Best 3 Shrimp Manicotti Recipes

OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP

Steps:

• Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
• For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
• Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
• Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
• For the Carbonara:.
• Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
• Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
• Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
• Serve with shrimp and scallions.

GARLICKY SHRIMP MANICOTTI

Steps:

• Pre-heat oven to 400°F.
• Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe).
• Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat.
• Stir in the parsley and season to taste with pepper; set aside.
• Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes.
• Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating).
• Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each.
• Lay one strip of mozzarella on each over the shrimp mixture.
• With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube.
• Place seam-side down in your baking dish and repeat with remaining.
• Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all.
• Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly.
• Allow to rest 5 minutes before serving.

SHRIMP MANICOTTI

Steps:

• 1. Preheat the oven to 325 F
• 2. Take a large pot and fill 2/3 full with water and bring to a boil.
• 3. While the water is heating, place a large skillet over med-high heat and coat it with the olive oil
• 4. Crush the garlic cloves and place them in the skillet. You want them in there to add a touch of flavor to the shrimp.
• 5. While the oil is heating, chop the shrimp into about 1/4 inch sized pieces. Toss them into the hot skillet and cook them until they are just pink.
• 6. Shred the asiago, pecorrino romano and parmessan into a large bowl. Cut the fresh mozzarella into cubes and put into the bowl.
• 7. Place the manicotti shells in the boiling water and cook until al dente. Remove and drain as they finish cooking - it doesn't matter if they get cold.
• 8. As the shrimp cooks through, put them into the bowl with the cheeses.
• 9. Add a 1/3 cup marinara into the bowl with the shrimp and cheese and toss until thoroughly mixed.
• 10. Fill the cooked shells with the mixture.
• 11. Take the remaining mixture (generally there will be some left over) and mix in with the remaining marinara sauce.
• 12. Pour over the filled manticotti shells and grate the "Topping Cheese" Asiago, Pecorinno and Parmessan over the top.
• 13. Place in the oven and cook for 25 to 30 minutes.
• 14. Remove and let sit for 10 to 15 minutes and serve.