Seafood Manicotti with Shrimp

Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that’s decadently filled to the brim with succulent shrimp, 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- do I have your attention yet Y’all?

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 own spin to it to make it a little more modern.

Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that's decadently filled to the brim with succulent shrimp, 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- do I have your attention yet Y'all?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 recipe for the contest Y’all!

 

Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that's decadently filled to the brim with succulent shrimp, 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- do I have your attention yet Y'all?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

 

Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that's decadently filled to the brim with succulent shrimp, 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- do I have your attention yet Y'all?

I am loving all these amazing 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 just adjust yours to your own taste of course, because, I really enjoy a HEFTY pinch of it in my Nonna’s Traditional Seafood Manicotti with Shrimp.

Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that's decadently filled to the brim with succulent shrimp, 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- do I have your attention yet Y'all?

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 definitely give her approval on this lovely looking version of her handed-down recipe for Stuffed Manicotti.

Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that's decadently filled to the brim with succulent shrimp, 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- do I have your attention yet Y'all?

Just looking this cheese crust from those delicious Organic Parmesan shreds is really 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.

 

Traditional Seafood Manicotti with Shrimp
  • 1 bunch of fresh Broccolini, cleaned and stripped of leaves
  • 4 cloves of garlic thinly sliced
  • 2 tablespoons of extra virgin olive oil to drizzle
  • 1 box-8-ounces-of manicotti pasta (about 12 shells)
  • 2 cups of organic whole milk ricotta cheese
  • 1 and 1/2 cups of Organic Parmesan shreds
  • 8-ounces frozen organic spinach, thawed and drained
  • 1/2 cup chopped parsley leaves
  • 1 pound of raw shrimp, shells removed, and chopped
  • 1/4 teaspoon kosher salt +more to season
  • 1/4 teaspoon freshly ground pepper+more to season
  • pinch of red pepper flakes
  • 1 egg yolk
  • 4 cups of your favorite simple red pasta sauce
  • fresh parsley for garnish
Method for Traditional 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, stirring occasionally, 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 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 vein. Finely chop the shrimp into small pieces.
  7. In a large bowl, gently mix together the ricotta, 1/2 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.
  8. 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.
  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.

 

 

 

 

 

 

 

 

5 from 7 votes
Nonna's Traditional Seafood Manicotti with Shrimp #ad 1
Seafood Manicotti with Shrimp
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that’s decadently filled to the brim with succulent shrimp, 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

Course: Main Course
Cuisine: American, Italian
Keyword: Manicotti, Seafood
Servings: 6 people
Author: hmccallum
Ingredients
  • 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 Box Manicotti Pasta Shells about 12
  • 2 cups Organic whole milk Ricotta Cheese
  • 1 1/2 cups Organic Parmesan shreds
  • 1-8 ounce package Frozen Organic spinach , thawed and drained
  • 1/2 cup Chopped parsley leaves
  • 1 pound Raw shrimp shells removed, cleaned
  • 1/4 teaspoon Kosher salt +more to season
  • 1/4 teaspoon Freshly ground white pepper
  • 1 pinch Red pepper flakes or to own taste
  • 1 Egg white
  • 4 cups Favorite simple red pasta sauce
  • Fresh parsley for garnish
Instructions
  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, stirring occasionally, 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 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 vein. Finely chop the shrimp into small pieces.
  7. In a large bowl, gently mix together the ricotta, 1/2 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.
  8. 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.
  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.

 

 

 

Traditional Seafood Manicotti with Shrimp is one of my favorite traditional Christmas Eve dishes, and how can it not be? Pasta that's decadently filled to the brim with succulent shrimp, 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- do I have your attention yet Y'all?

 

 

 

14 thoughts on “Seafood Manicotti with Shrimp”

  • I made this recipe last night and let me tell you I was a kitchen goddess to my kids and husband. My families husband is Italian and he is the 2nd generation born in the US but let me just say his grandmother was born in Italy and even though she called them something else she said they were outstanding.I will be making these more often.

  • I can not say enough how much our family loves your blog. We are from the South too and also of Italian heritage so I am in total heaven when I come on your blog between the Southern recipes and Italian recipes. Your blog sure does separate you from the rest. I really like so many of the recipes you post.

    • Hey there, Ms. Jolene! Thank you 100 times over for letting me know you appreciate the recipes on here. Yes, my Grandmother is from Bellosguardo a very small town in the in the Campania region of south-western Italy. I have to tell you the food traditionally made in Italy are SO much different compared to our American versions of the dishes. I think it’s due to the many immigrants having new ingredients available and traditional ones not so handy back when they came. Thank you for following the blog and interacting. You ROCK!

  • I’m not usually big on Manicotti because it’s usually an overload of just plain ricotta cheese, however, I could totally get behind this recipe. Love that that you’ve added tons of seafood and veggies. I bet the spinach and ricotta mixture makes a great sauce for the broccolini and seafood.

    • Hi, Mark, you know I had a neighbor that hated his wife’s stuffed shells for the same reason. Ricotta needs to be seasoned when using as a base ingredient. Plenty of minced garlic, kosher salt, fresh ground pepper, and chopped parsley will help with the taste. Many people just stuff plain ricotta in a pasta and think that it’s acceptable, really it’s not to me either. I need a little flavor. Thanks for coming by and sharing.

    • Good morning, Pamela, we usually do it on Christmas eve…some so it on New Years. However, funny thing in America it’s an Italian thing but in Italy, it doesn’t seem to be the norm to do the seafood so much. Thanks for stopping by and sharing.

  • I love the idea of adding shrimp to manicotti. Manicotti is already delicious, so I can imagine the shrimp just takes it to another level. Can’t wait to try this!

    • Hi, Amanda, and good morning! Thank you so much. My grandmother calls them “Cannelloni” which pretty much means Big Pipe, here we just call them Stuffed Manicotti, so delicious with the seafood. You can use crab as well or both.

    • Hi there! One tip if you don’t have fresh broccolini available or it’s too pricey you can actually use broccoli to sub for it. It’s really good too.
      Thanks for stopping by with the wonderful comment!

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