Ingredients
1/2 cup chopped fresh mushrooms1 teaspoon butter1 green onion, sliced1 package (5 ounces) frozen cooked salad shrimp, thawed2 tablespoons plus 1/2 cup Alfredo sauce, divided6 jumbo pasta shells, cooked and drainedLemon wedges and fresh parsley
Preparation
In a small skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup remaining sauce into a greased 8-in. square baking dish.
Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce.
Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley.
