About this recipe:A great way of impressing guests at your next dinner party. Jumbo pasta shells are stuffed with prawns and baked in a creamy cheese sauce. Serve with a side salad and crusty bread, if desired.
675g king prawns, peeled and deveined
125ml soured cream
80g grated Gruyere cheese
36 jumbo pasta shells
70g sliced mushrooms
50g chopped spring onions
4 tablespoons plain flour, sifted
4 tablespoons white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
500ml single cream
80g freshly grated Parmesan cheese
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Fill a pot with water, bring to the boil and reduce heat to a simmer. Cook the prawns in the simmering water until they turn pink and opaque, 3 to 4 minutes. Drain and cut each prawn in half. Mix the prawns, soured cream and Gruyere cheese in a bowl.
Preheat oven to 190 C / Gas 5. Lightly grease a 20x30cm baking dish.
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 the 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 prawn mixture, place them in the prepared baking dish, then cover each stuffed shell with another shell to enclose the filling.
Melt the butter in a frying pan over medium heat. Cook and stir the mushrooms and spring onions until the mushrooms give up their juice, about 3 minutes. Stir in the flour, white wine, salt, pepper and single cream. Cook, stirring often, until thickened and smooth. Pour the sauce over the stuffed shells. Sprinkle the top with Parmesan cheese.
Bake in preheated oven until the cheese has melted and begun to brown and the sauce is bubbling, about 25 minutes.