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How To make Shellfish Shell Marinara
3 tb Extra-virgin olive oil
2 lg Garlic sloces, peeled and
-bruised 2 cn Plum tomatoes, drained and
-coarsely chopped (28 oz) 1/4 c Dry red wine
1/4 c Coarsely chopped parsley
1/4 c Fresh basil leaves, torn in
-half 1 ts Dried oregano
Salt to taste Freshly ground black pepper -to taste pn Sugar 12 oz Medium-sized shell pasta
20 Littleneck clams
1/2 lb Large shrimp, peeled and
-deveined For company or a special family meal, there is nothing quite like littleneck clams and shrimp quickly cooked up in a robust marinara sauce. (No cheese is necessary with this sauce; flavoring the oil with garlic is the secret to its great taste.) The clams will take longer to open than the shrimp will take to cook, so add the shrimp at the last moment. Be sure to discard any clams that don't open - this could mean they are not safe to eat. 1. Place oil in a large, heavy pot over medium-low heat. Add the
garlic and cook for about 3-4 minutes, or until it colors slightly but does not burn. Remove garlic from heat and carefully stir in the tomatoes. 2. Return the pot to medium heat. Add the wine, parsley, basil,
oregano, salt, pepper and sugar. Cook sauce slowly, stirring occasionally, for 30 minutes. 3. Slightly before serving, cook pasta in boiling, salted water for
10-12 minutes or until AL DENTE (just tender).
4. While pasta is cooking, add the clams to the sauce; cover and cook
for 8 minutes or until the clams just begin to open, shaking the pot once or twice. Add shrimp and cook 5 minutes longer. 5. Divide the cooked pasta among six shallow bowls. Spoon the hot
sauce over the top, distributing the clams and shrimp evenly, and serve immediately. Per serving: 329 calories, 8 grams fat, 35 milligrams cholesterol.
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Jumbo Shell Pasta Stuffed With Shrimp
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For today's video I am making Jumbo shell stuffed with shrimp mmm. I know its not a Haitian dish hope you don't mind.
To seasoned the shrimp I used about 2 ts of cajun seasoning, ground pepper and half of maggi cube, chopped onions, red bell pepper, and chopped garlic. Pour you seasoned shrimp in a bowl add parmesan cheese, swiss cheese and ricotta cheese together, then add marinara sauce mix well together.
In a pot boil you jumbo shell pasta add half a maggi cube, 1 scallion, 1 garlic clove, and a few punches of salt. once your pasta is halfly cook, drain water pour cold water drain it again, to prevent pasta from sticking together.
In a baking pan stuffed shell with shrimp be sure to add a piece of onion and red bell in each. apply marinara sauce all over the shells once done stuffing. sprinkle a handful of parmesan cheese and some shredded mozzarella cheese on top, next drizzle some marinara sauce on top bake for 35 minutes on 375 degrees.
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Extra Cheesy STUFFED SHELLS RECIPE
Ricotta cheese Stuffed Shells are the perfect dinner and it's a family favorite. See how easy it is to make stuffed pasta shells.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED PASTA SHELLS INGREDIENTS:
►20 jumbo pasta shells, cooked to package instructions
►1/2 medium onion, chopped
►3 garlic cloves, minced
►1 tsp salt, divided
►1/2 tsp freshly ground black pepper, divided
►1/4 tsp dried oregano
►3 cups marinara sauce
►15 oz ricotta cheese
►1 large egg
►1/3 cup parmesan cheese
►3 cups shredded mozzarella cheese, divided (8 oz by weight)
►1/4 cup parsley, plus more to garnish
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JUMBO PASTA SHELLS: (affiliate)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:41 How to cook pasta shells
1:31 How to make tomato sauce
3:08 How to make the cheese filling
4:04 How to stuff shells
4:36 How to bake pasta shells
5:42 Taste test
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CAJUN SHRIMP & CHICKEN STUFFED SHELLS????| RECIPE
Ingredients????????
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• XL Shrimp
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• Sharp Yellow & White Cheddar Shredded Cheese
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