Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells about 2 minutes less than package directions so they're pliable but still firm. Drain and rinse under cool water.
- Heat olive oil in a skillet over medium-high. Sear the shrimp 1–2 minutes on each side until just pink. Remove from the pan and let cool slightly, then chop roughly.
- In a large bowl, mix together the ricotta, half of the parmesan, the beaten egg, and chopped parsley. Gently fold in the chopped shrimp and lump crab meat, being careful not to break up the crab.
- In the skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Pour in the broth or grape juice, scrape up any bits from the pan, and let reduce by half. Whisk in heavy cream and the remaining parmesan, stirring until the sauce is smooth and glossy.
- Spread a thin layer of the cream sauce on the bottom of a 9x13 baking dish. Fill each shell with the seafood ricotta mixture and arrange them closely together in the dish. Pour the rest of the sauce evenly over the stuffed shells. Top with mozzarella and extra parmesan if desired.
- Bake at 375°F (190°C) for 20 minutes. Then broil for 2 minutes, or until the cheese is golden-brown. Garnish with more chopped parsley, red pepper flakes, and black pepper, if you wish.
Nutrition
Notes
For best results, undercook the pasta by 2 minutes so it stays sturdy during stuffing. If you need a budget option, you may substitute imitation crab, though the flavor will differ. Prepare the stuffed shells up to 4 hours in advance and refrigerate before baking; add sauce and cheese just before cooking. Leftovers should be stored airtight in the fridge for up to 2 days—reheat gently covered, with a splash of milk if needed. Freezing is not recommended as the sauce may separate and seafood texture will suffer. Serve with a fresh green salad or steamed vegetables for balance.