Creamy Stuffed Shells

Plump pasta shells embrace a luxurious seafood mixture in this outstanding main dish that turns an ordinary dinner into something memorable. The blend of sweet crab chunks and juicy shrimp gets better with zesty Old Bay seasoning, then tucked into cozy pasta shells before being covered with a smooth tomato sauce made richer with cream and cognac. This meal brings fancy comfort food that'll wow your pickiest dinner friends while making lasting memories at your dinner table.

I cooked these shells for my mother in law who said she hated seafood pasta. When she took her first bite, her surprised happy face told me all I needed to know. These shells have now become what I'm known for making when I want to show someone they're special through a home-cooked meal.

Smart Seafood Guide

• Jumbo pasta shells: Make the ideal container for big scoops of filling but you can swap in manicotti tubes if you can't find shells at your store.
• Lump crab meat: Gives that sweet gentle flavor as the main ingredient. Go for the refrigerated packs instead of canned ones for much better taste.
• Fresh shrimp: Adds a nice chewy contrast and boosts the sea flavors. Pick ones with clear firm flesh that don't smell fishy.
• Cream cheese: Works as the smooth binding agent that keeps everything together. Let it sit out until fully soft for easy mixing.
• Old Bay seasoning: Brings that classic coastal flavor with its mix of paprika, celery salt, and other spices.
• Fresh lemon juice: Lifts all the flavors with a touch of tartness that balances the richness. Always squeeze it fresh for best results.

Detailed Cooking Steps

Getting Shells Ready:

Get a big pot of water and add lots of salt until it tastes like the ocean. Bring it to a full boil on high before dumping in the jumbo shells. Cook them for one minute less than the box says to keep them firm. Drain them well and wash with cold water to stop them cooking. Lay shells on clean dish towels to dry while you make the filling.

Making Seafood Filling:

Melt butter in a wide pan over medium heat until it stops bubbling. Toss in chopped garlic and cook till it smells good but isn't brown, about half a minute. Add the chopped shrimp and cook till edges start turning pink, then carefully mix in crab meat trying not to break up the big chunks. Squeeze lemon juice over everything and stir gently. Turn heat down and add soft cream cheese in small bits, stirring all the time until it's all melted and mixed in. Season carefully with Old Bay, parsley, maybe some red pepper flakes if you want heat, salt, and freshly ground pepper. Take off heat and let cool a bit before handling.

Creating Rich Sauce:

Start by melting butter in a deep pot over medium heat. Cook chopped onion until soft and see-through, about 4 minutes. Add minced garlic and cook another minute till it smells good but isn't browned. Mix in tomato paste and keep stirring until it darkens a bit and starts sticking to the pan. Carefully pour in cognac, using a wooden spoon to scrape up all the tasty brown bits from the bottom. Let the alcohol cook down by half before adding tomato purée. Simmer 3 minutes, then stir in heavy cream while mixing constantly. Lower heat to keep a gentle simmer and cook until sauce gets thick enough to stick to the back of a spoon, about 5-7 minutes. Add salt and pepper to taste.

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Simple Assembly Instructions

Heat your oven to 350°F while getting a 9x13 baking dish ready by spreading half the sauce across the bottom in an even layer. Hold each shell open carefully and use a small spoon to stuff it with plenty of seafood mix, being careful not to tear the pasta. Place filled shells in tidy rows across the sauce, tucking them slightly into it. After all shells are filled and placed, pour the rest of the sauce evenly over top, making sure each shell gets some coverage. Finish by sprinkling fresh grated Parmesan cheese all over everything.

Final Cooking Steps

Put your assembled dish into the hot oven and bake uncovered for about 20 minutes until sauce bubbles around the edges and cheese turns light golden. Let it sit for 5 minutes before adding more fresh parsley and maybe some red pepper flakes for color and extra kick. Serve it hot for the best flavor experience.

My grandma always told me not to overcook or over-season seafood. I think about her advice every time I make this dish. The sweet taste of crab needs to be treated with care through gentle cooking and subtle flavoring. Whenever my family gets together for special times, this dish almost always shows up on our table, bringing us closer through our shared love of good food.

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Tasty Side Dish Ideas

A simple arugula salad with just lemon juice and olive oil works great with these rich shells, cutting through the creaminess with its peppery freshness. Some warm crusty bread with herb butter is perfect for soaking up all that amazing sauce. For a complete dinner party, you might start with cold shrimp cocktail and end with a light lemon sorbet to wrap up the meal with matching flavors that won't be too much after such a satisfying main dish.

Frequently Asked Questions

→ Can I prepare the filling and sauce ahead of time?

Absolutely! Get the filling and sauce ready a day early and keep them in the fridge in airtight containers. Just cook the pasta shells fresh, stuff them, and bake. If they're cold from the fridge, add about 5-10 extra minutes to the baking time.

→ What can I use instead of cognac?

No cognac? No problem. Try brandy, dry white wine, or even seafood stock with a splash of white wine vinegar for some tanginess. They all work well with the tomato and seafood flavors.

→ Is imitation crab okay to use?

You can use imitation crab as a substitute, though lump crab gives better flavor and texture. Imitation crab will make the filling a little milder and softer but still tasty.

→ What sides go well with these shells?

Pair these rich shells with something light, like a leafy salad with a lemon dressing, roasted asparagus, garlic bread, or sautéed greens. These sides cut through the creaminess perfectly.

→ Can I freeze the assembled shells?

For sure! Assemble the shells but don’t bake them. Freeze them in a dish with tightly wrapped foil and plastic. Thaw in the fridge overnight, bake as directed, and add 10-15 minutes if needed.

→ How can I tell when the shells are ready?

They're done when the cheese is gooey and golden on top, sauce bubbles along the edges, and the shells hit 165°F inside. This usually takes about 20-25 minutes at 350°F.