Stumble Upon is a great tool to find all kinds of fantastic recipes. Not usually being a full time vegetarian, yet choosing to be vegetarian for the next month and a half, I have to make sure to find filling, nutritious and delicious recipes to fill the void. This adapted shrimp-stuffed shell recipe from Cooking Light was easy and quick to make (minus the shrimp procedure, read on...), and definitely hit the spot!
- 20 uncooked jumbo pasta shells (about 8 ounces)
- 1/2 tablespoon olive oil
- 2 tablespoons minced garlic (about 6 cloves)
- 1/2 cup cottage cheese
- 1/4 cup skim milk reduced-fat milk
- 1/4 teaspoon ground red pepper
- 1 pound medium shrimp, peeled, deveined, and coarsely chopped
- 1 tablespoon corn starch
- 3 cups basic marinara sauce, divided
- Grated Mozarella and Parmesan cheese (as much as you want)
Method
- Put your frozen shrimp in a bowl of warm water.
- Preheat your oven to 400°.
- Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
- While your pasta is cooking, peel your shrimp and coarsely chop them.
- Heat a medium non-stick skillet over medium heat. Add oil to pan; swirl to coat.
- Add garlic and cook for 1 minute, stirring constantly
- Add cottage cheese, milk, and pepper; cook for approximately 3-5 minutes, stirring constantly. Remove from heat.
- Sprinkle your shrimp with with corn starch and toss well to coat. Add the cottage cheese mixture to the shrimp shrimp and toss well.
- Divide shrimp mixture evenly among pasta shells.
- Spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish and top with the remaining 2 cups marinara. Sprinkle shells evenly with your cheese. Bake at 400° for 30 minutes or until shrimp is done.
- CK
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