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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.

Julianna Grimes
Recipe by Cooking Light January 2012

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Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
22 mins
total:
1 hr 10 mins
Yield:
Serves 5 (serving size: 4 stuffed shells)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

496 calories; fat 16g; saturated fat 6.2g; mono fat 5.3g; poly fat 1.4g; protein 31.1g; carbohydrates 85.6g; fiber 1.6g; cholesterol 163mg; iron 4.1mg; sodium 575mg; calcium 208mg.
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