Shrimp Stuffed Shells and Creamed Spinach

I have found a new favorite recipe for Mr Jones! This pasta dish was a huge hit, and the leftovers were just as good. In fact, we sort-of fought about who got to eat them :)

This is a Cooking Light recipe, which makes it even better. I don't know if you've seen the January/February issue, but it is fantastic. I probably dog-eared every other recipe! I altered the recipe slightly based on what I had, what was available at my store, etc. I also made a side dish of Creamed Spinach that paired perfectly with it. These are great to make together as some ingredients are shared. Both recipes are below......so, MAKE THIS MEAL! :)

Shrimp Stuffed Shells

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Ingredients:

18 uncooked jumbo pasta shells (about half of a 16 oz box)
1 1/2 tablespoons olive oil
1/2 cup chopped shallots
2 tablespoons minced garlic (about 6 cloves)
1/2 cup 1/3-less-fat cream cheese
1/4 cup 2% reduced-fat milk
1/4 teaspoon ground red pepper
1/3 cup chopped fresh parsley or basil
1 pound medium shrimp, peeled, deveined, and coarsely chopped (I had 10 oz and it was enough)
1 tablespoon corn starch
Cooking spray
3 cups lower-sodium marinara sauce, divided
1/3 cup grated fresh Parmigiano-Reggiano cheese

Preheat oven to 400.

Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.

Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in parsley. Place shrimp in a bowl. Sprinkle with corn starch; toss well to coat. Add cream cheese mixture to shrimp; toss well.

Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Divide shrimp mixture evenly among pasta shells. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done. Sprinkle with more parsley or basil.

**If you are not a fan of marina, I am confidant that Alfredo would be just as delicious!

Creamed Spinach

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Ingredients:

1/2 cup milk
2 teaspoons all-purpose flour
Cooking spray
1/2 cup thinly sliced shallots
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine milk and flour, stirring well with a whisk; set aside.

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots and garlic; sauté 2 minutes or until tender. Add spinach, and sauté 1 minute. Stir in milk mixture; cook 1 1/2 minutes or until slightly thick, stirring occasionally. Stir in cheese, salt, and pepper, stirring until smooth; cook 1 minute.

Enjoy!