Creamy Seafood-Stuffed Shells

Photo by Shannon C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    jumbo pasta shells

  • 1

    tbsp. finely chopped green pepper

  • 1

    tbsp. chopped red onion

  • 1

    tsp. plus 1/4 c. butter, divided

  • 2

    cans lump crabmeat

  • 1

    pkg. (5oz) frozen cooked salad shrimp, thawed

  • 1

    egg, lightly beaten

  • 1/2

    c. shredded mozzarella

  • 1/4

    c. mayo

  • 2

    tbsp. plus 4 c. milk

  • 1 1/2

    tsp. seafood seasoning

  • 1/4

    c. flour

  • 1/2

    tsp. pepper

  • 1 1/2

    c. grated parm cheese

Directions

Cook past according to package directions. Meanwhile, in small skillet, saute green pepper and onion in 1 tsp. butter till tender; set aside. In large bowl, combine crab, shrimp, egg, mozzarella, mayo, 2 tbsp. milk, 1 tsp. seafood seasoning, 1/4 tsp. pepper, and green pepper mixture. Drain and rinse pasta; stuff each shell w/ 1 rounded tablespoon of mixture. Place in greased 9x13 baking dish. In a small saucepan, melt remaining butter over med. heat. Whisk in flour and 1/4 tsp. pepper; gradually whisk in remaining milk. Bring to boil; cook and stir for 2 mins. or till thickened. Stir in parm cheese. Pour over stuffed shells. Sprinkle w/ remaining seafood seasoning. Bake, uncovered, at 350 for 30-35 mins. or till bubbly.

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