Shrimp-Stuffed Shells
Shrimp-Stuffed Shells might be just the main course you are searching for. This recipe makes 5 servings with 479 calories, 38g of protein, and 12g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Head to the store and pick up jumbo pasta shells, lower-sodium marinara sauce, ground pepper, and a few other things to make it today.
Instructions
Cook pasta 7 minutes or until almost al dente, omitting salt and fat.
Heat a medium skillet over medium heat.
Add oil to pan; swirl to coat.
Add shallots; cook 4 minutes, stirring occasionally.
Add garlic; cook 1 minute, stirring constantly.
Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth.
Remove from heat. Stir in basil.
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 at 400 for 30 minutes or until shrimp is done.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.