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Crab, Scallop & Shrimp Stuffed Shells

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At a glance
Cooking Method

Seafood Stuffing Mixture:
1/4 lb each, Dungeness crabmeat, bay scallops, and bay shrimp, all cooked and cooled (Crabmeat and bay shrimp are pre-cooked. To cook scallops, sauté briefly in olive oil or poach quickly in boiling water.)
8 oz whipped cream cheese
1/2 c fresh bread crumbs
1 t garlic, minced
1 t salt
1/2 t white pepper
1/2 T fresh thyme, chopped
1 T fresh flat leaf parsley, chopped
1/2 c green onion, chopped
1/2 c Parmigiano-Reggiano, grated
1 T each lemon zest and lemon juice
pinch of fresh grated nutmeg
8-10 cooked and cooled jumbo pasta shells (conchiglie), plus extra in case of breakage

White Sauce:
2 T unsalted butter
1 c dry white wine
1 pt heavy cream
pinch of salt


Preheat oven to 350°. Cook and cool shells.

Combine stuffing ingredients gently by hand. Stuff shells, packing mixture loosely, and place in oven proof baking dish.

To make sauce, heat butter in heavy-bottomed pan over medium high heat, add wine and reduce by half, the add cream and reduce by half, careful not to allow sauce to boil over.

Season sauce with a pinch of salt and pour over shells (reserving 1/4 to pour over shells before serving).

Bake uncovered 15-20 min until heated through and beginning to brown (do not overcook or sauce will separate).

Recipe Author/Pairings

Serve with Caesar salad and a white wine such as Bourgogne Chitry.


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