Garlic Shrimp Cream Cheese Manicotti Rolls combine the comfort of pasta with a burst of sophisticated flavor.
Author:Olivia
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Manicotti shells
Medium to large raw shrimp (21/25 count or 16/20 count), peeled and deveined
Unsalted butter
Olive oil
Fresh garlic
Shallot or small onion
Full-fat cream cheese, softened
Part-skim ricotta cheese
Shredded mozzarella cheese
Freshly grated Parmesan cheese
Fresh parsley, chopped
Dried oregano
Red pepper flakes (optional)
Salt
Black pepper
Marinara sauce
Chicken or vegetable broth (optional)
Non-alcoholic white wine alternative (optional)
Instructions
Cook the Manicotti: Bring a large pot of salted water to a rolling boil. Add the manicotti shells and cook according to package directions until al dente. Drain and rinse with cold water. Lay them out to dry.
Prepare the Garlic Shrimp: Pat the shrimp dry and season with salt and pepper. In a skillet, melt butter and olive oil over medium-high heat. Add minced garlic and cook for 30 seconds. Add shrimp and cook until pink and opaque. Remove shrimp, chop, and deglaze the pan with broth or wine. Add to marinara sauce.
Make the Cream Cheese Filling: In a mixing bowl, combine cream cheese, ricotta, and Parmesan. Add chopped shrimp, parsley, oregano, red pepper flakes, salt, and pepper. Mix until well combined.
Assemble the Manicotti Rolls: Preheat oven to 375°F (190°C). Spread marinara sauce in a baking dish. Fill manicotti shells with the cream cheese mixture. Arrange in the baking dish, seam-side down.
Layer and Bake: Pour remaining marinara sauce over the top. Sprinkle with mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted and golden. Let rest before serving.