Easy Shrimp Shells Mac and Cheese - (Air Fryer)

Shells Mac and Cheese (Recipe)- in air fryer basket

Easy Shrimp Shells Mac and Cheese - (Air Fryer)

Save this for later! These shrimp shells mac and cheese are creamy, cheesy, and filled with bold flavor. Made with a rich sauce and finished in the air fryer for the perfect bite every time.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 646kcal

Author Savory Thoughts

Equipment

Air Fryer

Ingredients

1.25 lbs. jumbo stuffing shells; cooked and ½ cup reserved pasta water
1 lb. jumbo shrimp; peeled and deveined
Old bay seasoning to taste
4 tbsp. extra virgin olive oil; divided
8 oz baby spinach; chopped
4 tbsp. unsalted butter
12 oz evaporated milk
½ cup panko breadcrumbs seasoned
2 cups Mozzarella and provolone cheese mix; more if needed
1 tbsp. all-purpose flour
2 tbsp. tomato paste
4 garlic cloves; minced
1 cup bell peppers; diced

Instructions

Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente according to the package instructions. Do not overcook them, as they will continue to cook in the air fryer. Before draining, reserve ½ cup of the pasta water. Set the shells aside to cool slightly in cold water (to prevent them from sticking) so they are easier to handle.
Season the shrimp: Pat the shrimp dry with paper towels, cut into small pieces, then season the shrimp with Old Bay seasoning to taste. This helps build flavor right from the start and gives the dish that savory seafood-style depth.
Cook the shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook until the water has evaporated, stirring continuously. Add the chopped spinach, mix well, and remove them from the skillet immediately so they stay tender.
the diced bell peppers and cook for 2 to 3 minutes, then stir in the garlic. Cook until the garlic becomes fragrant, about 1 minute. Stir in the tomato paste and cook for another 30 seconds to deepen the flavor.
Start the cheese sauce: Reduce the heat to low to medium-low. Add the butter to the skillet and let it melt completely. Sprinkle in the flour and whisk well to combine, creating a quick roux. Cook for about 1 minute, stirring constantly, so the flour taste cooks out.
Add the evaporated milk: Slowly pour in the evaporated milk while whisking continuously to keep the sauce smooth. Let it simmer gently for 2 to 3 minutes until it begins to thicken slightly.
Add the cheese: Stir in the mozzarella and provolone cheese blend a little at a time, allowing each addition to melt before adding more. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches a creamy consistency. Taste and adjust the seasoning if needed.
Fold in the shrimp: In a separate bowl, add the cooked shrimp and spinach to a bowl and mix with the cheese blend.
Fill the shells: Spoon some of the shrimp and cheese mixture into each cooked shell. You can also add a little sauce to the bottom of your air fryer-safe baking dish or pan first to prevent sticking and keep the shells moist.
Arrange the filled shells in layers in your greased air fryer-safe dish. Spoon any remaining sauce over the top. Add more cheese if desired, then sprinkle the seasoned panko breadcrumbs evenly over everything.
Air fry: Preheat the air fryer to 300°F if your model requires preheating. Place the dish in the air fryer and cook for 15 to 20 minutes, or until the cheese is bubbly and the topping is golden brown. Watch closely near the end so the breadcrumbs do not burn.
Rest and serve: Carefully remove the dish from the air fryer and let it rest for about 5 minutes before serving. This gives the sauce time to settle and helps the shells hold their shape.

Notes

*** Calories are estimated Per Serving

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Nutrition