when looking for something to make for dinner the other night i noticed i bookmarked this same recipe on two different blogs. i took that as a sign… both blogs gave these rave reviews so i wasn’t too worried. the husband and i thought they were just eh.. nothing special or fantastic… next time i’d rather use my shrimp in something else 🙂 something more tasty! i also roasted up some balsamic roasted fennel with this and no one liked it 😉
adapted from cooking light
- 20 uncooked jumbo pasta shells (about 8 ounces)
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped onions
- 2 tablespoons minced garlic (about 6 cloves)
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 1/4 cup ricotta
- 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 corn starch
- Cooking spray
- 3 cups marinara sauce divided
- 1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
- 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 onions; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, ricotta, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with corn 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.