20 uncooked jumbo pasta shells of choice
1/3 cup chopped fresh basil
1 pd med shrimp;peeled,deveined,cut into thirds
2-3 cups marinara sauce
1/3 cup shredded mozzarella cheese
Preheat oven to 400° F. Lightly spray a 9×13 baking dish. Bring a large pot of water to a boil and add 2 tsp of kosher salt. Cook pasta until just al dente. Drain and set aside. Heat a medium skillet over medium heat. Add 1tbsp oil to pan; swirl to coat. Add 1/2 cup diced shallots and cook 3 to 4 minutes, stirring occasionally. Add 2 tbsp minced garlic and pinch of red pepper flakes; cook 1 minute, stirring constantly. Whisk in the 4 oz room temp cream cheese and 1/4 cup milk and cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with the 2 tsp corn starch and toss well to coat. Add cream cheese mixture to shrimp. Mix well to combine. Divide shrimp mixture evenly among pasta shells. Spread 1 cup marinara over bottom of dish. Arrange the shells in a single layer in the prepared dish; top with remaining 1-2 cups marinara. Sprinkle shells evenly with the mozzarella and 2 tbsp parmesan cheese. Cover. Bake at 400° for 20 minutes. Remove the foil and bake an additional 5 to 10 minutes, or until the cheese is melted and the shrimp are cooked through.

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