Shrimp & Goat Cheese Stuffed Shells

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

25 g
686 mh
48 g
9 g
2 g
143 mg

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

  1. 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. 
  2. Preheat oven to 350F. 
  3. 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.
  4. 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.
  5. Serve 3 stuffed shells and evenly divide Tomato Horseradish Sauce (about ½ cup) among the 4 servings.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.