Shrimp-Stuffed Shells

Ingredients

  • 1 tablespoon potato starch
  • Cooking spray
  • 3 cups lower-sodium marinara sauce (such as McCutcheon's), divided
  • 1/3 cup (1 ½ ounces) grated fresh Parmigiano-Reggiano cheese
  • 20 uncooked jumbo pasta shells (about 8 ounces)
  • 1/3 cup chopped fresh basil
  • 1 ½ tablespoons olive oil
  • + 6 more ingredients
    • ½ cup chopped shallots
    • 2 tablespoons minced garlic (about 6 cloves)
    • ½ cup (4 ounces) 1/3-less-fat cream cheese
    • ¼ cup 2% reduced-fat milk
    • ¼ teaspoon ground red pepper
    • 1 pound medium shrimp, peeled, deveined, and coarsely chopped

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 shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream ...

View full recipe at SpringPad

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