Ree Drummond’s Easy Shrimp Scampi Stuffed Shells Recipe is a tasty spin on a classic
Ree Drummond takes a favorite recipe – shrimp scampi – and gives it a new twist. The pioneer woman the star prepares a tasty shrimp and cheese filling for stuffed shells, drizzles it with the sauce and prepares the delicious dinner.
Ree Drummond has created a reinterpretation of shrimp scampi
Drummond made his own shrimp scampi stuffed conch recipe in one episode of The pioneer woman when he made recipes he could eat dinner that same night and freeze for a future meal.
“I got into the habit of doubling down on dinner, making one for now and a second to freeze for later,” he said. “It’s a lifesaver with teenage boys in the house.”
Drummond continued: “I’m making shells stuffed with shrimp scampi. We’re going to eat one pan of it for dinner tonight and then I’ll put the second pan in the freezer and take it out whenever we need it.
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Drummond started by boiling the jumbo dough shells, draining them and cooling the pasta slightly.
Next, she sautéed onions and garlic in a pan. “Shrimp scampi are one of my favorite dishes in the universe and turn it into a stuffed casserole? Oh boy, “she said.” This sure has my name written all over it, but the kids love it too. ”
The Food Network hosts chopped shrimp and adds them to the pan, along with chopped chili, white wine, and lemon juice. “The combination of garlic, wine and lemon juice is pretty much all I want in life,” she noted. “I love it so much.”
Drummond added salt and pepper, turned off the heat, and poured the mixture onto a plate to cool the shrimp before putting them in the stuffed shell filling.
For the white sauce, Drummond added butter to the pan, whipped the flour, and cooked for 3 minutes. He added milk and cream, “constantly whisking and cooking until he has thickened.”
In the end, The pioneer woman Add garlic, parsley, salt and pepper to the pan and allow the sauce to simmer.
“Star Pioneer Woman made a cheese filling and assembled the casserole
For the cheese blend, Drummond combined ricotta, softened cream cheese, Parmesan, a beaten egg, salt, pepper, and parsley. “I love how you keep layering the flavors into all the different components,” he said.
The Food Network host folded the shrimp into the cheese mixture. “Basically you will end up with just a mixture of cheese, cream, garlic, lemon and shrimp,” she said.
Drummond poured some sauce into the bottom of a pan, then stuffed each shell with the shrimp and cheese mixture. “You just want to keep it open, take a good spoonful and see how much you can get in a shell,” he said. “You want them full enough to almost look like it’s about to leave.”
He put half of the shells in the pan, drizzled them with the sauce and added a sprinkle of mozzarella. Drummond repeated the process in another pan for a future dinner that he covered and placed in the freezer.
He baked the stuffed shells in an oven at 375 degrees Fahrenheit for 25 minutes.
The complete recipe is available on the Food Network website.
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