It's easy to make the most tantalizing seafood stuffed shells filled with tender shrimp, crab meat, and a combination of creamy cheeses and bold spices.
Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish. Then set a large pot of water over high heat and bring to a boil. (Do not salt the water.)
Once the water is boiling, drop the jumbo pasta shells into the water and cook according to the package instructions. (I usually like to throw in a couple extra shells just in case any of them break.) Once cooked, drain the shells and place them open-side-up in the baking dish.
For the Seafood Filling: Meanwhile, set a large skillet (or sauté pan) over medium heat. Place 2 tablespoons of butter in the skillet. Once melted, add the diced onion and garlic to the skillet. Stir and sauté for 1 to 2 minutes. Then stir in the chopped shrimp pieces. Stir and sauté for another 2 to 3 minutes until cooked and pink.
Now stir in the crab meat, cream cheese, Parmesan cheese, old bay seasoning, chopped parsley, and crushed red pepper. Gently stir until the cream cheese melts and the seafood is well coated in the sauce. Turn off the heat.
Spoon 2 to 3 tablespoons of seafood filling into each jumbo shell. If you have extra filling, it’s OK to go back and add more filling where needed.
For the Seafood Sauce: Rinse out the skillet and set it back on the stove over medium heat. Add the butter and flour. As the butter melts, whisk it together with the flour to create a smooth roux. Continue to whisk the roux around the pan until it reaches a golden brown color. Then whisk in the seafood stock, cooking sherry, tomato sauce, heavy cream, and old bay seasoning. Continue to whisk until the sauce comes to a simmer. Allow the sauce to simmer on low for 4-6 minutes to thicken, then turn off the heat. (Do not let the sauce boil.)
Carefully pour the seafood sauce over the top of each stuffed shell. Then sprinkle the top with the remaining Parmesan cheese.
Bake the shells, uncovered, for 20 to 25 minutes, until the sauce is bubbling around the edges of the dish. Serve warm with an extra sprinkling of parsley if desired.
Notes
Cool the leftovers and transfer them to an airtight container. Homemade seafood stuffed shells will keep well in the fridge for up to 3 days.To freeze: Assemble the dish and do not bake. I suggest using a disposable metal pan that can easily go from the freezer to the oven. Wrap the container in aluminum foil and freeze for up to 2 months. Thaw and bake for 30 minutes, or bake from frozen for 1 hour.