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Seafood-Stuffed Shells Recipe

Seafood-Stuffed Shells Recipe

Delicious Seafood-Stuffed Shells Recipe loaded with shrimp, crabmeat, and scallops, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • 9- by 13-inch baking dish

Ingredients
  

  • 1 tablespoon Kosher salt
  • 6 ounces dry jumbo pasta shells about 25 shells; 170 g
  • Extra-virgin olive oil for drizzling and greasing the baking dish
  • 8 ounces peeled and deveined shrimp 225 g
  • 1 pound lump crabmeat picked over for shells
  • 8 ounces dry-packed sea scallops cut into small pieces (see note); 225 g
  • 2 tablespoons Dijon mustard
  • ½ cup mayonnaise 120 ml
  • Dash of Old Bay seasoning
  • 1 medium shallot about 2 ounces; 60 g, minced
  • Small handful minced flat-leaf parsley plus more for garnish
  • Freshly ground black pepper
  • 3 ½ tablespoons unsalted butter divided; 50 g
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ cups milk 360 ml
  • 1 cup panko breadcrumbs about 3 ½ ounces; 100 g

Instructions
 

  • Preheat oven to 325°F (160°C) and set rack to middle position. Cook shells in salted boiling water according to package instructions for baked shells. Transfer shells to ice water, then drain. Drizzle lightly with oil and toss to coat. Set aside.
  • Poach shrimp in the same pot of pasta water until barely cooked, about 1 to 2 minutes. Drain, chill in ice bath, then chop into small pieces.
  • In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Season with salt and pepper.
  • In a small saucepan, melt 1 ½ tablespoons butter. Add flour and whisk to form a paste. Gradually add milk while whisking. Add bay leaf.
  • Heat sauce until simmering and thickening slightly. Discard bay leaf and season with salt and pepper.
  • Grease a baking dish with oil. Spread ½ cup béchamel sauce on bottom. Fill each shell with seafood mixture and place in dish opening side up. Repeat until full.
  • Spoon remaining béchamel sauce on shells. Toss breadcrumbs with remaining butter and season with salt. Sprinkle over shells.
  • Bake shells until heated through, about 25 minutes. Broil until breadcrumbs are golden, rotating for even browning. Garnish with parsley.

Notes

You will need about 18 shells total; it's a good idea to cook extra to account for any that tear or break. You can substitute scallops with additional shrimp if desired.

Nutrition

Serving: 1shellCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg
Keyword Baked Shells, Comfort Food, Dinner Recipes, Pasta, Seafood, Seafood-Stuffed Shells
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