Alfredo Shrimp Shells

Photo: psfreeman

Prepared Alfredo sauce streamlines the preparation of the tasty stuffed shells. They're filled with shrimp, mushrooms and green onion. For a fast finish, complete the meal with Caesar salad and crusty French bread. Or serve sauteed zucchini followed by cubed cantaloupe and watermelon for dessert. From Gertrude Peischl: Allentown, Pennsylvania. Recipe published in Quick Cooking July/August 2001.

Yield: 3 servings
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Ingredients

  • 1/2 cup(s) chopped fresh mushrooms
  • 1 teaspoon(s) butter
  • 1 green onion, sliced
  • 1 5-ounce package(s) frozen cooked salad shrimp, thawed
  • 2 tablespoon(s) plus 1/2 cup Alfredo sauce, divided
  • 6 jumbo pasta shells, cooked and drained
  • Lemon wedges and fresh parsley

Preparation

  1. • In a small skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup of the remaining sauce into a greased 8-in. square baking dish.
  2. • Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce.
  3. • Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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