BAKED SHELLS STUFFED WITH SHRIMP AND SPINACH
Gusto di Gamberi e Spinaci al forno
Ingredients
2 – 12 oz. box Jumbo pasta shells
8 oz. Small (salad) shrimp, peeled, deveined
2 large Eggs
8
oz. Fresh baby spinach, chopped [1]
8 oz. Whole milk ricotta
1/4 lb. Unsalted butter
2 tbsp. Extra-virgin olive oil
1-1/2 c. Half-and-half, or Hood’s Country Creamer®
1/2 c. Unbleached all-purpose flour
1 clove Garlic, smashed and peeled
8-10 Fresh sage leaves
a pinch Fresh ground nutmeg
1/2 c. Grated Parmesan cheese
1/4 c. Grated Romano cheese
8 oz. Mozzarella, shredded
Kosher salt
Fresh ground black pepper
1/2 c. Flat leaf parsley, chopped, for garnish
Directions
Cook the pasta shells according to package directions, until about a minute shy of al dente.
Reserve about 1 cup of the pasta cooking water, and drain the shells well.
Refrigerate the shells to cool while we prepare the sauce and stuffing.
In a large skillet (or saucepan), melt the butter over medium heat.
When the butter has slowed in bubbling and foaming, add the olive oil.
Stir in the flour, and cook – stirring frequently – until golden, about 4-5 minutes.
Add the sage and garlic, and cook for 1-2 minutes.
Stir in the cream and pasta water, and raise heat to medium-high.
Grate in the nutmeg, and simmer until slightly thickened.
Remove from the heat, fish out the sage and garlic, and discard.
Adjust the seasoning with some salt and pepper, to taste.
Stir in the Romano, and set aside.
Preheat oven to 350º F.
If the ricotta is very wet, drain in a strainer set over a bowl until the excess moisture has dripped out, and discard the liquid.
In a large mixing bowl, whisk together the eggs with a healthy pinch of salt until foamy.
Stir in the ricotta and Parmesan until well incorporated.
Fold in the shrimp and spinach.
Spray 2 9”x13” baking dishes (or other baking dish deep and large enough to hold the shells with non-stick cooking spray.
Spread a thin layer of the sauce on the bottom of the baking dish(es).
Stuff each cooled pasta shell generously, but do not pack them tightly.
Line up the stuffed shells in rows, and distribute the remaining sauce over them.
Top with the shredded mozzarella, and bake from 15-18 minutes, until the cheese is golden browned and bubbly.
Remove to stovetop, tent with foil and let stand for about 10 minutes.
Uncover, garnish with parsley and serve family-style.
Again, pretty much another classic combination of form and flavors. I decided to go with a enhanced béchamel sauce, in Northern Italian style, instead of a tomato-based sauce, which could easily overwhelm the more delicate flavors of the shrimp and spinach.
It’s another all-in-one meal that pairs nicely with a dry blush or white wine.
1 Frozen spinach, well drained, may also be used.
From the blog, “WHAT A DUMPLING!” Copyright © 2015-2024, Davis Peterson All rights reserved. Subject to international copyright regulations.
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