Creamy Seafood Stuffed Shells

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad.

Creamy Seafood Stuffed Shells

Photo by Kelly B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 24

    uncooked jumbo pasta shells

  • 1

    tablespoon green pepper, finely chopped

  • 1

    tablespoon red onion, chopped

  • 1

    teaspoon plus ¼ cup butter, divided

  • 2

    (6-ounce) cans lump crabmeat, drained

  • 1

    (5-ounce) package frozen cooked salad shrimp, thawed

  • 1

    egg, lightly beaten

  • ½

    cup part-skim mozzarella cheese, shredded

  • ¼

    cup mayonnaise

  • 2

    tablespoons plus 4 cups 2% milk, divided

  • teaspoons seafood seasoning, divided

  • ¼

    teaspoon pepper

  • ¼

    cup all-purpose flour

  • ¼

    teaspoon coarsely ground pepper

  • cups Parmesan cheese, grated

Directions

Cook pasta according to package directions. Meanwhile, in a small skillet, sauté green pepper and onion in 1 teaspoon butter until tender; set aside. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-inch x 9-inch baking dish. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.


Nutrition

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