Seafood Stuffed Shells
These seafood stuffed shells are packed with shrimp and lump crab, baked in a creamy Cajun sauce with melty cheese. A restaurant-worthy dinner made at home.
Servings: 6 servings
Ingredients
Shells & Filling
- 1 lb jumbo pasta shells
- 1 lb large shrimp peeled and chopped
- 1 lb lump crab meat
- 1 onion diced
- 1 red and 1 green bell pepper diced
- 2-3 cloves garlic minced (or 1 tablespoon garlic paste)
- 1 cup mozzarella shredded
- ½ cup parmesan grated
- AP Seasoning and Lemon Bae to taste
Cajun Cream Sauce
- 2-3 tablespoon butter
- 1 shallot diced
- 2 tablespoon garlic minced
- 1 teaspoon lobster base
- 1-2 tablespoon tomato paste
- ½ cup dry white wine or stock
- 1 cup heavy cream
- ½ cup parmesan grated
- AP Lemon Bae, and Cajun Seasoning, to taste
Instructions
- Boil shells just shy of al dente; drain, oil, and cool.
- Sauté onion, peppers, and garlic; season. Add chopped shrimp and cook until barely pink. Fold in crab gently; cool and mix with mozzarella and parmesan.
- For the sauce: melt butter, sweat shallot and garlic. Add tomato paste and lobster base; cook 1–2 minutes. Deglaze with wine and reduce. Add cream, simmer, stir in parmesan, and season.
- Spread sauce in a baking dish, stuff and arrange shells, and spoon sauce over.
- Top with cheese and bake at 375°F for 20–25 minutes until bubbly; broil to finish.
- Rest, garnish with parsley, and serve.
Notes
Undercook the shells so they don't tear when stuffed. Cook the shrimp only until barely pink; they finish in the oven. Sub stock for wine for an alcohol-free sauce. Assembles ahead well.
