Shrimp-Stuffed Shells

I can't believe it's already February.  I'm even more confused with the spring-like weather outside.  Well, whatever the time year shrimp is one of our favorites, so I was excited to try these shrimp-stuffed shells from the latest Cooking Light magazine.  They were delicious!  I hope you enjoy.

• 20 uncooked, jumbo shells
• 1 1/2 tbsp olive oil
• 1/2 cup chopped shallots
• 2 tbsp minced garlic (about 6 cloves)
• 1/2 cup (4 oz) reduced fat cream cheese
• 1/4 cup 2% milk
• 1/4 tsp ground red pepper
• 1/3 cup chopped fresh basil (I didn't have any so just seasoned with chopped oregano and thyme)
• 1 lb. medium shrimp, peeled, deveined, and coarsely chopped
• 1 tbsp potato starch (I just used corn starch)
• cooking spray
• 3 cups lower-sodium marinara sauce
• 1/3 cup grated fresh Parmigiano-Reggiano cheese

Preheat oven to 400 degrees.  

Cook pasta 7 minutes or until almost al dente; drain well.

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.

Divide shrimp mixture evenly among pasta shells.  Coat a 13x9-inch 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.

Serving size: 4 stuffed shells, calories 496.