Stuffed Shrimp Shells
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
20 shells
- Serves:
- 10
ingredients
- 20 jumbo pasta shells, uncooked (half of 12-oz package)
- 1 cup frozen peas
- 1⁄4 cup plain fat-free yogurt
- 1⁄4 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
- 1⁄2 teaspoon dried basil leaves
- 1⁄2 teaspoon dried oregano leaves
- 1⁄4 teaspoon lemon pepper
- salt and pepper (to taste)
directions
- Cook pasta shells as directed on package.
- Meanwhile, rinse frozen peas with cold water to separate; drain and pat dry.
- Mix yogurt and mayonnaise in medium bowl.
- Stir in remaining ingredients except peas.
- Gently fold in peas.
- Drain pasta shells; pat dry.
- Spoon 1 heaping tablespoonful shrimp mixture into each shell.
- Cover and refrigerate about 2 hours or until chilled.
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