June Meal - Shrimp Stuffed Shells

Say that three times fast!

This was really good...a little messy but good. I particularly wanted to make these because I had a lot of shells leftover from the Taco Shell meal. I found the recipe over at Cooking Light.

My version Shrimp Stuffed Shells

Adapted from Cooking Light

•  16 uncooked jumbo pasta shells 
• 1 1/2 tablespoons olive oil
• 1 tsp onion powder
• 2 tsp garlic powder
• 1/2 cup 1/3-less-fat cream cheese 
• 1/4 cup unsweetened vanilla almond milk
• 1/4 teaspoon ground red pepper
• 1 pound medium shrimp, peeled, deveined, and coarsely chopped 
• 1 tablespoon corn starch
• Cooking spray
• 3 cups reduced fat basil marinara sauce, divided
• Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 400°.
2. Cook pasta 7 minutes or until almost al dente
3. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add onion powder and garlic powder. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. 
4. Place shrimp in a bowl. Sprinkle with corn starch; toss well to coat. 
5. Add cream cheese mixture to shrimp; toss well.
6. Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. 
7. Sprinkle shells evenly with Parmigiano-Reggiano cheese. 
8. Bake at 400° for 30 minutes or until shrimp is done

* I also think this dish would be really good with chicken instead of shrimp.