Creamy Seafood Stuffed Shells
Indulge in these delightful stuffed pasta shells filled with a rich blend of lobster, crab, and creamy cheeses for a comforting dish perfect for special occasions or cozy nights.
Ingredients
For the pasta
- 12 units Jumbo Pasta Shells
For the filling
- 2 tablespoons Butter (Can substitute with olive oil)
- 2 cloves Garlic (Minced)
- 1 cup Lobster Meat (Fresh preferred)
- 1 cup Crab Meat (Fresh lump preferred)
- 8 ounces Cream Cheese (Light cream cheese optional)
- 1 cup Shredded Mozzarella (Any melty cheese can be used)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Flour (Can substitute with cornstarch)
- 1 cup Heavy Cream (Whole milk can be used)
- 1/2 cup Grated Parmesan Cheese (Pecorino Romano is an alternative)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil, then add the jumbo pasta shells and cook for about 8-10 minutes, or until al dente.
- In a skillet, melt the butter over medium heat and add the minced garlic, cooking for about 1-2 minutes until fragrant.
- Add the lobster and crab meat to the skillet and cook for an additional 3-4 minutes until heated through.
- In a mixing bowl, combine the cooked seafood mixture, cream cheese, shredded mozzarella, salt, and pepper. Optionally, add flour for thickness and slowly mix in the heavy cream.
- Drain the cooked pasta shells and let them cool slightly.
Assembly and Baking
- Stuff each shell with the creamy seafood filling and place them in a greased baking dish.
- Sprinkle grated Parmesan cheese on top.
- Cover with aluminum foil and bake for about 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and lightly golden.
- Let cool for a few moments before serving.
Notes
For best results, use the freshest seafood available and ensure not to overcook the pasta shells. Garnish with fresh herbs for added flavor.