Description
Succulent seafood-stuffed pasta shells nestled in creamy béchamel sauce promise an Italian coastal culinary adventure. Rich ingredients and careful preparation deliver Mediterranean flavors that invite diners to savor each elegant bite.
Ingredients
Scale
- 8 oz (226 g) lump crab meat
- 8 oz (226 g) shrimp, thawed, peeled, deveined, cut into ½-inch pieces
- 8 oz (226 g) bay scallops, thawed, cut into ½-inch pieces
- 6 oz (170 g) jumbo pasta shells (approximately 22 shells)
- ½ small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- 1 tbsp (15 ml) unsalted butter
- ⅓ cup (80 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp Old Bay seasoning
- ¼ cup (15 g) finely chopped fresh parsley
- ½ lemon, juiced
- 3 tbsps (45 ml) unsalted butter
- 3 tbsps (23 g) all-purpose flour
- 1 cup (240 ml) clam juice
- 2 cups (480 ml) half and half
- 1 tsp Old Bay seasoning
- ½ cup (60 g) panko breadcrumbs
- 2 tbsps (30 ml) unsalted butter, melted
- Kosher salt
- Ground black pepper
Instructions
- Seafood Preparation: Thaw seafood ingredients at room temperature to enhance flavor absorption and maintain optimal texture.
- Pasta Technique: Cook pasta shells in salted water until al dente, then drain carefully to prevent overcooking and preserve structural integrity.
- Aromatic Base: Sauté onions and garlic in a skillet until translucent, creating a fragrant foundation for the seafood filling.
- Seafood Cooking: Quickly pan-sear shrimp and scallops to develop a golden crust while preserving their delicate, tender interior.
- Filling Composition: Blend cooked seafood with crab meat, minced parsley, mayonnaise, mustard, and Old Bay seasoning, creating a harmonious and flavorful mixture.
- Flavor Enhancement: Incorporate fresh lemon juice to brighten the seafood filling and add a vibrant citrus dimension.
- Béchamel Creation: Construct a velvety sauce by whisking a butter-flour roux, gradually integrating clam juice and half and half to achieve a smooth, rich consistency.
- Sauce Seasoning: Elevate the béchamel with Old Bay, salt, and freshly ground pepper, developing a nuanced and complex flavor profile.
- Assembly: Meticulously stuff pasta shells with the seafood mixture, arranging them precisely in a prepared baking dish.
- Final Preparation: Generously coat shells with béchamel sauce, sprinkle breadcrumbs for textural contrast, then bake until bubbling and golden-brown, finishing with a brief broil to create a crisp, appetizing crust.
Notes
- Seafood Freshness Check: Use only the freshest, highest-quality seafood to guarantee an exceptional taste and prevent any potential food safety issues.
- Pasta Shell Precision: Cook shells just until al dente to prevent them from becoming mushy when baked, ensuring a perfect texture for stuffing.
- Sauce Smoothing Technique: Whisk béchamel sauce continuously to prevent lumps and achieve a silky, luxurious consistency that coats the shells evenly.
- Broiling Brilliance: Watch carefully during the final broiling stage to create a golden-brown crust without burning, as the difference between perfection and disaster is just seconds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg