Seafood Stuffed Shells In A Sherry Cream Sauce Recipe

Cooking Directions

• STEP 1.Cook the jumbo pasta shells according to package instructions until al dente.
• STEP 2.In a large bowl, combine the cooked shrimp, crab meat, ricotta cheese, breadcrumbs, garlic, parsley, and lemon zest. Mix well.
• STEP 3.Stuff each cooked pasta shell with the seafood mixture and place them in a baking dish.
• STEP 4.In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
• STEP 5.Slowly whisk in the sherry and chicken broth, then add the heavy cream. Cook until the sauce thickens, about 5 minutes.
• STEP 6.Pour the sherry cream sauce over the stuffed shells in the baking dish.
• STEP 7.Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the shells are golden and the sauce is bubbly.
• STEP 8.Serve the seafood stuffed shells hot, garnished with fresh parsley, and enjoy!

Cooking Tips

• Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
• You can use a combination of shrimp and crab meat, or substitute with other seafood like lobster or scallops.
• For a lighter version, you can use half-and-half or milk instead of heavy cream in the sauce.
• Garnish the dish with a squeeze of lemon juice for an extra burst of freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stuffed shells in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
• Serve the seafood stuffed shells as a main course with a side salad or steamed vegetables for a complete meal.
• This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.