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Seafood Stuffed Shells

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings (5 shells per serving) 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American

Description

Seafood Stuffed Shells are a delightful and indulgent dish, perfect for special occasions or a comforting meal at home. This recipe combines tender shrimp and crab meat with creamy cheeses, all stuffed into jumbo pasta shells and baked to perfection.

Ingredients

Units Scale

For the Shells:

  • 24 jumbo pasta shells
  • 1 pound shrimp, peeled, deveined, and roughly chopped
  • 1 pound lump crab meat, picked over for shells
  • 4 cloves garlic, minced
  • Juice from 1/2 lemon
  • 8 ounces cream cheese, cut into cubes
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

For the Sauce:

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/2 cup cognac
  • 1 (28-ounce) can tomato purée
  • 3/4 cup heavy whipping cream
  • 1 teaspoon red pepper flakes (optional)
  • 1 tablespoon finely chopped parsley
  • Salt and freshly ground black pepper, to taste

For Assembly:

  • 1/2 cup freshly grated Parmesan cheese
  • Additional chopped parsley and red pepper flakes for garnish

Instructions

  1. Prepare the Pasta Shells:
    • Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
  2. Make the Filling:
    • In a nonstick skillet over medium heat, add a thin layer of oil. Sauté the chopped shrimp, crab meat, and half of the minced garlic until the shrimp turns pink and the garlic is fragrant, about 2 minutes.
    • Add the lemon juice and stir. Then, add the cream cheese cubes and continue stirring until completely melted and combined, about 3-4 minutes.
    • Stir in the Old Bay seasoning, 1 tablespoon of parsley, and 1 teaspoon of red pepper flakes (if using). Season with salt and pepper to taste. Remove from heat and set aside.
  3. Prepare the Sauce:
    • In a deep skillet over medium heat, melt the butter. Add the diced onion and remaining minced garlic, cooking until softened.
    • Stir in the tomato paste and cook until it begins to stick to the bottom of the skillet, about 3 minutes.
    • Deglaze the skillet with cognac, bringing it to a simmer and reducing by about half.
    • Add the tomato purée and heavy cream, stirring to combine.
    • Add the remaining red pepper flakes and parsley. Let the sauce simmer until thickened, about 5 minutes. Season with salt and pepper to taste.
  4. Assemble the Dish:
    • Preheat the oven to 350°F (175°C).
    • Spread the prepared sauce evenly over the bottom of a 9×13-inch casserole dish.
    • Using a small spoon, stuff each cooked pasta shell with the seafood filling, placing them open-side up in the sauce-lined dish.
    • Sprinkle the grated Parmesan cheese over the stuffed shells.
  5. Bake:
    • Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 20-25 minutes.
  6. Serve:
    • Remove from the oven and garnish with additional chopped parsley and red pepper flakes, if desired. Serve warm.

Notes

  • For a spicier kick, increase the amount of red pepper flakes in the filling and sauce.
  • Ensure all seafood is fresh and properly cleaned before use.
  • This dish pairs well with a fresh green salad and crusty bread.

Find it online: https://newsvks.com/seafood-stuffed-shells/