Luxurious Seafood Pasta Dish (Print Version)
# Ingredients:
→ For the Pasta Sauce
01 -
1 1/2 tablespoons butter, divided (1 tablespoon and 1/2 tablespoon)
02 -
1 tablespoon all-purpose flour
03 -
1/2 cup heavy whipping cream
04 -
1/2 cup unsweetened almond milk (or any milk you prefer)
05 -
1/4 cup dry white wine (Pinot Grigio works great, or substitute with broth)
06 -
3 garlic cloves, minced
07 -
1/2 cup grated Parmesan Reggiano cheese
08 -
1/2 teaspoon Italian seasoning
09 -
Salt and pepper to taste
→ For the Shells and Filling
10 -
20 jumbo pasta shells (from a 12oz package)
11 -
8 oz raw shrimp, peeled and deveined, chopped into 1/2-1 inch chunks
12 -
8 oz lobster meat
13 -
8 oz cream cheese, softened
14 -
8 oz lump crab meat
15 -
2 cups finely chopped fresh spinach (or thawed and drained frozen spinach)
16 -
1 cup shredded mozzarella cheese, divided into two 1/2 cup portions
17 -
1/4 cup grated Parmesan Reggiano cheese
18 -
1 1/2 teaspoons Old Bay seasoning (or your favorite seafood seasoning)
19 -
Salt and pepper to taste
20 -
Foil for baking
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the jumbo shells for about 2 minutes less than the package directions (you want them slightly undercooked). Drain and rinse with cool water to stop the cooking process. Set aside on a baking sheet to cool completely.
02 -
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the flour and whisk continuously until it forms a thick, bubbly paste (about 1 minute). Slowly pour in the heavy cream, almond milk, and white wine, whisking constantly to prevent lumps. Let it simmer until it begins to thicken, about 3-4 minutes.
03 -
Add the minced garlic, Parmesan cheese, and Italian seasoning to the sauce. Season with salt and pepper to taste. Continue to simmer gently for another 2-3 minutes until everything is well combined and the sauce coats the back of a spoon. Pour the sauce into the bottom of a 9x13 baking dish.
04 -
In the same skillet (no need to clean it), melt the remaining 1/2 tablespoon of butter over medium-high heat. Add the chopped shrimp and lobster meat, cooking just until they turn opaque and pink, about 2-3 minutes. Be careful not to overcook! Remove from heat and let cool slightly.
05 -
In a large mixing bowl, combine the cooked seafood, cream cheese, crab meat, chopped spinach, 1/2 cup of mozzarella, 1/4 cup Parmesan, and Old Bay seasoning. Mix gently but thoroughly. Taste and adjust seasoning with salt and pepper as needed.
06 -
Preheat your oven to 350°F (175°C). Take each cooled pasta shell and spoon about 1 1/2 to 2 tablespoons of the seafood filling inside. Place the stuffed shells in the prepared baking dish on top of the sauce, arranging them in a single layer.
07 -
Sprinkle the remaining 1/2 cup of mozzarella over the stuffed shells. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and starting to brown.
08 -
Let the dish rest for about 5 minutes before serving. Garnish with fresh parsley or a light dusting of paprika if desired, and serve hot alongside a green salad and some garlic bread.
# Notes:
01 -
For an easier version, you can substitute 1 cup of your favorite jarred pasta sauce instead of making the sauce from scratch.
02 -
These shells can be assembled ahead of time and refrigerated for up to 24 hours before baking - perfect for entertaining!
03 -
Garnish with fresh parsley and serve with lemon wedges on the side to cut through the richness of the dish.