Name: Seafood Stuffed Shells: The Ultimate Guide to Deliciousness
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6-8 servings
Ingredients: 1 (12 ounce) package jumbo pasta shells; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio); 8 ounces cooked shrimp, peeled and deveined, chopped; 8 ounces cooked scallops, chopped; 8 ounces imitation crab meat, flaked; 1/4 cup chopped fresh parsley; 1/4 cup grated Parmesan cheese, plus more for topping; 1/4 cup ricotta cheese; 1 large egg, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups marinara sauce, store-bought or homemade; 1/4 cup shredded mozzarella cheese

Seafood stuffed shells: Prepare to embark on a culinary adventure that will transport your taste buds straight to the sun-kissed shores of the Mediterranean! Imagine plump, pasta shells overflowing with a creamy, decadent mixture of succulent shrimp, sweet crabmeat, and flaky white fish, all baked to golden perfection under a blanket of bubbling cheese. Sounds divine, doesn't it?

While the exact origins of stuffed shells are debated, this comforting dish has roots in Italian-American cuisine, evolving from traditional pasta dishes brought over by immigrants. It's a celebration of simple ingredients transformed into something truly special, a testament to the power of home cooking. But this isn't just any stuffed shell recipe; it's a seafood stuffed shells masterpiece!

People adore this dish for its incredible flavor profile – the briny sweetness of the seafood perfectly complements the richness of the cheese and the satisfying chew of the pasta. It's also surprisingly easy to prepare, making it ideal for both weeknight dinners and elegant gatherings. Plus, it's a guaranteed crowd-pleaser! Who can resist a plate piled high with these cheesy, seafood-filled delights? Get ready to experience a symphony of flavors and textures that will leave you craving more.

Ingredients:

1 (12 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
8 ounces cooked shrimp, peeled and deveined, chopped
8 ounces cooked scallops, chopped
8 ounces imitation crab meat, flaked
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for topping
1/4 cup ricotta cheese
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce, store-bought or homemade
1/4 cup shredded mozzarella cheese

Preparing the Shells:

Cook the pasta shells according to package directions. Be careful not to overcook them, as they need to be firm enough to hold the filling without falling apart. I usually cook them for about 1 minute less than the package suggests.
Drain the shells well and rinse them with cold water. This stops the cooking process and prevents them from sticking together.
Gently lay the cooked shells out on a baking sheet lined with parchment paper. This will prevent them from sticking to each other while you prepare the filling.

Making the Seafood Filling:

Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the seafood.
Add the chopped onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning. You want the onion to be translucent and fragrant.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate slightly. This will add a lovely depth of flavor to the seafood filling. The wine should reduce a bit.
Add the chopped shrimp, scallops, and flaked imitation crab meat to the skillet. Cook for 3-5 minutes, or until the seafood is heated through. Be careful not to overcook the seafood, as it can become rubbery.
Remove the skillet from the heat and let the seafood mixture cool slightly. This will make it easier to handle when you mix it with the other ingredients.
In a large bowl, combine the cooled seafood mixture, parsley, Parmesan cheese, ricotta cheese, egg, salt, and pepper. Mix well until all the ingredients are evenly distributed. The egg helps to bind the filling together.

Stuffing the Shells:

Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated for even cooking.
Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. This will prevent the shells from sticking to the bottom of the dish and add flavor.
Using a spoon or your fingers, carefully stuff each pasta shell with the seafood filling. Be generous with the filling, but don't overstuff the shells to the point where they are difficult to handle.
Arrange the stuffed shells in the baking dish, side by side. Make sure they are not overcrowded, as this can prevent them from cooking evenly.
Pour the remaining marinara sauce over the stuffed shells. Make sure all the shells are covered in sauce.
Sprinkle the shredded mozzarella cheese over the top of the shells. This will create a cheesy, bubbly topping.
Sprinkle additional Parmesan cheese over the mozzarella cheese. This will add extra flavor and a nice golden-brown crust.

Baking the Stuffed Shells:

Cover the baking dish with aluminum foil. This will help to keep the shells moist and prevent the cheese from burning.
Bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The shells should be heated through and the cheese should be golden brown.
Let the stuffed shells cool for a few minutes before serving. This will allow the cheese to set slightly and prevent you from burning your mouth.

Tips and Variations:

For a spicier dish, add a pinch of red pepper flakes to the seafood filling.
You can use different types of seafood in the filling, such as lobster, crab, or mussels. Just make sure the seafood is cooked before adding it to the filling.
If you don't have white wine, you can substitute chicken broth or vegetable broth.
For a richer sauce, add a dollop of cream cheese or mascarpone cheese to the marinara sauce.
You can prepare the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
To freeze the stuffed shells, bake them as directed, then let them cool completely. Wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) until heated through.
Add some chopped spinach or kale to the seafood mixture for added nutrients and flavor. Make sure to squeeze out any excess moisture from the greens before adding them.
Consider adding a pinch of nutmeg to the ricotta cheese for a subtle warmth.
If you're short on time, use pre-cooked seafood from the grocery store. This can save you a lot of time and effort.
Don't be afraid to experiment with different cheeses. Provolone, Monterey Jack, or even a little bit of Gruyere would be delicious in this dish.

Serving Suggestions:

Serve the seafood stuffed shells with a side salad and some crusty bread.
Garnish with fresh parsley or basil.
A glass of chilled white wine pairs perfectly with this dish.

Detailed Ingredient Notes:

Jumbo Pasta Shells: Look for high-quality jumbo shells that are sturdy and hold their shape well when cooked. Some brands tend to break more easily than others.
Olive Oil: Extra virgin olive oil is preferred for its flavor, but regular olive oil will also work.
Onion: A yellow onion is a good all-purpose choice, but you can also use a white onion or even a shallot for a milder flavor.
Garlic: Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch.
Dry White Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio works well in this recipe. Avoid sweet wines.
Shrimp: Use cooked shrimp that has been peeled and deveined. You can use fresh or frozen shrimp. If using frozen, thaw it completely before chopping.
Scallops: Use cooked scallops. Sea scallops are larger and more flavorful than bay scallops. If using frozen, thaw completely before chopping.
Imitation Crab Meat: This is a budget-friendly option that adds a nice seafood flavor. You can find it in the seafood section of most grocery stores.
Parsley: Fresh parsley adds a bright, herbaceous flavor.
Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor.
Ricotta Cheese: Whole milk ricotta cheese is richer and creamier than part-skim ricotta cheese.
Egg: The egg helps to bind the filling together.
Marinara Sauce: You can use store-bought or homemade marinara sauce. If using store-bought, choose a high-quality brand.
Mozzarella Cheese: Shredded mozzarella cheese melts beautifully and adds a cheesy flavor.

Conclusion:

This Seafood Stuffed Shells recipe is truly a culinary adventure you won't want to miss! From the satisfyingly large pasta shells to the creamy, decadent seafood filling, every bite is an explosion of flavor and texture. It's a dish that's both comforting and elegant, perfect for a special occasion or a cozy weeknight dinner. I know, I know, there are a million pasta recipes out there, but trust me, this one stands out. The combination of shrimp, crab, and scallops, all nestled in a rich, cheesy sauce, is simply irresistible. But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different types of seafood. Lobster meat would be an absolutely divine addition, or you could try using a mix of white fish like cod or halibut. If you're not a fan of scallops, simply substitute them with more shrimp or crab. The possibilities are endless!

Serving Suggestions and Variations:

For a complete meal, I love to serve these Seafood Stuffed Shells with a simple side salad and some crusty bread for soaking up all that delicious sauce. A crisp, dry white wine, like a Pinot Grigio or Sauvignon Blanc, would pair perfectly with the seafood. Looking for variations? Consider adding some chopped spinach or artichoke hearts to the filling for an extra boost of nutrients and flavor. You could also sprinkle some breadcrumbs on top before baking for a crispy, golden crust. For a spicier kick, add a pinch of red pepper flakes to the sauce. And if you're short on time, you can even assemble the shells ahead of time and bake them just before serving. I've made this recipe countless times, and it's always a crowd-pleaser. It's the kind of dish that people rave about and ask for again and again. It's also surprisingly easy to make, even though it looks and tastes incredibly impressive. The key is to use high-quality ingredients and to not be afraid to experiment with different flavors and textures. Don't be intimidated by the seemingly long list of ingredients or steps. I've broken it down into easy-to-follow instructions, and I'm confident that you'll be able to create a restaurant-worthy dish in your own kitchen. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary journey that will tantalize your taste buds and impress your friends and family. I promise you won't be disappointed. I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear about any variations you tried, any challenges you encountered, and, most importantly, how much you enjoyed it. Did you add lobster? Did you make it spicier? Did you serve it with a particular wine? I'm all ears! Your feedback is invaluable and helps me to improve my recipes and share them with others. This Seafood Stuffed Shells recipe is more than just a dish; it's an experience. It's a chance to connect with your loved ones over a delicious meal, to create memories that will last a lifetime. So go ahead, give it a try, and let me know what you think. Happy cooking!