It kind of took a while for me to do all of the components, but it was worth it. Cook and stir for 30 seconds. So I got a pound of shrimp for $7.00 instead of $15.00 per pound in my local store. I also used a mixture of tomato sauce and vodka sauce because it is what we had on hand. Info. Serves 5 (serving size: 4 stuffed shells). $9.89. The best way is to serve this family-style on table with a big spoon. Love Seafood and pasta? Have your sous chef mix up your pasta stuffing (or do it yourself if he's not around). Drain the shells and spread out on a rimmed baking sheet … Remove from heat. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Add the block of cream cheese and stir until it melts. How To Make Seafood Stuffed Shells with Vodka Sauce By Rachael, Rachael's Seafood Stuffed Shells with Vodka Sauce. As the first side turns pink, flip them and then remove almost immediately, depending on the size of your shrimp. This was delicious! Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Make sure to drain the spinach. Mixed seafood and fresh asparagus give these stuffed shells their unique flavor! This video is unavailable because we were unable to load a message from our sponsors. My family loves these shells. this link is to an external site that may or may not meet accessibility guidelines. Sprinkle with potato starch; toss well to coat. The flavor it excellent, though the shrimp gets lost a bit with the creamy stuffing and rich marinara. This looks so easy! YUMMY! The shrimp goes into the pasta shells raw to prevent it from overcooking while the pasta bakes. It was so fullfilling and truly satisfying. is part of the Allrecipes Food Group. Pour remaining sauce over the shells. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. If vodka flames, have the cashew milk ready to pour over the flames to extinguish. Saucy, rich Shrimp-Stuffed Shells offer a nice variation to regular stuffed shells for your pasta dinner menu. this link is to an external site that may or may not meet accessibility guidelines. I agree, this does take quite a bit of prep time, and considering how little taste it had, will not be on my "make again" list. Fill the drained shells with the seafood mixture. Add the Vodka. Worthy of a special meal. I also forgot the step of adding potato starch to the shrimp (and I was going to use corn starch instead because I didn't buy potato starch), so my filling was a little more runny than I would have liked. We served it with this recipe of creamed spinach (, which worked great to use more of the already-opened cream cheese. Saute’ the asparagus in the same pan the shrimp were sauteed in for a few minutes just to start the cooking process. The filling made enough for me to fill 25 shells instead of 20. Add the tomato sauce and the crushed tomatoes about bring to a boil. Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute. Gave left overs to my sister and her boys wanted to know why I don't make this more often. Clean the crabs watching for shell or cartilage fragments. Bring 4 quarts of water to a boil in a Dutch oven over high heat. Flip the shrimp and saute' the second side about half the time you sauteed the first side for. Slice asparagus into about 1/4 inch pieces, crosswise. Pour about 1/2 c. sauce into a 4″ x 8″ baking pan. A great vodka sauce is something every cook should have in their recipe box. Serve with more Vodka Sauce and more asparagus on the side. First, boil pasta shells in salted water. Look forward to cooking together one day and drinking lots of red wine while we do it!! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you! The filling was a bit spicy, but it could be because I had less shells than the recipe makes. I don't remember how I stumbled upon this recipe for vodka sauce, but it's easy and can be used with just a simple pasta. I was shocked how good this was. Thaw shrimp, if frozen. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Spoon shrimp mixture evenly into the cooked shells and arrange shells in a 2-quart square baking dish. Love you're site and your shared passion for cooking!! Sprinkle shells evenly with Parmigiano-Reggiano cheese. Place about 1/2 cup of the sauce on the bottom of a 4" x 8" baking dish. Off the heat, season with salt and pepper to taste. My family and I liked this dish, but it was quite rich - even with the 1/3 reduced fat cream cheese. When I first got the magazine I passed it by because shrimp in shells sounded odd to me. You could easily use crab or lobster too. After seeing all the outstanding reviews I had to give it a try myself and I'm glad I did we all loved it and it was a refreshing change from a meat or cheese stuffed shell. Stir 2/3 cup of the sauce and the crab into the shrimp mixture. I had to substitute some of the shrimp for cooked chicken because my boys don't like shrimp and I used Rao's marinara sauce because it is awesome and my family loved it! I will be making this meal for that celebration. I am appreciate in the work picbear. 317 calories; protein 31g 62% DV; carbohydrates 33g 11% DV; dietary fiber 1g 4% DV; sugars 7g; fat 5g 8% DV; saturated fat 1g 5% DV; cholesterol 154mg 51% DV; sodium 325mg 13% DV. Made this for company and everyone loved it - including my husband who is not a big fan of shrimp. I love it with these stuffed shells. Serve in shallow bowls. This is delicious! I just made this recipe for dinner tonight. As a side note, I did find potato starch (after a lengthy search) with the kosher foods. Rinse with cold water; drain again. I am curious to how this would taste with oregano instead of basil. My husband loved it, too! Put this on your "to make" list asap! Add shrimp and saute' just until beginning to turn pink. Last updated on February 15, 2020. Sauce time!!! I also used a slightly larger package of shells, and used 2 jars of marinara instead of one (Cooking Light recipes are almost always delicious...but almost always light on sauce...). Loved it! So tasty! So good. I made this dish for my husband and he raved about it. Will make again. It really is so easy Donna, you should give it a try sometime! Transfer shrimp mixture to a bowl. Ricotta-and-seafood stuffed pasta shells get baked to perfection in a creamy vodka sauce, complete with a golden brown parm-crusted top. The leftovers of the shells are just as good the next day! I will definitely make this again, even though there is some effort to put it all together. Husband and two year old approved. I highly recommend it. Copyright © 2020 Binky's Culinary Carnival, In a saute' pan, heat about 1 tablespoon olive oil over medium high heat. Next time I will make more of the filling in order to stuff my shells better. The leftovers even tasted more amazing. This was my second time making this dish, it's a good balance of cheese & marinara sauce and shrimp; delicious and certainly worthy of a special occasion. I used corn starch in place of potato starch. Check out this Seafood Fra Diavolo! I used slightly more shrimp and substituted fresh chives in place of basil since I didn't have any on hand. My husband loved it. I can't wait to make it again! Smothered in vodka marinara sauce and served alongside an Italian cauliflower salad. Used Lucini's marinara which I found at Whole Foods which is delicious!! To make the vodka sauce, saute’ a few cloves of garlic with a bit of olive oil in a medium saucepan. Your email address will not be published. Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente. In a small bowl whisk together 3/4 cup broth and flour. Delicious, wouldn't change a thing about this recipe (other than using corn starch rather than potato starch)! Offers may be subject to change without notice. I couldn't find potato starch at my grocer, so I just used corn starch. Most of our recipes have step by step photos and videos! Reduce heat and simmer for at least 10 minutes to allow the flavors to mingle. I also used two bottles of marinara sauce - the pasta soaked up a lot of the sauce and wasn't the least bit soupy, so I'm definitely glad I added it. Delicious! Saute’ a clove or two of garlic in non- stick frying pan with a few teaspoons olive oil until golden. Let stand for 10 minutes. Stir in the Parmesan and the herbs and remove from heat.