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Alfredo Shrimp Shells
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1/2 cup chopped fresh mushrooms
1 teaspoon butter
1 green onion, sliced
1 package (5 ounces) frozen cooked salad shrimp, thawed
2 tablespoons plus 1/2 cup Alfredo sauce, divided
6 jumbo pasta shells, cooked and drained
Lemon wedges and fresh parsley
In a skillet, saute mushrooms in butter until almost tender. Add onion; cook until
tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup of the
remaining sauce into a greased 8-in. square baking dish. Fill each pasta shell
with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining
Alfredo sauce. Cover and bake at 350° for 20-25 minutes or until bubbly.
Serve with lemon and parsley.
Yield: 3 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |