Recipe courtesy of La Pines Cafe
Recipe courtesy of La Pines Cafe
Episode:
Triple D Nation: Feel-Good Flavor
Seafood Stuffed Shells
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- Level: Intermediate
- Total: 1 hr 35 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1298
- Total Fat
- 83 g
- Saturated Fat
- 49 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 59 g
- Cholesterol
- 346 mg
- Sodium
- 1136 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1298
- Total Fat
- 83 g
- Saturated Fat
- 49 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 59 g
- Cholesterol
- 346 mg
- Sodium
- 1136 mg
Ingredients
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Directions
- In a large pot, bring salted water to a boil. Cook the pasta shells until they’re al dente; set aside.
- Heat a large pan with the olive oil and 2 sticks butter, then add the onions and red bell peppers; sauté until tender, 5 to 7 minutes. Add the garlic and simmer for another 2 minutes. Add the oregano, basil, hot sauce, thyme and white pepper; mix well and remove from the heat.
- In a large mixing bowl, add the shrimp, mozzarella, ricotta, fresh parsley, Parmesan, breadcrumbs and half the crawfish tails; mix thoroughly. Combine with the ingredients from the sauté pan to form a stuffing-like texture. Fill the shells with the stuffing mixture and transfer to a baking dish.
- Sauté the mushrooms in the remaining stick butter over medium-high heat to soften, about 5 minutes. Add the remaining crawfish tails with all the fat and continue to simmer. Add the Monica sauce and simmer until all the flavors are combined and heated through, 15 to 20 minutes.
- Bake the stuffed shells, covered, at 350 degrees F for 30 minutes. Remove from the oven, then plate 4 shells for a portion; top with the crawfish cream sauce and Parmesan, and serve!
