Shrimp & Crab Stuffed Shells in Garlic Cream Sauce

By Booper-2

Ingredients

• You can substitute Old Bay seasoning with a combination of the following ingredients:
• Prep. Time
• 50 mins
• Cooking Time
• 45 mins
• Yields
• 5 to 6 Servings
• 1 head of garlic
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/2 tsp fresh ground pepper
• 1/4 tsp coarse sea salt
• 1/2 box of large pasta shells
• 1 tbsp butter
• 1 small onion, finely chopped
• 3 mini red sweet peppers, finely chopped
• 1-340g package of 50/61 count raw shrimp, peeled and chopped
• 1 tsp Old Bay seasoning*
• 1-475g container of Canadian Ricotta cheese
• 1-120g can of leg meat crab, drained (any kind of crab meat will do, including fresh-steamed)
• 1-120g can of chunk crab meat, drained
• 1 cup shredded Canadian Mozzarella, divided
• 1/3 cup Canadian Parmesan
• 1 egg
• 1/2 tsp fresh ground pepper
• 1-500g container of 35% cream
• 1 cup milk
• 1 tbsp flour
• 1/4 cup Canadian Parmesan
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/4 tsp celery salt
• 1/4 tsp paprika

Details

Servings 1
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 400°F. Slice top off of the head of garlic, drizzle with olive oil and season with salt and pepper. Wrap in foil and bake until very soft and fragrant; about 30-45 minutes. Let cool and remove cloves from skin.

Bring a large pot of water to a boil, and add 1/4 tsp coarse sea salt. Add in large shells and cook according to package directions. Drain and set aside.

Reduce the oven heat to 350°F.

In a skillet, melt butter over medium heat. Add in onion and red pepper, and cook until onions are translucent; about 3 minutes. Add in shrimp and season with Old Bay seasoning. Cook until shrimp becomes pink and opaque; about 3-5 minutes. Remove from skillet and let cool.

In a large bowl, combine the ricotta, both cans of crab meat, parmesan, mozzarella, egg and 1/2 tsp fresh ground pepper. Stir in cooled shrimp mixture.

Coat the bottom of a baking dish with butter. Fill each pasta shell with 2 tablespoons of shrimp/crab filling and place in baking dish. Repeat until all shells have been filled.

In the same skillet you cooked the shrimp in, bring the cream and milk to a boil. Reduce heat and simmer for 10 minutes, adding in the roasted garlic, salt and pepper. Remove from heat and whisk in the flour and remaining 1/4 cup parmesan cheese. Return to simmer, until sauce has thickened; 5 minutes.

Pour half the sauce over the filled pasta shells, in baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes; until top begins to brown. Serve with remaining sauce, which has been kept warm.