Recipe by Kevin McRae
"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 1/2 pounds
large shrimp, peeled and deveined
shredded Swiss cheese
jumbo pasta shells
chopped green onions
all-purpose flour, sifted
ground black pepper
freshly shredded Parmesan cheese
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!!
This was rather bland and pretty fatty. I had never worked with the shells before, so that was fun, and the shrimp was good.
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. 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.
Was a hit! Easy to do with little mess.
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Kevin's Sea Shells
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 182
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