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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Ingredients:
1/2 cup(s) chopped fresh mushrooms |
1 teaspoon(s) butter |
1 green onion, sliced |
1 5-ounce package(s) frozen cooked salad shrimp, thawed |
2 tablespoon(s) 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.
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