Description
These creamy, cheesy seafood stuffed shells are filled with shrimp and crab, making for a decadent and flavorful dinner. Perfect for a family meal or special occasion, topped with Alfredo sauce and melted mozzarella for an irresistible bite.
Ingredients
Scale
- 20 jumbo pasta shells, cooked al dente
- 1 tbsp olive oil
- ½ lb shrimp, peeled, deveined, and chopped
- ½ lb lump crab meat
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1½ cups Alfredo sauce
- ½ cup shredded mozzarella (for topping)
- ¼ cup grated Parmesan (for topping)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
- Cook the shrimp: In a skillet, heat olive oil and sauté garlic for 1 minute. Add shrimp and cook until pink, about 2 minutes.
- Prepare the filling: In a bowl, mix ricotta, cream cheese, mozzarella, Parmesan, egg, parsley, Old Bay seasoning, salt, and black pepper. Fold in crab and shrimp.
- Stuff the shells: Fill each pasta shell with the seafood mixture and arrange in the baking dish.
- Add sauce: Pour Alfredo sauce over the shells and sprinkle with shredded mozzarella and grated Parmesan.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until bubbly and golden.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- You can substitute the crab with scallops or lobster for a different seafood twist.
- For extra richness, top with extra Parmesan before baking.
- Serve with a side of garlic bread or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg