See all of my favorite tools and gift ideas on my New Amazon Store! Saute' the garlic over medium high heat in a medium saucepan until golden brown. I used the Cooking Light Basic Marinara recipe as the sauce and it was super. This video is unavailable because we were unable to load a message from our sponsors. Check out this Seafood Fra Diavolo! Second for my husband and I, who are looking at 2012 as our healthy year, I made it as the recipe called for, however I served it on a bed of sauted spinach with garlic. Saute’ the asparagus in the same pan the shrimp were sauteed in for a few minutes just to start the cooking process. Asparagus pairs so well with seafood, I decided to use asparagus. The shrimp goes into the pasta shells raw to prevent it from overcooking while the pasta bakes. Coarsely chop shrimp and set aside. Couldn't find potato starch so I used corn starch. My family loves these shells. I will definitely make this again, even though there is some effort to put it all together. Cook and stir for 30 seconds. 20 uncooked jumbo pasta shells (about 8 ounces), 2 tablespoons minced garlic (about 6 cloves), ½ cup (4 ounces) 1/3-less-fat cream cheese, 1 pound medium shrimp, peeled, deveined, and coarsely chopped, 3 cups lower-sodium marinara sauce (such as McCutcheon's), divided, ⅓ cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese. © Copyright 2020 Meredith Corporation. Looks good? This is delicious! I also used skim milk instead of the 2% and the sauce was not runny. I was also unable to find potato starch but corn starch worked just fine. While nothing is risk free, some activities are safer than others when it comes to COVID-19. Delicious! Last updated on February 15, 2020. Welcome! It did take me quite awhile to make this dish and stuff the shells, so its a dish I would make only on weekends. Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente. It really is so easy Donna, you should give it a try sometime! 5 ways to prepare for cold and flu season—what to do so you stay healthy this fall + winter, according to Dr. Ian Smith. After seeing all the outstanding reviews I had to give it a try myself and I'm glad I did we all loved it and it was a refreshing change from a meat or cheese stuffed shell. You could easily use crab or lobster too. I used onion instead of shallots, corn starch instead of potato starch, and added some mozzarella on top. I made this for Valentines Day for my family and it was very good. With that said I love this recipe and can't wait to make it again. 496 calories; fat 16g; saturated fat 6.2g; mono fat 5.3g; poly fat 1.4g; protein 31.1g; carbohydrates 85.6g; fiber 1.6g; cholesterol 163mg; iron 4.1mg; sodium 575mg; calcium 208mg. Thaw shrimp, if frozen. A great vodka sauce is something every cook should have in their recipe box. Saucy, rich Shrimp-Stuffed Shells offer a nice variation to regular stuffed shells for your pasta dinner menu. I also used a slightly larger package of shells, and used 2 jars of marinara instead of one (Cooking Light recipes are almost always delicious...but almost always light on sauce...). MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. The filling was a bit spicy, but it could be because I had less shells than the recipe makes. Pour remaining sauce over the shells… Bring to a boil, reduce heat and simmer for 10 mins. It's best to temporarily remove the pan from the heat. I used fresh parsley instead of basil (I have trouble finding it this time of year) and topped the dish with more parsley after baking. luv, aunt kerri, The jug is composed particularly and sumptuously too which adds to the high cost of the vodka. I used corn starch in place of potato starch. I would consider adding lowfat mozz to the entire thing next time I make this!! Add cashew milk, tomatoes and tomato sauce. Using what ingredients I had, I substituted mostly white of scallions plus an extra 1/2 Tbsp of minced garlic for shallots, 4 wedges of garlic herb Laughing Cow cheese plus a bit of leftover brie to equal 4 oz for cream cheese, pepper FLAKES and CORN starch, 32 oz jar of Classico Tomato & Basil sauce Topped with grated ASIAGO....30 minutes to cook and 10 minutes on the stove "resting" while asparagus cooked and they were PERFECT! I have to say that since I started this whole blogging thing, we have been eating like kings! Offers may be subject to change without notice. Transfer shrimp mixture to a bowl. In a large pot of salted boiling water, … We will definitely make this again. Should have written this review a long time ago. Bring 4 quarts of water to a boil in a Dutch oven over high heat. Bake at 400° for 30 minutes or until shrimp is done. It honestly tasted better than a dish you might have at an Italian restaurant. As a side note, I did find potato starch (after a lengthy search) with the kosher foods. Top the shells with the sauce and bake at 350°F for about 10 minutes, just until they are hot. I ran it through the food processor and really wasn’t too happy with the outcome. This was super easy to make, quick cooking time, and my two boys 7 and 5 loved it! $9.89. The leftovers even tasted more amazing. Stir in basil. First, boil pasta shells in salted water. Offers may be subject to change without notice. I'm not sure what I'd do different to up the shrimp taste, and I think more sauce is needed, as mine got pretty dried out. Add the block of cream cheese and stir until it melts. Pour the sauce over the stuffed shells. wine club, My first time to visit here in the blog. Remove skillet from heat. Get Shrimp Scampi Stuffed Shells Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I sprinkled a little leftover parsley to the top for garnish. this link is to an external site that may or may not meet accessibility guidelines. In a skillet over medium heat combine crushed tomatoes, tomato paste, vodka, 1/2 tsp garlic powder, red pepper flakes, basil and 1 tsp of salt. Put this on your "to make" list asap! this link is to an external site that may or may not meet accessibility guidelines. The cayenne pepper gives it a perfect spicy kick. As the other reviewers did, I also used corn starch instead of potato. Sauce time!!! Drain the shells and spread out on a rimmed baking sheet to cool. My husband loved it. Absolutely worth making and will make again. Sprinkle with basil and Parmesan before serving. https://www.tasteofhome.com/recipes/creamy-seafood-stuffed-shells Made this for company and everyone loved it - including my husband who is not a big fan of shrimp. I couldn't agree more! This was easy to make and yummy. Add all at once to the skillet along with the milk. Immediately remove from pan and set aside to cool. For sauce, add garlic to the same skillet. Meanwhile, cook pasta according to package directions; drain. Yum! Probably won't make this again, but it is a solid dish. Preheat oven to 325°F (163°C) and set rack to middle position. Let stand for 10 minutes. A great vodka sauce is something every cook should have in their recipe box. Place the stuffed shells on the sauce and bake at 350°F for about 15 minutes, just until hot. Copyright © 2020 Binky's Culinary Carnival, In a saute' pan, heat about 1 tablespoon olive oil over medium high heat. Fill the drained shells with the seafood mixture. Stuffed Shells with Vodka Marinara Sauce. One of my guests kept saying, "yup -- a definite keeper of a recipe!" Then chop into bite-sized pieces. Most of our recipes have step by step photos and videos! Since that happened, next time I will hand chop them just for uniformity. Everyone who had some of this dish loved it. Chop about 1 tablespoon each parsley and basil. Used Lucini's marinara which I found at Whole Foods which is delicious!! As an Amazon Associate I earn from qualifying purchases. Will make again. Info. Sprinkle with potato starch; toss well to coat. LOVED THESE! The filling made enough for me to fill 25 shells instead of 20. Drain shells and fill with seafood mixture. The shells I used had the capacity for a couple of chunks of shrimp each. Carefully add wine; return skillet to heat and cook for 1 to 2 minutes or until most of the wine is evaporated, stirring to scrape up browned bits from bottom of skillet. Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes. Cover the filled shells loosely with damp paper towels and set aside. When choosing dry white wine for enhancing this deluxe dish, pick a Sauvignon Blanc or Chardonnay in the $8 to $10 range. Sprinkle with mozzarella cheese. Add a little oil to the drained noodles so they don't stick to each other, Chop onion and sautee the onions with sausage. Add oil to pan; swirl to coat. These Seafood Stuffed Shells with Vodka Sauce are amazing! Love you're site and your shared passion for cooking!! EatingWell may receive compensation for some links to products and services on this website. It was so good. As the first side turns pink, flip them and then remove almost immediately, depending on the size of your shrimp.