Creamy Seafood-Stuffed Shells |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Ingredients:
24 uncooked jumbo pasta shells |
1 tablespoon finely chopped green pepper |
1 tablespoon chopped red onion |
1 teaspoon plus 1/4 cup butter, divided |
2 cans (6 ounces each) lump crabmeat, drained |
1 package (5 ounces) frozen cooked salad shrimp, thawed |
1 egg, lightly beaten |
1/2 cup shredded part-skim mozzarella cheese |
1/4 cup mayonnaise |
2 tablespoons plus 4 cups 2% milk, divided |
1-1/2 teaspoons seafood seasoning, divided |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon coarsely ground pepper |
1-1/2 cups grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
2. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
3. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.
4. 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 for 2 minutes or until thickened. Stir in Parmesan cheese.
5. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
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