Nutrition Information (per serving)
calories
360
protein
25 g
sodium
686 mh
carbohydrates
48 g
fat
9 g
fiber
2 g
cholesterol
143 mg
Servings
4
Ingredients
Tomato Horseradish Sauce
1 tsp extra virgin olive oil
⅓ cup diced shallots
1¼ lb diced Roma tomatoes
2 Tbsp honey
¾ cup vegetable stock
1 tsp prepared horseradish
2 Tbsp chopped, fresh basil
½ tsp sea salt
½ tsp freshly ground black pepper
¾ lb shrimp, shelled and deveined
½ tsp sea salt
½ tsp freshly ground black pepper
1 Tbsp fresh lemon juice
3/4 cup goat cheese
12 lg pasta shells, cooked
Instructions
- In a large sauté pan, sauté shallots in olive oil over medium heat until translucent. Add tomatoes, honey syrup and vegetable stock. Bring to a simmer and cook 20 to 25 minutes, or until sauce begins to thicken. Stir in horseradish, basil, salt and pepper.
- Preheat oven to 350F.
- Season shrimp with salt and pepper. Sauté in a medium sauté pan over medium heat for 1 to 2 minutes, or until done. Finish with lemon juice. Chop shrimp into smaller pieces and toss together with goat cheese.
- Stuff each pasta shell with 2 tablespoons shrimp and goat cheese mixture. Place filled shells side by side in a 9-inch by 12-inch baking dish. Bake uncovered 25 to 30 minutes, or until heated through.
- Serve 3 stuffed shells and evenly divide Tomato Horseradish Sauce (about ½ cup) among the 4 servings.
