Creamy Seafood Stuffed Shells (Print Version)

# Ingredients:

→ For the Pasta and Seafood Filling

01 - Cooking spray for greasing the baking dish
02 - 6 ounces large pasta shells (about 22 pieces)
03 - 1 tablespoon butter
04 - Half of a small yellow onion, chopped fine
05 - 4 garlic cloves, minced or grated
06 - 8 ounces shrimp, cleaned and chopped into bite-sized pieces
07 - 8 ounces bay scallops, cut smaller if needed
08 - 8 ounces lump crabmeat
09 - Quarter cup fresh parsley, chopped fine
10 - One third cup mayonnaise
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon Old Bay seasoning
13 - Juice from half a lemon
14 - Salt and black pepper for seasoning

→ For the Creamy Seafood Sauce

15 - 3 tablespoons butter
16 - 3 tablespoons all-purpose flour
17 - 1 cup bottled clam juice
18 - 2 cups half-and-half cream
19 - 1 teaspoon Old Bay seasoning
20 - Salt and pepper to taste

→ For the Crunchy Topping

21 - Half cup panko breadcrumbs
22 - 2 tablespoons melted butter
23 - Pinch of salt and pepper

# Instructions:

01 - Heat your oven to 350°F and spray a 9x13 inch baking dish with cooking spray. If you're using frozen seafood, make sure it's completely thawed and patted dry with paper towels.
02 - Bring a big pot of well-salted water to a rolling boil. Add the shells and cook them for 2-3 minutes less than the package directions suggest for al dente. You want them slightly underdone since they'll finish cooking in the oven. Drain them but don't rinse with water.
03 - While the pasta cooks, melt butter in a large skillet over medium heat. Toss in the diced onion with some salt and pepper, cooking until it's soft and golden, about 4-5 minutes. Add the garlic and cook another minute or two until it smells amazing. Add the scallops first and cook for a minute, then add the shrimp for just 30 seconds. Transfer everything to a large mixing bowl and fold in the crab, parsley, mayo, mustard, Old Bay, and lemon juice. Season with salt and pepper, then mix it all together.
04 - Clean out that same skillet and put it back on medium heat. Add the butter and let it melt, then whisk in the flour really well to avoid any lumps. Cook this mixture for 1-2 minutes until it turns golden. Slowly pour in the clam juice and half-and-half while whisking constantly, then add the Old Bay. Let it simmer for 3-4 minutes, stirring frequently, until it thickens up nicely. Taste and adjust the seasoning.
05 - In a small bowl, mix the panko with the melted butter and season with salt and pepper. Toss everything together until the breadcrumbs are well coated.
06 - Pour about 1 cup of the creamy sauce into the bottom of your prepared baking dish and spread it around. Stuff each pasta shell generously with the seafood mixture and arrange them in a single layer in the dish. Pour the remaining sauce over the top, then sprinkle with the buttered breadcrumbs.
07 - Slide the dish into the oven and bake for 30 minutes until it's bubbling and golden brown on top. If you want extra browning, turn on the broiler for 2-3 minutes at the end, but keep a close eye on it so it doesn't burn.
08 - Let the stuffed shells cool for about 5 minutes before serving. Garnish each portion with some fresh chopped herbs like parsley or chives, and serve alongside a crisp green salad for the perfect meal.

# Notes:

01 - You can swap out any of the seafood based on what's fresh or available - just aim for about 1.5 pounds total
02 - Frozen seafood often tastes better than what's at the counter if you're not near the coast
03 - The clam juice is essential for that rich, briny seafood flavor in the sauce
04 - You can assemble this dish up to a day ahead and refrigerate before baking
05 - Leftovers keep in the fridge for 2-3 days and reheat beautifully in the microwave
06 - This dish can be frozen for up to 3 months after baking

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