CREAMY SEAFOOD-STUFFED SHELLS
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. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
CRAB AND SEAFOOD STUFFED SHELLS
These shells stuffed with a creamy seafood mixture will delight your guests.
Provided by JIMBRADEN1970
Categories Appetizers and Snacks Seafood Shrimp
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. well in a colander set in the sink, then rinse with cold water until the pasta is cold. Drain thoroughly.
- While the pasta is cooking, stir the crabmeat, shrimp, celery, onion, and creamy salad dressing in a mixing bowl. Stir in the shredded Swiss cheese.
- Stuff each shell with some of the seafood mixture, and place into a serving dish. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 48.5 g, Cholesterol 91.7 mg, Fat 17.3 g, Fiber 1.8 g, Protein 22.8 g, SaturatedFat 4.8 g, Sodium 501.5 mg, Sugar 7.1 g
SHRIMP SCAMPI STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 16 servings (8 servings per pan)
Number Of Ingredients 24
Steps:
- For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
- Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
- Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
- Preheat the oven to 375 degrees F.
- For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
- To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
- For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.
DUNGENESS CRAB STUFFED SHELLS
These east crab stuffed shells show off that fresh seafood and feature a smooth and cheesy alfredo sauce.
Provided by Nicole Johnson
Categories Main Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 275.
- Melt butter in a large saucepan. Saute garlic for 30 seconds, and then add cream. Whisk to combine, and cook over medium-low heat until reduced and slightly thickened. Add salt to taste.
- Par-boil shells for half of the cooking time. Remove from water and let cook until safe to handle.
- While the noodles are cooking, mix together the mascarpone, ricotta, egg, and herbs. Stir in reggiano and mozzarella.
- Coat the bottom of your baking dish with some of the cream sauce.
- Spoon filling into shells, and then place crab on top of the filling. Place shells into baking dish, pour remaining cream sauce evenly over the sides of the shells, and bake for 30 - 40 minutes.
Nutrition Facts : Calories 921 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 304 milligrams cholesterol, Fat 84 grams fat, Fiber 0 grams fiber, Protein 29 grams protein, SaturatedFat 52 grams saturated fat, ServingSize 1, Sodium 1077 grams sodium, Sugar 5 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
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Estimated Reading Time 3 mins
- Bring water to a rapid boil in a heavy four quart saucepan. Add 1 1/2 teaspoons of salt. Gradually add the shells, making sure that the water continues to boil. Cook the shells uncovered until they are tender but still quite firm, stirring occasionally. With a slotted spoon, remove the shells from the water and drain them well. Cover to prevent them from drying out.
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