Food & Photo
A touch of lemon zest and fresh garlic brightens up these shells stuffed with creamy ricotta and seafood, then simmered in marinara paste.
- 12 jumbo pasta shells
- 8 oz frozen cooked peeled and deveined extra-small or salad shrimp, thawed, coarsely chopped
- 1 c ricotta cheese
- 1/2 c shredded mozzarella cheese, 2 oz.
- 1 clove garlic, finely chopped
- 1 tsp grated lemon zest
- 1 1/2 c marinara pasta sauce, from 24-oz. jar
- 2 tbsp chopped chives
Cook pasta shells according to package directions. Drain; reserve.
In bowl, combine shrimp, ricotta, mozzarella, garlic, zest and pepper. Evenly divide shrimp mixture among shells.
Transfer sauce to pot; top with stuffed shells.
Over medium-high heat, bring sauce to boil; reduce heat to low. Cover; cook until shrimp filling is heated through, about 15 min. Serve sprinkled with chives.