Description
This Creamy Seafood Stuffed Shells recipe features jumbo pasta shells filled with a luscious mixture of cooked seafood, sautéed mushrooms, onions, and a creamy white sauce enriched with egg yolks and dry sherry, all baked to perfection with a topping of freshly grated Parmesan cheese. It’s a comforting and elegant dish perfect for family dinners or special occasions.
Ingredients
Pasta Shells
- 12 jumbo shells
Filling and Sauce
- 3 tablespoons unsalted butter
- 8 ounces mushrooms, cleaned and chopped
- 1/4 cup white onion, finely chopped
- 1 1/2 tablespoons flour
- 1 cup skim milk
- 1 cup half and half
- 1/8 teaspoon white pepper
- 1/2 teaspoon coarse sea salt, divided
- 2 egg yolks, beaten
- 3 tablespoons dry sherry
- 1/2 teaspoon Worcestershire sauce
- 1 pound cooked seafood (such as shrimp, crab, scallops, or a mix)
- 2 tablespoons flat parsley, chopped
- 1/2 cup fresh Parmesan cheese, finely grated
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Coat a baking or casserole dish lightly with cooking spray to prevent sticking and set it aside for later use.
- Cook Pasta Shells: Boil the jumbo shells according to the package instructions, but cook them for one minute less than the recommended time to ensure they are ‘al dente.’ Drain the shells and place them on a baking sheet lined with paper towels. Dampen two paper towels and cover the shells to keep them moist while preparing the filling.
- Sauté Vegetables: In a medium saucepan, melt the unsalted butter over medium heat. Add the finely chopped white onions and chopped mushrooms, sautéing for about 5 minutes until they are softened and fragrant. Remove this mixture from the pan and set it aside. Do not clean out the saucepan as it will be used for the sauce.
- Make the Roux and Cream Sauce: In the same saucepan with the remaining butter, whisk in the flour to create a roux. Stir continuously until the mixture is smooth and bubbly. Gradually whisk in the skim milk and half and half, adding white pepper and half of the sea salt. Simmer gently for 5 minutes, stirring occasionally to thicken the sauce.
- Incorporate Egg Yolks: Ladle 1/2 cup of the hot cream sauce into a small bowl. Whisk in the beaten egg yolks thoroughly to temper them, then slowly pour this egg mixture back into the saucepan while whisking continuously. The sauce will thicken further.
- Add Seasonings: Stir the Worcestershire sauce and dry sherry into the sauce. Remove the saucepan from the heat and set aside to cool slightly.
- Combine Filling: In a large mixing bowl, mix together the cooked seafood, sautéed mushroom and onion mixture, chopped parsley, and 3/4 cup of the prepared cream sauce until evenly combined.
- Stuff Shells: Carefully fill each cooked pasta shell with the seafood and mushroom filling. Arrange the stuffed shells in the prepared casserole dish in a single layer.
- Top and Bake: Spoon the remaining cream sauce over the stuffed shells and sprinkle the grated Parmesan cheese evenly on top. Place the dish in the preheated oven and bake for 10 minutes, or until the cheese has melted and is golden.
- Serve and Enjoy: Remove from the oven and allow to cool slightly before serving. Share with your guests and enjoy this creamy, flavorful seafood pasta dish.
Notes
- For the seafood, use a mixture of cooked shrimp, crab meat, scallops, or your favorite seafood combination for best flavor.
- Make sure not to overcook the pasta shells so they remain firm enough to hold the filling without becoming mushy.
- Tempering the egg yolks with hot sauce before adding prevents them from curdling in the sauce.
- Use fresh Parmesan cheese for better melting and flavor.
- This dish can be prepared a few hours ahead; assemble and refrigerate, then bake just before serving.
- For a richer sauce, substitute whole milk instead of skim milk or use more half and half.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
