Cajun Shrimp & Crab Stuffed Shells (Print Version)

Tender jumbo shells filled with Cajun shrimp, lump crab, ricotta, and cheese, then baked in a creamy Cajun tomato sauce.

# Ingredients:

For the shells

01 - 20-24 jumbo pasta shells, about 10 oz (285 g)
02 - 1 tablespoon olive oil, for tossing cooked shells

For the seafood filling

03 - 12 oz (340 g) large shrimp, peeled, deveined, and chopped
04 - 1 tablespoon olive oil
05 - 1 teaspoon Cajun seasoning
06 - 1/2 teaspoon kosher salt, plus more as needed
07 - 1/4 teaspoon black pepper
08 - 1/2 cup (75 g) finely diced yellow onion
09 - 1/2 cup (75 g) finely diced bell pepper
10 - 3 cloves garlic, minced
11 - 15 oz (425 g) ricotta cheese
12 - 8 oz (225 g) lump crab meat, picked over for shells
13 - 1 cup (115 g) shredded mozzarella, divided
14 - 1/2 cup (50 g) grated parmesan, divided
15 - 2 tablespoons chopped fresh parsley

For the Cajun cream sauce

16 - 2 tablespoons unsalted butter
17 - 2 cloves garlic, minced
18 - 2 tablespoons tomato paste
19 - 1 cup (240 ml) seafood stock
20 - 1 cup (240 ml) crushed tomatoes
21 - 1 cup (240 ml) heavy cream
22 - 1 teaspoon Cajun seasoning, plus more to taste
23 - 1 teaspoon hot sauce, plus more to taste
24 - 1 tablespoon chopped fresh parsley, for garnish

# Instructions:

01 - Heat the oven to 375°F. Boil the jumbo shells in salted water until 1 minute shy of al dente. Drain, rinse briefly with cool water, toss with olive oil, and lay them apart.
02 - Season the chopped shrimp with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook the shrimp for 1-2 minutes, just until barely pink. Transfer to a bowl.
03 - In the same skillet, cook the onion and bell pepper for 3-4 minutes until softened. Add the garlic and cook for 30 seconds. Let the mixture cool slightly.
04 - Combine ricotta, half the mozzarella, half the parmesan, parsley, shrimp, and cooked vegetables. Fold in the crab gently, keeping the pieces as intact as possible.
05 - Melt butter in the skillet over medium heat. Add garlic and tomato paste and cook for 1 minute. Stir in seafood stock, crushed tomatoes, cream, Cajun seasoning, and hot sauce. Simmer for 5-7 minutes until lightly thickened.
06 - Spread 1 cup of sauce in a 9 x 13 inch baking dish. Fill each shell with the seafood mixture and arrange them in the dish. Spoon remaining sauce over the shells.
07 - Top with remaining mozzarella and parmesan. Cover with foil and bake for 20 minutes, then uncover and bake 8-10 minutes more until bubbly. Rest for 5 minutes and garnish with parsley.

# Notes:

01 - Best served warm after a 5 minute rest.
02 - Use 20 shells for generously filled portions, or 24 shells for smaller servings.
03 - Nutrition is an estimate per serving.

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