Shrimp-Stuffed Shells

Shrimp-Stuffed Shells
Shrimp-Stuffed Shells

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

5

servings

Ingredients

  • 20

    uncooked jumbo pasta shells (about 8 ounces)

  • 1 1/2

    Tbsp. olive oil

  • 1/2

    cup chopped shallots

  • 2

    Tbsp. 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

    tsp. ground red pepper

  • 1/3

    cup chopped fresh basil

  • 1

    pound medium shrimp, peeled, deveined, and coarsely chopped

  • 1

    Tbsp. potato starch

  • Cooking spray

  • 3

    cups lower-sodium marinara sauce, divided

  • 1/3

    cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 400 degrees F. 2. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well. 3. 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 minutes, stirring occasionally. 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. 4. 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 400 degrees F for 30 minutes or until shrimp is done.

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