ChefXi OfficialJumbo pasta shells overflowing with a delicate blend of lump crab, chopped shrimp, and creamy ricotta, draped in a garlic-infused white cream sauce and melted mozzarella.
Boil a large pot of salted water and cook the jumbo shells according to package directions for 2 minutes LESS than the al dente time. Drain and rinse with cool water to stop the cooking and prevent sticking.
Drizzle a tiny bit of olive oil on the cooked shells to keep them from tearing while you prep the filling.
In a large mixing bowl, combine the ricotta cheese, beaten egg, 1/4 cup parmesan, lemon juice, salt, and pepper. Gently fold in the crab meat and the chopped raw shrimp until evenly distributed.
Be gentle with the crab; you want to maintain some of those beautiful lumps.
Preheat your oven to 375°F (190°C). Prepare the sauce by melting butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Whisk in the heavy cream and remaining 1/4 cup parmesan. Simmer for 3-5 minutes until slightly thickened.
Don't let the sauce boil vigorously; a gentle simmer is all you need to marry the flavors.
Spread 1/4 cup of the cream sauce over the bottom of a 9x13 inch baking dish. Carefully stuff each pasta shell with about 2 tablespoons of the seafood mixture and arrange them in the dish.
Pack them snugly so they support each other in the dish.
Pour the remaining garlic cream sauce over the stuffed shells. Top evenly with the shredded mozzarella cheese.
Ensure the edges of the shells get a little sauce so they don't dry out.
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown and the seafood filling is cooked through. Garnish with fresh parsley before serving.
Let the dish rest for 5 minutes before serving to allow the sauce to set.
This dish is a coastal Italian-inspired masterpiece. For the best flavor, use fresh lump crab meat and small cold-water shrimp. Ensure the shells are cooked 'al dente'—they should still have a bite because they will continue to soften in the oven. If you want a bit of heat, a pinch of red pepper flakes in the filling works wonders.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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