Searching for elegant and cozy? Look no further. These pasta shells are smothered in a creamy sauce, stuffed with sweet crab and plump shrimp and baked together with Parmesan cheese. Make it a main or side dish the entire table with enjoy.
- 12 oz Aqua Star Raw Shrimp, tail-off
- 12 oz jumbo shell pasta
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup white wine
- 3/4 cup low-sodium chicken broth
- ¼ cup flour
- 2 cups whole milk
- 1/8 tsp ground thyme
- ½ tsp white pepper
- ½ cup Parmesan cheese, grated
- 8 oz crab meat, pasteurized
- 2 green onions, thinly sliced
- ¼ cup fresh basil, chopped
Thaw shrimp according to package directions. Coarsely chop shrimp and set aside. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
Preheat oven to 350°F. In a large skillet with oil, cook onion over medium heat for 5 minutes, stirring occasionally. Add shrimp. Cook for 2–3 minutes more or until shrimp are opaque, stirring occasionally. Transfer shrimp mixture to a bowl.
For the sauce, heat oil in the same skillet and cook garlic until fragrant, about 30 seconds. Remove skillet from heat. Carefully add wine; return skillet to heat and cook for 1–2 minutes or until wine is mostly reduced. In a small bowl whisk together ½ cup of broth and flour. Add broth mixture to the skillet along with the milk. Add salt, thyme, and white pepper. Cook and stir until thickened and bubbly. Remove from heat and stir in Parmesan cheese.
Stir 1 ½ cup of sauce, crab, and green onion into the shrimp mixture. Spoon shrimp mixture evenly into the cooked shells and arrange shells in a baking dish. Pour remaining sauce over the shells.
Cover and bake for 30–35 minutes or until heated through. Sprinkle with basil just before serving.
Serve with garlic bread and a nice green salad.