Hands-on Time
22 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 5 (serving size: 4 stuffed shells)
Photo: Johnny Autry; Styling: Mary Clayton Carl

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.

Step 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 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.

Step 4

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.

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