Creamy Seafood-Stuffed Shells (Print Version)

# Ingredients:

→ Seafood Filling

01 - 8 ounces lump crabmeat, roughly chopped
02 - 8 ounces shrimp, roughly chopped
03 - 2 cloves garlic, minced
04 - Juice from ½ lemon
05 - 8 ounces cream cheese, cut into cubes
06 - 1 tablespoon Old Bay seasoning
07 - 1 tablespoon finely chopped parsley
08 - 1 teaspoon red pepper flakes
09 - Salt and pepper, to taste

→ Tomato Cream Sauce

10 - 2 tablespoons butter
11 - 2 cloves garlic, minced
12 - 1 small yellow onion, diced
13 - ¼ cup tomato paste
14 - ½ cup cognac
15 - 1 (28-ounce) can tomato purée
16 - ¾ cup heavy whipping cream
17 - 1 tablespoon finely chopped parsley
18 - 1 teaspoon red pepper flakes
19 - Salt and pepper, to taste

→ For Assembly

20 - 6 ounces jumbo pasta shells (about 20 shells), cooked according to package directions
21 - ½ cup freshly grated parmesan cheese
22 - Extra chopped parsley, for garnish
23 - Extra red pepper flakes, for garnish

# Instructions:

01 - Preheat the oven to 350°F (175°C).
02 - Heat a thin layer of oil in a nonstick skillet over medium heat. Add the chopped shrimp, crab meat, and 2 cloves of minced garlic. Cook until the shrimp turns pink and the garlic becomes fragrant, about 2 minutes.
03 - Add the lemon juice and stir to combine. Add the cream cheese cubes and stir continuously until completely melted, about 3-4 minutes. Mix in the Old Bay seasoning, 1 tablespoon of parsley, 1 teaspoon of red pepper flakes, and a pinch each of salt and pepper. Stir well to combine, then remove from heat. Taste and adjust seasoning if needed.
04 - In a deep skillet or saucepan, melt the butter over medium heat. Once melted, add the remaining 2 cloves of minced garlic and the diced onion. Cook until the vegetables are soft and translucent, about 3-4 minutes.
05 - Add the tomato paste to the skillet and stir to combine with the vegetables. Cook for about 3 minutes, until the tomato paste begins to stick to the bottom of the skillet, which deepens its flavor.
06 - Pour in the cognac to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by about half, which concentrates the flavors.
07 - Add the tomato purée and heavy cream to the skillet and bring to a gentle simmer. Stir in the remaining red pepper flakes and parsley. Let the sauce simmer until it thickens slightly, about 5 minutes. Season to taste with salt and pepper.
08 - Pour the tomato cream sauce into the bottom of a 9x13-inch casserole dish, spreading it evenly. Using a small spoon, carefully stuff each cooked pasta shell with the seafood mixture until full but not overstuffed. Arrange the stuffed shells in the dish, nestling them into the sauce.
09 - Sprinkle the freshly grated parmesan cheese over the stuffed shells. Place the dish in the preheated oven and bake until the cheese is melted and the edges are bubbly, about 20-25 minutes.
10 - Remove from the oven and let stand for 5 minutes. Garnish with additional chopped parsley and red pepper flakes before serving.

# Notes:

01 - These creamy seafood-stuffed shells make an impressive main course for dinner parties or special occasions.
02 - The richness of the cream cheese and seafood filling pairs perfectly with the slightly tangy tomato cream sauce.
03 - For a make-ahead option, prepare the filling and sauce a day in advance and refrigerate separately until ready to assemble.
04 - Leftover stuffed shells can be refrigerated for up to 3 days and reheated gently in the oven.

Back