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Creole Stuffed Pasta Shells

1/4 cup olive oil
1 green pepper diced
1 red pepper diced
1 onion diced
3 garlic cloves minced
1 lb shrimp, peeled and deveined
1/2 cup sherry wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1/4 tsp cayenne pepper
1/2 cup dry fresh bread crumbs
1/2 cup grated Parmesan cheese
30 Jumbo shells, cooked very al dente and drained

Saute vegetables. Add shrimp. Simmer 5 minutes. Add sherry and
cream. Cook until well mixed. Add seasonings. Add bead crumbs
and Parmesan. When cook, stuff into pasta shells. Place shells
into lightly greased baking dish. Cover with Tomato Basil Cream
Sauce (recipe below) and cover with extra bread crumbs and Parmesan.
Dot with butter and bake 20 minutes at 350. Serves 6-8 (big
servings!!)


Tomato Basil Cream Sauce

1 pint heavy cream
3 oz tomato paste
1/2 cup fresh basil chopped
1 cup chopped fresh tomato

Heat cream until 1/3 reduced. Add tomato paste, basil and
chopped fresh tomato. Cook over low heat about 10 minutes.

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