Ingredients:
20 jumbo pasta shells, cooked al dente and drained
1 tbsp olive oil
1/2 lb shrimp, peeled, deveined, and chopped
1/2 lb crab meat (imitation or lump)
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1 egg
1 tbsp fresh parsley, chopped (or 1 tsp dried)
Salt & black pepper, to taste
1/2 tsp Old Bay seasoning (optional but delicious)
For the Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)
Instructions:
1. Prepare Seafood Filling:
Heat olive oil in a skillet over medium heat.
Sauté shrimp for 2–3 minutes until pink. Add garlic and cook 30 seconds more. Let cool slightly.
In a large bowl, mix shrimp, crab meat, ricotta, 1/2 cup mozzarella, Parmesan, egg, parsley, and seasonings. Stir until well combined.
2. Make the Cream Sauce:
In a saucepan, melt butter. Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in milk, cook over medium heat until thickened (5–7 minutes).
Stir in Parmesan, salt, pepper, and nutmeg. Remove from heat.
3. Assemble the Shells:
Preheat oven to 375°F (190°C).
Spread 1/2 cup of the cream sauce on the bottom of a baking dish.
Fill each shell with 1–2 tablespoons of the seafood mixture and place in the dish.
Pour remaining sauce over the shells and sprinkle with the rest of the mozzarella.
4. Bake:
Cover with foil and bake for 25 minutes.
Uncover and broil for 2–3 minutes until golden and bubbly.
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