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Prep Time:45 minsAdditional Time:40 minsTotal Time:1 hr 25 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:40 minsTotal Time:1 hr 25 minsServings:6Yield:6 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh or frozen large shrimp in shells12dried jumbo shell macaroni1mediumred sweet pepper, chopped½cupchopped sweet onion1tablespoonolive oil3clovesgarlic, minced⅓cupdry white wine or reduced-sodium chicken broth¾cupreduced-sodium chicken broth¼cupflour2cupsfat-free milk8ouncescooked crabmeat, coarsely chopped, or good-quality canned lump crabmeat, drained2tablespoonssnipped fresh basil1tablespoonsnipped fresh chives
Cook Mode(Keep screen awake)
Ingredients
1poundfresh or frozen large shrimp in shells
12dried jumbo shell macaroni
1mediumred sweet pepper, chopped
½cupchopped sweet onion
1tablespoonolive oil
3clovesgarlic, minced
⅓cupdry white wine or reduced-sodium chicken broth
¾cupreduced-sodium chicken broth
¼cupflour
2cupsfat-free milk
8ouncescooked crabmeat, coarsely chopped, or good-quality canned lump crabmeat, drained
2tablespoonssnipped fresh basil
1tablespoonsnipped fresh chives
DirectionsThaw shrimp, if frozen. Peel and devein shrimp; rinse with cold water and pat dry with paper towels. Coarsely chop shrimp and set aside. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.Preheat oven to 350 degrees F. In a large nonstick skillet cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add shrimp. Cook for 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Transfer shrimp mixture to a bowl.For sauce, add garlic to the same skillet. Cook and stir for 30 seconds. Remove skillet from heat. Carefully add wine; return skillet to heat and cook for 1 to 2 minutes or until most of the wine is evaporated, stirring to scrape up browned bits from bottom of skillet. In a small bowl whisk together 3/4 cup broth and flour. Add all at once to the skillet along with the milk. Cook and stir until thickened and bubbly.Stir 2/3 cup of the sauce and the crab into the shrimp mixture. Spoon shrimp mixture evenly into the cooked shells and arrange shells in a 2-quart square baking dish. Pour remaining sauce over the shells.Cover and bake for 30 to 35 minutes or until heated through. Let stand for 10 minutes. Sprinkle with basil and chives just before serving. Serve in shallow bowls.Originally appeared: Diabetic Living Magazine
Directions
Thaw shrimp, if frozen. Peel and devein shrimp; rinse with cold water and pat dry with paper towels. Coarsely chop shrimp and set aside. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.Preheat oven to 350 degrees F. In a large nonstick skillet cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add shrimp. Cook for 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Transfer shrimp mixture to a bowl.For sauce, add garlic to the same skillet. Cook and stir for 30 seconds. Remove skillet from heat. Carefully add wine; return skillet to heat and cook for 1 to 2 minutes or until most of the wine is evaporated, stirring to scrape up browned bits from bottom of skillet. In a small bowl whisk together 3/4 cup broth and flour. Add all at once to the skillet along with the milk. Cook and stir until thickened and bubbly.Stir 2/3 cup of the sauce and the crab into the shrimp mixture. Spoon shrimp mixture evenly into the cooked shells and arrange shells in a 2-quart square baking dish. Pour remaining sauce over the shells.Cover and bake for 30 to 35 minutes or until heated through. Let stand for 10 minutes. Sprinkle with basil and chives just before serving. Serve in shallow bowls.
Thaw shrimp, if frozen. Peel and devein shrimp; rinse with cold water and pat dry with paper towels. Coarsely chop shrimp and set aside. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
Preheat oven to 350 degrees F. In a large nonstick skillet cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add shrimp. Cook for 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Transfer shrimp mixture to a bowl.
For sauce, add garlic to the same skillet. Cook and stir for 30 seconds. Remove skillet from heat. Carefully add wine; return skillet to heat and cook for 1 to 2 minutes or until most of the wine is evaporated, stirring to scrape up browned bits from bottom of skillet. In a small bowl whisk together 3/4 cup broth and flour. Add all at once to the skillet along with the milk. Cook and stir until thickened and bubbly.
Stir 2/3 cup of the sauce and the crab into the shrimp mixture. Spoon shrimp mixture evenly into the cooked shells and arrange shells in a 2-quart square baking dish. Pour remaining sauce over the shells.
Cover and bake for 30 to 35 minutes or until heated through. Let stand for 10 minutes. Sprinkle with basil and chives just before serving. Serve in shallow bowls.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)317Calories5gFat33gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
