Seafood Shells!

This meal took a lot of work, but it was worth it!

Filling:
1 lb Jumbo Pasta Shells
1 lb Large Shrimp
1 lb lump crab meat
1/4 cup sundried tomatoes
2 cups spinach
1 onion
1 bell pepper (red and green)
2-3 cloves minced garlic or 1 tbsp garlic paste
1 cup mozzarella
1/2 cup Parmesan
Season shrimp as desired. We used Cajun seasoning

Sauce:
2-3 tbsps butter
1 diced shallot
1 head roasted garlic
1-2 tbsps tomato paste
1/2 cup dry white wine or stock
1/2 cup light cream
1/2 cup Parmesan
Garlic and herb seasoning

Fine dice the veggies, you can put them all in the same bowl. Make it a BIG bowl. Pre-heat your oven to 400°. Cook your shrimp in olive or avocado oil (Cut them into small pieces first). Don’t overcook, these will go into the oven.

Boil your JUMBO past shells while the shrimp cook. Pull the shrimp and in the same pan, put in the veggies. Make sure you don’t clean the skillet, you want the shrimp juices. Cook down a bit and add the garlic and sun dried tomatoes and spinach. Cook till the spinach is wilted. Add in the shrimp, add butter if you’d like. Add the crab and stir well. Set this in a bowl to cook for a bit while you make your sauce.

Melt the butter in the same pan. Add the shallot and roasted garlic. Add tomato paste. De-glaze with the wine. Bring up the temp to cook off the alcohol, then drop the temp and add your cream. Add parm, stir well on low heat.

Mix in mozzarella and parm into the veggies/crab/shrimp bowl. Put some sauce on the bottom of a baking dish and then till the shells with the mix. Repeat till the dish is full. Top with sauce and mozzarella.

This goes into the oven for about 20 minutes. Plate by putting down some sauce, then the shells, a bit of sauce on top, a bit of parm and some chopped parsley.

Lots of work, but absolutely worth it! Left overs are even better!