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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Shrimp Stuffed Shells Recipe

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This recipe for Shrimp Stuffed Shells is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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