Shrimp & Chicken Sausage Pasta Shells
Servings
4
Servings
4
Ingredients
Pasta / Filling
Sun-Dried Tomato Sauce
Instructions
Pasta / Filling
  1. Cook pasta shells in a pot of salted boiling water for about 10-12 minutes. Drain well & lay on a wire rack to keep them from sticking together until ready to fill.
  2. In a large skillet, heat 1 Tbsp oil over medium heat. Add onion & mushrooms; sauté until tender & moisture has evaporated from mushrooms. Add chicken sausage & minced garlic. Cook for 3 minutes, stirring frequently. Add wine & cook until sausage is no longer pink about 4-5 minutes more. Drain well & transfer to a large bowl.
  3. Peel & devein shrimp; chop into 1/2-inch pieces. In a small bowl, whisk together broth & flour. Set aside.
  4. In the same skillet, heat remaining 1 Tbsp oil over medium heat. Add shrimp; cook, stirring constantly, until shrimp begins to turn pink. Stir in flour mixture. Add cream, Old Bay seasoning, garlic powder & Italian seasoning; stir until thickened. Remove from heat & stir in sausage mixture. Set aside until ready to use.
Sun-Dried Tomato Sauce
  1. In a skillet, heat oil. Add onion & cook for 2 minutes until it starts to soften. Add garlic, oregano, thyme, paprika & sun-dried tomatoes. Cook for 2 minutes while stirring. Add vegetable broth; bring to a boil & simmer for 5 minutes.
  2. Stir in cream & parmesan cheese into the sauce. Remove from heat & cool for a few minutes. Pour sauce into food processor & process to a fairly smooth consistency. It will not be completely smooth but that is fine.
Assembly / Baking
  1. Preheat oven to 350 F.
  2. Spread half of the sauce over the bottom of a 13 x 9-inch baking dish. Divide filling between cooked shells. Lay in rows over sauce. Pour remaining sauce over top carefully covering all the shells.
  3. Loosely lay a piece of foil paper over baking dish and bake for 45 minutes or until bubbling nicely.