Seafood Stuffed Shells

Introduction

These Seafood Stuffed Shells are a decadent and creamy pasta dish loaded with a rich seafood filling. Made with a blend of shrimp, crab, and ricotta cheese, this dish is baked to perfection in a creamy Alfredo sauce.

Ingredients

For the Filling:

• 12 jumbo pasta shells, cooked and drained
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 1/2 lb shrimp, peeled, deveined, and chopped
• 1/2 lb lump crab meat
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for spice)

For the Sauce:

• 2 cups heavy cream
• 1/2 cup butter
• 1 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Step 1: Prepare the Filling

1. In a large bowl, combine ricotta cheese, mozzarella, Parmesan, mayonnaise, sour cream, and beaten egg.
2. Gently fold in the chopped shrimp, crab meat, parsley, garlic powder, salt, black pepper, and cayenne pepper.
3. Mix well and set aside.

Step 2: Make the Sauce

1. In a saucepan over medium heat, melt butter and sauté garlic until fragrant.
2. Pour in heavy cream and bring to a simmer.
3. Stir in Parmesan cheese, Italian seasoning, salt, and black pepper.
4. Let simmer for 5 minutes, then remove from heat.

Step 3: Stuff the Shells

1. Preheat oven to 375°F (190°C).
2. Spread a layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
3. Fill each cooked pasta shell with the seafood mixture and place them in the dish.
4. Pour the remaining Alfredo sauce over the stuffed shells.
5. Sprinkle with additional mozzarella and Parmesan cheese.

Step 4: Bake

1. Cover the dish with foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10 minutes until golden and bubbly.

Step 5: Serve and Enjoy

1. Garnish with fresh parsley and serve warm.
2. Pair with a side of garlic bread or a fresh salad.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze unbaked shells for up to 2 months; bake directly from frozen, adding an extra 10-15 minutes.

Conclusion

These Seafood Stuffed Shells are creamy, rich, and packed with flavor. Perfect for special occasions or a luxurious family dinner! 🦀🦐🍝