GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS
Giant pasta shells stuffed with a seafood cheese mixture. Alfredo sauce is poured over all and baked to perfection! Reheats nicely. We like it served with sourdough French bread (#111856)Inexpensive enough to have on our regular menu but nice enough to serve at special occassions. Enjoy!
Provided by Lisa Gay
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
- Melt butter in skillet.
- Add garlic and saute for 3 minute being careful not to burn it.
- Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
- When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
- Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
- Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
- Pour the sauce over all and bake 30 minute in a 350 degree oven.
SEAFOOD & CREAM CHEESE STUFFED SHELLS
"This excellent appetizer is a favorite with my guests! Cool, pretty and easy to do, it has a lovely seafood flavor. The green onions add a nice crunch." - Suzy Horvath, Gladstone, Oregon
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature., In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 119mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
SEAFOOD-STUFFED PASTA SHELLS
Add Italian taste to your family's dinner. Enjoy pasta shells stuffed with crabmeat and shrimps that are ready in about an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta shells as directed on package.
- While shells are cooking, melt margarine in 12-inch nonstick skillet over medium-high heat. Cook onion and bell pepper in margarine 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in asparagus. Cover and cook 3 to 5 minutes, stirring occasionally, until asparagus is crisp-tender; remove from heat. Stir in shrimp, crabmeat, 1/2 cup of the pasta sauce and half of the basil.
- Spread about 1/4 cup of the remaining sauce over bottom of baking dish. Fill each cooked pasta shell with about 2 tablespoons of the seafood mixture. Arrange in dish. Spoon remaining sauce over shells. Sprinkle each filled shell with Parmesan cheese and remaining basil. Bake uncovered 25 to 30 minutes or until bubbly.
Nutrition Facts : Calories 505, Carbohydrate 31 g, Cholesterol 190 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 660 mg
CREAMY SEAFOOD STUFFED SHELLS RECIPE - (4.5/5)
Provided by KeyIngredient
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a small skillet, sauté green pepper and onion in 1 teaspoon butter until tender; set aside. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-inch x 9-inch baking dish. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
CREAMY MUSHROOM STUFFED SHELLS
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Add the onions, garlic and mushrooms and cook for 7 minutes, stirring occasionally. Remove from heat and bring to room temperature.
- Bring a pot of water to a rolling boil and add the shells. Cook for about 7 minutes (al dente), then drain immediately. Toss with some olive oil and set aside.
- In a mixing bowl, add the mushroom mixture, eggs, cottage cheese, 1 cup Mozzarella cheese, ¼ cup Parmesan cheese, nutmeg, pepper and salt. Stir until well combined.
- Preheat the oven to 350 degrees F.
- Pour the Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce into a 9x13-inch baking dish until the bottom is just covered.
- Stuff each shell with 1-2 tbsp of filling and arrange on top of the sauce in the baking dish.
- Drizzle the remaining sauce over the top of the shells.
- Bake for 20 minutes, then sprinkle with the remaining cheeses and place back in the oven for 10 minutes, until cheese is melted.
CREAMY SEAFOOD STUFFED SHELLS
I found this on the Taste of Home website where Katie Sloan of Charlotte, NC submitted her recipe inspired by her love of lasagna, pasta shells and seafood.
Provided by Claudia Dawn
Categories < 60 Mins
Time 55m
Yield 24 shells, 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
- In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
- Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.
- In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
- Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
Nutrition Facts : Calories 355.5, Fat 20.3, SaturatedFat 10.9, Cholesterol 147, Sodium 878.1, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 29.7
CREAMY SEAFOOD STUFFED SHELLS
Delicious!
Provided by Hannah Bishop
Categories Seafood Appetizers
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Cook pasta according to package. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender and set aside.
- 2. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
- 3. Drain and rinse pasta then stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9 baking dish.
- 4. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
- 5. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake uncovered at 350° for 30-35 minutes.
SEAFOOD-STUFFED SHELLS RECIPE
Steps:
- Preheat oven to 325°F (160°C) and set rack to middle position. In a large pot of salted boiling water, cook shells according to package instructions for baked shells. (Many packages of jumbo shells will give a specific boiling time for dishes that are to be subsequently baked; if yours does not, cook shells for 3 minutes less than the package's recommended cooking time.) Using a spider, slotted spoon, or mesh strainer, carefully transfer shells to a large bowl of cold water until cooled slightly, then drain. (Reserve pasta-cooking water for next step.) Drizzle shells very lightly with oil and toss to coat. Set aside.
- Fill a large bowl with ice water. Poach shrimp in same pot of pasta water until just barely cooked through, 1 to 2 minutes. Drain, chill in ice bath, then drain again. Chop shrimp into small pieces.
- In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.
- In a small saucepan, melt 1 1/2 tablespoons (20g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a homogeneous texture. The sauce will initially be very thick, then get very thin once all the milk is added. Add bay leaf.
- Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to lightly coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper. Discard bay leaf.
- Spoon remaining 1 cup (240ml) béchamel sauce on top of shells. Melt remaining 2 tablespoons (30g) butter and toss with bread crumbs in a small bowl; season with salt. Sprinkle bread crumbs all over shells.
Nutrition Facts : Calories 593 kcal, Carbohydrate 42 g, Cholesterol 190 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 1482 mg, Sugar 6 g, Fat 31 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CREAMY SEAFOOD STUFFED SHELLS
These Creamy Seafood Stuffed Shells are the perfect pasta dish for your weeknight dinner or meal prep. This meal is loaded with crab meat, shrimp, lobster, and drizzled with a decadent cream sauce and gooey cheese.
Provided by Brandi Crawford
Time 1h5m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
Nutrition Facts : ServingSize 3 stuffed shells, Calories 538 kcal, Fat 31 g, Carbohydrate 29 g, Protein 39 g
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CREAMY LOBSTER SHRIMP STUFFED SHELLS - NOSHING WITH …
From noshingwiththenolands.com
4.7/5 (9)Servings 8Cuisine AmericanTotal Time 1 hr 20 mins
- Fill a large pot with salted water and cook the pasta shells according to package directions. Drain and rinse and set aside.
- Cut the shells of the lobster tails down the center with a sharp knife or strong scissors. Gently pull the lobster up and over the shell. Clean the tail of the digestive tract. Brush lightly with 1 Tbsp. butter and place on a rimmed baking sheet. Broil for 5-7 min. until just cooked through, the meat will become soft and white. Allow to cool and then cut into bite sized pieces. Place in a medium sized bowl.
- Meanwhile, in a medium skillet add the 1 tbsp. butter and saute the onion and red pepper for 1 min. Add the shrimp and continue to saute for about 3-4 min. until just pink and cooked. Add the Old Bay seasoning and pepper. Set aside.
- In a small saucepan, melt the 1/4 cup butter and whisk in the flour. Cook for 1 min. while whisking. Slowly add the milk while continuing to whisk. Heat the sauce until bubbly and thickened. Season with freshly ground pepper, salt, nutmeg and hot sauce. Stir in Parmesan until melted. Set aside.
STUFFED SHELLS SEAFOOD PASTA RECIPE - COOKINGNOOK.COM
From cookingnook.com
Estimated Reading Time 3 mins
- Bring water to a rapid boil in a heavy four quart saucepan. Add 1 1/2 teaspoons of salt. Gradually add the shells, making sure that the water continues to boil. Cook the shells uncovered until they are tender but still quite firm, stirring occasionally. With a slotted spoon, remove the shells from the water and drain them well. Cover to prevent them from drying out.
- Melt butter in a medium saucepan. Add the mushrooms and sauté for about 5 minutes. Remove mushrooms and set them set aside.
- Stir the flour into the butter. Cook over low heat until bubbly, stirring constantly. Continuing to stir, blend the milk, cream, 1/4 teaspoon salt and pepper into the flour mixture. Cook until the mixture thickens, about five minutes. Remove from the heat. Blend 1/2 cup of the hot sauce into the beaten egg yolks. Gradually add the egg yolk mixture to the remaining sauce. Stir in the sherry and Worcestershire sauce.
- In a medium bowl, mix together the crab, shrimp, sautéed mushrooms, pimento(if using) and 3/4 cup of the sauce. Stuff the pasta shells with the seafood mixture. Pour most of the remaining sauce into an 11" x 7" baking dish and arrange the filled shells on top of the sauce, reserving the rest for the top. Spoon a little of the sauce over each shell and sprinkle with Parmesan cheese.
CREAMY LOBSTER AND SHRIMP STUFFED PASTA SHELLS
From honestcooking.com
Category DinnerEstimated Reading Time 4 mins
- Fill a large pot with salted water and cook the pasta shells according to package directions. Drain and rinse and set aside.
- Cut the shells of the lobster tails down the center with a sharp knife or strong scissors. Gently pull the lobster up and over the shell. Clean the tail of the digestive tract. Brush lightly with 1 Tbsp. butter and place on a rimmed baking sheet. Broil for 5-7 min. until just cooked through, the meat will become soft and white. Allow to cool and then cut into bite sized pieces. Place in a medium sized bowl.
- Meanwhile, in a medium skillet add the 1 tbsp. butter and saute the onion and red pepper for 1 min. Add the shrimp and continue to saute for about 3-4 min. until just pink and cooked. Add the Old Bay seasoning and pepper. Set aside.
- In a small saucepan, melt the ¼ cup butter and whisk in the flour. Cook for 1 min. while whisking. Slowly add the milk while continuing to whisk. Heat the sauce until bubbly and thickened. Season with freshly ground pepper, salt, nutmeg and hot sauce. Stir in Parmesan until melted. Set aside.
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- Boil water, 1 teaspoon of salt and oil in a large sauce pan or dutch oven. Gradually add shells when water is at a rapid boil. Boil for 1 minute less than package directions for "al dente". Shells will continue to cook when placed in the oven. To avoid mushy pasta, you want to initially under-cook.
- Remove and drain on a paper towel lined baking sheet. Dampen 2 paper towels and place them on top of shells to keep them moist. Set aside.
- Melt butter in medium saucepan. Add chopped onion and mushrooms. Saute for 5 minutes. Remove mushroom mixture and set aside.
- In the same saucepan add flour and whisk into the remaining butter to make a roux (paste). Blend until smooth and bubbly. Whisk in milk, half and half, white pepper and salt. Simmer for an additional 5 minutes, whisking occasionally.
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- Drain the cooked pasta through a colander and then rinse under cold running water to stop the cooking process. Leave to drain in the colander until needed.
- Chop the mushrooms and onions into 1cm dice and fry gently in 1 tablespoon olive oil until the onions are translucent and the mushrooms have started to soften.
- Chop the shrimp into 2 or 3 pieces, depending on the size, then add to the mushrooms and onions and fry gently until the shrimp is completely pink - approximately 5 minutes.
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