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Mix the luxury of scampi with the heartiness of stuffed shells in this inventive spin on two favorites. Every shell delivers juicy chicken bathed in a rich white wine and citrus sauce, crowned with gooey melted cheese for a dish that looks fancy but isn't hard to make.
One night when I wanted both cozy food and something a bit fancy, I threw together scampi sauce with pasta shells. I was amazed at how the shells caught all that delicious sauce while keeping the chicken moist inside.
Key Ingredients
- Large Pasta Shells: Need to be big enough for stuffing
- Chicken Tenders: Keep juicy when cooked
- Real Garlic: Gives that true scampi taste
- Good White Wine: Forms the backbone of the sauce
- Whole Lemon: We'll use both juice and zest
- Heavy Cream: Gives the sauce its velvety feel
- Cheese Blend: Three types for perfect flavor
- Green Parsley: Adds freshness at the end
Step-By-Step Guide
- Getting Shells Ready (15 minutes):
- Fill a big pot with water and bring it to a rolling boil. Add plenty of salt. Cook the shells until they're just barely tender. They'll cook more in the oven later. Drain them and let them cool a bit. Be gentle so they don't tear.
- Making Chicken and Sauce (20 minutes):
- Cut chicken into small chunks of the same size. Add plenty of spices. Cook until barely done. Take the chicken out and save it. Put butter in the same pan. Cook garlic until you can smell it. Pour in wine and let it bubble down to half. Mix in cream and spices. Let it bubble until it gets thicker.
- Putting It Together (10 minutes):
- Stir the cooked chicken with some of the cheese. Add a little sauce to make it moist. Taste and add salt if needed. Wait until it's cool enough to touch. Spread some sauce on the bottom of your baking dish. Stuff each shell carefully. Place them in the dish.
- Baking It Up (15-20 minutes):
- Pour the rest of the sauce over your shells. Sprinkle all the cheese on top. Cover with foil but not too tight. Bake until it's bubbling. Take the foil off to brown the top. Let it sit before you dig in.
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I learned the trick to amazing stuffed shells when I started cooling the pasta just enough to handle without burning my fingers - too cold and they get stiff, too hot and they rip apart.
Tricks From The Pros
- Boil extra shells in case some break
- Shred your own cheese instead of buying pre-shredded
- Save some pasta water to thin sauce if needed
- Make sure cream isn't cold from the fridge
Prep Ahead Ideas
- Fix and fill shells up to a day before
- Make sauce but store it separately
- Keep stuffed shells covered in the fridge
- Let everything warm up before baking
- Pour sauce on just before you bake
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Great Side Dishes
- Fresh green salad
- Oven-baked asparagus
- Buttery garlic bread
- Chilled Pinot Grigio
Tasty Twists To Try
- Swap chicken for shrimp
- Play with different cheeses
- Toss in some spinach
- Mix in sun-dried tomatoes
- Go for hot Italian sausage
These Chicken Scampi Stuffed Shells show how merging two classics can make something even tastier than the originals. Whether it's for a special night or just family dinner, you get the best of both worlds - fancy scampi flavor with comforting stuffed shells. Every time I cook this, I'm reminded that some of the yummiest meals come from mixing things up a bit.
Frequently Asked Questions
- → What wine works best here?
- Go for a dry white wine you'd actually sip since it becomes richer in the sauce.
- → Can I switch up the cheese?
- Sure! A mix of cheddar, mozzarella, or Monterey Jack works beautifully.
- → Why keep some pasta water?
- The pasta water's starch makes for a smooth, creamy sauce that clings to the food.
- → Can I prep this earlier?
- Yep, you can stuff the pasta shells ahead of time, but wait to bake them until you're ready.
- → What's up with the seasoning?
- Holding back a bit gives your sauce an extra kick of flavor when you mix it in later.