Shrimp-Stuffed Shells + Weekly Menu
INGREDIENTS
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18 uncooked jumbo pasta shells (about 8 oz*)
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1½ Tbsp extra-virgin olive oil
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½ cup chopped shallots
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6 cloves garlic, minced
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½ cup (4 oz) ⅓-less-fat cream cheese
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¼ cup 2% reduced-fat milk
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¼ tsp crushed red pepper
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⅓ cup chopped fresh basil
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1 lb shrimp, peeled, deveined, and coarsely chopped
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1 Tbsp potato starch
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Cooking spray
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3 cups lower-sodium marinara sauce, divided
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⅓ cup (1½ oz) grated Parmigiano-Reggiano
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