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Ingredients
12 dried pasta shells
1 quart ricotta cheese
1/2 lb shrimp, cooked, shelled and de-veined
4 cloves garlic
1 pint heavy cream
bunch parsley
1/2 cup chopped green onion
1/4 parmesan cheese
salt
white pepper
olive oil
1. Cook pasta shells 2 minutes shy of al dente, according to instructions. Toss lightly with olive oil and set aside.
2. In a blender, add shrimp, ricotta, green onions, and salt and pepper to taste. Pulse until shrimp and ricotta are blended but not pureed.
3. Stuff shrimp mixture into cooked shells.
4. Line shells opening down in a greased casserole dish.
5. For sauce: sautee chopped garlic in a pan with olive oil on medium heat. Pour heavy cream into pan, and stir occasionally until cream is thickened. Stir in grated parmesan cheese, pinch salt and white pepper to taste.
6. Pour sauce over shells and baked at 425 degrees until top is browned and bubbling. Sprinkle with parmesan cheese and fresh chopped parsley, and serve with crusty italian bread and your favorite white wine.
Serves 4-6 depending on how hungry you are!
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