CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , 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; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
SHRIMP SCAMPI STUFFED SHELLS
This Shrimp Scampi Stuffed Shells recipe is a masterpiece you and your family will love. This recipe is fast and easy because of this awesome shortcut.
Provided by Jared Desrosiers
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Boil jumbo shells until al dente.
- Pan fry Shrimp Scampi * see recipe notes if making scampi from scratch.
- Once done, remove shrimp and set aside.
- Cook spinach for about 1 minute, set aside off heat.
- In a large bowl, add half of the shrimp, ricotta cheese, cottage cheese, alfredo sauce, and spinach; mix well.
- Strain water from pasta shells, and then stuff each with cheese mixture. Add one shrimp to each shell.
- Line in a casserole pan. I did two layers and topped each with an additional shrimp.
- Sprinkle with mozzarella cheese.
- Bake for 30 minutes at 350° f.
Nutrition Facts : ServingSize 1 serving, Calories 603 kcal, Carbohydrate 54 g, Protein 37 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 752 mg, Fiber 3 g, Sugar 4 g
SHRIMP AND RICOTTA STUFFED JUMBO PASTA SHELLS
Found this in a local grocery store flyer. It was delicious and quite easy to make! Crab could be substituted for the shrimp, I think, and I might try that in future.
Provided by Kathleen Constance
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil. Cook the pasta shells as per the package directions. Drain, reserving 1/4 cup of the cooking liquid. Cool the pasta shells in cold water and drain well again. Set aside.
- Set 24 of the shrimp aside in a small bowl and refrigerate until needed. Coursely chop the remaining shrimp and place in a medium bowl. Mix in the ricotta, pesto, eggs, 1/2 cup mozzarella cheese, flour, salt, pepper, and nutmeg.
- Preheat the oven to 350°F Pour the jar of pasta sauce into a large, wide baking dish; stir in the reserved pasta cooking liquid. Spoon the ricotta/shrimp mixture into the pasta shells and set them on top of the pasta sauce. Set a whole shrimp on top of each shell. Sprinkle the shells with the 1 cup mozzarella cheese and the Parmesan cheese. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, or until the tops are golden and the sauce is bubbling.
- Suggested serving size is 4 shells each.
SEAFOOD ALFREDO STUFFED SHELLS
It's a perfect union between Seafood Alfredo and Stuffed Shells. Pasta shells stuffed with a mix of shrimp, scallops, crab and cheese, baked in Alfredo sauce.
Provided by lyuba
Categories dinner Main Course
Number Of Ingredients 22
Steps:
- Cook shells until they are almost done and set aside.
- Preheat oven to 350 and lightly grease a casserole dish.
- In a medium mixing bowl, place diced green onion and Mozzarella cheese.
- In a cooking pan, over medium heat, heat up oil and add diced shallots, chopped tomatoes and minced garlic. Saute veggies until soft and fragrant.
- Add seafood and mix.
- Add lemon juice and salt to taste. Cook just until seafood is done (until shrimp are pink and scallops are white). Add veggie/seafood mixture to the mixing bowl. Mix well.
- You can make Alfredo in the same pan as you cooked seafood.
- Melt butter in the pan and saute garlic just until fragrant. Add heavy cream and sour cream. Carefully whisk until combined with a silicone covered whisk. Bring to simmer.
- Add cheeses and some salt, mix well. Simmer for about 5 minutes.
- Add sauce to the casserole dish.
- Stuff pasta shells with the seafood mixture and carefully place each in the sauce. You can scoop some sauce over the shells as well.
- Grate some Parmesan cheese over the top.
- Bake for 17-20 minutes.
SHRIMP SCAMPI STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 16 servings (8 servings per pan)
Number Of Ingredients 24
Steps:
- For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
- Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
- Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
- Preheat the oven to 375 degrees F.
- For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
- To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
- For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.
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CREAMY LOBSTER AND SHRIMP STUFFED PASTA SHELLS
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- Fill a large pot with salted water and cook the pasta shells according to package directions. Drain and rinse and set aside.
- Cut the shells of the lobster tails down the center with a sharp knife or strong scissors. Gently pull the lobster up and over the shell. Clean the tail of the digestive tract. Brush lightly with 1 Tbsp. butter and place on a rimmed baking sheet. Broil for 5-7 min. until just cooked through, the meat will become soft and white. Allow to cool and then cut into bite sized pieces. Place in a medium sized bowl.
- Meanwhile, in a medium skillet add the 1 tbsp. butter and saute the onion and red pepper for 1 min. Add the shrimp and continue to saute for about 3-4 min. until just pink and cooked. Add the Old Bay seasoning and pepper. Set aside.
- In a small saucepan, melt the ¼ cup butter and whisk in the flour. Cook for 1 min. while whisking. Slowly add the milk while continuing to whisk. Heat the sauce until bubbly and thickened. Season with freshly ground pepper, salt, nutmeg and hot sauce. Stir in Parmesan until melted. Set aside.
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- Seafood ... You want a mix of approximately 2 1/4 cups. But you can mix it up any way you want. I usually get small shrimp and bay scallops since they will be cut up, it isn't necessary to pay a premium price for the extra large. The stuffing mix will freeze well, so if you have leftover, just pop in the freezer. I have found the amounts for the shellfish to work out pretty well. Rough chop the seafood and set off to the side to take the chill off. If using canned crab, sift through the crab to make sure there are no shells or cartilage and drain well.
- Add the butter to a medium saute pan and bring to medium high heat. Add the shrimp and scallops and cook just 1-2 minutes until the shrimp are pink and the scallops are firm. These are small pieces and don't take more than a minute or two. Remove immediately and add to a bowl with the crab meat. Make sure to add all the butter too.
- Vegetables ... In the same pan, add the butter (there is extra butter, but this is added to stuffing mix) and bring to medium to medium high heat again. Add in the garlic, celery, onion and cook 3-4 minutes until the vegetables are tender. Add in the pimentos, old bay seasoning, lemon juice, mix well and remove from the heat. Let it cool a couple of minutes and add to the seafood, including the butter in the pan too.
- Breading ... Add the milk to a pie plate and dip each piece of bread for only a second to lightly moisten it. Then break up the bread over the bowl with the vegetables and the seafood. Three (3)-4 pieces should equal about 1 1/2 cups of breading. Add in the parsley, parmesan, and season with a pinch of salt and pepper. The stuffing should be moist which is what you want. If it is too moist, add a few dry bread crumbs, only if necessary.
SHRIMP-STUFFED PASTA SHELLS RECIPE | EATINGWELL
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- Thaw shrimp, if frozen. Peel and devein shrimp; rinse with cold water and pat dry with paper towels. Coarsely chop shrimp and set aside. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
- Preheat oven to 350 degrees F. In a large nonstick skillet cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add shrimp. Cook for 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Transfer shrimp mixture to a bowl.
- For sauce, add garlic to the same skillet. Cook and stir for 30 seconds. Remove skillet from heat. Carefully add wine; return skillet to heat and cook for 1 to 2 minutes or until most of the wine is evaporated, stirring to scrape up browned bits from bottom of skillet. In a small bowl whisk together 3/4 cup broth and flour. Add all at once to the skillet along with the milk. Cook and stir until thickened and bubbly.
- Stir 2/3 cup of the sauce and the crab into the shrimp mixture. Spoon shrimp mixture evenly into the cooked shells and arrange shells in a 2-quart square baking dish. Pour remaining sauce over the shells.
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- Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well.
- Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done.
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