Shrimp and Andouille Stuffed Shells with Alfredo Sauce | Plated by Dee
Shrimp and Andouille Stuffed Shells with Alfredo Sauce
25 mins prepServes 5
Easy to make stuffed shells featuring a flavorful filling of shrimp and andouille smoked sausage, baked in a creamy Alfredo-style sauce with mozzarella and Parmesan cheese.
Preheat oven to 350 degrees. Chop 1/4 a pack of Hillshire Farm Andouille smoke sausage. Sauté in a skillet and set aside.
Boil 10-12 jumbo pasta shells.
Season 15-20 XL raw shrimp with Kinder’s Seafood Seasoning, Kinder’s Caramelized Onion Butter Seasoning, Onion Powder, Garlic Powder, and 2 tbsp olive oil. Cook for 1-2 min on each side in a tablespoon of garlic butter. Remove from pan and set aside.
Add another tbsp of garlic butter to the pan and add in 1/2 of a chopped red bell pepper, 1/4 of a shallot or red onion, and 4 cloves of minced garlic. Sauté until veggies get soft. Add in 1.5 cups heavy cream and stir for 2-3 min on low to medium heat. Add 4 ounces of freshly shredded or freshly grated Parmesan cheese and a few handfuls of shredded mozzarella cheese. Stir until cheese melts. Season to taste with Kinder’s Seafood seasoning and Kinder’s Caramelized Onion Butter seasoning. Add in 1/2 - 1 cup spinach.
Stuff jumbo shells with 2 shrimp and a few smoke sausage pieces. Pour a little of the sauce to the bottom of a baking dish. Add shells in and pour sauce on top. Add a few handfuls of shredded mozzarella to the top. Sprinkle with smoked paprika and bake until cheese is melted and very bubbly.
