Recipe by Kevin
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These shells are an easy weeknight dinner, and they’re fun to make, too.
See how to make a top-rated recipe for cheesy stuffed pasta shells.
What's cooking in Dana Point? Connie's "Sure to Fool 'Em" Stuffed Shells.