Ingredients:

  • 1 (12 ounce/340g) box jumbo pasta shells
  • 1 tablespoon olive oil, plus more for drizzling
  • Salt, for pasta water
  • 1 pound (450g) cooked shrimp, peeled, deveined, and finely chopped
  • 8 ounces (225g) cooked crabmeat, picked over for shells
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (60ml) mayonnaise (full-fat)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning (or other seafood seasoning blend)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/795g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish
  • 1/4 cup (30g) shredded mozzarella cheese
  • Extra Parmesan cheese

Instructions:

  1. Cook pasta according to package directions, being careful not to overcook. It should be al dente. Drain well and toss with a little olive oil to prevent sticking.
  2. In a large bowl, gently combine cooked shrimp, crabmeat, cream cheese, Parmesan cheese, mayonnaise, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix until just combined, being careful not to overmix.
  3. Heat olive oil in a saucepan over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant. Stir in crushed tomatoes, heavy cream, white wine, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has slightly thickened.
  4. Using a spoon or piping bag, carefully fill each cooked pasta shell with the shrimp and crab mixture. Prepare the Shrimp & Crab Stuffed Pasta.
  5. Spread a thin layer of the tomato-cream sauce in the bottom of the baking dish. Arrange the stuffed pasta shells on top of the sauce. Spoon the remaining sauce evenly over the shells. Sprinkle with mozzarella and Parmesan cheese (if using).
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  7. Garnish with fresh basil leaves and serve immediately.