- 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
- Cooking spray
- 3 cups lower-sodium marinara sauce (such as McCutcheon's), divided
- 1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
- calories 496
- fat 16 g
- satfat 6.2 g
- monofat 5.3 g
- polyfat 1.4 g
- protein 31.1 g
- carbohydrate 85.6 g
- fiber 1.6 g
- cholesterol 163 mg
- iron 4.1 mg
- sodium 575 mg
- calcium 208 mg
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.