Easy Shrimp Pasta Shells


Easy Shrimp Pasta Shells

Let this low-cal pasta recipe show you how to make a reduced calorie version of stuffed shells. This simple pasta recipe has all the taste on an indulgent stuffed shells recipe but with much less fat.


  • 1/4 cup olive oil
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup sherry wine
  • 1/2 cup evaporated skim milk
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup multi-grain bread crumbs
  • 1/2 cup reduced fat Parmesan cheese, grated
  • 30 Whole wheat jumbo shells, cooked very al dente and drained


  1. Saute vegetables. Add shrimp. Simmer 5 minutes.
  2. Add sherry and cream. Cook until well mixed. Add seasonings. Add bead crumbs and Parmesan.
  3. When cook, stuff into pasta shells. Place shells into lightly greased baking dish. Cover with Tomato Basil Cream Sauce (recipe below) and cover with extra bread crumbs and Parmesan.
  4. Dot with butter and bake 20 minutes at 350 degrees F.
  5. For Tomato Basil Cream Sauce, combine 1 pint evaporated skim milk, 3 oz tomato paste, 1/2 cup fresh basil chopped ,1 cup chopped fresh tomato. Heat cream until 1/3 reduced. Add tomato paste, basil and chopped fresh tomato. Cook over low heat about 10 minutes.

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