Good Every Dang Time Seafood Stuffed Shells Recipes

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., 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. , 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., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS

Steps:

• Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
• Melt butter in skillet.
• Add garlic and saute for 3 minute being careful not to burn it.
• Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
• When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
• Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
• Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
• Pour the sauce over all and bake 30 minute in a 350 degree oven.

SEAFOOD-STUFFED SHELLS

Steps:

• 1) Cook pasta according to package directions; drain; rinse with cold water; drain again. Rinse shrimp, pat dry with paper towels. Set aside. 2) Preheat oven to 400 degrees. Combine eggs, ricotta cheese, crabmeat, cheese and 2 tbl. parsley in a large owl. Set aside. 3) Heat oil in an extra-large skillet over medium-high heat. Lightly season shrimp with salt; add to skillet. cook and stir for 3 minutes or until shrimp are opaque. Add cooked shrimp to ricotta mixture. 4) Spoon 2 tbl. shrimp-ricotta mixture into each pasta shell. Combine Alfredo sauce and, if desired, dry sherry in a medium saucepan. Cook over medium heat until heated through. Pour 1 cup sauce in an ungreased 9x13 baking dish. Arrange stuffed shells on top of sauce. Spoon about 1 tbl. remaining sauce over each shell. 5) Cover with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more or until heated through. Sprinkle with remaining parsley before serving. Serving with remaining alfredo sauce and squeeze fresh lemon juice over shells.

SEAFOOD-STUFFED SHELLS

Steps:

• Preheat oven to 375.
• In large skillet cook shrimp and garlic in hot butter 2-3 minute Remove shrimp from skillet with slotted spoon.
• Cut up any large scallops. Add scallops to skillet. Cook for 2-5 minute or until opaque; remove with slotted spoon.
• Add onion to skillet and cook until tender.
• Finely chop shrimp and scallop; place in a large mixing bowl.
• Add cottage cheese or ricotta cheese, cream cheese, crab meat, pepper, salt and the cooked onion. Mix well.
• Fill pasta shells with seafood mixture. Arrange shells in a greased 3 quart rectangular baking dish.
• Stir together soup, broth and sherry or substitute more broth for sherry; pour over stuffed shells.
• Bake 40-45 minute or until hot.

SEAFOOD ALFREDO STUFFED SHELLS

Steps:

• Cook shells until they are almost done and set aside.
• Preheat oven to 350 and lightly grease a casserole dish.
• In a medium mixing bowl, place diced green onion and Mozzarella cheese.
• In a cooking pan, over medium heat, heat up oil and add diced shallots, chopped tomatoes and minced garlic. Saute veggies until soft and fragrant.
• Add seafood and mix.
• Add lemon juice and salt to taste. Cook just until seafood is done (until shrimp are pink and scallops are white). Add veggie/seafood mixture to the mixing bowl. Mix well.
• You can make Alfredo in the same pan as you cooked seafood.
• Melt butter in the pan and saute garlic just until fragrant. Add heavy cream and sour cream. Carefully whisk until combined with a silicone covered whisk. Bring to simmer.
• Add cheeses and some salt, mix well. Simmer for about 5 minutes.
• Add sauce to the casserole dish.
• Stuff pasta shells with the seafood mixture and carefully place each in the sauce. You can scoop some sauce over the shells as well.
• Grate some Parmesan cheese over the top.
• Bake for 17-20 minutes.