Creamy Seafood Stuffed Shells

A while back I was killing time at a Walmart and decided to flip through their food magazines. Well I came across this delicious looking seafood lasagna and my mind was blown; I knew I had to make it. But what with moving and everything I ended up forgetting about it until recently. As you might know, though, we have been living in a hotel for the last 1.5 months and have no square or rectangle baking dishes. So instead of a lasagna I adapted it into a stuffed shell and voila! This actually ended up being a better option for us because there is a larger concentration of seafood in one bite which the hubby loves, AND this way you can control how much cream you are eating…because that is obviously where all of the calories are. Just pour a little on top…or a lot, no big.

CREAMY SEAFOOD STUFFED SHELLS

INGREDIENTS

• jumbo pasta shells, cooked and drained
• 2 green onions, finely chopped
• 1 Tbsp oil
• 1/4 c butter + 1 Tbsp, divided
• 1/4 c chicken broth
• 4 oz clam juice (1/2 bottle)
• 1/2 lb bay scallops
• 1/2 lb small shrimp (peeled & deveined/without tails)
• 1 can (6 oz.) white crab meat 
• 1/4 c all-purpose flour
• 3/4 c milk
• 1/4 tsp salt
• 1/4 tsp pepper, divided
• 1/2 c heavy cream
• 1/4 c grated Parmesan
• parsley for garnish (opt.)

INSTRUCTIONS

Get the full instruction @ginachongblog.com

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