stuffed shells with shrimp and ricotta

Restaurant quality! Cook and stir for 30 seconds. Remove skillet from heat. * Imagine: a dish of plump pasta shells, each one loaded with a rich mixture of crabmeat, shrimp, and scallops, baked in a creamy sauce, with buttery toasted bread crumbs on top. I bought lowfat Serve sprinkled with chives. Believe it or not, I was able to reduce the fat, and it still came out delicious. 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. Cover; cook until shrimp filling is heated through, about 15 min. Evenly divide shrimp mixture among shells. Once you eat these shells, you won't think about the ricotta-stuffed variety again. Transfer sauce to pot; top with stuffed shells. For sauce, add garlic to the same skillet. In bowl, combine shrimp, ricotta, mozzarella, garlic, zest and pepper. Over medium-high heat, bring sauce to boil; reduce heat to low.

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