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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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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 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.
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