This Is My New Favorite Seafood Pasta Recipe! (Crab & Shrimp Stuffed Shells)

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost while maintaining a seafood flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned chicken

Canned chicken is a budget-friendly option that still provides protein.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while still offering creaminess.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

Cut large shrimp into thirds to make bite-sized pieces.

Coat shrimp with olive oil and season with lemon pepper and Cajun seasoning.

Heat a skillet over medium-high heat and cook the seasoned shrimp until cooked through; remove from skillet.

Add chopped onions, bell peppers (red and green), and spinach to the skillet and cook until softened.

Add garlic towards the end of cooking the veggies to prevent burning.

Stir in sun-dried tomatoes and season with salt, pepper, garlic powder, and onion powder.

Add the cooked shrimp back to the skillet with the veggies and mix well.

Remove from heat and let cool slightly before adding cheese.

In a separate skillet, melt 2-3 tablespoons of butter over medium heat.

Add diced shallots (or onion) to the melted butter and cook until softened.

Add garlic and roasted garlic to the butter and shallots and mash to combine.

Stir in lobster base for additional seafood flavor.

Prepare the filling by mixing the shrimp, veggies, and cheeses together.

Stuff the cooked jumbo pasta shells with the seafood filling and place in a baking dish.

Prepare a pink sauce using the butter, shallots, garlic, and lobster base mixture.

Spread the pink sauce over the stuffed shells in the baking dish.

Top with additional mozzarella and Parmesan cheese.

Bake in the oven until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens