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
Preheat oven to 400 degrees F.
Bring a large pot of water to a rolling boil. Add pasta and cook for 7 minutes or until almost al dente. Drain well.
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.
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.
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