12/05/2016 Creamy Seafood Stuffed Shells

Creamy Seafood Stuffed Shells

Recipe Courtesy of Cindy Schumacher

24 uncooked jumbo pasta shells
2 Tbsp. finely chopped green pepper
2 Tbsp. chopped red onion
1 tsp. plus ¼ cup butter, divided
12 oz. lump crabmeat (can use canned)
1 (5oz.) package frozen cooked salad shrimp
1 egg, lightly beaten
½ cup shredded mozzarella cheese
¼ cup mayonnaise
2 Tbsp. plus 4 cups milk, divided
1½ tsp. seafood seasoning, divided
¼ tsp. pepper
¼ cup all-purpose flour
¼ tsp. coarsely ground pepper
1½ cups grated Parmesan cheese

Cook pasta according to package directions.
Meanwhile, in a small skillet, sauté green pepper and onion in 1 tsp butter until tender. Set aside.
In a large bowl, combine crab, shrimp, egg, mozzarella, mayonnaise, 2 Tablespoons milk, 1 tsp seafood seasoning, pepper, and green pepper mixture. Drain and rinse pasta.
Stuff each shell with 1 rounded Tablespoon seafood mixture. Place in a greased 9 X 13 baking dish.
In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper. Gradually whisk in remaining milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
Pour over stuffed shells. Sprinkle with remaining seafood seasoning.
Bake uncovered at 350 for 30 – 35 minutes or until bubbly.