Honey Garlic Shrimp Pasta Shells Bake

Honey Garlic Shrimp Pasta Shells Bake is a sweet-savory, cheesy, and satisfying twist on classic baked pasta. Tender pasta shells are filled with juicy shrimp tossed in a bold honey garlic glaze, then baked in a creamy, cheesy sauce until bubbling and golden. It’s an irresistible dish that brings together comfort and flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it combines everything I crave—carbs, shrimp, cheese, and that signature honey garlic sauce—all baked together in one hearty dish. The shrimp add a pop of protein, the sauce clings perfectly to the shells, and the broiled cheesy top seals it with richness. It feels indulgent but is surprisingly easy to throw together, especially when I want to switch up my usual pasta dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large pasta shells

• Large shrimp (peeled and deveined)

• Olive oil or butter

• Garlic (minced)

• Honey

• Soy sauce

• Lemon juice or rice vinegar (for brightness)

• Red pepper flakes (optional)

• Cream cheese or heavy cream (for creamy base)

• Shredded mozzarella or Italian blend cheese

• Parmesan cheese (for topping)

• Salt and black pepper

• Fresh parsley or green onions (optional, for garnish)

Directions

1. I cook the pasta shells in salted boiling water until al dente, then drain and set aside.

2. In a skillet, I heat oil or butter and sauté the garlic until fragrant, then stir in the honey, soy sauce, lemon juice, and red pepper flakes if using.

3. I add the shrimp and cook for 1–2 minutes per side until pink and lightly glazed, then remove from heat.

4. I toss the shrimp with some of the honey garlic sauce and mix cream cheese (or heavy cream) into the remaining sauce until smooth and creamy.

5. I fill each cooked shell with a couple of shrimp and arrange them in a baking dish.

6. I pour the creamy honey garlic sauce over the top and sprinkle generously with shredded mozzarella and Parmesan.

7. I bake at 375°F (190°C) for 15–20 minutes, then broil for 2–3 minutes until the cheese is golden and bubbly.

8. I let it rest for a few minutes before garnishing with fresh parsley or green onions and serving.

Servings and timing

This recipe serves 4–6 people. It takes about 15 minutes to prep and 25 minutes to bake, so I have it ready in around 40 minutes.

Variations

I sometimes mix sautéed spinach or chopped roasted red peppers into the filling for added texture and color. If I’m out of shells, I use rigatoni or penne and turn it into a layered bake. For extra heat, I add a dash of hot sauce or sriracha to the sauce before baking. A drizzle of balsamic glaze on top also adds a sweet, tangy finish.

Storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I cover the baking dish with foil and warm it in a 350°F oven until heated through—about 15 minutes. The microwave also works for individual portions, though I reheat gently to keep the shrimp tender.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often—just thaw them fully and pat them dry before cooking to avoid excess moisture in the sauce.

What kind of cheese works best?

Mozzarella melts beautifully, but I also like mixing in provolone or fontina for added creaminess. Parmesan on top adds a salty, crispy finish.

Can I make this ahead?

Yes, I assemble the whole dish, cover, and refrigerate for up to a day. I bake it just before serving, adding 5–10 extra minutes to the baking time.

Can I make this without cream cheese?

Definitely. I use heavy cream or even a little sour cream for the sauce if I want a lighter, looser texture.

What’s the best way to prevent overcooking the shrimp?

I slightly undercook the shrimp before baking. They’ll finish cooking in the oven without turning rubbery.

Conclusion

Honey Garlic Shrimp Pasta Shells Bake is one of those all-in-one meals that feels special but is simple enough for a weeknight. It’s sweet, savory, cheesy, and packed with flavor in every shell. Whether I’m making it for a cozy dinner or serving guests, it’s always a dish that impresses and satisfies.