Pink Wings: Creamy Seafood Stuffed Shells

Creamy Seafood Stuffed Shells

A while back I was killing time at a Walmart and decided to flip through their food magazines. Well I came across this delicious looking seafood lasagna and my mind was blown; I knew I had to make it. But what with moving and everything I ended up forgetting about it until recently. As you might know, though, we have been living in a hotel for the last 1.5 months and have no square or rectangle baking dishes. So instead of a lasagna I adapted it into a stuffed shell and voila! This actually ended up being a better option for us because there is a larger concentration of seafood in one bite which the hubby loves, AND this way you can control how much cream you are eating...because that is obviously where all of the calories are. Just pour a little on top...or a lot, no big.

Rating: 10/10
Why: It's so good. I can't even. There is absolutely nothing I would improve on.




Creamy Seafood Stuffed Shells
Makes 8-9 shells

  • jumbo pasta shells, cooked and drained
  • 2 green onions, finely chopped
  • 1 Tbsp oil
  • 1/4 c butter + 1 Tbsp, divided
  • 1/4 c chicken broth
  • 4 oz clam juice (1/2 bottle)
  • 1/2 lb bay scallops
  • 1/2 lb small shrimp (peeled & deveined/without tails)
  • 1 can white crab meat
  • 1/4 c all-purpose flour
  • 3/4 c milk
  • 1/4 tsp salt
  • 1/4 tsp pepper, divided
  • 1/2 c heavy cream
  • 1/4 c grated Parmesan
  • parsley for garnish (opt.)


Directions:

Melt 1 Tbsp butter and oil in a large skillet over med-low heat and saute onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil. Once boiling, add in the shrimp, scallops, crab meat and 1/8 tsp pepper. Return to a boil, then reduce heat and let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink and scallops opaque). Drain the seafood, reserving the liquid. Set aside.

To make the sauce, set a large saucepan over med-low heat and melt the remaining 1/4 cup butter. Stir in the flour and mix until smooth. Gradually add in the milk and reserved liquid while continuously stirring. Sprinkle in the rest of the salt and pepper. Bring the sauce to a boil and cook for about 2 minutes until thickened, continuing to stir.

Remove the sauce from heat and mix in the heavy cream and Parmesan cheese. Take about 1/3 cup of the sauce and mix it in with the seafood.

To assemble:

Fill each of the shells with the seafood mixture. Take your serving plate(s) and spread a generous amount of sauce over the bottom. Top with the shells and sprinkle with parsley.

Adapted from this Seafood Lasagna recipe on Taste of Home.

Linking with Kitchen Fun, Rattlebridge Farm, Thirty Days, Best Blog Recipes

28 comments :

  1. Replies
    1. Oh my goodness it really hit the spot. And it's perfect because it's got enough meat (seafood) to satisfy hubby, and I am happy with anything in a cream sauce lol. Sometimes it's so hard to find something we both love!

      Delete
  2. Wow! I will definitely be making this. Pinning. Thank you for posting. Following on FB.

    ReplyDelete
    Replies
    1. Ohh thank you! Definitely tell me how you liked it~ and thanks for following ^.^

      Delete
  3. Oh my gosh, I want these. They look and sound so tasty! Thanks for sharing the recipe! Pinning it now. Glad to have found your blog through The Weekend Retreat Link up!

    ReplyDelete
  4. Thank you! you're blog is so beautiful~~

    ReplyDelete
  5. This looks absolutely amazing and not too complicated. I am going to have to try, thanks for sharing!

    xx,
    Becky @ Cella Jane

    ReplyDelete
    Replies
    1. Yeah they were really easy and sooo yummy. Tell me if you try them out!

      Delete
  6. I can't wait to try this

    ReplyDelete
  7. what can I use instead of the milk?

    ReplyDelete
    Replies
    1. Hmm. I would try just substituting more chicken broth in place of the milk. And have some cornstarch (mixed with cool water) ready in case it needs help thickening.
      Is it a dairy problem? Because there is still heavy cream, cheese and butter in the recipe. I would need to do some research to address those problems.

      Delete
  8. Dinner in over. I followed recipe adding 1 minced garlic clove and 1/2 teaspoon of Old Bay to sauce. Also sprinkled small amount of Old Bay on drained seafood. Filled recipe filled 13 shells. Just used shrimp and crabmeat, didn't have scallops. Worked well. Now to enjoy with a salad and roll. Thanks😄

    ReplyDelete
    Replies
    1. Thanks for the tips and review! Glad it turned out well~ <3

      Delete
  9. This looks delicious, I am making it for dinner soon. Thanks for sharing!

    ReplyDelete
    Replies
    1. Thank you! Tell me how it turns out!

      Delete
  10. These were fantastic. Making them for the second time in a week. I only used shrimp and crab...gonna try adding a little minced garlic to the meat mixture this time. Simple and delish. Thanks!

    ReplyDelete
    Replies
    1. Thanks for the review, I'm glad they turned out well for you!

      Delete
  11. I'm thinking this sounds great for Easter dinner! :)

    ReplyDelete
    Replies
    1. Good idea! Tell me if you do/did!

      Delete
  12. Replies
    1. Nope, I just make the shells and filling separately then stuff them.

      Delete
  13. is there a way that you can post pictures of the products we need to use

    ReplyDelete
    Replies
    1. Sure I can do that, just give me a week and a half because I'm currently overseas

      Delete
  14. I have made this once before and it was DELISH! One question though, should the scallops be frozen or thawed when you the put them in the skillet to cook? I left them frozen last time and it made A LOT of liquid in the skillet (which I just used in the sauce anyway just didn't use all of it).

    ReplyDelete
    Replies
    1. I believe all the seafood I used was either fresh or thawed. But honestly the last time I made this I decided the sauce was too thick for my liking so I might even add a bit more liquid next time. So glad you liked it!

      Delete
  15. Thank you for sharing this delicious pin with me! I made this for dinner and my family loved it! It just embodied the seafood flavor. I now know to make extra because it was such a big hit!!

    ReplyDelete