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
Scale
- 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