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Alfredo Shrimp Shells Recipe

Alfredo Shrimp Shells Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:3 servings

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

  • 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.

Nutritional Facts

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

Reviews for Alfredo Shrimp Shells

Sort By :
MY REVIEW
justmbeth
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
Reviewed Mar. 11, 2014

"It tasted great"

MY REVIEW
CatMom17
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
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
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
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
Reviewed Apr. 2, 2011

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

MY REVIEW
Northwoods Mom
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
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."

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Wine Pairings

Full-Bodied White Wine

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