Ingredients
Scale
- 20 jumbo pasta shells
- 1 pound shrimp, peeled and chopped
- 1 cup crab meat
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta shells in salted boiling water until al dente, drain and set aside.
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat, sauté garlic until fragrant, then add shrimp and cook until pink. Stir in crab meat.
- In a bowl, combine cooked seafood, ricotta, Parmesan, lemon juice, red pepper flakes, salt, pepper, and half of the mozzarella.
- Stuff each shell with the seafood mixture and place in a baking dish coated with cooking spray.
- Pour heavy cream over the shells, sprinkle with remaining mozzarella cheese.
- Bake for 20-25 minutes until bubbly and golden on top.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, add a splash of white wine to the seafood mixture.
- You can substitute shrimp with scallops or crab cakes.
- Ensure not to overcook pasta to keep shells firm and easy to stuff.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, sautéing
- Cuisine: Italian-American
- Diet: Seafood
Nutrition
- Serving Size: 1 shell
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg