Creamy Seafood Stuffed Shells Recipe
User Reviews
4.1
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
12 shells
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Calories
141 kcal
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Course
Main Course
Creamy Seafood Stuffed Shells Recipe
Description
The Creamy Seafood Stuffed Shells recipe combines cooked jumbo pasta shells with a filling made from a roux-based white sauce that includes butter, sautéed mushrooms and onions, milk, half and half, and seasonings. Egg yolks are whisked into a portion of the hot sauce to thicken it, then combined with Worcestershire sauce and dry sherry to add depth. The cooked seafood and herbs are mixed into this creamy sauce before stuffing the shells. Baking coats the filling and melds flavors while keeping the shells tender yet firm.
Preparation includes pre-cooking the shells until just tender and keeping them moist before stuffing, helping ensure a soft but not mushy texture after baking. The seafood mix is delicate and enriched by the creamy sauce, which has a balanced salt and pepper profile with a hint of sherry and Worcestershire to complement the shellfish.
This dish is suitable as a main entrée, served alone or with a simple salad or steamed vegetables. Its creamy texture and mild seafood flavor make it an approachable recipe for those who enjoy seafood pasta but want a smooth, rich baked filling.
Ingredients
- 12 pasta shells jumbo
- 3 tablespoons butter unsalted
- 8 ounces mushrooms , cleaned and chopped
- 1/4 cup white onion , finely chopped
- 1 1/2 tablespoons flour
- 1 cup milk skim
- 1 cup half and half
- 1/8 teaspoon white pepper
- 1/2 teaspoon sea salt divided, coarse
- 2 egg beaten, yolk
- 3 tablespoons dry sherry
- 1/2 teaspoon Worcestershire sauce
- 1 pound seafood cooked
- 2 tablespoons flat leaf parsley
- 1/2 cup Parmesan Cheese finely grated, fresh
Instructions
- Preheat the oven to 350°F and coat a baking or casserole dish with cooking spray.
- Cook the shells according to package directions, but for 1 minute less than called for "al dente". Remove and drain on a paper towel lined baking sheet. Dampen 2 paper towels and place them on top of shells to keep them moist. Set aside.
- Melt the butter in medium saucepan. Add the onion and mushrooms, saute for 5 minutes. Remove and set aside. Do not wipe out the saucepan.
- Add the flour and whisk into the remaining butter to make a roux (paste). Blend until smooth and bubbly. Whisk in the milk, half and half, white pepper and salt. Simmer for an additional 5 minutes, whisking occasionally.
- Ladle 1/2 cup of hot sauce to a small dish, while whisking, add the egg yolks. Whisk together fully and then slowly add to the rest of the sauce. Whisk again. Sauce will thicken.
- Stir in the Worcestershire sauce and sherry. Remove from the heat and set aside.
- In a mixing bowl, toss the cooked seafood with the mushroom mixture, parsley and 3/4 cup of the cream sauce. Stuff the mixture into shells. Arrange in the prepared casserole dish.
- Ladle the remaining sauce over stuffed shells and top with the Parmesan cheese.
- Bake for 10 minutes, or until cheese has melted.
- If you've tried this recipe, make sure to come back and let us know how it was in the comments or ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12shells
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 77mg | 26% |
| Sodium | 576mg | 24% |
| Potassium | 184mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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