Shrimp in Pasta Shells With Three Cheeses

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

Supposed to serve 6 people as a starter, although I usually serve it as a main course (for 3) and serve with plenty of crusty bread.

Ingredients

Serves: 3-6

Metric Cups

500 grams shrimp
olive oil (qb - a lovely Italian abbreviation quanta basta which means whatever is enough)
24 large pasta shells
2 eggs
40 grams Parmesan cheese (grated)
500 grams ricotta cheese
200 grams mozzarella
1 tablespoon garlic (roasted, or 1 teaspoon of fresh grated garlic)
4 tablespoons fresh basil (chopped)
1 lemon (juice of)
70 grams breadcrumbs
4 tomatoes (diced)

17⅔ ounces shrimp
olive oil (qb - a lovely Italian abbreviation quanta basta which means whatever is enough)
24 large pasta shells
2 eggs
1⅖ ounces Parmesan cheese (grated)
17⅔ ounces ricotta cheese
7 ounces mozzarella
1 tablespoon garlic (roasted, or 1 teaspoon of fresh grated garlic)
4 tablespoons fresh basil (chopped)
1 lemon (juice of)
2½ ounces breadcrumbs
4 tomatoes (diced)

Method

Shrimp in Pasta Shells With Three Cheeses is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180.

SautÃ© the shrimp in some olive oil.

Meanwhile cook the pasta and cool rapidly.

Combine the egg, cheese, garlic and half the basil. Stuff the pasta shells with the cheese mix and top with a prawn.

Arrange the prawns in an oven proof dish and sprinkle over the breadcrumbs.

Bake for 15 mins or until golden and bubbling, don't overcook though as the prawns will be tough.

While the pasta is baking make the tomato sauce - briefly simmer the tomato in some evo and add the remaining basil.

Spoon some tomato 'sauce' on to the plate and serve the pasta on top.

Sprinkle with a little more parmigiano if desired.

Preheat the oven to 180.

SautÃ© the shrimp in some olive oil.

Meanwhile cook the pasta and cool rapidly.