Creamy Seafood Stuffed Shells
Why: It's so good. I can't even. There is absolutely nothing I would improve on.
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.)
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.
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