I had a rare stroke of inspiration in the pasta isle the other day. Unfortunately for The Hubs, I almost never make pasta. I’m just not really into it. I like it just fine, but its not something I crave or think about really at all. I saw the large shells and tossed them in my cart as an impulse buy. Fortunately, shrimp was on sale as well, and it was like a match made in heaven.
Alright, that might be a bit dramatic, but they were really good. I got to use some of my gigantic basil plant which was great. I’m really looking forward to more consistent “spring” weather so I can start some new plants. This year I want to do lettuce, for sure, and maybe some more peppers. I’ve already started some tomato seeds! I’m so happy winter is on its way out, and my BFF summer is right around the corner.
Shrimp Stuffed Shells recipe from Cooking Light
- 20 uncooked jumbo pasta shells (about 8 ounces)
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped shallots
- 2 tablespoons minced garlic (about 6 cloves)
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 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 potato starch**I don’t even know what this is. I just used cornstarch
- Cooking spray
- 3 cups lower-sodium marinara sauce (such as McCutcheon’s), 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 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.