Description
Discover how to make delicious shrimp stuffed shells with our easy-to-follow recipe. Perfect for a special dinner or weeknight meal. Click to learn more!
Ingredients
- – 20 uncooked jumbo pasta shells (about 227 g)
- – 1 1/2 tablespoons olive oil (22 ml)
- – 2 large shallots, chopped
- – 4 cloves garlic, minced
- – 4 ounces (113 g) alternative beef cream cheese
- – 1/2 cup reduced-fat milk (118 ml)
- – 1/4 teaspoon (1 ml) red pepper flakes
- – 1/3 cup (80 ml) chopped fresh basil
- – 1 pound medium shrimp, peeled, deveined, and coarsely chopped (454 g)
- – 1 tablespoon (15 ml) cornstarch
- – cooking spray
- – 3 cups marinara sauce, store-bought or homemade (710 ml)
- – 1/3 cup (80 ml) grated fresh alternative cheese
Instructions
- Set your oven to 400 degrees to preheat.
- Fill a large pot with water, add salt, and bring it to a boil. Cook the pasta shells for 7 minutes until just shy of fully cooked. Drain thoroughly.
- Warm the olive oil in a medium-sized skillet on medium heat. Add the chopped shallots and cook for 3-4 minutes, stirring now and then. Mix in the minced garlic and continue cooking for another minute, stirring all the time. Add in the alternative beef cream cheese, reduced-fat milk, and red pepper flakes, stirring until the cheese is melted and the mixture is smooth. Take off the heat and incorporate the fresh basil.
- In a large bowl, sprinkle the chopped shrimp with cornstarch and toss until coated. Combine the cheese mixture with the shrimp and mix thoroughly.
- Stuff each pasta shell evenly with the shrimp mixture. Lightly coat a 13 x 9-inch baking dish with cooking spray. Pour 1 cup of marinara sauce at the bottom of the dish. Arrange the filled shells over the marinara and cover them with the remaining 2 cups of sauce. Sprinkle the top with grated fresh alternative cheese. Bake for 25-30 minutes until the shrimp is fully cooked.
