Shrimp-Stuffed Shells
Prep time: 
Cook time: 
Total time: 
Serves: 18 shells (6 servings, 3 shells each)
  • 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
  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.
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
Recipe by Prevention RD at