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Shrimp and Crab Stuffed Shells #Blogtober

 Delicious shrimp and crab are mixed with ricotta, stuffed into pasta shells and baked in a sinful roast garlic cream sauce.

Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge.

This recipe won the Great Cream Challenge, back in 2014. When approached to participate in this challenge, I really didn't know what I was going to make. I had to create a stuffed pasta recipe, that used cream. After thinking about it for a few days, I decided I wanted a decadent stuffed pasta, since the cooler weather is now upon us. So I went the seafood route, because shrimp and crab both pair well with cream sauce.

Once we tried it, I knew this had to be my entry recipe.  So I sent it off, crossing my fingers that everyone would like them. I'm not really a big fan of voting contests, since it often turns into a popularity contest, rather than which recipe really deserves to win. Thankfully, the foodies voting, did so based on what recipe they would like to eat, rather than who made the recipe. It was a close race, but these beauties came out on top.

They are very decadent and indulgent. They have a great sweet and savoury contrast and the garlic cream sauce blends all the flavours together. These would totally be perfect for a special dinner, or for entertaining.

Shrimp & Crab Stuffed Shells with Garlic Cream Sauce

1 head of garlic
1 Tbs olive oil
1/4 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp coarse sea salt
1/2 box of large pasta shells
1 Tbs butter
1 small onion, finely chopped
3 mini red sweet peppers, finely chopped
1-340g pkg 50/61 count raw shrimp, peeled and chopped
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp celery salt
1/4 tsp paprika
1-475g container of Ricotta cheese
1-120g can of leg meat crab, drained (any kind of crab meat will do, including fresh-steamed)
1-120g can of chunk crab meat, drained
1 C shredded Mozzarella, divided
1/3 C Parmesan
1 egg
1/2 tsp fresh ground pepper
1-500g container of 35% cream
1 C milk
1 Tbs flour
1/4 C Canadian Parmesan

Preheat oven to 400°F. Slice top off of the head of garlic, drizzle with olive oil and season with salt and pepper. Wrap in foil and bake until very soft and fragrant; about 30-45 minutes. Let cool and remove cloves from skin.

Bring a large pot of water to a boil, and add 1/4 tsp coarse sea salt. Add in large shells and cook according to package directions. Drain and set aside.

Reduce the oven heat to 350°F.

In a skillet, melt butter over medium heat. Add in onion and red pepper, and cook until onions are translucent; about 3 minutes. Add in shrimp and season with the garlic powder, onion powder, celery salt and paprika. Cook until shrimp becomes pink and opaque; about 3-5 minutes. Remove from skillet and let cool.

In a large bowl, combine the ricotta, both cans of crab meat, Parmesan, mozzarella, egg and 1/2 tsp fresh ground pepper. Stir in cooled shrimp mixture.

Coat the bottom of a baking dish with butter. Fill each pasta shell with 2 tablespoons of shrimp/crab filling and place in baking dish. Repeat until all shells have been filled.

In the same skillet you cooked the shrimp in, bring the cream and milk to a boil. Reduce heat and simmer for 10 minutes, adding in the roasted garlic, salt and pepper. Remove from heat and whisk in the flour and remaining 1/4 cup Parmesan cheese. Return to simmer, until sauce has thickened; 5 minutes.

Pour half the sauce over the filled pasta shells, in baking dish. Cover with aluminium foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes; until top begins to brown. Serve with remaining sauce, which has been kept warm.

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  1. My friend love shrimp. I need to make this recipe for her 😍

  2. This looks so delicious! Shrimp is my favorite seafood! I’ll have to try this. Thanks!

  3. Ohh this is a contender for our monthly dinner club in November! The theme is Italian @

    1. Dinner clubs are fun! If you do try it, let me know if everyone liked it :)

  4. 😋 Looks scrumptious, loving the creaminess. Will definitely try the recipe. Thanks

  5. This looks so cute! I don't often cook with seafood but this recipe has certainly caught my attention.

    1. I love seafood, but don't make it as often as I'd like LOL

  6. My family loves seafood I don't eat it but I sure do cook it. Looks like they will enjoy this for sure .

  7. this is a wonderful recipe.
    yummy and so creamy.
    thanks for sharing.

  8. Yum!!! I am definitely trying this recipe for this dinner this week. I know we'll love it!

  9. Replies
    1. Thanks so much for taking the time to visit and leave a comment :)

  10. These look incredibly delicious!!!
    Super impressed with your Blogtober too!!

  11. Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,506. We are looking forward to seeing you again soon!
    Miz Helen


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