June 10, 2010

Shrimp Stuffed Shells with Alfredo Sauce

Shrimp Stuffed Shells with Alfredo Sauce

1 box jumbo shells, cooked and drained
1 cup shredded Parmesan cheese

For filling:
1 lb. shrimp, peeled and deveined(small shrimp work best)
1 tbs olive oil
2 cups light cottage cheese
1 egg
3/4 cup shredded Parmesan cheese
1 tsp parsley
1/2 tsp pepper

Preheat oven to 350 degrees.  Cook shrimp in olive oil over medium heat until pink.  Mix all ingredients, including shrimp, in a bowl until well combined.

For alfredo sauce - Our Best Bites:
2 cups lowfat milk
3 oz cream cheese
2 tbs flour
1/2 tsp salt
1 tsp pepper
1 tbs butter
2 tbs garlic, minced

Place milk, cream cheese, flour, salt and pepper in a food processor or blender, and process until smooth.  In a sauce pan, melt butter over medium high heat.  Add garlic and cook for 1 minute.  Add milk mixture.  Cook for 4 - 5 minutes, stirring frequently.  Sauce will thicken.

To assemble:
Spread a small amount of alfredo sauce in a 9" x 13" baking dish.  Place approximately 2 tablespoons of filling into shell and place in baking dish.  Repeat with remaining shells.  Pour remaining alfredo sauce over top of shells.  Sprinkle with Parmesan cheese.  Bake for 25 - 30 minutes.

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