Name: Shrimp-Stuffed Pasta Shells
Prep time: 45 min
Total time: 85 min
Ingredients: 1 pound fresh or frozen large shrimp in shells; 12 dried jumbo shell macaroni; 1 medium red sweet pepper, chopped; 0.5 cup chopped sweet onion; 1 tablespoon olive oil; 3 cloves garlic, minced; 0.33333334326744 cup dry white wine or reduced-sodium chicken broth; 0.75 cup reduced-sodium chicken broth; 0.25 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

Shrimp-Stuffed Pasta Shells

3.0

(2)

2 Reviews

When choosing dry white wine for enhancing this deluxe dish, pick a Sauvignon Blanc or Chardonnay in the $8 to $10 range.

EatingWell Test Kitchen

Updated on July 21, 2018

two stuffed shells with shrimp on a red plate

Prep Time:

45 mins

Additional Time:

40 mins

Total Time:

1 hr 25 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Diabetes Appropriate Egg Free Healthy Aging Heart Healthy High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

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

Directions

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 degrees 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 3/4 cup broth and flour. Add all at once to the skillet along with the milk. Cook and stir until thickened and bubbly.
Stir 2/3 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.

Nutrition Facts (per serving)

317	Calories
5g	Fat
33g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 shells
Calories 317
% Daily Value *
Total Carbohydrate 33g	12%
Dietary Fiber 1g	4%
Total Sugars 7g
Protein 31g	62%
Total Fat 5g	6%
Saturated Fat 1g	5%
Cholesterol 154mg	51%
Sodium 325mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.