SHRIMP SCAMPI STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 16 servings (8 servings per pan)
Number Of Ingredients 24
Steps:
- For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
- Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
- Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
- Preheat the oven to 375 degrees F.
- For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
- To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
- For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.
SHRIMP AND "PEARLS"
Provided by Andrea Albin
Categories Quick & Easy Dinner Shrimp White Wine Healthy Couscous Sugar Snap Pea Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
- While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
- Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
- Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
SEA SHELLS WITH SHRIMP & PEARLS
Shell shaped pasta with shrimp and peas, smothered in Alfredo sauce then sprinkled with grated parmasian cheese (if desired). *My kids ate this up. They liked it so much they had to name it. Its fast and easy not too expensive and you can make as much or as lttle as desired. Also tasted great as a lunch left over the next day.
Provided by 5mouths2feed
Categories One Dish Meal
Time 30m
Yield 1 Large pot or bowl, 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the shell noodles till tender.dont over cook them.
- Pour noodles into a strainer and shake out all the excess water. Give the noodles a rinse while your at it. Place rinsed, drained noodles in a large bowl. Set aside.
- Bring 4 cups of water to a boild and drop in the shrimp. You can have as many or as few shrimp as you desire. Let the shrimp boil till they turn pink and are hot to the touch. Strain the shrimp and pour them in with the noodles. Now open and drain the can of peas. Pour those in the bowl with the shrimp and noodles. Now add both jars of Alfredo sauce and mix well.
- Try not to steal shrimp from the bowl or lick your fingers. Now sprinkle with Parmasian cheese and enjoy.
- Fast simple and a real proven crowd pleaser!
Nutrition Facts : Calories 1031.3, Fat 11.3, SaturatedFat 4.1, Cholesterol 1116, Sodium 1467.7, Carbohydrate 83.2, Fiber 7.7, Sugar 6.8, Protein 140
SALT-CRUSTED SHRIMP
Provided by Amanda Hesser
Categories dinner, easy, quick, appetizer
Time 10m
Yield 4 appetizers
Number Of Ingredients 5
Steps:
- Fill a deep saucepan with 2 inches of oil and heat to 350 degrees. In a bowl, combine flour and cracker meal. Dredge the shrimp thoroughly in the mixture. Shake off excess and drop into the oil. Fry until shrimp is curled and crisp, about 2 minutes. Drain on paper towels and season on both sides of the shrimp. Serve with tartar sauce on the side.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 0 grams, TransFat 0 grams
SEA SHELL SHRIMP SALAD
This salad dish has a refreshing taste on a nice sunny day. My family loves it. Found this recipe on the back of the bag of shells. I added a bit more to it.
Provided by Marsha D.
Categories Pasta Shells
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook shells as it is directed on pkg.
- Rinse and drain well.
- In a large bowl combine mayonnaise,mustard,lemon juice,dill weed and salt.
- Mix well.
- Add cumcumbers,carrots, shrimp and shells.
- Mix well Cover and chill in ref.
- for 2-4hours or overnight.
CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
SEA SHELLS CON BROCCOLI
delicious main or side dish. Found on my muellers sea shells pasta box. Very flavorful and easy. can add grilled chicken or shrimp to make a main course. I served with chicken cordon blue casserole on this website..... enjoy
Provided by jellyko
Categories Pasta Shells
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- cook sea shells (noodles) to package directions, adding broccoli the last 2-3 minutes of cooking time.
- Drain, cover, and set aside.
- Heat olive oil in a larg skillet; add garlic, basil rosemary, and sun dried tomatoes.
- cook 1 minute.
- add wine and reduce by 1/2. Add broth.
- Toss broccoli and shells with broth mixture and stir until heated through.
- Add cheese and season to taste with salt and pepper.
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