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Shrimp and Spinach Souffle Stuffed Pasta Shells
Where do babies come from? -- The stork.
Where does food come from? -- the grocery store.
Where do recipes come from? Perhaps more to the point--where do your recipes come from? A cookbook on your shelf? The internet? The back of a product package? A scrap of paper written by your grandmother?
To the dismay (perhaps) of my family, most of my recipes come from "what was on sale at the grocery store, and how can I put this together to make something to eat"?
That is certainly what gave birth to this recipe.
Oregon shrimp meat on sale was the first step. Jumbo pasta shells on sale also. And then I explored the freezer aisle. Stouffers spinach soufflé--on sale.
It was the "create a meal trifecta"!!
- 12 jumbo pasta shells
- 1 cup chopped mushrooms
- 2 tsp. olive oil
- 1 tsp. minced garlic
- 1 12-oz. pkg Stouffer's spinach soufflé, thawed (see note below for substitution)
- 3/4 lb. cooked shrimp meat
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 6 tablespoons unsalted butter
- 1 shallot, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- OR your favorite Alfredo sauce from a jar
- 1/2 cup basil pesto, homemade or from the deli case
- grated Parmesan for garnish, (optional)
- Cook jumbo pasta shells according to instructions on the package. Rinse, drain, and set aside.
- While pasta shells cook, heat the olive oil in a saute pan over medium-high heat. Toss in the mushrooms and garlic and cook about 1 minute. Mushrooms and garlic will begin to color. Scrape into a large mixing bowl.
- Spray a 11x7-inch casserole dish with cooking spray. Preheat oven to 375 degrees F.
- Add thawed spinach souffle and cooked shrimp meat to mushroom mixture in bowl. Stir in bread crumbs and grated cheese.
- Stuff cooked pasta shells with the mushroom/spinach/shrimp mixture and place in prepared pan.
- If making your own sauce, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Stir in the Parmesan.
- Pour alfredo sauce over shells. Bake in preheated oven about 20 minutes or until sauce is bubbly.
Substitution for Stouffers Spinach Souffle
This is how to make your own "spinach soufflé" for this recipe if you cannot find the Stouffers version at your grocery store:
- 9 cups fresh spinach, lightly packed
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 tsp. grated lemon peel
Wash spinach leaves. Place in a large (5-6 quart) pan. Cover and cook, stirring several times, until leaves are wilted. Pour leaves into a colander set in a bowl; let drain. When cool to touch, squeeze excess liquid from spinach with your hands. Reserve liquid.
In food processor or blender, puree spinach with 3 tablespoons of the reserved liquid, eggs, flour, garlic, and lemon peel. Add salt to taste.