Creamy Seafood-Stuffed Shells
TOTAL TIME: Prep: 40 min. Bake: 30 min.
YIELD: 8 servings.
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. —Katie P. Sloan, Charlotte, North Carolina
Ingredients
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24 uncooked jumbo pasta shells
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1 tablespoon finely chopped green pepper
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1 tablespoon chopped red onion
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1 teaspoon plus 1/4 cup butter, divided
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2 cans (6 ounces each) lump crabmeat, drained
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8 ounces peeled and deveined cooked shrimp (41-50 per pound)
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1 large egg, lightly beaten
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1/2 cup shredded part-skim mozzarella cheese
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1/4 cup mayonnaise
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2 tablespoons plus 4 cups 2% milk, divided
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1-1/2 teaspoons seafood seasoning, divided
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1/4 teaspoon pepper
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1/4 cup all-purpose flour
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1/4 teaspoon coarsely ground pepper
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1-1/2 cups grated Parmesan cheese
Directions
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1.
Cook pasta according to package directions.
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2.
Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
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3.
In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
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4.
Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish.
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5.
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 2 minutes or until thickened. Stir in Parmesan cheese.
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6.
Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts
3 each: 448 calories, 23g fat (11g saturated fat), 148mg cholesterol, 710mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 29g protein.
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