Shrimp and Crab Stuffed Shells

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

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.

Shrimp and Crab Stuffed Shells

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.

Shrimp and Crab Stuffed Shells

Sunday Funday

Christmas Pasta Dishes

Sunday Funday

Shrimp and Crab Stuffed Shells

Shrimp and Crab Stuffed Shells

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Shrimp and Crab Stuffed Shells

Shrimp and Crab Stuffed Shells

Sue Lau
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Course Main Dish
Cuisine Italian
Servings 8

Equipment

  • Oblong casserole dish

Ingredients
  

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
Keyword seafood casseroles, stuffed pasta
Tried this recipe?Let us know how it was!

Shrimp and Crab Stuffed Shells

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