pat's Recipe

Creole Stuffed Pasta Shells

Category: PASTA

1/4 cup olive oil
1 green pepper, diced
1 red pepper, diced
1 onion, diced
3 garlic cloves, minced
1 pound shrimp, peeled and deveined
1/2 cup sherry wine
1/2 cup heavy cream
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/4 teaspoon cayenne pepper
1/2 cup dry fresh bread crumbs
1/2 cup Parmesan cheese, grated
30 Jumbo shells, cooked very al dente and
drained

Instructions
Saute vegetables. Add shrimp. Simmer 5 minutes. Add sherry and cream. Cook until well mixed. Add seasonings. Add bead crumbs and Parmesan.

When cook, stuff into pasta shells. Place shells into lightly greased baking dish. Cover with Tomato Basil Cream Sauce (recipe below) and cover with extra bread crumbs and Parmesan.

Dot with butter and bake 20 minutes at 350 degrees F.

For Tomato Basil Cream Sauce, combine 1 pint heavy cream, 3 oz tomato paste, 1/2 cup fresh basil chopped ,1 cup chopped fresh tomato. Heat cream until 1/3 reduced. Add tomato paste, basil and chopped fresh tomato. Cook over low heat about 10 minutes.

Serves 6.