SHRIMP-STUFFED SHELLS

Shrimp-Stuffed Shells image

Provided by Ronda Krouch

Categories Seafood

Time 1h35m

Number Of Ingredients 12

4 uncooked jumbo pasta shells
1 1/2 tsp evoo
1/2 c chopped, shallots
2 Tbsp minced garlic
1/2 c 1/3 less fat cream cheese
1/4 c 2% milk
1/4 tsp ground red pepper
1/3 c fresh basil
1 lb medium peeled and deveined, andcoarsely chopped raw shrimp
1 Tbsp potato starch
3 c marinara sauce
1/3 c grated fresh parmigiano-reggiano cheese

Steps:

1. Preheat oven to 400F: Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
2. 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.
3. Divide shrimp mixture evenly among pasta shells. Coat a 13x9 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 400F for 30 minutes or until shrimp is done.