Saucy, rich Shrimp-Stuffed Shells offer a nice variation to regular stuffed shells for your pasta dinner menu. The shrimp goes into the pasta shells raw to prevent it from overcooking while the pasta bakes. Look for potato starch near the cornstarch in your supermarket.
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 potato starch
3 cups lower-sodium marinara sauce (such as McCutcheon's), divided
1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
How to Make It
Preheat oven to 400°.
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 potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well.
Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-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° for 30 minutes or until shrimp is done.
This is one of the best CL recipes I've ever made! I used corn starch, skim milk, flat leaf parsley instead of basil, and a bottle of Bertolli brand pasta sauce--the vineyard collection (fire roasted tomatoes with cabernet). So scrumptious! I agree with all who said it was better than restaurant quality, and only 500 calories! Amazing. Definitely worthy of a special dinner served to company. Put this on your "to make" list asap!
This was delicious! I made it for the first time tonight. I had to substitute some of the shrimp for cooked chicken because my boys don't like shrimp and I used Rao's marinara sauce because it is awesome and my family loved it! I will definitely make this again, even though there is some effort to put it all together.
This recipe is incredibly easy and really delicious! I used slightly more shrimp and substituted fresh chives in place of basil since I didn't have any on hand. I also used two bottles of marinara sauce - the pasta soaked up a lot of the sauce and wasn't the least bit soupy, so I'm definitely glad I added it. The marinara sauce I used was a kind I had never used before (Bertoli) and even though I didn't like how it tasted out of the jar whatsoever, this dish still ended up being excellent - definitely deeming this recipe fool-proof!
Should have written this review a long time ago. Been on our regular rotation since this recipe was first published. Kids LOVE it and request it often, and my husband oohs and aahs. It's really a keeper. Definitely worthy of company too. I use cornstarch too as it's always on hand.
Made this for company and everyone loved it - including my husband who is not a big fan of shrimp. Gave left overs to my sister and her boys wanted to know why I don't make this more often. Great balance of flavors. Couldn't find potato starch so I used corn starch.