Ingredients: |
Ingredients: 20 uncooked jumbo pasta shells (about 8 ounces) 1 1/2 tablespoons olive oil 1/2 cup chopped shallots 2 tablespoons minced garlic (about 6 cloves) 1/2 cup (4 ounces) 1/3-less-fat cream cheese 1/4 cup 2% reduced-fat milk 1/4 teaspoon ground red pepper 1/3 cup chopped fresh basil 1 pound medium shrimp, peeled, deveined and coarsely chopped 1 tablespoon cornstarch cooking spray 3 cups lower-sodium marinara sauce, divided 1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
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Directions: |
Directions:Preheat oven to 400 degrees.
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 cornstarch; toss well to coat. Add cream cheese mixture to shrimp; toss well.
Divide shrimp mixture evenly among pasta shells. Coat a 13" x 9" 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 400 for 30 minutes or until shrimp is done. |