Shrimp Scampi Stuffed Shells Food

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SHRIMP SCAMPI STUFFED SHELLS



Shrimp Scampi Stuffed Shells image

This Shrimp Scampi Stuffed Shells recipe is a masterpiece you and your family will love. This recipe is fast and easy because of this awesome shortcut.

Provided by Jared Desrosiers

Categories     Dinner

Time 40m

Number Of Ingredients 7

1 box Gorton's Simply Bakes Shrimp Scampi (*use two bags)
12 ounces baby spinach
1 box jumbo shells
16 ounces cottage cheese
24 ounces ricotta cheese
1/2 cup alfredo sauce
1/2 cup mozzarella cheese

Steps:

  • Boil jumbo shells until al dente.
  • Pan fry Shrimp Scampi * see recipe notes if making scampi from scratch.
  • Once done, remove shrimp and set aside.
  • Cook spinach for about 1 minute, set aside off heat.
  • In a large bowl, add half of the shrimp, ricotta cheese, cottage cheese, alfredo sauce, and spinach; mix well.
  • Strain water from pasta shells, and then stuff each with cheese mixture. Add one shrimp to each shell.
  • Line in a casserole pan. I did two layers and topped each with an additional shrimp.
  • Sprinkle with mozzarella cheese.
  • Bake for 30 minutes at 350° f.

Nutrition Facts : ServingSize 1 serving, Calories 603 kcal, Carbohydrate 54 g, Protein 37 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 752 mg, Fiber 3 g, Sugar 4 g

CREAMY SEAFOOD-STUFFED SHELLS



Creamy Seafood-Stuffed Shells image

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

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

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.

CREAMY SHRIMP SCAMPI



Creamy Shrimp Scampi image

This shrimp scampi is the closest that I've found to what some of the finest restaurants serve. My husband says it's the best he's ever had.

Provided by DonnaT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup flour
salt and pepper to taste
24 large shrimp in shell (21 to 25 per lb), peeled and deveined
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1 large clove garlic, pressed
½ cup Chardonnay wine
1 cup chicken broth, divided
1 tablespoon lemon juice
1 cup heavy cream
½ cup butter
2 tablespoons chopped fresh parsley
¼ cup grated Romano cheese

Steps:

  • Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.
  • Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.
  • Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

Nutrition Facts : Calories 656.7 calories, Carbohydrate 10.4 g, Cholesterol 341.8 mg, Fat 54.9 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 30.8 g, Sodium 499 mg, Sugar 0.7 g

SHRIMP SCAMPI STUFFED MUSHROOM CAPS



Shrimp Scampi Stuffed Mushroom Caps image

A garlic butter sauced shrimp curls inside each mushroom cap. The whole cap is served atop a slice of baguette to catch the wonderful garlic butter and mushroom juices.

Provided by GeeWhiz

Categories     Vegetable

Time 30m

Yield 50 mushroom caps, 10 serving(s)

Number Of Ingredients 6

50 mushrooms (half-dollar sized)
50 small raw shrimp, peeled, deveined
1/2 lb sweet butter, softened
6 garlic cloves (chopped or crushed)
2 tablespoons fresh parsley, chopped
1 long baguette (very narrow French bread)

Steps:

  • Preheat oven to 400°F.
  • Remove stems from mushrooms and set aside for another use.
  • Set mushroom caps on baking sheet and curl one shrimp in each cap.
  • Blend butter, garlic and parsley together in a small bowl; with a rubber spatula, place the butter blend into a pastry bag or use a plastic baggie and clip off a small corner; you could also just use your clean fingers & a small spoon to fill the caps.
  • Pipe 2/3 t into each cap.
  • Bake for 15-20 minutes, until shrimp are pink.
  • Serve atop a slice of baguette.

Nutrition Facts : Calories 499.2, Fat 20.9, SaturatedFat 12.2, Cholesterol 80.3, Sodium 674.5, Carbohydrate 61.6, Fiber 3.4, Sugar 4.4, Protein 18.6

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