Creamy Seafood Stuffed Shells

This looks delish! Ive been searching for a recipe similar to this! I didnt want to use a”tomato” sauce with the seafood, so this looks perfect! Thank you for sharing! Cant wait to try it! : -)

I just made this for the family. I tweeked the recipe just a smidge. Just to add my own twist to it. Very, very good! So happy i found this! Been wanting to try this for quite some time.

This sounds wonderful. My mom used to make a seafood lasagna, which has many of the same ingredients and flavors. I had forgotten about it and this just reminded me! I’m going to have to give this recipe a try!

Ingredients

• 1/4 c all purpose flour
• 1/4 tsp pepper
• 1 1/2 c parmesan cheese, grated
• 1/4 tsp pepper, coarsely ground
• 24 jumbo pasta shells
• 1 Tbsp green pepper, finely chopped
• 1 Tbsp red onion, chopped
• 4 c 2% milk
• 1 1/2 tsp seafood seasoning
• 1 tsp butter
• 1/4 c butter
• 2 can(s) (6 oz each) lump crab meat, drained
• 5 oz frozen, cooked salad shrimp (thawed)
• 1 egg, beaten
• 1/2 c mozzarella cheese, shredded
• 1/4 c mayonnaise
• 2 Tbsp milk

How to Make Creamy Seafood Stuffed Shells

1. Cook pasta according to package. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender and set aside.
2. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
3. Drain and rinse pasta then stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9 baking dish.
4. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
5. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake uncovered at 350° for 30-35 minutes.