Shrimp-Stuffed Shells

Ronda Krouch


Pasta and Shrimp need I say more!

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25 Min


1 Hr 10 Min


uncooked jumbo pasta shells
1 1/2 tsp
1/2 c
chopped, shallots
2 Tbsp
minced garlic
1/2 c
1/3 less fat cream cheese
1/4 c
2% milk
1/4 tsp
ground red pepper
1/3 c
fresh basil
1 lb
medium peeled and deveined, andcoarsely chopped raw shrimp
1 Tbsp
potato starch
3 c
marinara sauce
1/3 c
grated fresh parmigiano-reggiano cheese

Directions Step-By-Step

Preheat oven to 400F: Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk and pepper; cook until cheese melts, stirring until smooth remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with potato starch; toss well 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 shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano Cheese. Bake at 400F for 30 minutes or until shrimp is done.

About this Recipe

Course/Dish: Fish, Seafood