Kevin's Sea Shells58 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“A wonderful rich blend of shrimp and pasta. Sea Shells are great for a formal meal or a special meal. Sea Shells look and taste expensive but are really an easy way to impress everyone. Best with wild caught shrimp! Serve with a Cobb salad and a buttered French white loaf.” - by Kevin
Original recipe yields 9 servings
- Fill a pot with water, bring to a boil, and reduce heat to a simmer. Cook the shrimp in the simmering water until they turn pink and opaque, 3 to 4 minutes. Drain the shrimp, and cut in half; mix the shrimp, sour cream, and Swiss cheese in a bowl.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x12-inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Gently remove the shells with a slotted spoon. Stuff 18 shells with about 1 1/2 tablespoon of the shrimp mixture, place them in the prepared baking dish, then cover each stuffed shell with another shell to enclose the filling.
- Melt the butter in a skillet over medium heat. Cook and stir the mushrooms and green onions until the mushrooms give up their juice, about 3 minutes. Stir in the flour, white wine, salt, pepper, and half-and-half cream. Cook, stirring often, until thickened and smooth. Pour the sauce over the stuffed shells. Sprinkle the top with Parmesan cheese.
- Bake in the preheated oven until the cheese has melted and begun to brown and the sauce is bubbling, about 25 minutes.
Amount Per Serving (9 total)
- 434 cal
- 20.2 g
- 35.4 g
Based on a 2,000 calorie diet
Reviews (58)Rate This Recipe
"Amazing!!! This dish is amazing for all seafood lovers. I used 1 lb shrimp and 8oz small bay scallops. The scallops added a great seafood taste to the dish. I increased the sour cream and swiss che..." See moreese and stretched it by adding more shells. I also added two cloves of garlic diced to the sauce to kick it up a notch. Next time I will make sure to get garlic bread for a side! AMAZING!!"
"I couldn't find large shells so I used manicotti instead. I used milk instead of cream. This was fantastic. No leftovers and will definitely be making it again...." See more"
"This was really delicious. I followed it to the letter except I forgot to remove the shells with a slotted spoon and used a strainer so I had problems with broken shells, etc. That is on me. Howeve..." See morer, I got it together and it was delicious even if my presentation was not good (again my fault). Luckily it was just me. I reheated the left overs the next day and one thing that happened is some of the top shells got hard on the reheating. I'm a single guy so I'm still learning some of this stuff."
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