Ingredients
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1/4 lb shrimp, peeled and deviened
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1 egg, lightly beaten
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1 3/4 cups ricotta cheese
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1 1/2 cups shredded mozzarella cheese
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1/2 cup grated parmesan cheese
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12 manicotti, cooked and rinsed in cold water
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1 cup butter
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1/2 teaspoon chopped garlic
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3 tablespoons flour
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1 cup grated parmesan cheese
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4 cups heavy cream
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Italian dressing, enough to cover shrimp
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4 cups milk
Instructions
- Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
- For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
- Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
- Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
- For the Carbonara:
- Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
- Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
- Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
- Serve with shrimp and scallions.