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5.0 from 3 votes

Shrimp-Stuffed Shells

I would have never thought to use seafood in a cheesy pasta dish like this but somehow, it works.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 -5
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. Bring a large pot of salted water to a boil and cook pasta shells for 7 minutes, or until almost al dente. Drain well.
  3. 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.
  4. Place shrimp in a large bowl and sprinkle with cornstarch. Toss to coat. Add cream cheese mixture to shrimp, toss well.
  5. 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