Kevin's Sea Shells recipe

Name: Kevin's Sea Shells
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Ingredients: ¼ cup butter; 1 teaspoon salt; ½ cup sour cream; ½ teaspoon ground black pepper; 2 cups half-and-half cream; ¼ cup white wine; ½ cup chopped green onions; ¾ cup shredded Swiss cheese; 1 cup sliced mushrooms; 36 jumbo pasta shells; ¼ cup all-purpose flour, sifted; 1 ½ pounds large shrimp, peeled and deveined; 1 cup freshly shredded Parmesan cheese

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x12-inch baking dish.

Step 3

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.

Step 4

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.