Shrimp-Stuffed Shells

Ronda Krouch


Pasta and Shrimp need I say more!


★★★★★ 1 vote

25 Min
1 Hr 10 Min


  • 4
    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

How to Make Shrimp-Stuffed Shells


  1. Preheat oven to 400F: Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
  2. 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.
  3. 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.

Printable Recipe Card

About Shrimp-Stuffed Shells

Course/Dish: Fish Seafood

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