Preparation Steps

• Bring a large pot of salted water to a boil and add the jumbo pasta shells. Cook until al dente, about 9-11 minutes, then drain and set aside to cool slightly.
• In a skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 1 minute, then add the shrimp. Cook until the shrimp are pink and opaque, approximately 3-4 minutes.
• In a mixing bowl, combine the cooked shrimp, sour cream, grated Parmesan, lemon juice, salt, pepper, and chopped parsley. Stir until the mixture is well combined and creamy.
• Use a spoon or a piping bag to generously fill each jumbo shell with the shrimp mixture, packing it in well to ensure every shell is full.
• Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish to prevent sticking and keep the shells moist.
• Arrange the stuffed shells in the baking dish and cover them with the remaining marinara sauce. Bake uncovered for 25-30 minutes, or until the top is golden and bubbly.