Description
Indulge in the luxurious taste of Creamy Seafood-Stuffed Pasta Shells, a gourmet recipe that combines the delicate flavors of shrimp, scallops, and crab with a creamy béchamel sauce. Topped with crispy breadcrumbs, this dish is a delightful fusion of textures and flavors, perfect for special occasions or a comforting weekend meal.
Ingredients
- 6 ounces jumbo pasta shells (approx. 22 shells)
- 1 tablespoon unsalted butter
- ½ small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- 8 ounces shrimp, thawed if frozen, peeled, deveined, and cut into ½-inch pieces
- 8 ounces bay scallops, thawed if frozen and cut into ½-inch pieces if necessary
- 8 ounces lump crab meat
- ¼ cup finely chopped fresh parsley
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ lemon, juiced
- Seafood béchamel sauce (see below)
- Crispy breadcrumbs (see below)
- Kosher salt and ground black pepper, to season
For the Seafood Béchamel Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup clam juice
- 2 cups half and half
- 1 teaspoon Old Bay seasoning
- Kosher salt and ground black pepper, to taste
For the Crispy Breadcrumbs:
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Kosher salt and ground black pepper, to taste
Step-by-step Directions
1. Prep Work
Begin by preheating the oven to 350 degrees F and spritzing a 9×13 casserole dish with nonstick cooking spray. Prepare all ingredients by chopping and measuring them out. Thaw seafood if frozen and pat dry with paper towels.
2. Cooking Pasta
Bring a large pot of salted water to a boil. Add the jumbo shells and cook until they are 2-3 minutes shy of being al dente. Drain and set aside.
3. Making the Seafood Filling
Melt butter in a large skillet over medium heat. Add the onions with a pinch of salt and pepper, cooking until softened. Incorporate garlic and stir for another minute. Add scallops, cooking for 1 minute, then the shrimp for an additional 30 seconds. Transfer to a mixing bowl, combine with crab meat, parsley, mayonnaise, Dijon mustard, Old Bay seasoning, and lemon juice. Adjust seasoning with salt and pepper.
4. Preparing the Béchamel Sauce
Clean the skillet, return it to medium heat, and melt butter. Whisk in the flour and cook until golden. Slowly mix in clam juice and half and half, whisking continuously to avoid lumps. Season with Old Bay, salt, and pepper. Cook until thickened (about 3-4 minutes).
5. Assembling the Dish
Pour 1 cup of béchamel sauce on the bottom of the prepared baking dish. Fill each par-cooked shell with the seafood mixture and arrange in the dish. Pour the remaining béchamel over the shells and sprinkle with crispy breadcrumbs.
6. Baking
Bake in the preheated oven for 30 minutes or until bubbly and golden. For additional browning, broil for 2-3 minutes, watching carefully.
Servings & Preparation Time
This recipe serves approximately 6 people and requires about 20 minutes of preparation time and 30 minutes of cooking time.
Tips for Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a preheated 350 degrees F oven for about 10-15 minutes or until heated through.
Conclusion
The Creamy Seafood-Stuffed Pasta Shells with Savory Béchamel is a testament to the harmony of seafood and pasta enrobed in a luxurious sauce. Perfect for impressing guests or treating yourself, this dish promises satisfaction with every creamy, crunchy bite.
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Creamy Seafood-Stuffed Pasta Shells with Savory Béchamel
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Indulge in the luxurious taste of Creamy Seafood-Stuffed Pasta Shells, a gourmet recipe that combines the delicate flavors of shrimp, scallops, and crab with a creamy béchamel sauce. Topped with crispy breadcrumbs, this dish is a delightful fusion of textures and flavors, perfect for special occasions or a comforting weekend meal.
Ingredients
- 6 ounces jumbo pasta shells (approx. 22 shells)
- 1 tablespoon unsalted butter
- ½ small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- 8 ounces shrimp, thawed if frozen, peeled, deveined, and cut into ½-inch pieces
- 8 ounces bay scallops, thawed if frozen and cut into ½-inch pieces if necessary
- 8 ounces lump crab meat
- ¼ cup finely chopped fresh parsley
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ lemon, juiced
- Seafood béchamel sauce
- Crispy breadcrumbs
- Kosher salt and ground black pepper, to season
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup clam juice
- 2 cups half and half
- 1 teaspoon Old Bay seasoning
- Kosher salt and ground black pepper, to taste
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Kosher salt and ground black pepper, to taste
Instructions
- Prep Work: Preheat the oven and prepare ingredients. Thaw seafood.
- Cooking Pasta: Boil pasta shells until almost al dente, then drain.
- Making the Seafood Filling: Cook shrimp, scallops, onions, and garlic. Combine with crab, parsley, mayonnaise, mustard, Old Bay seasoning, and lemon juice.
- Preparing the Béchamel Sauce: Make a roux, then add clam juice and half and half. Season with Old Bay, salt, and pepper.
- Assembling the Dish: Fill shells with seafood mixture, place in baking dish, pour béchamel sauce, and top with breadcrumbs.
- Baking: Bake in the oven until bubbly and golden, then broil for additional browning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes