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Shrimp-Stuffed Pasta Shells
Shrimp-Stuffed Pasta Shells
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From: Diabetic Living Magazine
When choosing dry white wine for enhancing this deluxe dish, pick a Sauvignon Blanc or Chardonnay in the $8 to $10 range.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound fresh or frozen large shrimp in shells
- 12 dried jumbo shell macaroni
- 1 medium red sweet pepper, chopped
- ½ cup chopped sweet onion
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ⅓ cup dry white wine or reduced-sodium chicken broth
- ¾ cup reduced-sodium chicken broth
- ¼ cup flour
- 2 cups fat-free milk
- 8 ounces cooked crabmeat, coarsely chopped, or good-quality canned lump crabmeat, drained
- 2 tablespoons snipped fresh basil
- 1 tablespoon snipped fresh chives
Preparation
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Prep
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Ready In
- Thaw shrimp, if frozen. Peel and devein shrimp; rinse with cold water and pat dry with paper towels. Coarsely chop shrimp and set aside. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
- Preheat oven to 350°F. In a large nonstick skillet cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add shrimp. Cook for 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Transfer shrimp mixture to a bowl.
- For sauce, add garlic to the same skillet. Cook and stir for 30 seconds. Remove skillet from heat. 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. In a small bowl whisk together ¾ cup broth and flour. Add all at once to the skillet along with the milk. Cook and stir until thickened and bubbly.
- Stir ⅔ cup of the sauce and the crab into the shrimp mixture. Spoon shrimp mixture evenly into the cooked shells and arrange shells in a 2-quart square baking dish. Pour remaining sauce over the shells.
- Cover and bake for 30 to 35 minutes or until heated through. Let stand for 10 minutes. Sprinkle with basil and chives just before serving. Serve in shallow bowls.
- Serving size: 2 shells
- Per serving: 317 calories; 5 g fat(1 g sat); 1 g fiber; 33 g carbohydrates; 31 g protein; 154 mg cholesterol; 7 g sugars; 325 mg sodium;
- Carbohydrate Servings: 2
- Exchanges: 3½ lean-protein, 2 starch
