Shrimp-Stuffed Shells
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 -5
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Course
Main Course
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Cuisine
American
Shrimp-Stuffed Shells
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I would have never thought to use seafood in a cheesy pasta dish like this but somehow, it works.
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Ingredients
- 20 uncooked jumbo pasta shells (about 8 ounces)
- 1 1/2 tablespoons olive oil
- 2 large shallots, chopped
- 4 cloves garlic, minced
- 4 ounces 1/3-less-fat cream cheese
- 1/2 cup 2% reduced-fat milk
- 1/4 teaspoon red pepper flakes
- 1/3 cup chopped fresh basil
- 1 pound medium shrimp, peeled, deveined, and coarsely chopped
- 1 tablespoon cornstarch
- cooking spray
- 3 cups marinara sauce, store-bought or homemade
- 1/3 cup grated fresh Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Bring a large pot of salted water to a boil and cook pasta shells for 7 minutes, or until almost al dente. Drain well.
- Heat oil in a medium skillet over medium heat. Add shallots, cook 3-4 minutes, stirring occasionally. Stir in garlic, cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper, cook, stirring, until cheese melts and mixture is smooth. Remove from heat and stir in basil.
- Place shrimp in a large bowl and sprinkle with cornstarch. Toss to coat. Add cream cheese mixture to shrimp, toss well.
- Divide shrimp mixture evenly among pasta shells. Coat a 13x9-inch glass or ceramic baking dish with cooking spray. Spread 1 cup marinara over bottom of dish. Arrange stuffed shells over marinara, top with remaining 2 cups marinara. Sprinkle with Parmesan. Bake 25-30 minutes, or until shrimp is cooked.
Notes
- From Cooking Light January/February 2012
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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