Seafood Manicotti with Shrimp is one of my favorite traditional dishes, and how can it not be? Pasta that’s decadently filled to the brim with delicious shrimp, crab, creamy ricotta cheese, Organic Parmesan cheese shreds, organic chopped spinach, and fresh chopped herbs, resting on a bed of broccolini, all covered in a deliciously simple red sauce and smothered in more Organic Parmesan cheese shreds.

Keeping our longtime Italian-American tradition of The Feast of the Seven Fishes (‘Esta dei Sette Pesci’ ) in Italian is so important to me; that I try every year to replicate a family recipe and adding a little of my spin to it to make it a little more modern.

I am so excited to share this recipe for my Nonna’s Traditional Seafood Manicotti with Shrimp with everyone today. Most of you longtime readers know that on my mom’s side, they are from Bellosguardo, Italy, a small town in the province of Salerno in the Campania region of south-western Italy, Italian-American food is serious business to them. So my Italian-American recipes have to be on point this year.

I decided that the cheese I would be featuring in Nonna’s Traditional Seafood Manicotti with Shrimp would be Organic Parmesan shreds for the cheese filling and the topping on my recipe for Seafood Manicotti with Shrimp that I am entering in the “Taste of Authenticity” Recipe Contest. I think I have a winning formula for the contest.

This recipe has so many fabulous layers of flavors from the roasted broccolini, the pasta, the decadent seafood, and cheese filling with fresh herbs, my favorite homemade simple red sauce, and covered with tons of delicious Cheeses Organic Parmesan shreds. This is a recipe that doesn’t fall short on the taste buds of Italian-American food lovers, that’s for sure.

I love all these fantastic fillings that I am about to patiently stuff in my pasta- so darn delicious comes to mind here. As you can see, I am a bit of a red pepper flake lover, you can adjust yours to your taste, of course, because I enjoy a HEFTY pinch of it in my Traditional Seafood Manicotti with Shrimp.

See how gorgeous this Traditional Seafood Manicotti with Shrimp looks resting on the bed of fresh Broccolini? Can you say, “il cibo è Bello” the food is beautiful? I think Nonna Josie would give her approval on this lovely-looking version of her handed-down recipe for Stuffed Manicotti.

Just looking at this cheese crust from those delicious Organic Parmesan shreds is making my mouth water thinking about eating it.  Did I mention I am using organic? Bonus points in my book anytime organic ingredients can be used in a recipe.

Seafood Manicotti with Shrimp

• One bunch of fresh Broccolini, cleaned and stripped of leaves

• Four cloves of garlic thinly sliced

• Two tablespoons of extra virgin olive oil to drizzle

• One box-8-ounces-of manicotti pasta (about 12 shells)

• Two cups of organic whole milk ricotta cheese

• One and 1/2 cups of Organic Parmesan shreds

• Eight-ounces frozen organic spinach, thawed and drained

• 1/2 cup chopped parsley leaves

• One pound of raw shrimp, shells removed, and chopped

• Eight-ounces lump crab meat

• 1/4 teaspoon kosher salt +more to season

• 1/4 teaspoon freshly ground pepper+more to season

• pinch of red pepper flakes

• One egg yolk

• Four cups of your favorite simple red pasta sauce

• fresh parsley for garnish

Method for Seafood Manicotti with Shrimp

1. Bring a large pot of salted water to a boil over high heat. Add the Manicotti pasta to the boiling water and cook until tender but still firm to the bite, occasionally stirring, about 8 to 10 minutes. Drain the pasta.

2. Preheat the oven to 350 degrees F.

3. Thaw and drain the frozen organic spinach in a fine mesh colander, then drain excess water off the spinach by placing it in a clean dish towel and wringing all water out.

4. Prepare the broccolini by cleaning and stripping the leaves from stalks.

5. Place the broccolini and thinly sliced garlic in the bottom of a baking dish, lightly drizzle with the extra-virgin olive oil, season with kosher salt, and ground black pepper. Give the broccolini a few turns to evenly coat with the olive oil, arrange the broccolini with the flowers to the outside walls of the dish, alternating right to left for a uniform appearance.

6. Clean one pound of shrimp by removing all the shells and mud veins. Finely chop the shrimp into small pieces.

7. In a large bowl, gently mix the ricotta, 1/2 of a cup of Organic Parmesan shreds, thawed and drained of all water, frozen organic spinach, chopped parsley leaves, Lump crab, kosher salt, fresh ground pepper, the pinch of hot pepper flakes, and one egg yolk.

8. Gently and patiently fill the Manicotti with the shrimp and cheese mixture and place it on top of the bed of broccolini. You can use a small spoon or a freezer bag that has the end cut off to pipe in the manicotti shells.

9. Top the filled manicotti with your favorite simple pasta Sauce, and top with the remaining Organic Parmesan shreds

10. Bake until bubbly and the top is golden brown, about 20 minutes.

11. Garnish with fresh parsley and serve immediately.

Seafood Manicotti with Shrimp

Heidy McCallum

Seafood Manicotti with Shrimp that’s decadently filled to the brim with succulent shrimp, crab, creamy ricotta cheese, Organic Parmesan cheese shreds, organic chopped spinach, and fresh chopped herbs, resting on a bed of broccolini, all covered in a deliciously simple red sauce.

4.94 from 15 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American, Italian

Servings 6 people

Calories 479 kcal

Ingredients

  

1x2x3x

• 1 bunch Broccolini cleaned and stripped of leaves
• 4-5 cloves Garlic thinly sliced
• 2 tablespoons Extra-virgin olive oil to drizzle
• 1-8- ounce Manicotti Pasta Shells about 12
• 2 cups Ricotta Cheese Organic whole milk
• 1 ½ cups Parmesan shreds Organic
• 1-8 ounce package Frozen spinach thawed and drained
• ½ cup parsley leaves Chopped
• 1 pound Raw shrimp shells removed, cleaned
• 8- ounces Lump crab meat chopped
• ¼ teaspoon Kosher salt +more to season
• ¼ teaspoon ground white pepper
• 1 pinch Red pepper flakes or to own taste
• 1 Egg white
• 4 cups red pasta sauce
• parsley for garnish

Instructions

 

• Bring a large pot of salted water to a boil over high heat. Add the Manicotti pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta.
• Preheat the oven to 350 degrees F.
• Thaw and drain the frozen organic spinach in a fine mesh colander, then drain excess water off the spinach by placing in a clean dish towel and wringing all water out.
• Prepare the broccolini by cleaning and stripping the leaves from stalks.
• Place the broccolini and thinly sliced garlic in the bottom of a baking dish, lightly drizzle with the extra-virgin olive oil, season with kosher salt, and ground black pepper. Give the broccolini a few turns to evenly coat with the olive oil, arrange the broccolini with the flowers to the outside walls of the dish, alternating right to left for a uniform appearance.
• Clean one pound of shrimp by removing all the shells and mud vein. Finely chop the shrimp into small pieces.
• In a large bowl, gently mix together the ricotta, ½ of a cup of Organic Parmesan shreds, thawed and drained of all water, frozen organic spinach, chopped parsley leaves, chopped crab, kosher salt, fresh ground pepper, the pinch of hot pepper flakes, and 1 egg yolk.
• Gently and patiently fill the Manicotti with the shrimp and cheese mixture and place on top of the bed of broccolini. You can use a small spoon or a freezer bag that has the end cut off to pipe in the manicotti shells.
• Top the filled manicotti with your favorite simple pasta Sauce, and top with the remaining Organic Parmesan shreds
• Bake until bubbly and the top is golden brown, about 20 minutes.
• Garnish with fresh parsley and serve immediately.

Notes

 

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

 

 

Nutrition

Serving: 01Calories: 479kcalCarbohydrates: 22gProtein: 47gFat: 24gSaturated Fat: 12gCholesterol: 265mgSodium: 2374mgPotassium: 1170mgFiber: 6gSugar: 9gVitamin A: 2888IUVitamin C: 115mgCalcium: 679mgIron: 5mg

Keyword Manicotti, Seafood, Seafood Manicotti

Tried this recipe?Let us know how it was!

If you enjoyed this recipe for Seafood Manicotti with Shrimp, you might like these recipes

• Broccoli Shrimp Alfredo combines a rich cheesy tasting Alfredo Sauce with deliciously succulent gulf shrimp and fresh organic broccoli florets. It’s super easy to make and the perfect comfort food to serve your family, that’s ready to eat in no time at all on busy work nights. 
• Ravioli with Shrimp and Lemon Cheese Sauce is a perfect dinner for your favorite honey on a date night. It combines decadent shrimp, sinfully delicious cheese-filled ravioli with a homemade creamy white sauce that has a hint of lemon and the peppery taste of fresh arugula.
• Lemon Ricotta Pasta with Shrimp is perfect for any dinner occasion, so you and your family can enjoy a light, delicious fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.

Sharing is caring!