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.