Garlicky Shrimp and Feta Cheese Stuffed Shells

By Joelene

Ingredients

• 16 (from a 12-ounce box) jumbo shells
• 2 1/4 cup(s) marinara sauce
• 3 strip(s) (from 1 lemon) lemon zest, thinly sliced
• 2 tablespoon(s) olive oil
• 2 clove(s) (large) garlic, finely chopped
• 1/2 teaspoon(s) crushed red pepper flakes
• 2 tablespoon(s) fresh lemon juice
• 2 tablespoon(s) capers, roughly chopped
• 1 roasted red pepper, cut into 1/4-inch pieces
• 12 ounce(s) (large) peeled and deveined shrimp, quartered
• 2 cup(s) baby spinach, roughly chopped
• 1/2 cup(s) fresh basil, roughly chopped
• 1/2 cup(s) crumbled feta, divided
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) pepper

Preparation

Step 1

Heat oven to 400 degrees F.
Cook jumbo shells according to package directions. Drain and rinse under cold water to cool.
Spread 1 3/4 cups marinara sauce on the bottom of a large broiler-proof baking dish. In a large skillet, heat olive oil, garlic, lemon zest, and crushed red pepper flakes over medium heat until the garlic begins to brown, about 2 minutes. Add fresh lemon juice, capers, and roasted red pepper and toss to combine.
Remove from the heat and stir in remaining 1/2 cup marinara sauce. Toss with shrimp to coat. Fold in baby spinach, fresh basil, 1/4 cup crumbled feta, salt, and pepper.
Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce. Sprinkle with 1/4 cup crumbled feta, cover with foil, and bake until the shells are heated through, 12 to 15 minutes.
Heat broiler. Uncover, and broil until the cheese begins to brown, 2 to 3 minutes.