Shrimp-Stuffed Shells + Weekly Menu

Well, karma caught up with me. I’ve been giving Mark total heck over his man cold and it has now been shared with yours truly. And…I’m a mess. My eyes are watering. My head is pounding. My throat is sore. I’m coughing up stuff that shouldn’t be discussed on a food blog or anywhere near or around food. So, WAHHH.

And my PELOTON is arriving tomorrow!!! I hope I can muster the strength to hop on for a ride and get the fun started.

In the meantime, we’re finishing off a fun weekend. We had press box seating at the Michigan vs. Notre Dame hockey game last night that was outdoors at Notre Dame stadium. I’ve never been so pampered at a sporting event!! I mean, there was a turkey carving station, fried chicken, mashed potatoes, and these INCREDIBLE green beans! That was in addition to the hot dog bar, chili bar, charcuterie trays, and cash bar.

Today, the pampering was over and I was back to cursing my own kitchen adventures. Really though, how DOES one peel an egg without completely mutilating the white? I’ve tried all the tricks: old eggs, vinegar, salt, ice baths, peeling under running water. Blah blah blah. I just can’t do it. I’ll make you anything from scratch but peeling an egg? PSH. I’m just buying them boiled and pre-peeled for the rest of my days.

I really have been on a winning streak (until the whole egg debacle today). Every recipe I’ve made recently has been eaten by everyone (spoiler alert: next podcast is on picky eaters!), healthy or healthy-ish, and mother-approved. Because really, if I’m the one doing the dishes, I want to be loving what’s served up.

These Shrimp-Stuffed Shells were from awhile back. I must admit, I’ve been waiting until blog traffic soars in January with healthy eating efforts to post the recipe. One of the first foods people nix from their diets in an effort to lose weight? Pasta. I say bologna! That just wouldn’t work for me. These shells are the perfect carb-lover delight that is favorable to weight loss efforts but so delicious you and others will be in awe! Eating healthy can and SHOULD taste this good! Jess absolutely loved these – she said it was her favorite recipe yet!


5.0 from 1 reviews
Shrimp-Stuffed Shells
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18 shells (6 servings, 3 shells each)
 
Ingredients
  • 18 uncooked jumbo pasta shells (about 8 oz*)
  • 1½ Tbsp extra-virgin olive oil
  • ½ cup chopped shallots
  • 6 cloves garlic, minced
  • ½ cup (4 oz) ⅓-less-fat cream cheese
  • ¼ cup 2% reduced-fat milk
  • ¼ tsp crushed red pepper
  • ⅓ cup chopped fresh basil
  • 1 lb shrimp, peeled, deveined, and coarsely chopped
  • 1 Tbsp potato starch
  • Cooking spray
  • 3 cups lower-sodium marinara sauce, divided
  • ⅓ cup (1½ oz) grated Parmigiano-Reggiano
Instructions
  1. Preheat oven to 400 degrees F.
  2. Bring a large pot of water to a rolling boil. Add pasta and cook for 7 minutes or until almost al dente. Drain well.
  3. Meanwhile, heat oil in a skillet over medium heat. Once hot, add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add cream cheese, milk, and crushed red 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.
  4. 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.
  5. Bake for 30 minutes or until shrimp is done. Serve hot.
Notes
Recipe from Cooking Light
*Boil 1 lb of jumbo shells and use about ½ for the recipe. Many will break or get stuck together which is not ideal for stuffing
Nutrition Information
Serving size: 3 shells Calories: 352 Fat: 13.5 Carbohydrates: 32.3 Sugar: 7.0 Sodium: 499 Fiber: 3.7 Protein: 23.7 Cholesterol: 104

Weekly Menu: January 6th – 10th

  • Sunday: Egg Salad Sandwiches from Magnolia Table
  • Monday: Cheesy Turkey Taco Chili Mac (from Skinny Taste One & Done) with steamed broccoli
  • Tuesday: Petite Meatloaf Dinner from Skinny Taste One & Done
  • Wednesday: Simple Pizza Crust from Skinny Taste One & Done
  • Thursday: Spicy “Fried” Chicken Sandwiches from Skinny Taste One & Done with roasted potatoes

Be well,

Share With Your Friends!

16 Comments

  1. Jacky
    January 6, 2019 / 5:54 pm

    Hope your cold is gone in a flash. Maybe the bike ride will help send it on its way. As for peeling eggs, the instant pot is awesome for hard boiled eggs.

    • Sarah
      January 7, 2019 / 9:02 am

      Instant pot all the way! I too have tried all the tricks and while sometimes they are EASIER to peel they are never easy. With the IP I have zero trouble every time.

      • Nicole Morrissey
        Author
        January 7, 2019 / 4:21 pm

        I just may have to cave and buy one! Thanks so much, Sarah!!

  2. Janet Bright
    January 6, 2019 / 9:47 pm

    Like you I always had trouble peeling eggs until I found the solution on Pinterest. Try steaming your eggs and the shell will peel right off every time…you will never boil another egg!!!

    • Nicole Morrissey
      Author
      January 7, 2019 / 4:21 pm

      Gah! I need one! Thanks, Janet!! 🙂

  3. Lisa
    January 7, 2019 / 12:38 am

    Another vote for the Instant Pot for hard boiled eggs. It still takes about the same amount of time as the stovetop, but the peels slide right off! Total game changer!

    • Nicole Morrissey
      Author
      January 7, 2019 / 4:22 pm

      Regretting not adding an Instant Pot to my Christmas list!! Good thing there’s Amazon 😉

  4. Edee
    January 7, 2019 / 1:53 pm

    Try this way of hard boiling eggs from the Pioneer Woman’s website. It works for me! I don’t even do a separate ice bath, just run my pan (with the eggs still in it) under cold water until the pan is cold. Then fill back up with cold water and add a couple cups of ice cubes. Let sit for five minutes and peel. Tap the egg all around the middle and the shell should come off in two pieces! https://thepioneerwoman.com/food-and-friends/easy-to-peel-eggs/

    • Nicole Morrissey
      Author
      January 7, 2019 / 4:28 pm

      Thanks so much Edee! Seems easy enough! I’ll be giving it a go – I think my mistake (this time…LOL!) was starting with water that wasn’t boiling. 🙂

  5. Christina
    January 7, 2019 / 10:32 pm

    The Instant Pot is a godsend for making hard boiled eggs! The IP is one of my best purchases to date. Love your blog by the way, I’ve been reading for years and can relate to your motherhood journey.

    • Nicole Morrissey
      Author
      January 8, 2019 / 1:27 pm

      Thanks for reading along, Christina! Appreciate your comment! This post is really making me think I need to invest in an IP! 🙂

  6. Meryl
    May 8, 2020 / 8:56 pm

    This recipe looks great but there are only 2 of us so I know this is way more than we can eat in one sitting ( well we could probably eat it all but!) so I’m wondering if these can be frozen to be enjoyed at a later date?

    • Nicole Morrissey
      Author
      May 10, 2020 / 6:24 pm

      Yep, should freeze just fine! I would bake and then reheat after freezing 🙂

  7. meryl
    May 9, 2020 / 12:38 pm

    Can the shrimp stuffed shells be frozen for future use?

    • Nicole Morrissey
      Author
      May 10, 2020 / 6:24 pm

      Yep, should freeze just fine! I would bake and then reheat after freezing 🙂

Leave a Reply to Meryl Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Get my newest recipes
Follow Me