 1/4 cup of all-purpose flour and whisk it in. Cooking for 3 minutes will help to thicken the sauce, which is what I want.

Next, I'll pour in four cups of whole milk and 2 cups of heavy cream. Whisking constantly will ensure that the sauce is smooth and creamy. After a few minutes of cooking, the sauce should be thickened nicely. Now, it's time to add some garlic to the mix. Since I've already used half of the garlic on the shrimp, the other half can go into the sauce. Some minced parsley will also be added, along with salt and pepper.

I love creamy pasta dishes, so I'm excited about this white sauce. Stirring it will help to combine all the flavors. As I continue to cook the sauce, it will get more and more flavorful. Now, it's time to mix up the cheese mixture for the filling. Starting with ricotta cheese is a good choice - I prefer whole milk ricotta. The next two ingredients are 8 oz packages of cream cheese, which will add richness to the dish.

Once the cream cheese has softened, I'll add a cup of Parmesan cheese and a beaten egg to hold everything together. A little salt and pepper, along with some parsley, will complete the filling mixture. Now that all the components are ready, it's time to stuff the pasta shells. A small amount of sauce will be placed at the bottom of the baking dish for tonight's dinner.

For the second pan - destined for the freezer - more sauce will be added on top. This way, I can enjoy a delicious meal whenever I need one. The shells will be topped with even more cheese - this time Mozzarella will be used. And that's it! With two pans ready, I'll get them into the oven at 375° for 25 minutes.

As I wait for the stuffed shells to bake, I can look forward to a delicious meal that's sure to please.

"WEBVTTKind: captionsLanguage: enI'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 and 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 used 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 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 eI'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 and 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 used 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 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 e\n"