Description
A delicious and comforting dish featuring jumbo pasta shells stuffed with a savory seafood mixture of crabmeat and shrimp, topped with a creamy Parmesan cheese sauce and baked to perfection. Ideal for seafood lovers looking for an elegant yet easy-to-make meal.
Ingredients
Shells
- 24 uncooked jumbo pasta shells
Seafood Mixture
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped red onion
- 1 tablespoon butter plus 1/4 cup butter, divided
- 2 cans (6 ounces each) lump crabmeat, drained
- 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1-1/2 teaspoons seafood seasoning, divided
- 1/4 teaspoon pepper
- 1 large egg, lightly beaten
- 1/4 cup mayonnaise
- 2 tablespoons plus 4 cups 2% milk, divided
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1-1/2 cups grated Parmesan cheese
Optional Garnish
- Soft bread crumbs, toasted in butter
- Chopped fresh parsley
Instructions
- Cook the pasta shells: Cook the jumbo pasta shells according to package directions. If your shrimp are raw, add them to the simmering pasta water after removing the shells and cook for 1 to 3 minutes until pink. Transfer shrimp to an ice bath to stop cooking.
- Sauté the vegetables: In a small skillet, sauté the green pepper and red onion in 1 teaspoon butter until tender, then set aside.
- Prepare the seafood mixture: In a large bowl, combine the lump crabmeat, chopped cooked shrimp, beaten egg, shredded mozzarella, mayonnaise, 2 tablespoons of milk, 1 teaspoon seafood seasoning, pepper, and the sautéed vegetable mixture. Mix well.
- Stuff the shells: Preheat the oven to 350°F (175°C). Drain and rinse the cooked pasta shells. Fill each shell with about 1 rounded tablespoon of the seafood mixture. Arrange the stuffed shells in a greased 13×9-inch baking dish.
- Make the Parmesan cheese sauce: In a small saucepan, melt the remaining 1/4 cup butter over medium heat. Whisk in the flour and coarsely ground pepper, cooking briefly. Gradually whisk in the remaining 4 cups of milk. Bring mixture to a boil while whisking, then cook and stir for 2 minutes until thickened. Remove from heat and stir in grated Parmesan cheese until smooth.
- Bake the stuffed shells: Pour the Parmesan cheese sauce evenly over the stuffed shells. Sprinkle with the remaining 1/2 teaspoon seafood seasoning. Bake uncovered in the preheated oven for 30 to 35 minutes, or until bubbly and heated through.
Notes
- For additional texture and flavor, sprinkle toasted soft bread crumbs and chopped fresh parsley over the dish before serving.
- If using raw shrimp, be sure to cook them thoroughly in the pasta water as instructed.
- You can substitute part-skim mozzarella with a full-fat version for a richer taste.
- Seafood seasoning can be adjusted to taste or replaced with Old Bay seasoning.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
