Seafood Extravaganza Stuffed Shells in Creamy Tomato Bliss
Recipe Introduction
Quick Hook
Fancy something a bit special? I'm obsessed with this Seafood Stuffed Shells recipe. Honestly, it's like a warm hug on a plate! The creamy, savory flavours are just divine.
Brief Overview
This Italian American classic is pure comfort. Seafood Recipes Pasta are the best! It's not too tricky, takes about an hour and a half all in, and serves six hungry bellies.
These Seafood Shells Stuffed are a dream.
Main Benefits
Packed with protein, this Seafood Pasta Shells recipe is surprisingly good for you. It's perfect for a weekend dinner party or a posh Sunday lunch.
These Shrimp Stuffed Shells Recipe will make you feel like a proper chef.
Making the magic with Jumbo Shells
You know, my nan used to make the best baked Jumbo Shells Seafood Filling , but sadly her recipe was lost.
So, I've created my own. This dish is special because it’s customisable you can use whatever seafood you fancy.
The goal is that with these Baked Stuffed Shells with Seafood you'll get lots of amazing flavours!
Creamy Tomato Heaven
What makes this version extra lush is the creamy tomato sauce. The sauce adds that touch of luxury to these Creamy Seafood Stuffed Shells ! It's like a hug in a bowl.
I also sneaked in a touch of mascarpone.
Ingredient Spotlight: The Cheeses
Speaking of which, this recipe calls for both ricotta and Parmesan. Using good quality ricotta makes a difference. You need to feel the cheesy richness as you take a bite of Seafood Stuffed Shells with Ricotta .
Trust me, splash out on the good stuff.
Hints and Tips
One time, I overcooked the shells and ended up with a mushy mess. Disaster! So, remember, al dente is key.
Nobody wants soggy pasta! These Italian Seafood Stuffed Shells are too good for that.
Let's Talk Ingredients & Gear for Seafood Stuffed Shells !
Alright, let's dive into what you need to make these Seafood Stuffed Shells amazing. Honestly, having the right bits and bobs makes all the difference.
Let's break it down, shall we? You know, this Shrimp Stuffed Shells Recipe is one of my absolute faves. I've tweaked it so much, it's basically my version now.
Main Ingredients: The Seafood Symphony
Okay, so, here's what you'll need. This is where the magic happens!
- Jumbo Pasta Shells: 1 pound (450g). Key: Make sure they're jumbo . Tiny ones just won't do.
- Olive Oil: 2 tablespoons . Extra virgin, if you're feeling fancy.
- Sea Salt: 1 teaspoon . For the pasta water.
For the filling, the real stars of our Seafood Recipes Pasta :
- Cooked Shrimp: 1 pound (450g), peeled, deveined, chopped. Quality indicator: Fresh or frozen, just make sure they smell of the sea , not fishy.
- Flaky White Fish: 8 ounces (225g) cod, haddock, or pollock. Cooked, flaked. Again, freshness is key.
- Ricotta Cheese: 1 cup (225g). Whole milk ricotta is divine.
- Grated Parmesan Cheese: 1/2 cup (50g), plus more for topping.
- Chopped Fresh Parsley: 1/4 cup (25g). Fresh is best, but dried works in a pinch.
- Large Egg: 1 . Lightly beaten.
- Garlic: 2 cloves , minced.
- Red Pepper Flakes: 1/4 teaspoon (optional, for a kick!).
- Salt and Pepper: To taste.
Now, for the sauce: essential to any Baked Stuffed Shells with Seafood :
- Olive Oil: 2 tablespoons .
- Medium Onion: 1 , finely chopped.
- Garlic: 2 cloves , minced.
- Crushed Tomatoes: 1 (28 ounce/800g) can .
- Heavy Cream: 1/2 cup (120ml).
- Dry White Wine: 1/4 cup (60ml) (optional). Honestly, adds a lovely depth.
- Dried Oregano: 1 teaspoon .
- Dried Basil: 1/2 teaspoon .
- Sugar: 1/4 teaspoon (balances the acidity).
- Salt and Pepper: To taste.
Seasoning: The Secret Sauce
Essential Spice Combos: Oregano and basil are a classic Italian duo. They bring that Mediterranean vibe to our Italian Seafood Stuffed Shells .
Flavor Enhancers: A touch of red pepper flakes adds a subtle heat. White wine elevates the sauce's complexity. Honestly, don't skip it if you can.
Quick Subs: No fresh parsley? Use 1 tablespoon of dried. Out of white wine? A splash of chicken broth works.
Gear You Need: Keep It Simple
I try to keep things straightforward in the kitchen. You will need:
- Large Pot: For cooking the pasta.
- Large Skillet: For the sauce.
- Mixing Bowls: For the filling.
- 9x13 inch Baking Dish: A must for that golden Baked Stuffed Shells with Seafood finish.
- Spatula .
- Cheese Grater .
- Garlic Press (optional).
- Measuring Cups and Spoons .
Alternative options: No garlic press? Just mince it finely. Don't have a fancy baking dish? Any oven safe dish will do!
Making Seafood Stuffed Shells doesn't need to be a fuss. With the right ingredients and a bit of prep, you'll have a Creamy Seafood Stuffed Shells masterpiece on your table in no time.
Promise!
Cooking Method for Amazing Seafood Stuffed Shells
Honestly, making Seafood Stuffed Shells might sound a bit posh, but trust me, it’s easier than you think! It's proper tasty.
You could even call them Italian Seafood Stuffed Shells . Let's dive in!
Prep Steps: Your Mise en Place Mission
Proper prep is key, innit? It's all about having your ingredients ready. Chop your parsley, mince your garlic, and get those shells cooked al dente. It will save you time later.
Time saving tip? Buy pre-cooked shrimp! Also, make sure you have a safe area to work so you don't slip or cut yourself.
step-by-step: Stuffed Shell Heaven
- Cook 1 pound (450g) jumbo shells to al dente . That's firm to the bite, yeah?
- Mix 1 pound (450g) chopped shrimp, 8 ounces (225g) flaked white fish, 1 cup (225g) ricotta, 1/2 cup (50g) Parmesan, 1/4 cup (25g) parsley, 1 large egg, and 2 cloves minced garlic. Add salt and pepper. This is your Jumbo Shells Seafood Filling .
- Simmer your tomato cream sauce for 15 minutes with all your yummy spices, then stir in 1/2 cup (120ml) heavy cream.
- Stuff each shell with about 2 tablespoons of your seafood mix. Get stuck in!
- Spread some sauce in your baking dish. Arrange the shells, pour the rest of the sauce over, and top with extra Parmesan. Then its time for the Baked Stuffed Shells with Seafood
- Bake at 375° F ( 190° C) for 25- 30 minutes . The cheese should be bubbly and golden. Bingo!
Pro Tips for Next Level Seafood Stuffed Shells
Want to take your Seafood Recipes Pasta game up a notch? Here's how:
- Don't overcook the shells. Mushy pasta is a crime against food!
- Taste as you go. Adjust the seasoning of the filling and sauce to your liking. Add a little kick!
- Make the sauce and filling a day ahead. It’s a lifesaver when you're short on time.
There you have it. It’s super easy, and you’ll get great Seafood Shells Stuffed . Enjoy your tasty Seafood Pasta Shells ! Next time why not try a Shrimp Stuffed Shells Recipe ?
Recipe Notes for Your Amazing Seafood Stuffed Shells
Right then, before you dive headfirst into making these Seafood Stuffed Shells , let's have a quick chat about a few things, shall we? These are just my little nuggets of wisdom, gathered from personal experience, to make your cooking journey even smoother than that creamy tomato sauce.
Honestly, these tips can elevate your Seafood Pasta Shells from good to utterly unforgettable.
How To Serve Your Creamy Seafood Stuffed Shells
Okay, presentation time! Let's make these Italian Seafood Stuffed Shells look like they came straight from a fancy restaurant, eh?
Plating is key, babes. Arrange a few shells artfully on each plate. Drizzle with extra sauce. Garnish with fresh parsley and a sprinkle of Parmesan. Simple, but effective.
As for sides, a light, crisp salad cuts through the richness perfectly. And crusty bread is a must for soaking up all that lovely sauce.
And don't forget a cheeky glass of white wine to wash it all down. Because why not? Seafood Recipes Pasta deserve a good pairing, right?
Storing Your Seafood Shells Stuffed
Got leftovers? Lucky you! Here's how to keep those Shrimp Stuffed Shells Recipe tasting their best.
Pop the shells in an airtight container and they'll be good in the fridge for up to three days. For longer storage, you can freeze them, but be warned, the pasta might get a bit softer when reheated.
When reheating, I'd recommend doing it in the oven. Pop them in a baking dish with a splash of water or extra sauce to prevent them from drying out.
Microwave is also an option if you are in a hurry!
Tweaking Your Jumbo Shells Seafood Filling
Fancy mixing things up a bit? Course you do!
For a lighter version, you could use low-fat ricotta or swap the heavy cream in the sauce for half and-half. Or for a bit of a kick, throw in some chili flakes.
Seasonally, you could add roasted butternut squash to the filling in autumn or some fresh asparagus in spring. Use Baked Stuffed Shells with Seafood to your liking.
Nutrition: Shrimp Stuffed Shells Basics
Each serving packs about 550 calories. It's a good source of protein and calcium. And those tomatoes are full of antioxidants.
So you can feel a little bit virtuous while you're tucking in.
There you have it! My little guide to perfecting your Seafood Stuffed Shells . Don't be afraid to experiment, have fun, and remember, cooking should be a joy, not a chore.
Now go forth and create something delicious!
Frequently Asked Questions
Can I prepare the Seafood Stuffed Shells ahead of time?
Absolutely! In fact, it's a great way to break up the cooking process. You can prepare the filling and the sauce a day in advance, store them separately in the fridge, and then assemble and bake the shells when you're ready to serve.
Just be sure to add a few extra minutes to the baking time if you're baking them straight from the fridge.
I'm not a huge fan of shrimp. Can I substitute it with something else in these Seafood Stuffed Shells?
Of course! Feel free to get creative. You could use all flaked white fish, add some cooked scallops, or even incorporate some lobster meat if you're feeling fancy. If you don't like any kind of seafood, you can also substitute with mushrooms, spinach, and artichoke hearts.
My tomato sauce is a bit too acidic. How can I fix it?
Don't worry, it happens to the best of us! A little bit of sugar is the trick to balance out the acidity. The recipe already uses 1/4 teaspoon, but you can add a tiny bit more (like 1/8 tsp) until the sauce tastes just right. A splash of cream can also help mellow out the flavors.
How do I store leftover Seafood Stuffed Shells, and how long will they last?
Leftovers are the best! Store any leftover Seafood Stuffed Shells in an airtight container in the refrigerator. They'll be good for up to 3-4 days. To reheat, you can microwave them, but for the best results, cover them with foil and bake them in a preheated oven at 350°F (175°C) until heated through.
Are there any variations I can try to make these Seafood Stuffed Shells healthier?
Definitely! You can lighten up the dish by using part skim ricotta cheese, reducing the amount of Parmesan, and using less heavy cream in the sauce. You could also add some extra veggies to the filling, like chopped spinach or zucchini, to boost the nutritional content.
Can I freeze Seafood Stuffed Shells?
Freezing is a great option for longer storage. Assemble the shells in a freezer safe dish, let them cool completely, then wrap tightly in plastic wrap and foil. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the cooking time.
Seafood Extravaganza Stuffed Shells In Creamy To
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 |
|---|---|
| Fat | 30g |
| Fiber | 3g |
