A wonderful rich blend of shrimp and pasta. Sea Shells are great for a formal meal or a special meal. Sea Shells look and taste expensive but are really an easy way to impress everyone. Best with wild caught shrimp! Serve with a Cobb salad and a buttered French white loaf.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 wine, 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

434.3 calories; 25.8 g protein; 35.4 g carbohydrates; 168.8 mg cholesterol; 627.7 mg sodium. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2010
Amazing!!! This dish is amazing for all seafood lovers. I used 1 lb shrimp and 8oz small bay scallops. The scallops added a great seafood taste to the dish. I increased the sour cream and swiss cheese and stretched it by adding more shells. I also added two cloves of garlic diced to the sauce to kick it up a notch. Next time I will make sure to get garlic bread for a side! AMAZING!! Read More
(42)

Most helpful critical review

Rating: 3 stars
05/15/2012
This was rather bland and pretty fatty. I had never worked with the shells before so that was fun and the shrimp was good. Read More
(3)
96 Ratings
  • 5 star values: 73
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/27/2010
Amazing!!! This dish is amazing for all seafood lovers. I used 1 lb shrimp and 8oz small bay scallops. The scallops added a great seafood taste to the dish. I increased the sour cream and swiss cheese and stretched it by adding more shells. I also added two cloves of garlic diced to the sauce to kick it up a notch. Next time I will make sure to get garlic bread for a side! AMAZING!! Read More
(42)
Rating: 5 stars
10/27/2010
Amazing!!! This dish is amazing for all seafood lovers. I used 1 lb shrimp and 8oz small bay scallops. The scallops added a great seafood taste to the dish. I increased the sour cream and swiss cheese and stretched it by adding more shells. I also added two cloves of garlic diced to the sauce to kick it up a notch. Next time I will make sure to get garlic bread for a side! AMAZING!! Read More
(42)
Rating: 5 stars
10/20/2010
I couldn't find large shells so I used manicotti instead. I used milk instead of cream. This was fantastic. No leftovers and will definitely be making it again. Read More
(26)
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Rating: 5 stars
10/13/2010
This was really delicious. I followed it to the letter except I forgot to remove the shells with a slotted spoon and used a strainer so I had problems with broken shells etc. That is on me. However I got it together and it was delicious even if my presentation was not good (again my fault). Luckily it was just me. I reheated the left overs the next day and one thing that happened is some of the top shells got hard on the reheating. I'm a single guy so I'm still learning some of this stuff. Read More
(22)
Rating: 4 stars
10/06/2010
Was a hit! Easy to do with little mess. Read More
(16)
Rating: 5 stars
02/11/2011
Was a huge hit at my dinner party! I followed the recipe using small pre-cooked frozen shrimp instead of fresh - they fit into the shells easier. I also doubled the recipe and made an alternate pan using leftover rotisserie chicken (& smoked gouda instead of swiss) for my non-shrimp liking friends. Both were gone in 10 minutes! Thanks!! Read More
(14)
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Rating: 5 stars
10/11/2010
Kevin....you scored with this one!!! My very picky husband said "please feel free to make this again"! I just made one change quite by accident instead of picking up sour cream at the market I grabbed french onion dip. I decided to use it anyways and it was great!!! Thanks for a great new dish for dinner. Read More
(13)
Rating: 5 stars
10/26/2010
Absolutely delicious! My kids and husband loved this. My husband said it was his favorite thing I have ever made. For the filling I used shrimp and small bay scallops. I also used double the amount of mushrooms. I used whole milk instead of half and half and used light sour cream. Served with asparagus. Read More
(12)
Rating: 5 stars
01/28/2011
Awsome... This was the best meal I have ever eaten and I have cooked and eaten alot. Everyone should try these easy to make and easy to make an impression with guest. Did not chang a thing. I served it with the white french loaf that blended perfectly with the sea shells. A nice white wine goes well with this dish. Read More
(12)
Rating: 5 stars
10/11/2011
This is my favorite site because of all of the reviews and helpful suggestions. Some say you should only rate a recipe by following it to the letter. I disagree. I think any recipe can be rated on concept. I think that most people that love to cook look at all recipes in this light. " This sounds terrific. How can I modify it to my own family's preference?" Rated on concept this recipe rates more than 5 stars. We used manicotta instead of shells for ease in stuffing pasta. Italian blend of shredded cheese instead of Swiss. Whole milk instead of cream. Sauteed the mushrooms with 2 tablespoons of finely minced garlic. Cut the shrimp in thirds. Seasoned them with Cajun seasoning and sauteed in a little butter for 2 minutes. Just enough to set the seasoning. Doubled the recipe with same amount of shrimp and used a like amount of imitation crab meat. (Wish we could have afforded the real thing. Maybe next time.) I think the leftovers reheated the next day may have been even better. Kevin this was a fairly inexpensive meal fit for a king. Thank you. Read More
(11)
Rating: 3 stars
05/15/2012
This was rather bland and pretty fatty. I had never worked with the shells before so that was fun and the shrimp was good. Read More
(3)