Alfredo Shrimp Shells Recipe

4.5 9 11
Alfredo Shrimp Shells Recipe
Alfredo Shrimp Shells Recipe photo by Taste of Home
Publisher Photo

Alfredo Shrimp Shells Recipe

Read Reviews
4.5 9 11
Publisher Photo
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
MAKES:
3 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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.
Originally published as Alfredo Shrimp Shells in Quick Cooking July/August 2001, p19

Nutritional Facts

2 each: 205 calories, 7g fat (5g saturated fat), 110mg cholesterol, 329mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 15g protein.

  • 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
  1. 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.
  2. Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce.
  3. Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley. Yield: 3 servings.
Originally published as Alfredo Shrimp Shells in Quick Cooking July/August 2001, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlfredo Shrimp Shells

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 225282
Reviewed Apr. 22, 2015

"This was good. A few negatives. The filling did not hold together and spread out when you went to cut it. I also thought some type of additional seasoning is needed. Next time I may follow some of the other suggestions, such as adding garlic or using a flavored Alfredo sauce."

MY REVIEW
kikster4224 User ID: 7710933 87745
Reviewed Mar. 11, 2014

"It tasted great"

MY REVIEW
CatMom17 User ID: 3228244 30903
Reviewed Aug. 2, 2013

"These were easy and delicious!! I also added some Louis Kemp crab delights to the shrimp mixture. The alfredo sauce I had on hand already had mushrooms in it so that saved a step as well. I'll definitely make these again!!"

MY REVIEW
ahmom User ID: 3426126 89812
Reviewed Apr. 12, 2012

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

MY REVIEW
sassycurles User ID: 6093508 36347
Reviewed Jul. 16, 2011

"I made this but added a italian 4 cheese blend on top. It was so good. the taste I will remember."

MY REVIEW
chickadee424242 User ID: 984352 79690
Reviewed Jun. 10, 2011

"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!"

MY REVIEW
LaFrenierM User ID: 5629873 30900
Reviewed Apr. 2, 2011

"If you like shrimp, this was rather yummy! :D"

MY REVIEW
Northwoods Mom User ID: 5797312 88280
Reviewed Feb. 15, 2011

"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."

MY REVIEW
Stacey4 User ID: 2823471 55313
Reviewed Jan. 5, 2011

"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."

Loading Image