Garlic Seafood Stuffed Shells  Back to Recipes

Stuffed shells as easy as 1-2-3 for Ecco Domani’s Pasta Month! Serves 12.

  • 24 dry pasta shells
  • salt and pepper, to taste
  • 5 ounces lump crab meat, cooked and drained
  • 10 ounces shrimp, cooked cleaned, shelled, chopped
  • 1 shallot, diced
  • 3 tablespoons red bell pepper, finely chopped
  • ¾ cup parmesan cheese, grated
  • ½ cup mozzarella cheese, grated
  • 2 tablespoons fresh parsley, roughly chopped
  • 2 teaspoons seafood seasoning
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • 1 tablespoon heavy cream
  • 1/3 cup plain greek yogurt (can substitute mayo if preferred)
  • ¼ cup breadcrumbs

Creamy Garlic Sauce:

  • 6 tablespoons salted butter
  • black pepper, to taste
  • ¼ cup all purpose flour
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup 2% milk (can substitute whole if preferred)
  • ½ cup fontina cheese, grated
  • 1 teaspoon red pepper flakes



Cook pasta shells according to package directions and set aside.
In small saute pan, heat tablespoon of olive oil over medium heat. Add shallot, bell pepper and 2 cloves minced garlic. Cook until lightly browned and shallots, peppers are tender. Season with salt and pepper. Set aside.
Preheat oven to 350 degrees and prepare glass baking dish with nonstick cooking spray.
In a large mixing bowl, combine contents of saute pan, crab, shrimp, parmesan, mozzarella, parsley, seafood seasoning, egg, heavy cream, greek yogurt (or mayo), breadcrumbs, salt and pepper. Stir until well-mixed and consistent throughout. Stuff each cooked pasta shell with a heaping tablespoon of filling and set face-up in prepared baking dish. Repeat until all shells are stuffed.
For sauce, melt butter in medium saute pan. Add garlic and red pepper flakes and lightly brown. Slowly add flour and whisk as you add, letting the butter absorb the dry flour and the raw flour cook out, making a rue. Slowly pour in the heavy cream and milk, continuing to whisk for about 5-6 minutes total from the addition of the flour to milk and cream. Let the sauce cook for 10 minutes, stirring occasionally. The mixture will thicken and become bubbly. Lastly, stir in the fontina cheese with a wooden spoon until melted into sauce. Add salt and pepper to taste. Pour 2/3 of the sauce evenly over the shells in the baking dish. Reserve 1/3 for extra post-baking. 
Bake the shells in the baking dish, uncovered for 30 minutes. Keep an eye on them as ovens differ. When they are bubbly and lightly browned, they are done. 
Garnish with extra sauce and parsley and serve with Ecco Domani Pinot Grigio for Pasta Month!

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