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Soft pasta shells gently hold a rich seafood mixture that turns any dinner into a standout event. Sweet crab meat and juicy shrimp get a lift from Old Bay and get tucked into pasta before taking a cozy bath in a creamy tomato sauce splashed with cognac. This one brings a comforting, fancy touch that even picky eaters will enjoy, making dinner time a little more memorable.
These shells got their start when I made them for my mother-in-law, who wasn’t big on seafood pasta. That first smile she gave me after tasting them said it all. Now whenever it's time to wow someone or celebrate, I always go with these shells because they show I care.
Irresistible Seafood Selection Guide
- Cream cheese: Brings a smooth texture that helps every bit stick together nicely. Let it warm up on the counter so it's super easy to mix in.
- Old Bay seasoning: Packs in that seaside flavor with the perfect mix of paprika, celery salt, and spices.
- Jumbo shells: Big enough to hold plenty of filling. If you can't get them, try swapping in manicotti.
- Lump crab: Has a gentle, sweet flavor that shines brightest. Go for the refrigerated kind for the tastiest results.
- Shrimp, fresh: Adds a nice contrast in texture and boosts the seafood flavor. Buy shrimp that look shiny and smell clean—all good signs.
- Fresh lemon juice: Adds brightness and zing that keeps it from getting too heavy. Always go for the fresh stuff if you can.
Cooking Steps Explained
- How to Prep Shells:
- Fill a big pot with water and plenty of salt—think ocean water salty. Boil it up, toss in your jumbo shells, and cook one minute less than what the box says so they stay a bit firm. Drain and rinse under cold water right away to stop the cooking. Lay shells on a kitchen towel and let them dry while you work on the filling.
- Seafood Filling, Step-by-Step:
- Drop butter into a big pan and let it melt. Stir in garlic, cook just until it smells good (don't let it brown). Throw in chopped shrimp, stirring until they just turn pink at the edges. Carefully mix in crab so you keep the big pieces. Squeeze over fresh lemon juice and give it a gentle stir. Turn down the heat and add chunks of softened cream cheese a bit at a time, stirring until it's nice and smooth. Sprinkle in Old Bay, parsley, a pinch of red pepper flakes if you like, salt, and pepper. Take the pan off the heat and let it sit for a few before you get your hands in there.
- How to Make the Creamy Sauce:
- Start by melting butter in a deep pan over medium heat. Toss in chopped onion and cook till it's soft and see-through, takes about 4 minutes. Add garlic next and give it another minute until it smells nice. Squeeze in some tomato paste, let it darken and stick a little to the pan. Pour in the cognac carefully, scrape up all the good bits from the bottom, and let that cook down for a minute so it’s not too boozy. Stir in tomato purée, let it bubble for 3 minutes, then pour in heavy cream, stirring all the time. Turn heat down and let it gently cook till it's thick enough to coat a spoon, about 5 to 7 minutes. Add salt and pepper if you think it needs it.
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Simple Assembly Instructions
Set the oven to 350°F and get a big 9x13 pan ready by slathering half your sauce all over the base. Hold each pasta shell open and scoop in plenty of that yummy seafood mixture, being gentle so the shells don’t rip. Line them up in rows right on top of the sauce, tucking them in. When they're all stuffed and in place, spread the rest of the sauce over the top, making sure none of the shells are left dry. Last, sprinkle a bunch of freshly grated Parmesan everywhere.
Final Steps
Slide the dish into your hot oven and bake for about 20 minutes, or until the edges start bubbling and the cheese gets a light golden tint. Take it out, let it sit for five minutes, then shower it with a little extra parsley and, if you want a hint of heat, some more red pepper flakes. Eat it while it's still steaming for the best flavor.
My grandmother always said not to mess up good seafood by overcooking or piling on too many seasonings. I keep her advice in the kitchen when I make this. That sweet crab flavor really pops when you treat it gently. Whenever my family comes together to celebrate, you can bet this dish will make an appearance. It's how we connect—by sharing great food made with care.
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Tasty Sides to Try
A crisp arugula salad drizzled with lemon and olive oil is perfect for balancing these full-flavored shells—it cuts through all that rich sauce. Want something to scoop up every bit? Serve with warm, crunchy bread and herby butter. For a full-on dinner, start with chilled shrimp cocktail and finish with something light like citrus sorbet so your guests leave feeling refreshed, not stuffed.
Frequently Asked Questions
- → How far ahead can I prep these seafood-stuffed shells?
- Totally! Get your filling and sauce ready the day before, then stash them in separate containers in the fridge. Cook the pasta the same day you want to eat, put it all together, and bake. If it's coming straight from the fridge, let it bake an extra 5-10 minutes.
- → What's a good swap for cognac in the sauce?
- No cognac on hand? Try swapping with brandy, dry white wine, or just some seafood stock splashed with white wine vinegar for tang. All of them work and taste great with the seafood and tomato vibes.
- → Is it ok to use imitation crab in these shells?
- If you want to cut costs, swap in imitation crab (surimi). Real lump crab tastes best and has the nicest bite, but surimi works too if you don’t mind a softer filling and milder flavor.
- → What sides taste good with these seafood-stuffed shells?
- With something this rich, go for something fresh or simple—think a salad with lemony dressing, garlic bread, roasted asparagus, or quick sautéed spinach. Lighter sides make the creamy pasta taste even better.
- → Can I freeze these before baking them?
- Yep! Put together the shells but don’t bake. Freeze in a dish wrapped tight, up to 3 months. Thaw in the fridge overnight, then bake as usual but plan on another 10-15 minutes to make sure they heat through.
- → How do I tell when the seafood-stuffed shells are finished baking?
- You’ll know they're done when the cheese is melted and getting golden, the sauce is bubbling, and the inside temperature hits 165°F. Usually that takes around 20-25 minutes at 350°F.