Seafood-Stuffed Shells
These Seafood-Stuffed Shells are a rich and indulgent dish, featuring tender pasta shells filled with a creamy mixture of shrimp, crab, and ricotta cheese, then baked in a garlicky Alfredo sauce. Perfect for special occasions or a cozy dinner, this dish is packed with seafood flavors and a luscious texture.
Ingredients:
(Serves 6, makes about 18 shells)
For the Filling:
1 cup cooked shrimp, chopped
1 cup lump crab meat (or imitation crab)
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
For the Sauce & Assembly:
18 jumbo pasta shells, cooked and drained
1 ½ cups Alfredo sauce (store-bought or homemade)
½ cup shredded mozzarella cheese (for topping)
¼ cup Parmesan cheese (for topping)
1 tbsp butter (for greasing the baking dish)
Fresh parsley for garnish
Instructions:
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil.Cook jumbo shells until al dente, according to package instructions (about 10-12 minutes).Drain, rinse under cold water, and set aside.
2. Make the Seafood Filling:
In a bowl, combine chopped shrimp, crab meat, ricotta, mozzarella, Parmesan, egg, garlic, parsley, lemon juice, salt, and black pepper.Mix well until everything is evenly incorporated.
3. Assemble the Shells:
Preheat oven to 375°F (190°C).Grease a 9×13-inch baking dish with butter.Spread ½ cup of Alfredo sauce on the bottom of the dish.Fill each shell with about 2 tablespoons of the seafood mixture and place them in the dish.
4. Add Sauce & Cheese:
Pour the remaining Alfredo sauce over the stuffed shells.Sprinkle with mozzarella and Parmesan cheese.
5. Bake the Shells:
Cover with foil and bake for 20 minutes.Remove foil and bake for another 10 minutes until golden and bubbly.
6. Garnish & Serve:
Let rest for 5 minutes before serving.Garnish with fresh parsley and serve warm.
Nutritional Information
(Per Serving Approx. 3 Shells):
Calories: 420
Protein: 25g
Carbohydrates: 32g
Fat: 22g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 850mg
Fiber: 2g
Notes & Tips:
Seafood Variations: Substitute shrimp and crab with lobster, scallops, or salmon for different flavors.
Lighter Option: Use low-fat ricotta and a lighter Alfredo sauce.
Make-Ahead: Assemble up to 24 hours in advance and store in the fridge before baking.
Freezing Instructions: Freeze unbaked shells for up to 3 months. Bake from frozen at 375°F for 45 minutes.
Pairing Ideas: Serve with garlic bread, a crisp Caesar salad, or roasted vegetables.
Time Breakdown:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Common Questions & Answers:
Q: Can I use store-bought Alfredo sauce?
A: Yes! A good-quality Alfredo sauce works well, but homemade is always an option.
Q: How do I prevent the shells from sticking together?
A: Rinse the cooked shells in cold water and toss them lightly with olive oil to prevent sticking.
Q: Can I add spinach or mushrooms?
A: Absolutely! Sauteed spinach or mushrooms can be mixed into the filling for extra flavor.
Q: What wine pairs best with this dish?
A: A Chardonnay or Pinot Grigio pairs beautifully with creamy seafood dishes.