shrimp stuffed shells

26 Mar

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 😉

 

Shrimp-Stuffed Shells

adapted from cooking light

Ingredients

  • 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

Preparation

  1.  Preheat oven to 400°.
  2. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
  3. 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.
  4. 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.
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