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Alfredo Shrimp Shells Recipe

Alfredo Shrimp Shells Recipe photo by Taste of Home

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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

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Alfredo Shrimp Shells Recipe

Prep: 15 min. Bake: 20 min.

Yield: 3 Servings

15 20 35

Ingredients

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

Directions

In a small 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.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Alfredo Shrimp Shells

Alfredo Shrimp Shells

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Reviewed on Apr. 12, 2012 by ahmom

This was really good. I think garlic would be a great addition. If you don't have enough shrimp, use tuna.

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.