Creole Stuffed Pasta Shells
1/4 cup olive oil
1 green pepper diced
1 red pepper diced
1 onion diced
3 garlic cloves minced
1 lb shrimp, peeled and deveined
1/2 cup sherry wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1/4 tsp cayenne pepper
1/2 cup dry fresh bread crumbs
1/2 cup grated Parmesan cheese
30 Jumbo shells, cooked very al dente and drained
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. Serves 6-8 (big servings!!)