Description: Jumbo pasta shells filled with a creamy, cheesy seafood mixture, baked to bubbly perfection in a rich Alfredo sauce. This dish is a delightful combination of textures and flavors, perfect for a special occasion or a comforting family dinner.
Ingredients:
- 20 jumbo pasta shells, cooked al dente according to package directions
- 1 tablespoon olive oil
- ½ pound shrimp, peeled, deveined, and chopped into small pieces
- ½ pound lump crab meat, picked over for shells
- 2 cloves garlic, minced finely
- 1 cup ricotta cheese, whole milk, for a creamier texture
- ½ cup cream cheese, softened to room temperature for easy mixing
- ½ cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese, plus more for topping
- 1 large egg, beaten lightly
- 1 tablespoon fresh parsley, chopped finely
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, freshly ground
- 1 ½ cups Alfredo sauce, store-bought or homemade (see tips for a homemade recipe)
- ½ cup shredded mozzarella cheese, for topping
- ¼ cup grated Parmesan cheese, for topping
- Fresh parsley sprigs, for garnish (optional)
- Lemon wedges, for serving (optional)
Preparation:
Step 1: Preheat your oven to 375°F (190°C). This ensures that the shells will bake evenly and the cheese will melt beautifully. Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. This will prevent the shells from sticking to the bottom of the dish.
Step 2: Cook the pasta shells. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until they are al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain the shells well and rinse them with cold water to stop the cooking process. Gently set them aside on a baking sheet lined with parchment paper to prevent sticking.
Step 3: Prepare the shrimp and garlic. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Add the chopped shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Remove the skillet from the heat and set aside to cool slightly.
Step 4: Make the seafood filling. In a large mixing bowl, combine the ricotta cheese, softened cream cheese, ½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, beaten egg, chopped fresh parsley, Old Bay seasoning, salt, and black pepper. Mix well until all the ingredients are evenly combined and the mixture is smooth and creamy. Gently fold in the cooked shrimp and lump crab meat, being careful not to break up the crab meat too much.
Step 5: Stuff the pasta shells. Using a spoon or a piping bag, carefully fill each cooked pasta shell with the seafood mixture. Make sure to pack the filling in firmly, but not so tightly that the shells break. Arrange the stuffed shells in the prepared baking dish in a single layer.
Step 6: Assemble and bake. Pour the Alfredo sauce evenly over the stuffed shells, making sure to cover them completely. Sprinkle the remaining ½ cup shredded mozzarella cheese and ¼ cup grated Parmesan cheese over the top. Cover the baking dish loosely with aluminum foil.
Step 7: Bake the stuffed shells. Bake the covered baking dish in the preheated oven for 20 minutes. Then, remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Step 8: Garnish and serve. Remove the baking dish from the oven and let the stuffed shells rest for a few minutes before serving. Garnish with fresh parsley sprigs and serve warm with lemon wedges, if desired.
Why you will love this recipe:
This Seafood Stuffed Shells recipe is a guaranteed crowd-pleaser. The combination of creamy cheeses, tender seafood, and rich Alfredo sauce is simply irresistible. It’s an elegant dish that’s surprisingly easy to make, perfect for impressing guests or treating your family to a special meal. The Old Bay seasoning adds a subtle kick that complements the sweetness of the crab meat, while the fresh parsley provides a burst of freshness. Plus, it’s a great way to use up leftover seafood.
Serving Suggestions:
- Serve the Seafood Stuffed Shells as a main course with a side of garlic bread or a fresh green salad.
- Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- For a more complete meal, serve with roasted vegetables, such as asparagus or broccoli.
- Garnish with a sprinkle of red pepper flakes for a touch of heat.
- Offer lemon wedges for squeezing over the shells, adding a bright citrusy note.
Tips:
- Homemade Alfredo Sauce: For a truly special dish, make your own Alfredo sauce. Melt ½ cup of butter in a saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute. Stir in 1 ½ cups of heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly. Remove from heat and stir in ½ cup grated Parmesan cheese, salt, and pepper to taste.
- Seafood Variations: Feel free to customize the seafood filling with your favorite seafood. Scallops, lobster, or mussels would all be delicious additions.
- Make Ahead: The stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a few minutes to the baking time to ensure they are heated through.
- Freezing: These stuffed shells can also be frozen for later. Assemble the shells in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
- Pasta Cooking: To prevent the pasta shells from sticking together after cooking, toss them with a little olive oil.
- Cheese Choice: Using high-quality ricotta and Parmesan cheese will make a noticeable difference in the flavor of the dish.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 420 kcal
- Protein: 30g
- Sodium: 800mg (Note: This can vary depending on the sodium content of the Alfredo sauce and other ingredients)
Conclusion:
Seafood Stuffed Shells are a delightful and satisfying dish that’s perfect for any occasion. With its creamy, cheesy filling and flavorful seafood, it’s sure to become a family favorite. Whether you’re looking for a special meal to impress guests or a comforting dish for a cozy night in, this recipe is a winner. Enjoy the symphony of flavors and textures in every bite!
Questions and Answers about this recipe:
Q1: Can I use frozen shrimp for this recipe?
A: Yes, you can definitely use frozen shrimp. Just make sure to thaw them completely before cooking. Place the frozen shrimp in a colander and run cold water over them until they are thawed. Pat them dry with paper towels before chopping and cooking.
Q2: I don’t have Old Bay seasoning. Can I substitute it with something else?
A: If you don’t have Old Bay seasoning, you can substitute it with a combination of paprika, celery salt, black pepper, and a pinch of ground mustard. You can also use a seafood seasoning blend that you can find in most grocery stores.
Q3: Can I use a different type of cheese in the filling?
A: Yes, you can experiment with different types of cheese in the filling. Fontina, Gruyere, or provolone would all be good choices. Just make sure to use cheeses that melt well.
Q4: Can I add vegetables to the seafood filling?
A: Absolutely! Adding vegetables to the seafood filling is a great way to add extra flavor and nutrients to the dish. Spinach, chopped bell peppers, or sautéed mushrooms would all be delicious additions. Just make sure to cook the vegetables before adding them to the filling.
Q5: What can I do if my Alfredo sauce is too thick?
A: If your Alfredo sauce is too thick, you can thin it out by adding a little milk or cream. Start with a small amount and add more until the sauce reaches the desired consistency. You can also add a pat of butter to help loosen it up.
