Shrimp & Crab Stuffed Shells in Garlic Cream Sauce Recipe

Name: Shrimp & Crab Stuffed Shells in Garlic Cream Sauce
Prep time: 50 min
Cook time: 45 min
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

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

	PREP TIME 50m	COOK TIME 45m

Instructions

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.