Crab and shrimp stuffed shells


Crab and shrimp stuffed shells


Ingredients


25 jumbo pasta shells

1/2 pound shrimp shrimp , cleaned and deveined with tails off

1 tablespoon extra virgin olive oil


8 ounces lump crab meat

15 ounces ricotta cheese

8 ounces Asiago cheese , shredded


8 ounces mozzarella , shredded

5 ounces Parmesan cheese , shredded

1 egg


5 ounces spinach , cooked and drained

Old bay Cajun seasoning

Garlic powder


Onion powder

2 cups heavy cream

2 tablespoon tomato sauce


4 tablespoon unsalted butter (1/2 stick )

1/2 tablespoon garlic, minced

Fresh Parsley


Instructions

1. Preheat oven to 350 degrees

2. Prepare noodles according to packaging, drain and set aside

3. In a small bowl season shrimp with 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/8 teaspoon black pepper- mix well and set aside


4. In a small skillet , heat olive oil and cook shrimp on each side for 1-3 minutes or until done , then remove from heat and set aside

5. In a large pot , melt butter and sauté garlic for 1-2 minutes or until fragrant on medium heat

6. Pour in heavy cream and use a whisk to mix well until the butter is fully combined in the cream -allow it to cook for 3-4 minutes


7. Reduce heat to medium low and Slowly mix in parmesan cheese and tomato sauce until fully combined

8. Season sauce with 1 and 1/2teaspoon old bay seasoning, 1/4 teaspoon garlic powder and stir

9. Allow the sauce to simmer for 6-8 minutes stirring occasionally


10. In a large bowl combine ricotta cheese, Asiago cheese , spinach, and egg and stir well

11. Chop the cooked shrimp into small pieces and add it to the ricotta cheese mixture

12. Add crab and stir until everything is fully combined


13. In a large baking dish pour 1/2 of the sauce into the bottom of the pan

14. Fill the shells with the seafood mixture and add them to the dish

15. Drizzle the remaining sauce over the shells


16. Cover evenly with mozzarella cheese

17. Bake for 25-30 minutes

18. Remove from heat

19. Garnish with fresh parsley

20. Serve and enjoy !