Prawn Stuffed Pasta Shells

    (90)
    1 hour 30 min

    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.


    80 people made this

    Ingredients
    Serves: 9 

    • 675g king prawns, peeled and deveined
    • 125ml soured cream
    • 80g grated Gruyere cheese
    • 36 jumbo pasta shells
    • 50g butter
    • 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

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. 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.
    2. Preheat oven to 190 C / Gas 5. Lightly grease a 20x30cm 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 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.
    4. 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.
    5. Bake in preheated oven until the cheese has melted and begun to brown and the sauce is bubbling, about 25 minutes.
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    Reviews & ratings
    Average global rating:
    (90)

    Reviews in English (71)

    by
    41

    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!!  -  26 Oct 2010  (Review from Allrecipes US | Canada)

    by
    25

    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.  -  19 Oct 2010  (Review from Allrecipes US | Canada)

    by
    21

    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.  -  12 Oct 2010  (Review from Allrecipes US | Canada)

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