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View more "Main Dishes" recipes Shrimp & Crab Stuffed Shells in Garlic Cream Sauce Recipe

Shrimp & Crab Stuffed Shells in Garlic Cream Sauce

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 head of garlic
1 tbsp (15 mL) olive oil
1/4 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp coarse sea salt
1/2 box of large pasta shells
1 Pack butter
1 small onion, finely chopped
3 mini red sweet peppers, finely chopped
1-340g package of 50/61 count raw shrimp, peeled and chopped
1 tsp Old Bay seasoning*
1-475g container of Canadian Ricotta
1-120g can of leg meat crab, drained (any kind of crab meat will do, including fresh-steamed)
1-120g can of chunk crab meat, drained
1 cup shredded Canadian Mozzarella, divided
1/3 cup grated Canadian Parmesan
1 egg
1/2 tsp fresh ground pepper
1-500 mL container of 35% cream
1 cup milk
1 tbsp flour
1/4 cup grated Canadian Parmesan

*You can substitute Old Bay seasoning with a combination of the following ingredients:
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp celery salt
1/4 tsp paprika

Yields: 5 to 6 Servings

See full recipe: https://www.dairygoodness.ca/recipes/shrimp-crab-stuffed-shells-in-garlic-cream-sauce?source=calendar
Shrimp & Crab Stuffed Shells in Garlic Cream Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 50 mins
  • Cooking Time 45 mins
  • Yields 5 to 6 Servings

Recipe from Cindy Jamieson
Winner of Great Cream Challenge May 2014

When I saw the theme for this month's challenge, I was excited. My family and I love stuffed pasta and I wanted to create a version that we had never had before. I knew seafood would pair beautifully with cream, so that is the direction I decided to take.

  • Course Main Dishes
  • Prep. Time 50 mins
  • Cooking Time 45 mins
  • Yields 5 to 6 Servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

1 head of garlic
1 tbsp (15 mL) olive oil
1/4 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp coarse sea salt
1/2 box of large pasta shells
1 Pack butter
1 small onion, finely chopped
3 mini red sweet peppers, finely chopped
1-340g package of 50/61 count raw shrimp, peeled and chopped
1 tsp Old Bay seasoning*
1-475g container of Canadian Ricotta
1-120g can of leg meat crab, drained (any kind of crab meat will do, including fresh-steamed)
1-120g can of chunk crab meat, drained
1 cup shredded Canadian Mozzarella, divided
1/3 cup grated Canadian Parmesan
1 egg
1/2 tsp fresh ground pepper
1-500 mL container of 35% cream
1 cup milk
1 tbsp flour
1/4 cup grated Canadian Parmesan

*You can substitute Old Bay seasoning with a combination of the following ingredients:
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp celery salt
1/4 tsp paprika

Preparation

Preheat oven to 400°F. Slice top off of the head of garlic, drizzle with olive oil and season with salt and pepper. Wrap in foil and bake until very soft and fragrant; about 30-45 minutes. Let cool and remove cloves from skin.

Bring a large pot of water to a boil, and add 1/4 tsp coarse sea salt. Add in large shells and cook according to package directions. Drain and set aside.

Reduce the oven heat to 350°F.

In a skillet, melt butter over medium heat. Add in onion and red pepper, and cook until onions are translucent; about 3 minutes. Add in shrimp and season with Old Bay seasoning. Cook until shrimp becomes pink and opaque; about 3-5 minutes. Remove from skillet and let cool.

In a large bowl, combine the ricotta, both cans of crab meat, parmesan, mozzarella, egg and 1/2 tsp fresh ground pepper. Stir in cooled shrimp mixture.

Coat the bottom of a baking dish with butter. Fill each pasta shell with 2 tablespoons of shrimp/crab filling and place in baking dish. Repeat until all shells have been filled.

In the same skillet you cooked the shrimp in, bring the cream and milk to a boil. Reduce heat and simmer for 10 minutes, adding in the roasted garlic, salt and pepper. Remove from heat and whisk in the flour and remaining 1/4 cup parmesan cheese. Return to simmer, until sauce has thickened; 5 minutes.

Pour half the sauce over the filled pasta shells, in baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes; until top begins to brown. Serve with remaining sauce, which has been kept warm.

136 people love this recipe.

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Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 826 Calories
Protein: 42 g
Carbohydrate: 44 g
Fat: 54 g
Fibre: 2.1 g
Sodium: 1091 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 50 % / 555 mg
Selenium: 164 %
Vitamin B12: 163 %
Folate: 75 %
Phosphorus: 63 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 3/4 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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