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Prepared Alfredo sauce streamlines the preparation of the tasty stuffed shells. They're filled with shrimp, mushrooms and green onion. For a fast finish, complete the meal with Caesar salad and crusty French bread. Or serve sauteed zucchini followed by cubed cantaloupe and watermelon for dessert.—Gertrude Peischl, Allentown, Pennsylvania
Nutritional Facts 1 serving (2 each) equals 205 calories, 7 g fat (5 g saturated fat), 110 mg cholesterol, 329 mg sodium, 19 g carbohydrate, 1 g fiber, 15 g protein.
Originally published as Alfredo Shrimp Shells in Quick Cooking July/August 2001, p19
Crawfish Fettuccine Alfredo a delicious, must make recipe! Inspired from Cajun cuisine, it's a dish that your family will love any night of the week.Related RecipeIngredients: * 1 large onion, chopped * 1 medium sweet red pepper, chopped * 2/3 cup sliced green onions * 1 celery rib, chopped * 1 garlic clove, minced * 1-1/4 cups butter, cubed * 1/4 cup all-purpose flour * 8 ounces process…
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Reviewed on Jul. 16, 2011 by sassycurles
I made this but added a italian 4 cheese blend on top. It was so good. the taste I will remember.
Reviewed on Jun. 10, 2011 by chickadee424242
This recipe is awesome! I couldn't get myself to use salad shrimp, so I used small shrimp from the meat deli department and cut them into 3 pieces. I used half roasted red pepper alfredo sauce and half garlic alfredo sauce and tripled the recipe for 4. Made a caesar salad and bought a tomato/basil focaccia bread. It all complimented each other. Wonderful dinner!! Thank you!
Reviewed on Apr. 02, 2011 by LaFrenierM
If you like shrimp, this was rather yummy! :D
Reviewed on Feb. 15, 2011 by Northwoods Mom
This was delicious and so easy to make. My 9 year old wanted to make this. I had to help some, but she did the majority on her own.
Reviewed on Jan. 05, 2011 by Stacey4
My family loved this recipe! I will be making this often. I was a little surprised that there was no garlic in this recipe, but I used Ragu's roasted garlic alfredo sauce which added the garlic I desired. I also doubled the filling because this recipe only serves 3 and I have 4 in my family. I was able to fill up 20 pasta shells and my family ate the entire pan. Also, I added half a bag of baby spinach, sprinkled the top of the casserole with some of the leftover mushrooms and parmesan cheese.
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