Kevin's Sea Shells

Kevin's Sea Shells

Made  times
Kevin McRae 6

"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."
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1 h 30 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 84 Ratings

Most helpful positive review

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 swi...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 swi...

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.

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. ...

Was a hit! Easy to do with little mess.

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... 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,...

Awsome... This was the best meal I have ever eaten,and I have cooked and eaten alot. Everyone should try these, easy to make, and easy to make an impression with guest. Did not chang a thing. I ...

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 amo...

Delicious! Followed the recipe, but used 1 lb. shrimp. It made 12, which was plenty for us. The sauce was great. I'm sure I'll be using it for other fish dishes. Thanks, Kevin.

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