Stuffed Shrimp Shells | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Stuffed Shrimp Shells
Total time: 20 min
Yield: 2
Ingredients: O Organics Cheese, Organic, Shredded, Parmesan; Pasta Prima Heirloom Marinara; Barilla Jumbo Shells (12 oz); Greek Gods Yogurt, Greek Style, Traditional Plain; Organic Flat Leaf Parsley; Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll; Signature Farms Spinach; El Guapo Garlic Powder; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; JFC Shumai, Shrimp; La Tourangelle Garlic Oil, Infused, Fresh Garlic

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Stuffed Shrimp Shells

Serves 2

These stuffed shrimp shells are perfect for your New Year’s party or for a weeknight meal! They’re easy & great for a crowd or just for two!

0 servings

What you need

O Organics Cheese, Organic, Shredded, Parmesan

parmesan cheese

cup marinara sauce

lb jumbo shell pasta

Greek Gods Yogurt, Greek Style, Traditional Plain

cup plain greek yogurt

tbsp parsley

Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll

cup mozzarella cheese

cup spinach

tsp garlic powder

tsp pepper

tsp salt

lb shrimp

La Tourangelle Garlic Oil, Infused, Fresh Garlic

tbsp garlic oil

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Instructions

1. In a skillet over medium heat, add the garlic oil, shrimp, and spices.
2. Saute the shrimp for about 5 minutes or until cooked.
3. Remove from the pan, and place in a bowl to let cool.
4. Preheat the oven to 375 degrees.
5. In a medium bowl, mix together the shrimp, spinach, cheese, Greek yogurt, and parsley.
6. Add filling to each cooked shell and place in a greased dish. Repeat until all the shells are stuffed or until all the filling has been used.
7. Pour the sauce evenly over the shells, cover, and bake at 375 degrees for 10 minutes.
8. After 10 minutes, remove the foil, add Parmesan cheese, and bake for another few minutes. Enjoy!

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