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Seafood Stuffed Pasta Shells Recipe
18 uncooked jumbo pasta shells (the ones that look like seashells)
2 teaspoons margarine or butter
1 1/2 cups sliced fresh small whole mushrooms
1/4 cup sliced green onions
16 oz. Surimi, flaked into small pieces (I use one lb. of small cooked shrimp or crab)
2 (10 oz.) containers refrigerated Alfredo sauce (I make my own; recipe to follow)
1/4 cup dry white wine or milk
Chopped fresh parsley
Cook pasta shells to desired doneness as directed on package. Drain; rinse with hot water. Drain well.
Meanwhile, heat oven the 350°F. Spray 13x9" (3 quart) baking dish with nonstick cooking spray. In medium nonstick skillet, melt butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender.
Stir in onions; cook 1 minute. Remove from heat. Add seafood, and 1/2 cup of the Alfredo sauce; mix well.
In a small bowl, combine remaining Alfredo sauce and wine; blend well. Pour 3/4 cup sauce mixture into sprayed dish; spread evenly.
Spoon about 2 Tablespoons of seafood mixture into each cooked shell. Arrange stuffed shells in single layer over sauce in baking dish. Pour remaining Alfredo sauce mixture over shells. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil.
Bake at 350°F for 20 to 25 minutes or until shells are thoroughly heated and sauce is bubbly around edges. To serve, spoon sauce over shells; sprinkle with parsley.
Yield: 6 servings
Alfredo Sauce
(Lori/syncope2)
8 oz Cream cheese -- cut into 1/2" pieces
3/4 cup Grated Parmesan cheese
1/2 cup butter
1/2 cup milk
1/4 tsp garlic powder
1 dash nutmeg
In a large sauce pan combine all ingredients. Cook and stir constantly over medium heat until smooth and bubbly.
NOTES : Adapted from Gloria Pitzer's Secret Recipes
For Fettuccine Alfredo add sauce to 12 ounces, hot cooked fettuccine.
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