Creamy Seafood Stuffed Shells (Printable Version)
Tender shells filled with lobster, crab, and shrimp, baked in a smooth cheese sauce for an indulgent meal.
# Ingredients:
→ Seafood Filling
01 -
227 g lobster meat
02 -
227 g lump crab meat
03 -
3 garlic cloves, minced
04 -
15 ml all-purpose flour
05 -
Salt and pepper, to taste
06 -
120 g shredded mozzarella cheese (divided into two 60 g portions)
07 -
21 g butter (divided)
08 -
227 g cream cheese
09 -
120 ml heavy whipping cream
10 -
75 g grated Parmesan Reggiano cheese
→ For Baking
11 -
Aluminum foil
# Steps:
01 -
In a large skillet over medium heat, melt 7 g (½ tablespoon) butter. Add minced garlic and sauté until fragrant, approximately 1 minute. Incorporate lobster and crab meat, cooking for 2-3 minutes. Remove from heat and set aside.
02 -
In a large mixing bowl, blend the cooked seafood with cream cheese, 60 g shredded mozzarella, salt, and pepper. Mix thoroughly until smooth and homogenous.
03 -
Cook jumbo pasta shells according to package instructions until al dente. Drain and allow to cool slightly before filling.
04 -
Return to skillet and melt remaining 14 g butter over medium heat. Stir in flour and cook for about 1 minute, stirring constantly. Gradually whisk in heavy cream, then add grated Parmesan and remaining mozzarella. Stir continuously until sauce is smooth and creamy.
05 -
Preheat oven to 190°C. Spread a thin layer of cheese sauce on the base of a baking dish. Stuff pasta shells with the seafood mixture and arrange them in the dish. Pour remaining cheese sauce evenly over shells. Cover with aluminum foil.
06 -
Bake covered for 20 minutes. Remove foil and continue baking for an additional 10 minutes or until the top is bubbly and golden brown.
07 -
Allow dish to cool briefly before serving. Optionally garnish with extra Parmesan or fresh herbs and serve warm.
# Notes:
01 -
For a gluten-free version, substitute pasta shells with gluten-free alternatives and replace flour with cornstarch in the sauce.