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Creamy Seafood Stuffed Shells – Snack On Meat

Creamy Seafood Stuffed Shells - Snack On Meat
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Creamy Seafood Stuffed Shells combine jumbo pasta shells filled with a luscious blend of fresh shrimp, crab meat, and scallops mixed with creamy ricotta, parmesan, fresh herbs, and a silky heavy cream sauce. This comforting and elegant dish blends the richness of cheeses with the fresh, briny flavors of seafood, baked to golden perfection and ideal for cozy dinners or impressing guests with a unique seafood twist on traditional stuffed shells.

Ingredients

Scale

Pasta

  • Jumbo pasta shells, enough to fill a 9×13 inch baking dish (about 20 shells)

Seafood Mix

  • 1 cup shrimp, peeled, deveined, and chopped
  • 1 cup crab meat
  • 1 cup scallops, chopped

Cheese Filling

  • 1 ½ cups ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese (for topping)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon lemon juice

Sauce and Aromatics

  • 2 cloves garlic, finely chopped
  • 2 small shallots, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup heavy cream

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Pasta Shells: Cook jumbo pasta shells in salted boiling water until al dente. Drain and rinse under cold water to prevent sticking. Place shells on a lightly oiled tray to keep them separate and ready for filling.
  2. Sauté the Seafood and Aromatics: In a skillet, heat olive oil and butter over medium heat. Add finely chopped garlic and shallots, sautéing until fragrant. Add the seafood mix and cook just until the seafood turns opaque and is tender. Avoid overcooking as seafood will continue cooking in the oven. Remove from heat and let cool.
  3. Make the Creamy Cheese Filling: In a large bowl, combine ricotta cheese, parmesan cheese, lemon zest, chopped parsley, chopped basil, and a splash of lemon juice. Gently fold in the cooled seafood mixture. Season with salt and black pepper to taste, mixing carefully to maintain a creamy, fresh filling consistency.
  4. Stuff the Shells: Using a spoon, carefully fill each pasta shell generously with the seafood cheese mixture without overstuffing to prevent splitting. Arrange the filled shells snugly in a buttered baking dish.
  5. Prepare the Cream Sauce: In the same skillet used for seafood, add heavy cream and bring to a gentle simmer over medium heat. Scrape up any browned bits from the pan for extra flavor. Pour the warm cream sauce evenly over the stuffed shells, then sprinkle shredded mozzarella cheese on top for a golden, bubbly crust.
  6. Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese topping is bubbly and lightly browned. Let the dish rest for a few minutes before serving to allow flavors to meld.

Notes

  • Use the freshest seafood available for the best flavor and texture.
  • Do not overcook seafood during sautéing; it will finish cooking in the oven.
  • Rinse pasta shells with cold water after cooking to prevent sticking and tearing.
  • Use fresh parsley and basil for brighter flavors and vibrant color.
  • Prepare stuffed shells a day ahead and bake just before serving for convenience.
  • The cream sauce should be smooth and pourable but not too thin to avoid soggy shells.

Nutrition

Keywords: seafood stuffed shells, creamy seafood pasta, shrimp crab scallop shells, baked stuffed shells, comfort food seafood, gluten free seafood pasta

Find it online: https://mydishez.com/creamy-seafood-stuffed-shells-snack-on-meat/