Best Seafood Stuffed Pasta Shells Recipes

SEAFOOD-STUFFED PASTA SHELLS

Seafood-Stuffed Pasta Shells image

Add Italian taste to your family's dinner. Enjoy pasta shells stuffed with crabmeat and shrimps that are ready in about an hour.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

18 uncooked jumbo pasta shells
1 tablespoon margarine or butter
1 medium onion, chopped (1/2 cup)
1/2 cup chopped bell pepper
1/2 pound asparagus, cut into 1-inch pieces (1 1/2 cups)
1 1/2 cups frozen cooked large salad shrimp, thawed
2 cans (6 ounces each) crabmeat, drained (1 3/4 cups)
1 jar (17 ounces) Alfredo pasta sauce
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 cup shredded Parmesan cheese

Steps:

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta shells as directed on package.
While shells are cooking, melt margarine in 12-inch nonstick skillet over medium-high heat. Cook onion and bell pepper in margarine 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in asparagus. Cover and cook 3 to 5 minutes, stirring occasionally, until asparagus is crisp-tender; remove from heat. Stir in shrimp, crabmeat, 1/2 cup of the pasta sauce and half of the basil.
Spread about 1/4 cup of the remaining sauce over bottom of baking dish. Fill each cooked pasta shell with about 2 tablespoons of the seafood mixture. Arrange in dish. Spoon remaining sauce over shells. Sprinkle each filled shell with Parmesan cheese and remaining basil. Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 505, Carbohydrate 31 g, Cholesterol 190 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 660 mg

SEAFOOD STUFFED PASTA SHELLS

Seafood Stuffed Pasta Shells image

This recipe is to die for. It can be easily cut in half, but why when the leftovers freeze so well, if there happens to be leftovers. I have been preparing this for years, my kids, friends and family love it. You can serve it as a main course, appetizers or bring to a gathering. A guaranteed favorite. Keep in mind I am...

Provided by Cathy Stevenson

Categories Other Main Dishes

Time 55m

Number Of Ingredients 8

Ingredients

18 uncooked pasta shells (i make 24 in case of rips, etc)
2 tsp margarine/butter
1 1/2 c fresh sliced mushrooms or 2 cans stems and pieces
1/4 c sliced green onions
2-8oz pkg imitation crab meat flaked into small pieces
2-10 oz refrigerated alfredo sauce or light alfredo sauce
1/4 c dry white wine or milk
chopped fresh parsley (garnish)

Steps:

1. Cook pasta shells to desired doneness as directed on package. Drain, rinse with hot water, drain well.
2. in the interim heat oven to 350 degrees. Spray 13x9 inch (3 qt) baking dish with cooking spray. In a medium non-stick skillet melt margarine over medium high heat. Add mushrooms; cook and stir 3-4 minutes or until tender.
3. Stir in onions; cook 1 minute. Remove from heat. Add crabmeat and 1/2 cup of the Alfredo sauce. Mix well.
4. In a small bowl combine remaining Alfredo sauce and wine, blend well. Pour 3/4 cups sauce mixture into sprayed dish, spread evenly.
5. Spoon about 2 tablespoons of crabmeat mixture into each cooked shell. Arrange stuffed shells in a single layer over sauce in baking dish. Pour remaining Alfredo sauce mixture over shells. Spray sheet of foil with cooking spray, cover baking dish tightly with foil.
6. Bake at 350 degrees for 20 - 25 minutes or until shells are thoroughly heated and sauce is bubbly around edges.
7. To serve, spoon sauce over shells and sprinkle with Parsley.
8. When I make this delightful dish I do add shrimp. You can use salad shrimp, however, I prefer the cocktail shrimp as it is much sweeter. A bit more time cutting them into smaller pieces, but it is well worth it.