Boil a large pot of salted water and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a skillet, heat olive oil over medium heat. Add chopped shrimp and cook for 3-4 minutes until pink and opaque. Remove from heat and let cool.

In a mixing bowl, combine cooked shrimp, ricotta cheese, half of the mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Preheat the oven to 375°F (190°C). Stuff each pasta shell with the seafood mixture and place them in a baking dish in a single layer.

Pour marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese. Cover with aluminum foil.

Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.

Let cool for a few minutes before serving. Garnish with fresh parsley.