Seafood Stuffed Shells

Hey shell-seekers and culinary adventurers! Buckle up your bibs because today we’re diving fork-first into the deep, mysterious waters of seafood stuffed shells. Picture this: a pasta shell, like a tiny edible boat, filled to the brim with an oceanic symphony of flavors.

Seafood Stuffed Shells

Choosing the right shell is crucial. It’s like finding Nemo, but tastier. You need shells big enough to stuff like you’re packing for a gourmet beach picnic. None of those shy shells that hold back on the stuffing; we’re talking shells that scream, "Fill me up, buttercup!". I used Jumbo shells that I bought from Publix.

Now, let’s talk about the salmon. Ah, the salmon. They can be a bit slippery to catch, but once they're nestled in those pasta pockets, they transform into tender, flavorful ocean royalty. Just make sure to remove any lingering feistiness before stuffing. I used Salmon I bought from Aldi, the wild caught frozen one.

Next up, shrimp. Those little pink torpedoes of flavor are like the mermaids of the seafood world. They bring a delicate sweetness that pairs perfectly with a creamy cheese filling. It’s like they’re whispering, “Shhh… just let the flavors dance.” I used the cooked shrimp from Aldi, it's easy for me to work with.

Ah, cheese – the secret ingredient that turns shells from mere vessels into culinary masterpieces. Go for a blend that’s as bold as Poseidon’s trident; something creamy enough to make a mermaid sing and sharp enough to wake up a sleepy sea captain. I used parmesan cheese, both kinds, and mozzarella.

Once stuffed and snug in their pasta beds, it’s time to bake. This isn’t just any bake; it’s a seafood symphony in the oven. The flavors mingle and meld, creating a dish so tantalizing it might just lure a siren or two to your dinner table. Top the shells with your homemade alfredo, and lots of mozzarella. You can also add some paprika to give it a little color, like I did.

As you pull those golden-baked shells from the oven, imagine the applause – the salty sea breeze whispering, “Well done, chef.” Top with a sprinkle of parsley for that extra touch of underwater elegance, and voila! You’ve conquered the seafood stuffed shells adventure. This is one of my husband's favorites! I hope you all enjoy!! Let me know if you try this recipe.

Ingredients:

1. Jumbo Shells

2. Salmon

3. Shrimp

4. Heavy whipping cream

5. Garlic powder

6. Onion powder

7. Paprika

8. Salt

9. Butter

10. Minced garlic

11. Parsley

12. Mozzarella cheese

13. Parmesan cheese (both shredded and grated)

Recipe:

1. Boil your stuffed shells al dente for about 10-15 minutes, then set them aside in your pan to cool once they're done.

2. Cook your salmon, adding garlic powder, onion powder, salt, paprika, and minced garlic. Cook until it reaches your desired doneness.

3. Cook your shrimp, adding garlic powder, onion powder, salt, paprika, and minced garlic. Cook until it reaches your desired doneness.

4. Now, make your sauce! Add half a stick of butter and 3 tbsp of garlic, cook until fragrant, then add your heavy whipping cream. Once it comes to a simmer, add garlic powder, onion powder, salt, and paprika. Now add your cheeses, grated and shredded Parmesan cheese. Mix well to prevent sticking to the bottom of the pan. Finally, add a little mozzarella to give it some thickness.

5. Assemble your shells by adding the salmon and shrimp. Make sure to cut the salmon and shrimp into small pieces so they fit into the shells.

6. Now pour your sauce all over your shells, making sure that all crevices are covered.

7. Once the sauce is poured, top with mozzarella cheese and a little paprika if you desire some color.

8. Broil for a few minutes until the cheese is bubbly.