Crab-Alfredo Baked Shells

By akakeno

Ingredients

• 8 oz. dry med. pasta shells
• 2 cups heavy cream
• 3 Tbs. minced shallots
• 1/2 tsp. ground nutmeg
• 1 stick unsalted butter
• 2 cups grated Parmesan cheese, divided
• 4 Tbs. chopped parsley, divided
• 1 Tbs. black pepper
• 2 tsps. fresh lemon juice
• Salt to taste
• 2 cups canned jumbo premium lump crapmeat
• 1/4 cup panko bread crumbs

Details

Servings 4
Preparation time 10mins
Cooking time 14mins

Preparation

Step 1

1. Preheat broiler with rack 6 inches from element. Coat four 8-oz. or six 6-oz. baking dishes with nonstick spray.
2. Cook shells according to package directions, drain, rinse under cold water; set aside.
3. Heat cream, shallots, and nutmeg in large saucepan over med-low until steaming. Whisk in butter until completely melted.
4. Add 1 1/2 cups parm. cheese, 3 Tbs. parsley, and pepper. Increase heat to medium, cook, whisking often, until thickened, 10 mins. Stir in lemon juice; season with salt. Transfer sauce to large bowl.
5. Fold crabmeat and shells into sauce. Divide mixture among dishes.
6. Combine remaining 1/2 cup cheese and panko. Sprinkle over each dish. Broil casseroles until golden and bubbly; 3-4 minutes. Garnish with parsley.