Description
Creamy, cheesy pasta shells brimming with succulent lobster and shrimp. A special occasion dinner thats surprisingly easy.
Ingredients
Units
Scale
- 25 jumbo pasta shells
- 5 oz (142 g) lobster
- 2 Tbsp red pepper
- 2 Tbsp onion
- 1 1/4 cups (300 ml) butter
- 1 pkg frozen shrimp
- 1 1/2 tsp Old Bay seasoning
- Freshly grated ground pepper
- Salt
- 1/4 cups (59 ml) flour
- 4 cups (946 ml) 2% milk
- Large pinch of nutmeg
- Few dashes hot sauce
- 1 1/2 cups (355 ml) Parmesan cheese
- 1 large egg
- 1/2 cups (118 ml) mozzarella
- 1/3 cups (79 ml) ricotta cheese
Instructions
- Fill a large pot with salted water and cook the pasta shells according to package directions. Drain and rinse and set aside.
- Cut the lobster tail shells down the center with a sharp knife or strong scissors. Gently pull the lobster meat up and over the shell. Clean the tail of the digestive tract. Brush lightly with 1 Tbsp. butter and place on a rimmed baking sheet. Broil for 5-7 minutes until just cooked through, the meat will become soft and white. Allow to cool and then cut into bite-sized pieces. Place in a medium-sized bowl.
- Meanwhile, in a medium skillet, add 1 Tbsp. butter and sauté the onion and red pepper for 1 minute. Add the shrimp and continue to sauté for 3-4 minutes until just pink and cooked. Add Old Bay seasoning and pepper. Set aside.
- In a small saucepan, melt ¼ cup butter and whisk in the flour. Cook for 1 minute while whisking. Slowly add the milk while continuing to whisk. Heat the sauce until bubbly and thickened. Season with freshly ground pepper, salt, nutmeg, and hot sauce. Stir in Parmesan until melted. Set aside.
- Add the shrimp mixture to the lobster, along with the egg, mozzarella cheese, and ricotta cheese. Mix gently.
- Preheat oven to 350°F (177°C). Grease a 9×13″ pan.
- Stuff each pasta shell with one rounded Tbsp. of the seafood mixture and place in the pan.
- Pour cheese sauce over the shells. Sprinkle with more Old Bay seasoning on top.
- Bake for 30-35 minutes at 350°F (177°C) until slightly browned and bubbly.
Notes
- For best results, slightly undercook the pasta shells to prevent them from becoming mushy during baking.
- To save time, use pre-cooked shrimp instead of cooking it yourself. Just ensure it’s properly thawed and patted dry before adding to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
- Cholesterol: 200