Shrimp-Stuffed Shells

• 20 uncooked jumbo pasta shells (about 8 ounces)
• 1 1/2 tablespoons olive oil
• 1/2 cup chopped shallots
• 2 tablespoons minced garlic (about 6 cloves)
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/4 cup 2% reduced-fat milk
• 1/4 teaspoon ground red pepper
• 1/3 cup chopped fresh basil
• 1 pound medium shrimp, peeled, deveined, and coarsely chopped
• 1 tablespoon potato starch
• Cooking spray
• 3 cups lower-sodium marinara sauce (such as McCutcheon's), divided
• 1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese

1. Preheat oven to 400u0b0.
2. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
3. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well.
4. Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400u0b0 for 30 minutes or until shrimp is done.

pasta shells, olive oil, shallots, garlic, cream cheese, milk, ground red pepper, fresh basil, shrimp, potato starch, cooking spray, lower, cheese

Taken from www.myrecipes.com/recipe/shrimp-stuffed-shells (may not work)