Easy Shrimp Pasta Shells
Let this low-cal pasta recipe show you how to make a reduced calorie version of stuffed shells. This simple pasta recipe has all the taste on an indulgent stuffed shells recipe but with much less fat.
Ingredients
- 1/4 cup olive oil
- 1 green pepper, diced
- 1 red pepper, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 pound shrimp, peeled and deveined
- 1/2 cup sherry wine
- 1/2 cup evaporated skim milk
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/4 teaspoon cayenne pepper
- 1/2 cup multi-grain bread crumbs
- 1/2 cup reduced fat Parmesan cheese, grated
- 30 Whole wheat jumbo shells, cooked very al dente and drained
Instructions
- Saute vegetables. Add shrimp. Simmer 5 minutes.
- Add sherry and cream. Cook until well mixed. Add seasonings. Add bead crumbs and Parmesan.
- When cook, stuff into pasta shells. Place shells into lightly greased baking dish. Cover with Tomato Basil Cream Sauce (recipe below) and cover with extra bread crumbs and Parmesan.
- Dot with butter and bake 20 minutes at 350 degrees F.
- For Tomato Basil Cream Sauce, combine 1 pint evaporated skim milk, 3 oz tomato paste, 1/2 cup fresh basil chopped ,1 cup chopped fresh tomato. Heat cream until 1/3 reduced. Add tomato paste, basil and chopped fresh tomato. Cook over low heat about 10 minutes.
