INGREDIENTS
20 uncooked jumbo pasta shells
1 1/2 TBSP. olive oil
1/2 cup chopped shallots
2 TBSP. minced garlic
1/2 cup cream cheese
1/4 cup 2% reduced-fat milk
1/4 tsp. ground red pepper
1/3 cup chopped fresh basil
1 lb. medium shrimp, peeled, deveined, and coarsely chopped
1 TBSP. potato starch
Cooking spray
3 cups marinara sauce
1/3 cup grated fresh Parmigiano-Reggiano cheese
DIRECTIONS
Preheat oven to 400°.
Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
Heat a skillet over medium heat.
Add oil to pan; swirl to coat.
Add shallots and cook for 4 minutes, stirring occasionally.
Add garlic and cook for 1 minute, stirring constantly.
Add cream cheese, milk, and pepper.
Cook until cheese melts, stirring until smooth.
Remove from heat.
Stir in basil.
Place shrimp in a bowl.
Sprinkle with potato starch; toss well to coat.
Add cream cheese mixture to shrimp and toss well.
Divide shrimp mixture evenly among pasta shells.
Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray.
Spread 1 cup of marinara over bottom of dish.
Arrange shells in prepared dish and top with remaining 2 cups of marinara.
Sprinkle shells evenly with Parmigiano-Reggiano cheese.
Bake for 30 minutes or until shrimp is done.
