Description
Delicious seafood stuffed jumbo pasta shells baked in a creamy béchamel sauce, perfect for seafood lovers.
Ingredients
Scale
- 6 ounces jumbo pasta shells, approx. 22 shells
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- 8 ounces shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 8 ounces bay scallops, cut into 1/2-inch pieces if needed
- 8 ounces lump crab meat
- 1/4 cup finely chopped fresh parsley
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 11/2 teaspoon Old Bay seasoning
- 1/2 lemon, juiced
- Kosher salt and ground black pepper, to season
- 3 tablespoons unsalted butter (for béchamel)
- 3 tablespoons all-purpose flour (for béchamel)
- 1 cup clam juice
- 2 cups half and half
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted (for breadcrumbs)
Instructions
- Cook Pasta Shells: Start by boiling your pasta shells until they are just under al dente. You will notice they still have a bit of a bite to them. This keeps them from getting mushy later. Just be gentle when handling them to avoid any cracks.
- Prepare Seafood Filling: Mix your seafood filling in a large bowl until it is well combined. You will smell the briny goodness from the seafood. Taking time to blend this well helps make those flavors sing. Just avoid over-mixing, or your filling can get too dense.
- Make Béchamel Sauce: Whisk your butter and flour together before adding clam juice and half-and-half. The sauce should be smooth and creamy as it thickens. This enhances the whole dish, so give it a good whisk to remove any lumps. If it feels too thin, continue whisking until it reaches the right consistency.
- Assemble Stuffed Shells: Spoon your seafood filling into each shell, then nestle them in a baking dish. You will find they fit snugly and look inviting. Cover them with that creamy béchamel, ensuring each shell is well-coated. Do not overfill, or they might spill out as they bake.
- Bake in the Oven: Pop your dish in the oven and bake until bubbly and golden. You will see a lovely color develop on top. This is key for that scrumptious finish. Keep an eye on them, and if they look like they are getting too brown too fast, cover them with foil.
- Let it Rest: Once baked, let your stuffed shells sit for a few minutes before serving. This step lets the filling settle and makes them easier to serve. If you skip this, you might find the filling falls out when you scoop them up. Enjoy!
Notes
- Storage Tips: Leftovers will keep in an airtight container in the fridge for 2-3 days. Reheat in the microwave until warmed through. Freeze fully baked leftovers for up to 3 months.
- Expert Tips: Cook pasta shells slightly under al dente to prevent mushiness when baking. Use fresh seafood for best flavor, or ensure frozen seafood is thoroughly thawed and patted dry before use. For extra flavor in the béchamel, avoid skipping clam juice, as it enhances the seafood taste.
- Reheating Instructions: Reheat in the microwave until warmed through, ensuring they do not dry out.
- Serving Suggestions: Serve with garlic bread for a classic touch. Pair with a light mixed greens salad dressed with vinaigrette. Include roasted brussels sprouts for a flavorful side dish.
- Recipe Variations: Replace lump crab meat with lobster meat for a fancier dish. Add spinach or kale to the seafood filling for extra nutrients. Use different seafood like crayfish or octopus for unique flavors.
- Ingredient Notes: Use shells or any large pasta that can hold filling. For a less briny flavor, substitute clam juice with fish stock or vegetable broth. Choose seafood according to preference, and feel free to use lobster or langoustines in place of shrimp.
Nutrition
- Serving Size: 1 shell
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg