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Juicy pasta shells hug a lavish seafood mixture in this knockout main dish that turns an ordinary dinner into something memorable. The blend of sweet crab chunks and plump shrimp gets kicked up with zesty Old Bay, then tucked into cozy pasta pockets before being smothered with a smooth tomato sauce made richer with cream and cognac. This meal brings luxury comfort food that'll wow your pickiest dinner friends while making unforgettable family moments.
I whipped up these shells for my mother in law who swore she hated seafood pasta. The shocked smile on her face after she took her first bite told me all I needed to know. These shells have now become what everyone asks me to make when I want to show them some love through cooking.
Fresh Seafood Picking Tips
- Big pasta shells: Give you plenty of room for stuffing but you can swap in manicotti tubes if you can't track down shells at your store.
- Lump crab meat: Brings that sweet gentle flavor that makes the dish shine. Go for the refrigerated stuff instead of canned for way better taste.
- Raw shrimp: Adds nice chewy bits and boosts the sea flavor. Look for firm clear pieces that don't smell fishy.
- Cream cheese: Works as the smooth glue holding everything together. Let it sit out to get completely soft for easier mixing.
- Old Bay seasoning: Gives that classic shoreline taste with its mix of paprika, celery salt, and other spices.
- Fresh lemon juice: Wakes up all the flavors with a bit of tang that cuts the richness. Don't use bottled stuff - squeeze it fresh.
Step-by-Step Cooking Guide
- Getting Shells Ready:
- Grab a big pot, fill with water and dump in lots of salt until it tastes like the ocean. Crank the heat to high and wait for big bubbles before tossing in your jumbo shells. Cook them for one minute less than the box says to keep them firm. Drain them well and run cold water over them to stop cooking. Lay them out on clean kitchen towels to dry while you make the filling.
- Making The Seafood Mix:
- Drop butter in a wide pan over medium heat until it's bubbly. Throw in chopped garlic and stir until you can smell it, about half a minute. Add your chopped shrimp and cook till the edges start turning pink, then gently mix in the crab meat without breaking up the big chunks. Squirt fresh lemon juice on top and stir gently. Turn down the heat and drop in small bits of soft cream cheese, stirring the whole time until it's all melted in. Sprinkle with Old Bay, parsley, some red pepper flakes if you want heat, salt, and fresh black pepper. Take it off the heat and let it cool a bit so you can handle it.
- Whipping Up The Sauce:
- Start by melting butter in a deep pan over medium heat. Toss in finely chopped onion and cook until it's see-through and soft, about 4 minutes. Add chopped garlic and cook another minute until it smells good but isn't brown. Mix in tomato paste and keep stirring until it gets a bit darker and sticks to the pan. Carefully pour in cognac, and scrape up all the tasty brown bits from the bottom. Let the booze cook down by half before adding tomato purée. Let it bubble for 3 minutes, then pour in heavy cream while stirring the whole time. Turn down the heat to keep it at a gentle simmer and cook until the sauce gets thick enough to coat the back of a spoon, about 5 to 7 minutes. Add salt and pepper until it tastes just right.
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Easy Assembly Steps
Get your oven heating to 350°F while you grab a 9x13 baking dish and spread half your sauce across the bottom in an even layer. Gently hold each shell open and use a teaspoon to stuff it with plenty of seafood mix, being careful not to tear the pasta. Put the filled shells in neat rows on top of the sauce, pushing them down slightly. After you've filled all your shells and put them in place, pour the rest of the sauce all over the top, making sure each shell gets some sauce love. Finish by sprinkling fresh grated Parmesan cheese over everything.
Final Cooking Tips
Stick your filled dish into the hot oven and bake it uncovered for about 20 minutes until you see the sauce bubbling at the edges and the cheese turning a light golden color. Let it sit for 5 minutes before sprinkling more fresh parsley and maybe some red pepper flakes for extra color and kick. Serve it while it's still hot for the best flavor experience.
My grandma always told me not to overcook or over-season seafood. Her advice comes back to me every time I make this dish. The sweet taste of crab needs gentle handling and just a touch of flavor help. Whenever my family gets together for big events, I wind up making this dish, and it brings us closer through our shared love of good food made with care.
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Tasty Side Dish Ideas
A simple arugula salad with just lemon juice and olive oil makes the perfect partner for these rich shells, cutting through the creaminess with its peppery bite. Some warm crusty bread with herb butter lets you soak up every bit of that amazing sauce. For a full dinner party menu, think about starting with cold shrimp cocktail and ending with a light lemon sorbet to complete your meal with matching flavors that won't stuff your already happy guests.
Frequently Asked Questions
- → Can I prepare seafood-stuffed shells in advance?
- Absolutely! Prep the sauce and filling a day ahead, keep them in separate sealed containers in the fridge, and cook the pasta shells when you're ready. Stuff, assemble, and bake as usual, adding 5-10 minutes if starting straight from the fridge.
- → What can I replace cognac with in the sauce?
- No cognac? Swap it for brandy, dry white wine, or even seafood stock mixed with a spoonful of white wine vinegar for acidity. Each brings its own unique taste but works great with the tomato and seafood flavors.
- → Can imitation crab work instead of real crab meat?
- You bet! While real crab adds the best flavor and bite, imitation crab (surimi) works as a budget-friendly alternative. Expect a milder taste and a slightly softer texture.
- → What sides go well with seafood-stuffed pasta?
- Try fresh, light sides like garlic breadsticks, a zesty lemon-dressed green salad, roasted asparagus, or buttery sautéed spinach. They balance out the rich flavors beautifully.
- → Can I freeze unbaked seafood-stuffed shells?
- Yes! Assemble them, then tightly cover with plastic wrap and foil before freezing. They’ll keep for up to 3 months. Defrost in the fridge overnight and bake with an extra 10-15 minutes added to the time.
- → How will I know the shells are done baking?
- They’re ready when the cheese is bubbly and golden, the sauce is sizzling at the edges, and the inside hits 165°F. This is usually about 20-25 minutes at 350°F.