Shrimp-Stuffed Shells

As a full blooded Italian, I have to say, that dish is as Italian as a VW Beetle. We use ricotta cheese and homemade gravy (red sauce). I made it your way and then substituted previous 2 ingredients. Much better.

Delicious, wouldn't change a thing about this recipe (other than using corn starch rather than potato starch)!

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.

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!

Yum! So tasty! It kind of took a while for me to do all of the components, but it was worth it. I really liked this dish. It has a little zing which is nice.

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.

Great recipe! My family loves these shells. This is on our rotation.

This was pretty good, but kind of rich and very filling. I couldn't find shells as large as the shells called for in the recipe. The shells I used had the capacity for a couple of chunks of shrimp each. I used regular cream cheese instead of light cream cheese which probably accounts for the richness of how my version turned out. Also, I made my own marina sauce and I think my sauce was a bit thicker than McCutcheon's. I would like to try making this dish again in a few months. It did take me quite awhile to make this dish and stuff the shells, so its a dish I would make only on weekends.

Delicious! These are easy and scruptious! I used the Cooking Light Basic Marinara recipe as the sauce and it was super. Also, I made these hours in advance (and covered the baking dish with plastic wrap). Just before putting them in the oven I sprinkled with Parmesan (as directed). One of my guests kept saying, "yup -- a definite keeper of a recipe!" I couldn't agree more!

I agree, this does take quite a bit of prep time, and considering how little taste it had, will not be on my "make again" list. I got about 26 shells..had made extra knowing they can fall apart, and used "Momchef"s suggestion to use wine instead of milk. I'm not sure what I'd do different to up the shrimp taste, and I think more sauce is needed, as mine got pretty dried out. Oh well, now I just have to figure out what to do with the 2-3 oz of leftover shells.

Absolutely perfect recipe. I wouldn't change a thing. It honestly tasted better than a dish you might have at an Italian restaurant. This is going to by my new "go to" dish for special occassions and dinner parties. As a side note, I did find potato starch (after a lengthy search) with the kosher foods. I suppose it was there for the Easter holiday coming up?

LOVED THESE! Made 24 with 1 generousTbsp in each shell. Using what ingredients I had, I substituted mostly white of scallions plus an extra 1/2 Tbsp of minced garlic for shallots, 4 wedges of garlic herb Laughing Cow cheese plus a bit of leftover brie to equal 4 oz for cream cheese, pepper FLAKES and CORN starch, 32 oz jar of Classico Tomato & Basil sauce Topped with grated ASIAGO....30 minutes to cook and 10 minutes on the stove "resting" while asparagus cooked and they were PERFECT!

Easy and tasty! You could easily use crab or lobster too. I did not have potato starch but corn starch seemed to work fine.

My family and I liked this dish, but it was quite rich - even with the 1/3 reduced fat cream cheese. The serving size is very ample, and normally I don't like seafood paired with a red sauce, but this was good. Used Lucini's marinara which I found at Whole Foods which is delicious!! Probably won't make this again, but it is a solid dish.

Good solid recipe. A nice variation on regular stuffed shells. My husband loved it. I also used skim milk instead of 2% and it worked just fine and also used corn starch instead of potato starch. Will make again. A good tasty weeknight meal but would not make for company probably.

I made this for Valentines Day for my family and it was very good. I also used cornstarch and used two bottles of marinara sauce and added mozzarella cheese. Next time I will make more of the filling in order to stuff my shells better.

Yum! Mine only made 16 shells and I'm not sure if maybe I didn't have enough shrimp (didn't measure) or if I overstuffed the pasta, but nevertheless, it was delicious! As the other reviewers did, I also used corn starch instead of potato. I also used skim milk instead of the 2% and the sauce was not runny. The filling was a bit spicy, but it could be because I had less shells than the recipe makes.

This was easy to make and yummy. I used onion instead of shallots, corn starch instead of potato starch, and added some mozzarella on top. Husband and two year old approved.

I was shocked how good this was. When I first got the magazine I passed it by because shrimp in shells sounded odd to me. After I trying all the recipes from this issue that really stood out to me I went back through to see if there was anything I missed and decided to see what the reviews were on this one. After seeing all the outstanding reviews I had to give it a try myself and I'm glad I did we all loved it and it was a refreshing change from a meat or cheese stuffed shell.

Loved it! So good. Never of thought of this combination before. Must try!

This recipe was excellent. As others have, I used corn starch instead of potato because I could not find it in the grocery store. I also used a mixture of tomato sauce and vodka sauce because it is what we had on hand. Overall, delicious!

Just made this recipe this week and it was wonderful - easy but with excellent flavors; my favorite kind of recipe! There are plenty of leftovers for at least one other meal during the week. I made the recipe exactly as stated except for the potato starch - I used corn starch and it worked out wonderfully. Also, my filling was enough for all the shells stated except one (which was fine). Next time I think I will cook the pasta just a tad longer (my shells were still a bit al dente after the bake in the oven) and will likely put a little low-moisture / part-skim moz cheese in place of the full amount of parm. Those are just personal preferences, the dish was excellent "as is." I made large green salads and garlic bread to go with this dish - great Italian recipe - I will definitely be making this one again; Enjoy!

I can never stick to a recipe exactly! I wish I could, with that being said. I used corn starch in place of potato starch. I used vidalia onion in place of Shallots and Skim Milk in place of 2%. I also added black pepper and 2 Tbsp of parm cheese to the cream cheese mixture. This recipe is excellent and point on. The leftovers even tasted more amazing. I did put 1/2 cup lowfat mozzarella on half of my dish to satisfy the kids I was cooking for. I would consider adding lowfat mozz to the entire thing next time I make this!! YUMMY! I can't wait to make it again!

This dish was SO good. The filling made enough for me to fill 25 shells instead of 20. I also forgot the step of adding potato starch to the shrimp (and I was going to use corn starch instead because I didn't buy potato starch), so my filling was a little more runny than I would have liked. But, the taste was amazing. Everyone who had some of this dish loved it. The cayenne pepper gives it a perfect spicy kick. We will definitely make this again.

This was amazing and even my 11 year old loved it :)

This was a hit. Lots of flavor and rich, like comfort food. I couldn't find potato starch at my grocer, so I just used corn starch. I am not quite sure what that did to the recipe, but we still loved it.

Our family enjoyed this very much. The flavor it excellent, though the shrimp gets lost a bit with the creamy stuffing and rich marinara. Read my full review at: http://bit.ly/w0SFWO

Absolutely worth making and will make again. My husband (picky eater) loved it - even as a leftover the following evening. Homemade marinara sauce is the way to go and will make this for a "company" dish.

This was my second time making this dish, it's a good balance of cheese & marinara sauce and shrimp; delicious and certainly worthy of a special occasion.

This was super easy to make, quick cooking time, and my two boys 7 and 5 loved it!

This is delicious! I made this dish for my husband and he raved about it. I used fresh parsley instead of basil (I have trouble finding it this time of year) and topped the dish with more parsley after baking. I also substituted corn starch for potato starch and it was just fine. We served it with this recipe of creamed spinach (http://www.myrecipes.com/recipe/creamed-spinach-10000001120348/), which worked great to use more of the already-opened cream cheese. The leftovers of the shells are just as good the next day!

My girlfriend and I absolutely loved this recipe. I also couldn't find potato starch and just left it out. I am curious to how this would taste with oregano instead of basil. With that said I love this recipe and can't wait to make it again.

I made this last night and it was AMAZING. It really tasted like something I could have ordered at an Italian restaurant. My husband loved it, too! I was also unable to find potato starch but corn starch worked just fine. I also used a slightly larger package of shells, and used 2 jars of marinara instead of one (Cooking Light recipes are almost always delicious...but almost always light on sauce...). Oh, and I used non-fat milk instead of 2% and it turned out wonderfully.

Very nice. Use a light tomato sauce.

I made this for dinner this weekend and it was excellent! I substituted corn starch for the potato starch since I was unable to find it in the grocery store. It turned out really well.

I just made this recipe for dinner tonight. It was so good. Worthy of a special meal. My mother in laws birthday is on Valentine's day. I will be making this meal for that celebration. I did make a change or two. One, I made it with Chicken for my boys who are 16 and 20 and do not like shrimp. Second for my husband and I, who are looking at 2012 as our healthy year, I made it as the recipe called for, however I served it on a bed of sauted spinach with garlic. It was so fullfilling and truly satisfying. I highly recommend it.