Inspired by... cooking light

 

Inspired by... cooking light

 

One of my favorite culinary magazines, I always look forward to finding Cooking Light in my mailbox!

 

 

On average, there are about 5 new recipes in each magazine that my family loves. The Jan/Feb edition is no exception.

The first recipe that caught my eye was the Shrimp Stuffed Shells. Shrimp and pasta, two of my favorite things! and Oh, my.... was it YUMMY!

 

Ingredients

20 uncooked jumbo pasta shells (about 8 ounces)

1 1/2 tablespoons olive oil

1/2 cup chopped shallots

2 tablespoons minced garlic (about 6 cloves)

1/2 cup (4 ounces) 1/3-less-fat cream cheese

1/4 cup 2% reduced-fat milk

1/4 teaspoon ground red pepper

1/3 cup chopped fresh basil

1 pound medium shrimp, peeled, deveined, and coarsely chopped

1 tablespoon potato starch

Cooking spray

3 cups lower-sodium marinara sauce (such as McCutcheon's), divided

1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 400°.
2. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
3. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 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; toss well.
4. Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done.

Julianna Grimes, Cooking Light
JANUARY 2012

 

I could not find the potato starch at my local grocer, so I just used a bit of flour, but honestly, you could just leave it out.  You could also substitute another hard cheese of your liking if you don't have the parmigiano-reggiano.

This meal went together quickly and easily.  The verdict from my family: "You can make this again."

 

What have you been cooking lately?

Blessings,

 

 

 

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