kevin's sea shells

Ingredients

• Servings: 9
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 cup sour cream
• 3/4 cup shredded swiss cheese
• 36 jumbo pasta shells
• 1/4 cup butter
• 1 cup sliced mushrooms
• 1/2 cup chopped green onions
• 1/4 cup all-purpose flour, sifted
• 1/4 cup white
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups half-and-half cream
• 1 cup freshly shredded parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 , 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.