Shrimp-Stuffed Shells

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!

Ingredients (yield 3 large servings)
  • 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)
  1. Put your frozen shrimp in a bowl of warm water.
  2. Preheat your oven to 400°.
  3. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
  4. While your pasta is cooking, peel your shrimp and coarsely chop them.
  5. Heat a medium non-stick skillet over medium heat. Add oil to pan; swirl to coat.
  6. Add garlic and cook for 1 minute, stirring constantly
  7. Add cottage cheese, milk, and pepper; cook for approximately 3-5 minutes, stirring constantly. Remove from heat. 
  8. Sprinkle your shrimp with with corn starch and toss well to coat. Add the cottage cheese mixture to the shrimp shrimp and toss well.
  9. Divide shrimp mixture evenly among pasta shells.
  10. 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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