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Kevin's Sea Shells

Kevin's Sea Shells

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Kevin McRae

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x12-inch baking dish.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the cheese has melted and begun to brown and the sauce is bubbling, about 25 minutes.
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Reviews

ARocketeer
32
10/27/2010

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 cheese 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!!

JaneyC
21
10/20/2010

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.

WillMunny
17
10/13/2010

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. However, 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.