Cheesy Shells With Shrimp, Broccoli, and Bacon

A revved-up rendition of the household classic.

Protein packed pastas shells and cheese
Sam Kaplan

Stuffed shells are a household classic. But while your version may never be as good as what grandma makes, you can certainly make a run at it with this rendition that’s bursting with flavor thanks to crispy bacon and juicy shrimp.

Nutrition (per serving)

521 calories; 55g protein; 55g carbs; 10g fat

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Prep time

10 min.

Cook time

10 min.

  • 1 ½ tsp flour
  • ¼ cup fat-free milk
  • Olive oil spray
  • 4 oz large, peeled, raw shrimp (20–25)
  • 1 cup asparagus, cut into 1-inch pieces
  • Garlic powder, to taste
  • 2 oz 75% light or low-fat cheddar cheese, shredded
  • 1 cup cooked (2 oz dry) whole-wheat pasta shells
  • 1 Tbsp jarred bacon pieces

In a small bowl, using a whisk mix the flour with 1 tbsp milk until smooth. Gradually add the remaining milk, and then transfer to a small saucepan and set aside.

Place a medium, non-stick skillet over medium-high heat. Mist with cooking spray. When pan is hot, add shrimp and asparagus in a single layer. Sprinkle lightly with garlic powder. Cook shrimp 1–2 minutes per side until no longer pink; stir asparagus occasionally.

While the shrimp and asparagus cook, place the milk mixture over medium heat. Add cheese, and stir constantly until the cheese is melted and the mixture is smooth. Stir in the cooked shells, shrimp, and asparagus, and transfer to a serving bowl. Top with bacon bits and enjoy immediately.