Pre-heat oven to 350 degrees. Cover with foil and bake for 30 minutes. Uncover and bake additional 30 minutes. If you want cheese to brown a bit more, Broil on high for the last 5-8 minutes.
Alfredo Sauce
2 tablespoons Butter
2 Table Spoons All Purpose Flour
1 Cup Heavy Cream
1 Cup Whole Milk
1 1/2 Cups Chicken Broth
4 Garlic Cloves Minced
1 Cup Shredded Parmesan Cheese
1 tablespoon Italian Seasoning
1 Table Spoon Old Bay Seasoning
Melt butter and add minced garlic, sear until butter is browned and garlic is fragrant. Whisk in flour until it’s a smooth pasty-like texture. Whisk in heavy cream, then whole milk. Whisk in chicken broth. Add Parmesan cheese and whisk until melted. Add Italian seasoning and Old Bay then simmer on low for about 5 minutes.
Shells & Filling
23/24 Jumbo Pasta Shells (Make a few extra incase some break while cooking and straining)
16 oz Raw Jumbo Tail-Off Shrimp
16 oz Crab Meat (I used Phillips Premium Crab)
8 oz Cream Cheese
1 Cup Chopped Spinach
1 1/2 cup Shredded Mozzarella Cheese
1 Cup Shredded Parmesan Cheese
3 Teaspoons Old Bay Seasoning (Divided equally)
2 Teaspoon Garlic Powder (Divided equally)
2 Teaspoon Onion Powder (Divided equally)
2 Teaspoon Cilantro (Divided equally)
1/2 Teaspoon Ground Pepper (Divided equally)
1/2 Cup Finely Chopped Parsley (Divided equally)
Season Shrimp & Crab Meat separately with 1 tbs of Old Bay each, 1 tsp Garlic Powder each, 1 tsp Onion Powder each, 1 tsp Cilantro each, and 1/4 tsp Ground Pepper each. Sauté both separately in a tablespoon of butter until cooked, once they’re both finished combine and set aside. Warm cream cheese and mix with spinach, mozzarella cheese, parmesan cheese, parsley. Stir in meat mixture and mix well.
Topping:
These measurements are approximate but you can add as little or as much of these ingredients to the top before baking.
1 1/2/ Cups of Shredded Mozzarella Cheese
1 Cup Shredded Parmesan Cheese
Paprika to liking
Fresh Parsley
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