Over medium-high heat, bring sauce to boil; reduce heat to low. Cover; cook until shrimp filling is heated through, about 15 min. Restaurant quality! Evenly divide shrimp mixture among shells. In bowl, combine shrimp, ricotta, mozzarella, garlic, zest and pepper. Transfer sauce to pot; top with stuffed shells. I bought lowfat https://www.sizzlingeats.com/shrimp-scampi-stuffed-shells-recipe Remove skillet from heat. Cook and stir for 30 seconds. * Imagine: a dish of plump pasta shells, each one loaded with a rich mixture of crabmeat, shrimp, and scallops, baked in a creamy sauce, with buttery toasted bread crumbs on top. For sauce, add garlic to the same skillet. Believe it or not, I was able to reduce the fat, and it still came out delicious. 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. Serve sprinkled with chives. https://www.tasteofhome.com/recipes/creamy-seafood-stuffed-shells Once you eat these shells, you won't think about the ricotta-stuffed variety again.

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