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Ingredients

• 12 ounce(s) Sauvignon Blanc
• 2 pound(s) 51/60 shrimp, peel and deveined, tails off and chopped
• 4 ounce(s) prosciutto ham, medium diced
• 4 ounce(s) Parmeson Reggiano, freshly grated
• 20 ounce(s) ricotta cheese
• 8 ounce(s) fresh mozzarella, grated
• 1 medium leeks, chopped
• 1/4 cup(s) garlic, minced
• 28 ounce(s) canned diced tomatoes (or 2 lbs fresh)
• 12 ounce(s) artichokes, drained and chopped
• 1 cup(s) Panko bread crumbs
• 1 cup(s) Italian herbs blend, fresh parsley, basil, thyme, and rosemary (chopped)
• 24 extra large pasta shells
• 1 cup(s) extra virgin olive oil

Description

Try This Sicilian-Style Shrimp Stuffed Pasta Recipe From A Member Of The MyRecipes Community

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