Introduction
Transform ordinary jumbo pasta shells into an elegant, creamy seafood masterpiece—without spending hours in the kitchen! This recipe is your shortcut to restaurant-quality flavor, perfect for busy weeknights or impressive dinner parties. Get ready to wow your family and friends with minimal effort!
Why This Works
This recipe strikes the perfect balance of ease and sophistication. Pre-cooked jumbo pasta shells save precious time, while a simple yet flavorful creamy sauce elevates the dish to a whole new level. The combination of succulent seafood and rich cheese makes this a crowd-pleasing winner every time!
Key Ingredients
- 🍝 12 jumbo pasta shells, cooked al dente
- 🦀 1 lb lump crab meat, picked over for shells
- 🍤 1/2 lb cooked shrimp, peeled and deveined
- 🥛 2 cups heavy cream
- 🧀 1 cup shredded Parmesan cheese
- 🧄 2 cloves garlic, minced
- 🧅 1/2 small onion, finely chopped
- 🌿 1/4 cup chopped fresh parsley
- 🧈 2 tablespoons butter
- 🧂 Salt and pepper to taste
Instructions
1️⃣ Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2️⃣ In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
3️⃣ Stir in the heavy cream, Parmesan cheese, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
4️⃣ Gently stir in the crab meat and shrimp. Cook for 2-3 minutes, just until heated through. Be careful not to overcook the seafood.
5️⃣ Spoon the creamy seafood mixture into the cooked pasta shells. Arrange the stuffed shells in the prepared baking dish.
6️⃣ Sprinkle with remaining Parmesan cheese and fresh parsley.
7️⃣ Bake for 15-20 minutes, or until heated through and bubbly.
Handy Tips
- Use high-quality seafood for the best flavor.
- Don’t overcook the pasta shells; they should be al dente.
- If you don’t have fresh parsley, you can substitute with 1 tablespoon of dried parsley.
- For a richer flavor, use a mixture of Parmesan and Romano cheese.
Heat Control
Maintaining a gentle simmer for the cream sauce is crucial. High heat can cause the sauce to curdle. Low and slow is the key to a smooth, luscious sauce. The oven temperature of 375°F ensures the shells are heated through and the cheese is melted and bubbly without burning.
Crunch Factor
While this recipe focuses on a creamy, smooth texture, you can add a crunch element by topping the baked shells with breadcrumbs before baking. A sprinkle of crushed crackers also works well!
Pro Kitchen Tricks
- For a shortcut, use pre-cooked shrimp. It saves time without sacrificing flavor.
- Add a pinch of red pepper flakes to the sauce for a little kick.
- A squeeze of lemon juice at the end brightens the flavors.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Gift Packaging Ideas
This dish is perfect for potlucks or holiday gatherings! Pack individual portions in attractive disposable aluminum containers, topped with a sprig of parsley.
Flavor Variations
🌟 Spicy Seafood: Add a pinch of cayenne pepper or a dash of hot sauce to the cream sauce.
🌟 Mediterranean Twist: Incorporate sun-dried tomatoes, Kalamata olives, and feta cheese into the filling.
🌟 Creamy Pesto Shells: Substitute pesto for the Parmesan cheese and add a touch of cream cheese for extra richness.
🌟 Creamy Lobster Shells: Substitute cooked lobster meat for the crab meat for an even more luxurious dish.
Troubleshooting
- Sauce too thin: Simmer the sauce for a longer time, or whisk in a tablespoon of cornstarch mixed with a little cold water to thicken it.
- Seafood overcooked: Seafood cooks quickly. Add it to the sauce only in the final minutes of cooking.
- Shells breaking: Handle the cooked shells gently to prevent breakage.
FAQ
- Can I use different types of pasta shells? While jumbo shells are ideal, you can use other large pasta shapes like manicotti.
- Can I make this ahead of time? You can prepare the seafood mixture ahead of time and assemble the shells just before baking.
- Can I freeze this dish? It’s best to enjoy this dish fresh, as freezing can affect the texture.
Conclusion
This Creamy Seafood Stuffed Shells recipe is your secret weapon for effortlessly impressive meals. It’s quick, easy, and delivers restaurant-quality flavor—guaranteed to be a hit with everyone! Share this recipe with your friends and family, and enjoy the delicious results!
30-Minute Creamy Seafood Stuffed Shells: Weeknight Winner
Deliciously creamy stuffed shells filled with a savory seafood mixture, perfect for a quick weeknight dinner.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 180u00b0C.
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sautu00e9 garlic until fragrant, about 1 minute.
- In a mixing bowl, combine ricotta cheese, chopped shrimp, crab meat, Parmesan cheese, and heavy cream. Season with salt and pepper.
- Fill each pasta shell with the seafood mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Tips
- You can substitute the seafood with your favorite protein or veggies.
- Prepare the filling ahead of time and refrigerate for an even quicker meal.