Easy Creamy Seafood-Stuffed Shells (Print Version)

# Ingredients:

→ Seafood Mixture

01 - 8 ounces shrimp, chopped roughly
02 - 8 ounces fresh crabmeat, chopped roughly
03 - 2 minced garlic cloves
04 - Juice squeezed from half a lemon
05 - 8 ounces cream cheese, cubed
06 - 1 tablespoon of Old Bay seasoning mix
07 - 1 tablespoon parsley, finely minced
08 - 1 teaspoon of crushed red pepper flakes
09 - Salt and freshly ground pepper, adjust based on taste

→ Creamy Tomato Sauce

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

→ Assembly

20 - 6 ounces of large pasta shells (around 20), cooked as instructed on the package
21 - ½ cup of parmesan cheese, freshly grated
22 - Extra parsley, chopped for garnish
23 - More crushed red pepper flakes as a garnish

# Instructions:

01 - Heat your oven to 350°F (175°C) beforehand.
02 - In a skillet set over medium heat, pour some oil and warm it up. Toss in the shrimp, crabmeat, and minced garlic. Stir and cook for about 2 minutes until the shrimp changes color to pink and the garlic gives off its aroma.
03 - Drizzle the lemon juice over the seafood and stir well. Drop little cubes of cream cheese into the skillet, stirring all the while until it’s completely smooth, which should take about 3-4 minutes. Add Old Bay seasoning, 1 tablespoon parsley, red pepper flakes, and a good pinch each of salt and pepper. Mix thoroughly and turn off the heat after tasting and adjusting if needed.
04 - In a saucepan or a deep skillet, melt the butter over medium heat. Toss in the onion and garlic, then stir while cooking for around 3-4 minutes until soft and translucent.
05 - Add the tomato paste to the cooked onion and garlic. Stir it all around, letting it cook for 3 minutes. Allow the tomato paste to caramelize slightly at the bottom of your pan for better flavor.
06 - Pour in the cognac, making sure to scrape the bits stuck at the base of the skillet. Let the mixture simmer, cooking it down until the liquid is reduced by roughly half its volume.
07 - Stir in the puréed tomatoes and heavy cream. Bring the sauce to a gentle boil, then mix in the remaining pepper flakes and parsley. Allow it to keep simmering for another 5 minutes until it thickens slightly. Add salt and pepper as needed.
08 - Pour the tomato sauce into the bottom of a 9x13 dish, then spread it out evenly. Grab a spoon and delicately fill the pre-cooked shells with the seafood filling, making sure they’re full but not bursting. Neatly arrange the stuffed shells into the sauce.
09 - Sprinkle grated parmesan cheese all over the shells. Slide the dish into your oven and bake for 20-25 minutes, or until the cheese melts beautifully and the sides are bubbling.
10 - Pull the dish out and let it sit for 5 minutes. Before dishing out, top with extra parsley and red pepper flakes for flavor and a pop of color.

# Notes:

01 - This dish of stuffed pasta shells filled with seafood and coated in creamy tomato sauce will be a hit at your next dinner or special party.
02 - You’ll love how the richness of the filling goes great with the sauce’s tangy notes.
03 - If you’re prepping it ahead, get the filling and sauce ready the day before. Just keep them in the fridge and assemble when it’s time to bake.
04 - Store any leftovers in the fridge for up to 3 days, and warm them up gently before eating.

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