Stuffed Seafood Shells (Print Version)

# Ingredients:

→ Seafood Mixture

01 - 8 oz shrimp, chopped into pieces
02 - 8 oz lump crab meat, cut into smaller pieces
03 - 2 minced garlic cloves
04 - Juice of half a lemon
05 - 8 oz cream cheese, cubed
06 - 1 small handful of fresh parsley, finely chopped
07 - 1 tbsp of Old Bay blend
08 - A teaspoon of red pepper flakes
09 - Add a dash of salt and pepper as needed

→ Tomato Sauce

10 - 2 tbsp butter
11 - 2 garlic cloves, minced
12 - 1 small diced yellow onion
13 - 1/4 cup thick tomato paste
14 - 1/2 cup cognac
15 - 1 (28 oz) can of pureed tomatoes
16 - 3/4 cup creamy heavy cream
17 - 1 teaspoon red chili flakes
18 - 1 tbsp parsley, finely chopped
19 - Salt and pepper to your taste

→ Shell Ingredients

20 - 6 oz large pasta shells (you’ll need about 20), cooked by following the package directions
21 - 1/2 cup parmesan cheese, freshly grated
22 - A bit of parsley, chopped for topping
23 - A pinch of red chili flakes for garnish

# Instructions:

01 - Set your oven to 350°F (175°C) to heat up while you work.
02 - Warm a moderate amount of oil in a nonstick pan over medium heat. Add the shrimp, crab, and minced garlic, stirring until the shrimp turns pink and the garlic smells aromatic. This takes about 2 minutes.
03 - Toss in the lemon juice and stir it in. Add the cream cheese cubes, stirring until melted and creamy, which should take 3-4 minutes. Sprinkle in the Old Bay seasoning, parsley, red pepper flakes, and some salt and pepper. Stir everything together, then take it off the heat. Taste and tweak the seasoning if you want.
04 - In a deep skillet, melt the butter on medium heat. When it’s melted, stir in the minced garlic and diced onion. Cook and stir for about 3-4 minutes until they soften and become clear.
05 - Toss the tomato paste into the pan with the onion and garlic mix. Stir it all together and let it cook for about 3 minutes, allowing it to stick a bit to develop more flavor.
06 - Pour the cognac into the pan, scraping the bottom to lift any browned bits. Lower the heat slightly and simmer until the liquid reduces by half.
07 - Pour in the tomato purée and cream. Stir it well until it’s smooth, then bring it to a gentle simmer. Sprinkle in the last of the parsley and chili flakes, and simmer for 5 minutes until it's a little thicker. Adjust seasonings if needed.
08 - Spread some sauce at the bottom of a 9x13-inch dish. Using a spoon, fill each cooked pasta shell with the seafood mixture so they’re full but not spilling over. Lay the filled shells in the sauce-covered dish.
09 - Sprinkle the grated parmesan all over the stuffed shells. Pop the dish into the oven and bake for 20-25 minutes until the top is melty and bubbly.
10 - Take the dish out of the oven and let it cool for 5 minutes. Top with extra parsley and a pinch of chili flakes before serving.

# Notes:

01 - These seafood-filled pasta shells are a great choice if you're hosting a fancy dinner.
02 - The creamy seafood filling pairs perfectly with the rich tomato sauce.
03 - Want a head start? Prep the sauce and seafood mix the day before and stash in the fridge.
04 - Store any extra shells in the fridge for up to 3 days and heat them up gently in the oven.

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