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Jumbo pasta shells filled with succulent seafood create an elegant main course perfect for special occasions. Sweet lump crab meat and tender shrimp combine with Old Bay seasoning in a rich cream cheese filling, all nestled in perfectly cooked pasta shells. A velvety tomato-cognac cream sauce transforms this dish into a memorable restaurant-quality meal that's surprisingly achievable at home.
Choosing Quality Ingredients
- Large pasta shells: Look for sturdy shells that will hold their shape. Manicotti tubes work well as an alternative.
- Fresh lump crab: Select refrigerated crab meat for the best flavor and texture.
- Fresh shrimp: Choose firm, translucent shrimp with a clean ocean scent.
- Room temperature cream cheese: Essential for creating a smooth, creamy filling.
- Old Bay seasoning: Provides classic seafood flavoring with its signature spice blend.
- Fresh citrus: Use only fresh-squeezed lemon juice to brighten the flavors.
Essential Preparation Steps
- Preparing the Shells:
- Cook jumbo shells in well-salted boiling water until just al dente, about 1 minute less than package directions. Drain and cool under running water to stop cooking. Let shells dry on clean kitchen towels while making filling.
- Making the Filling:
- Sauté garlic in butter until fragrant. Add chopped shrimp and cook until just pink. Gently fold in crab meat, keeping chunks intact. Add lemon juice, then gradually incorporate softened cream cheese over low heat. Season with Old Bay, parsley, and pepper. Cool slightly before filling shells.
- Creating the Sauce:
- Cook onions in butter until soft, then add garlic. Stir in tomato paste until slightly caramelized. Deglaze with cognac, reduce by half. Add tomato purée, simmer briefly before incorporating heavy cream. Cook until thickened, then season to taste.
Assembly Instructions
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Heat oven to 350°F. Spread half the sauce in a 9x13 baking dish. Fill each shell carefully with seafood mixture and arrange in rows. Pour remaining sauce over top and sprinkle with Parmesan cheese.
Final Cooking Steps
Bake uncovered for 20 minutes until bubbly and lightly golden. Let rest 5 minutes before garnishing with fresh parsley. Serve hot for the best flavor and texture.
Serving Suggestions
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Serve alongside a peppery arugula salad dressed with lemon vinaigrette and crusty bread for soaking up the rich sauce. A light citrus dessert provides the perfect ending to this elegant meal.
Frequently Asked Questions
- → Can I prepare the seafood-stuffed shells in advance?
- Absolutely! Assemble the filling and sauce up to a full day ahead, keeping them in separate sealed containers in the fridge. Cook the pasta shells fresh when you're ready, stuff them, and bake. If chilled, baking may take 5-10 minutes longer.
- → What can I use instead of cognac?
- If cognac isn’t on hand, swap it for brandy, a dry white wine, or even seafood broth with a touch of white wine vinegar for a similar tanginess. Each adds its distinct twist to the flavor but works perfectly with the sauce.
- → Can I substitute imitation crab for real crab?
- Yes, imitation crab works fine and is more budget-friendly. While it changes the filling’s texture and gives it a milder flavor, the dish will still be delicious.
- → What sides work well with this dish?
- Keep it simple to balance the richness. Try roasted asparagus, sautéed spinach, a crisp salad with a light lemon dressing, or some warm bread like garlic bread or breadsticks.
- → Can I freeze the prepared seafood-stuffed shells?
- Definitely! Freeze them unbaked in a freezer-safe dish, tightly wrapped, for up to 3 months. Thaw in the fridge overnight and bake, adding 10-15 minutes to the baking time.
- → How can I tell when the shells are done baking?
- You’ll know they’re ready when the sauce bubbles, the interior reaches 165°F, and the cheese melts and begins to golden, usually after 20-25 minutes at 350°F.