Crab and Shrimp Stuffed Pasta Shells with Marsala Lobster Sauce

Share This Recipe

Use the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Crab and Shrimp Stuffed Pasta Shells with Marsala Lobster Sauce
Serves 4
A wonderful choice for a gourmet dinner. Paired with our Lobster Sauce (see separate recipe), this dish can be prepared ahead of time and re-heated just prior to serving.
Write a review
  1. 12 each Large Pasta Shells
  2. 1⁄2 Lb Crab Meat
  3. 1 cup Shrimp
  4. 1 Tbsp. Vegetable Oil
  5. 2 Tbsp. Onion
  6. 1 tsp. Garlic
  7. 4 each Medium Mushrooms
  8. 1⁄3 cup Spinach
  9. 1⁄3 cup Heavy Cream
  10. 2 Tbsp. Sherry Wine
  11. - Salt & Pepper, To Taste
  12. - Parmesan Cheese, For Garnish
  1. Cook pasta shells in boiling salted water until al dente. Rinse in cold water and reserve.
  2. In a small sauce pan, saute onion and garlic together in 1 Tbsp. vegetable oil, add mushrooms and saute 2 to 3 minutes.
  3. Add shrimp and cooked spinach and cook until shrimp is opaque and cooked through.
  4. Add heavy cream and sherry and bring to a simmer.
  5. Remove from heat and gently fold in crab meat.
  6. Season with salt and pepper.
  7. Stuff pasta shells with mixture and position them filling side up in a shallow casserole dish.
  8. Prepare Lobster Sauce and while hot, pour over stuffed shells.
  9. Cover dish with foil and bake in a pre-heated 375 F oven approximately 30 minutes or until shells are heated through.
  10. Garnish with grated Parmesan cheese.
Nino Salvaggio