Ingredients: |
Ingredients: 36 Jumbo Pasta Shells, about 1 (12 oz) box
36 small/med Raw Shrimp, deveined & remove tails
8 tbsp. Butter (1 stick)
3 small Garlic Cloves, pressed
1/2 cup Onion, finely chopped
1 pkg (8 oz) Cream Cheese
1 pkg (8 oz) Shredded Mozzarella Cheese (or Mozz/Provolone blend)
1 pkg (5 oz) Shredded Parmesan Cheese
1 pint Heavy Cream
8 oz Claw Crab Meat (Waterfront Bistro brand is real crab w/good shelf life)
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Directions: |
Directions:This filled 3 foil pie pans (good for giving away some to family), but could also cut recipe in half or thirds.
Boil pasta shells according to package. (If you have left over chicken stock/broth, add to water to help flavor shells & reduce sticking.) When done, drain and set shells in pan; separate any stuck together.
Remove tails from shrimp, rinse, and then pat dry. Saute shrimp with 3 tbsp butter, 1/2 cup onion, and pressed garlic cloves. When shrimp is pink/white, remove from heat and place one shrimp in each pasta shell.
In same saute pan, melt 2 tbsp butter, 1/2 pkg cream cheese, 1/3 pkg mozz cheese, 1/3 pkg parmesan, all of the crab meat, and no more than 1/2 cup cream. Continuously stir until cheese breaks down and is not too stringy. Mixture should be thick so you can spoon this into the pasta shells one by one.
In same saute pan, warm remaining butter, cream cheese, mozz cheese, parmesan, and heavy cream. Continuously stir until saucy, not stringy. Pour over shells. Cover pan with foil and put in the oven at 350º for 20 to 30 minutes. |
This recipe for Shells de la Mer is from