Ingredients
Scale
- 20 large jumbo shell pasta
- 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 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook jumbo shells in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, add chopped shrimp and cook until pink. Mix in crab meat, Italian seasoning, salt, and pepper.
- In a bowl, combine ricotta, cooked seafood mixture, heavy cream, half of the mozzarella, and Parmesan cheese.
- Preheat oven to 375°F (190°C). Spread a thin layer of the seafood cream mixture at the bottom of a baking dish.
- Stuff each shell with the seafood mixture and place in the baking dish.
- Pour remaining sauce over shells, sprinkle with remaining mozzarella cheese.
- Bake uncovered for 20 minutes until bubbly and golden on top.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute shrimp with scallops or lobster for different seafood flavors.
- For a spicier version, add red pepper flakes to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Italian-American
- Diet: Seafood
Nutrition
- Serving Size: 1 shell
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg