Golden-baked pasta cups overflowing with creamy cheese sauce, tender shrimp, and topped with fresh parsley – this rich and elegant dish is perfect as a classy appetizer or an indulgent main course. These cheesy shrimp stuffed pasta cups offer an irresistible blend of seafood and cheese with a touch of lemon and herbs to brighten each bite.

Why You’ll Love This Recipe

This recipe combines the luxurious texture of shrimp with the comforting flavor of three cheeses – ricotta, mozzarella, and Parmesan. The use of jumbo pasta shells makes it perfect for bite-sized servings or a stunning entrée presentation. It’s easy enough for a weekday meal, yet elegant enough to impress guests at dinner parties or holiday gatherings. Plus, you can customize the filling to suit your preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 jumbo pasta shells
2 tablespoons olive oil
2 cloves garlic, minced
1/2 pound raw shrimp, peeled and finely chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon lemon zest
2 tablespoons chopped parsley (plus more for garnish)
1 cup béchamel or Alfredo sauce (store-bought or homemade)
Butter, for greasing muffin tin

directions

Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter.
Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside.
In a skillet over medium heat, warm the olive oil. Add garlic and chopped shrimp, sautéing for 2–3 minutes until the shrimp is just cooked. Remove from heat.
In a bowl, combine ricotta, mozzarella, Parmesan, salt, pepper, lemon zest, chopped parsley, and the cooked shrimp. Mix thoroughly.
Spoon about 1 tablespoon of béchamel sauce into the bottom of each muffin cup.
Gently fill each cooked pasta shell with the shrimp-cheese mixture and place one in each muffin cup.
Top each stuffed shell with additional béchamel sauce and a sprinkle of mozzarella and Parmesan.
Bake for 20–25 minutes, or until the tops are golden and bubbling.
Allow to cool slightly, garnish with fresh parsley, and serve warm.

Servings and timing

This recipe makes approximately 12 pasta cups, serving 4 to 6 people as an appetizer or 2 to 3 as a main dish.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Add veggies: Stir in finely chopped spinach or sautéed mushrooms to the cheese filling for extra flavor and nutrition.
Spicy twist: Add a pinch of red pepper flakes to the shrimp while cooking.
Different cheese: Substitute Gruyère or fontina cheese for a gourmet touch.
Creamier base: Use a creamy garlic sauce instead of béchamel for a more robust flavor.
Herb swap: Try fresh basil or dill instead of parsley to change the herbal profile.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta cups in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 10–15 minutes. You may also reheat individual servings in the microwave for 1–2 minutes. Avoid freezing, as the cheese and sauce textures may change.

FAQs

What type of shrimp should I use?

Use raw, peeled, and deveined shrimp. Medium or large shrimp work best when finely chopped for an even distribution in the filling.

Can I make this dish ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them for up to 24 hours before baking. Add 5 minutes to the baking time if starting from cold.

Is there a substitute for ricotta cheese?

Yes, you can use cottage cheese or mascarpone for a similar texture, although the flavor will vary slightly.

Can I use pre-cooked shrimp?

Pre-cooked shrimp can be used, but you should briefly sauté them with garlic just to warm and infuse flavor, not overcook.

What kind of sauce is best for this recipe?

Béchamel or Alfredo sauces are ideal. You can also use a garlic cream sauce or a light tomato-cream sauce for variation.

Can I use a different type of pasta?

Jumbo pasta shells are ideal due to their shape. However, large rigatoni or manicotti tubes can be used in a pinch.

How do I prevent the shells from tearing?

Cook the pasta until just al dente and handle gently. Rinsing them with cold water after boiling can help prevent sticking and tearing.

Can I make this gluten-free?

Yes, simply use gluten-free pasta shells and ensure your béchamel or Alfredo sauce is gluten-free.

What herbs go well with shrimp and cheese?

Parsley, dill, basil, thyme, and chives all pair well with shrimp and cheesy sauces.

How do I keep the filling from spilling out?

Make sure not to overfill the shells, and gently nestle them into the muffin cups to help keep their shape during baking.

Conclusion

Cheesy Shrimp Stuffed Pasta Cups are a delightful blend of seafood, cheese, and fresh herbs, all baked into perfectly portioned pasta shells. Whether served as a starter or a main course, they are sure to impress with both their flavor and presentation. Ideal for weeknight dinners, special occasions, or entertaining, this versatile dish is a crowd-pleaser that you’ll return to again and again.