Seafood Stuffed Shells

 

Ingredients:

For the Stuffed Shells:

• 20-24 jumbo pasta shells 

• 1 lb cooked, chopped shrimp

• 1/2 lb crab meat (lump crab or imitation)

• 1/2 cup ricotta cheese

• 1/2 cup mascarpone cheese (optional-for added creaminess)

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• 1/4 cup chopped fresh parsley

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp ground black pepper

• Salt to taste

For the Sauce:

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 1/2 cups heavy cream

• 1 cup seafood broth (or chicken broth)

• 1/2 cup grated Parmesan cheese

• 1 tbsp lemon juice

• Salt and pepper, to taste

• Fresh parsley, for serving

Instructions:

Prepare the shells: 

• Put a large pot of salted water on boil. Boil jumbo pasta shells, as package directs, 9-11 minutes, until al dente.
• Drain shells and reserve on baking sheet, in single layer so they won't stick together.

Prepare the seafood filling:

• In a medium-sized bowl, combine the cooked shrimp, crab meat, ricotta cheese, mascarpone (if using), Parmesan cheese, mozzarella cheese, parsley, garlic powder, onion powder, black pepper, and pinch of salt.
• Combine well.

Stuff shells:

• Fill shells with seafood mixture gently. Reserve.

Prepare the sauce:

• Melt the butter in a large skillet over medium heat. Add the garlic minced and cook 1-2 minutes until fragrant.
• Pour in seafood broth and heavy cream and boil. Bring down the heat and simmer for 3-5 minutes, or until extremely lightly thickened.
• Mix in Parmesan cheese and lemon juice and season with salt and pepper to taste.

Retrieve ingredients:

• Oven needs to be preheated at 375°F (190°C).
• Coat a thin layer of the seafood sauce at bottom of 9x13-inch baking dish.
• Shells get stuffed and go into the baking dish one layer.
• Pour remaining seafood sauce over filled shells, covering thoroughly.
• Top with more mozzarella and Parmesan cheese, if desired.

Bake:

• Cover and bake 20-25 minutes, or hot through and the cheese melted.
• Remove foil and bake 5 minutes longer, or until light brown on top.

Serve:

• Garnish with a sprinkle of chopped fresh parsley and serve hot.