Shrimp and Andouille Smoked Sausage Stuffed Shells | Plated by Dee
Shrimp and Andouille Smoked Sausage Stuffed Shells
40 mins prepServes 4
A comforting dish featuring jumbo pasta shells stuffed with seasoned shrimp and flavorful Andouille smoked sausage, all baked in a creamy, cheesy sauce with bell peppers, shallots, and spinach.
Preheat oven to 350 degrees F. Chop 1/4 a pack of Hillshire Farm Andouille smoke sausage. Sauté the sausage in a skillet and set aside. Boil 10-12 jumbo pasta shells according to package directions, then drain. Season 15-20 XL raw shrimp with Kinder’s Seafood Seasoning, Kinder’s Caramelized Onion Butter Seasoning, onion powder, garlic powder, and 2 tablespoons of olive oil. Cook the seasoned shrimp for 1-2 minutes on each side in 1 tablespoon of garlic butter. Remove from the pan and set aside.
Add another tablespoon of garlic butter to the pan. Add 1/2 of a chopped red bell pepper, 1/4 of a shallot or red onion, and 4 cloves of minced garlic. Sauté until the vegetables soften. Add 1.5 cups heavy cream and stir for 2-3 minutes on low to medium heat. Add 4 ounces of freshly shredded or grated Parmesan cheese and a few handfuls of shredded mozzarella cheese. Stir until the cheese melts. Season the sauce to taste with Kinder’s Seafood seasoning and Kinder’s Caramelized Onion Butter seasoning. Stir in 1/2 to 1 cup of spinach until wilted.
Stuff each jumbo shell with 2 shrimp and a few pieces of smoked sausage. Pour a little of the sauce into the bottom of a baking dish. Arrange the stuffed shells in the dish. Pour the remaining sauce on top of the shells and add a few more handfuls of shredded mozzarella cheese. Sprinkle with smoked paprika and bake until the cheese is melted and very bubbly.
