Description
Succulent seafood-stuffed pasta shells swim in a luxurious béchamel sauce, creating a Mediterranean-inspired masterpiece. Delicate pasta pockets packed with oceanic treasures promise a gourmet experience you won’t soon forget.
Ingredients
Scale
Main Seafood Ingredients:
- 8 ounces (226 grams) lump crab meat
- 8 ounces (226 grams) shrimp, thawed if frozen, peeled, deveined, and cut into ½-inch pieces
- 8 ounces (226 grams) bay scallops, thawed if frozen and cut into ½-inch pieces if necessary
Pasta and Filling Ingredients:
- 6 ounces (170 grams) jumbo pasta shells (approximately 22 shells)
- 1 tablespoon (15 milliliters) unsalted butter
- ½ small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- ¼ cup (15 grams) finely chopped fresh parsley
- ⅓ cup (80 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ lemon, juiced
Sauce and Topping Ingredients:
- 3 tablespoons (45 milliliters) unsalted butter
- 3 tablespoons (23 grams) all-purpose flour
- 1 cup (240 milliliters) clam juice
- 2 cups (480 milliliters) half and half
- 1 teaspoon Old Bay seasoning
- ½ cup (60 grams) panko breadcrumbs
- 2 tablespoons (30 milliliters) unsalted butter, melted
- Kosher salt and groun
Instructions
- Meticulously thaw seafood ingredients to room temperature, ensuring optimal texture and flavor absorption.
- Gently cook pasta shells in salted boiling water until they reach a tender yet firm consistency, carefully draining to prevent overcooking.
- In a skillet, sauté aromatic onions and garlic until translucent, releasing their delicate fragrance.
- Quickly pan-sear shrimp and scallops, allowing them to develop a golden exterior while maintaining a succulent interior.
- Combine the cooked seafood with delicate crab meat, finely chopped parsley, creamy mayonnaise, zesty mustard, and vibrant Old Bay seasoning.
- Squeeze fresh lemon juice into the seafood mixture, brightening the overall flavor profile and adding a subtle citrus note.
- Create a velvety béchamel sauce by whisking a roux of butter and flour, gradually incorporating clam juice and rich half and half.
- Season the sauce with Old Bay, salt, and freshly ground pepper, developing a complex and layered taste.
- Carefully stuff each pasta shell with the seafood mixture, arranging them meticulously in a prepared baking dish.
- Pour the luxurious béchamel sauce over the stuffed shells, ensuring complete coverage.
- Sprinkle a golden layer of breadcrumbs across the top, providing a crisp and textural contrast.
- Bake in a preheated oven until the dish becomes bubbling and heated through, then briefly broil to achieve a gorgeous golden-brown crust.
Notes
- Seafood Selection Matters: Choose fresh, high-quality shrimp, scallops, and crab for the most delicious and authentic flavor profile.
- Seasoning Technique: Old Bay brings a signature coastal taste that elevates the entire seafood mixture, adding depth and complexity.
- Texture Balance: Slightly undercook pasta shells to prevent mushiness, ensuring a perfect al dente texture after baking.
- Sauce Consistency: Whisk béchamel sauce carefully to avoid lumps, creating a smooth, creamy base that coats the shells beautifully.
- Make-Ahead Friendly: Prepare the seafood filling and assemble the dish earlier in the day, then bake just before serving for convenience.
- Crispy Topping Tip: Breadcrumbs add a delightful crunch, transforming the dish from good to restaurant-worthy with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 160 mg