Shrimp-Stuffed Shells
By SJ0414
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
Details
Servings 5
Cooking time 70mins
Preparation
Step 1
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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