Ingredients
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1 pound fresh or frozen large shrimp in shells
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12 dried jumbo shell macaroni
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1 medium red sweet pepper, chopped
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½ cup chopped sweet onion
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1 tablespoon olive oil
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3 cloves garlic, minced
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⅓ cup dry white wine or reduced-sodium chicken broth
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¾ cup reduced-sodium chicken broth
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¼ cup flour
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2 cups fat-free milk
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8 ounces cooked crabmeat, coarsely chopped, or good-quality canned lump crabmeat, drained
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2 tablespoons snipped fresh basil
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1 tablespoon snipped fresh chives
Directions
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Thaw shrimp, if frozen. Peel and devein shrimp; rinse with cold water and pat dry with paper towels. Coarsely chop shrimp and set aside. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
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Preheat oven to 350 degrees F. In a large nonstick skillet cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add shrimp. Cook for 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Transfer shrimp mixture to a bowl.
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For sauce, add garlic to the same skillet. Cook and stir for 30 seconds. Remove skillet from heat. Carefully add wine; return skillet to heat and cook for 1 to 2 minutes or until most of the wine is evaporated, stirring to scrape up browned bits from bottom of skillet. In a small bowl whisk together 3/4 cup broth and flour. Add all at once to the skillet along with the milk. Cook and stir until thickened and bubbly.
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Stir 2/3 cup of the sauce and the crab into the shrimp mixture. Spoon shrimp mixture evenly into the cooked shells and arrange shells in a 2-quart square baking dish. Pour remaining sauce over the shells.
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Cover and bake for 30 to 35 minutes or until heated through. Let stand for 10 minutes. Sprinkle with basil and chives just before serving. Serve in shallow bowls.
