Stuffed Shrimp Shells

• 20 jumbo pasta shells, uncooked (half of 12-oz package)
• 1 cup frozen peas
• 14 cup plain fat-free yogurt
• 14 cup light mayonnaise
• 2 (4 1/4 ounce) cans shrimp, drained
• 2 tablespoons onions, finely chopped
• 1 tablespoon red bell pepper, finely chopped
• 1 teaspoon lemon juice
• 12 teaspoon dried basil leaves
• 12 teaspoon dried oregano leaves
• 14 teaspoon lemon pepper
• salt and pepper (to taste)

1. Cook pasta shells as directed on package.
2. Meanwhile, rinse frozen peas with cold water to separate; drain and pat dry.
3. Mix yogurt and mayonnaise in medium bowl.
4. Stir in remaining ingredients except peas.
5. Gently fold in peas.
6. Drain pasta shells; pat dry.
7. Spoon 1 heaping tablespoonful shrimp mixture into each shell.
8. Cover and refrigerate about 2 hours or until chilled.

pasta shells, frozen peas, yogurt, light mayonnaise, shrimp, onions, red bell pepper, lemon juice, basil, oregano, lemon pepper, salt

Taken from www.food.com/recipe/stuffed-shrimp-shells-378570 (may not work)