Shrimp and Crab Stuffed Shells are filled with seafood and ricotta and doused in a creamy parmesan and wine béchamel sauce.

Shrimp and Crab Stuffed Shells

By Sue Lau |  Palatable Pastime

Shrimp and Crab Stuffed Shells is my recipe of the day with the blogging group Sunday Funday. We get together weekly posting on a variety of topics presenting our best recipes for each. Each week a different member suggests a topic. This week was my turn, and I suggested pasta recipes for the Christmas table.

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For my selection, I decided to make seafood stuffed pasta shells. And I think these are best when done with a parmesan and wine based sauce. They’re easily filled and baked up and topped with a crunchy bread garnish. These would make a welcome addition to any holiday table. Either alone or as part of a larger spread it’s perfect to go with entrees such as turkey or ham.

Sunday Funday

Christmas Pasta Dishes

• • Christmas Penne Pasta from Making Miracles
  • Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian from Sneha’s Recipe
  • Creamy White Bean Mushroom Pasta from Food Lust People Love
  • Shrimp and Crab Stuffed Shells from Palatable Pastime
  • Spinach Ravioli with Pan Fried Scallops from Our Good Life
  • Tenderloin Tips over Lemony Pappardelle from A Day in the Life on the Farm
  • Tortellini Soup with Sausage & Kale from Amy’s Cooking Adventures
  • Pasta with Roasted Tomato Sauce from Mayuri’s Jikoni

Shrimp and Crab Stuffed Shells

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Shrimp and Crab Stuffed Shells

Shrimp and Crab Stuffed Shells

Sue Lau

5 from 1 vote

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Prep Time 30 mins

Cook Time 30 mins

Course Main Dish

Cuisine Italian

Servings 8

Calories 577 kcal

Equipment

• Oblong casserole dish

Ingredients

  

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Pasta:

• 10 ounces uncooked jumbo shell pasta

Filling:

• 10 ounces raw shrimp (peeled, deveined and chopped)
• 6 ounces lump crab meat
• 16 ounces Ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1-1/2 teaspoon Old Bay seasoning
• 2 tablespoon butter
• 1 teaspoon minced garlic
• 1/2 teaspoon dried marjoram
• 1/4 dry white wine

Sauce:

• 1/2 cup butter
• 2 teaspoons minced garlic
• 1/4 cup dry white wine
• 1/3 cup flour
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• Pinch of nutmeg

To Finish:

• 1/4 cup water
• 8 ounces shredded Italian blend cheese or Mozzarella cheese
• 1 cup seasoned croutons (crushed into crumbs)

Instructions

 

• Preheat oven to 350 degrees F

To prepare filling:

• In a small mixing bowl mix lump crab meat with grated Parmesan, Old Bay, garlic and Ricotta; set aside.
• Cook jumbo shells according to package directions and drain; shake gently to make sure they're dry.
• Heat butter in a small skillet, add dry white wine and marjoram with shrimp and cook until wine dissipates; set aside to cool.
• Once cool, stir shrimp into the crab and Ricotta mixture.

To prepare sauce:

• Heat butter in a large skillet with garlic, add dry white wine and cook a couple of minutes.
• Stir in flour and add the cold milk all at once.
• Stir and as it thickens remove from heat, and stir in the heavy cream, Parmesan and nutmeg.
• Spoon some of the sauce into the bottom of an oblong casserole, just enough to cover. Set the rest of the sauce aside.

Fill the pasta:

• Fill shells with mixture placing filling side up in the baking dish. Continue until filling is used up.
• Add 1/4 cup water to remaining sauce, since it is likely thickened and spoon over the shells in the casserole.
• Cover the sauced shells with shredded cheese.
• Bake uncovered for 25-35 minutes or until lightly browned and bubbly.
• Garnish with crushed seasoned croutons if desired.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 577kcalCarbohydrates: 42gProtein: 35gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 126mgSodium: 758mgPotassium: 390mgFiber: 2gSugar: 6gVitamin A: 776IUVitamin C: 2mgCalcium: 464mgIron: 2mg

Keyword seafood casseroles, stuffed pasta

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