Kevin's Sea Shells Recipe - Allrecipes.com
Kevin's Sea Shells Recipe
  • READY IN 1½ hrs

Kevin's Sea Shells

Read Reviews (58)

"A wonderful rich blend of shrimp and pasta. Sea Shells are great for a formal meal or a special meal. Sea Shells look and taste expensive but are really an easy way to impress everyone. Best with wild caught shrimp! Serve with a Cobb salad and a buttered French white loaf." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 9 servings Change Servings
Check All Add to Shopping List

Directions

  1. Fill a pot with water, bring to a boil, and reduce heat to a simmer. Cook the shrimp in the simmering water until they turn pink and opaque, 3 to 4 minutes. Drain the shrimp, and cut in half; mix the shrimp, sour cream, and Swiss cheese in a bowl.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x12-inch baking dish.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Gently remove the shells with a slotted spoon. Stuff 18 shells with about 1 1/2 tablespoon of the shrimp mixture, place them in the prepared baking dish, then cover each stuffed shell with another shell to enclose the filling.
  4. Melt the butter in a skillet over medium heat. Cook and stir the mushrooms and green onions until the mushrooms give up their juice, about 3 minutes. Stir in the flour, white wine, salt, pepper, and half-and-half cream. Cook, stirring often, until thickened and smooth. Pour the sauce over the stuffed shells. Sprinkle the top with Parmesan cheese.
  5. Bake in the preheated oven until the cheese has melted and begun to brown and the sauce is bubbling, about 25 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2010

Amazing!!! This dish is amazing for all seafood lovers. I used 1 lb shrimp and 8oz small bay scallops. The scallops added a great seafood taste to the dish. I increased the sour cream and swiss cheese and stretched it by adding more shells. I also added two cloves of garlic diced to the sauce to kick it up a notch. Next time I will make sure to get garlic bread for a side! AMAZING!!

— 
Most Helpful Critical Review
May 15, 2012

This was rather bland and pretty fatty. I had never worked with the shells before, so that was fun, and the shrimp was good.

— 
Oct 20, 2010

I couldn't find large shells so I used manicotti instead. I used milk instead of cream. This was fantastic. No leftovers and will definitely be making it again.

— 
Oct 13, 2010

This was really delicious. I followed it to the letter except I forgot to remove the shells with a slotted spoon and used a strainer so I had problems with broken shells, etc. That is on me. However, I got it together and it was delicious even if my presentation was not good (again my fault). Luckily it was just me. I reheated the left overs the next day and one thing that happened is some of the top shells got hard on the reheating. I'm a single guy so I'm still learning some of this stuff.

— 
Oct 06, 2010

Was a hit! Easy to do with little mess.

— 
Oct 11, 2010

Kevin....you scored with this one!!! My very picky husband said "please feel free to make this again"! I just made one change quite by accident, instead of picking up sour cream at the market, I grabbed french onion dip. I decided to use it anyways and it was great!!! Thanks for a great new dish for dinner.

— 
Feb 11, 2011

Was a huge hit at my dinner party! I followed the recipe, using small pre-cooked frozen shrimp instead of fresh - they fit into the shells easier. I also doubled the recipe and made an alternate pan using leftover rotisserie chicken (& smoked gouda instead of swiss) for my non-shrimp liking friends. Both were gone in 10 minutes! Thanks!!

— 
Oct 26, 2010

Absolutely delicious! My kids and husband loved this. My husband said it was his favorite thing I have ever made. For the filling I used shrimp and small bay scallops. I also used double the amount of mushrooms. I used whole milk instead of half and half and used light sour cream. Served with asparagus.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 628 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Cheesy Stuffed Shells

These shells are an easy weeknight dinner, and they’re fun to make, too.

Play Video
Stuffed Shells III

See how to make a top-rated recipe for cheesy stuffed pasta shells.

Play Video
Sure to Fool 'Em Vegan Stuffed Shells

What's cooking in Dana Point? Connie's "Sure to Fool 'Em" Stuffed Shells.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States