These stuffed pasta shells are comfort food dressed up for dinner — plump conchiglioni filled with juicy shrimp, a basil leaf and a melting mini mozzarella ball, all simmered in tomato sauce with a swirl of cream. It is a one-pan dinner that feels special yet comes together fast. If you love shrimp pasta, you will also enjoy our Shrimp Pasta with Spinach-Feta Green Sauce and Shrimp in Creamy Garlic Sauce.
Ingredients
- 300 g large pasta shells (conchiglioni)
- 200 g tomato sauce
- 100 ml cream (10-20%)
- 150 g shrimp, peeled
- Fresh spinach or basil
- 1 pack mini mozzarella balls
- Salt and black pepper
Instructions
- Boil the pasta in salted water for about 5 minutes — not to full doneness.
- Spread the tomato sauce in a deep saucepan and season to taste.
- Stuff each shell with a basil leaf, a shrimp, and a mini mozzarella ball.
- Arrange the stuffed shells in the saucepan; season with salt and pepper.
- Pour in the cream, cover, and cook on low until done.
Tips
- Do not cook the shells fully in the first boil — they finish in the sauce, and overcooking makes them fall apart when you stuff them.
- Buy shrimp already peeled to save time. For guidance on choosing and storing seafood, see the U.S. Department of Agriculture.
- Swap the basil for spinach if you like, and serve with crusty bread — or try our Shrimp and Trout Tartlets for another shrimp starter.
Nutrition
Per 100 g: 62.4 kcal, protein 5.7 g, fat 2.8 g, carbs 3.3 g.