Recipes

Crab and Shrimp Stuffed Pasta Shells with Marsala Lobster Sauce

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Nino Salvaggio
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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.

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Ingredients

  • 12 each Large Pasta Shells
  • 1⁄2 Lb Crab Meat
  • 1 cup Shrimp
  • 1 Tbsp. Vegetable Oil
  • 2 Tbsp. Onion
  • 1 tsp. Garlic
  • 4 each Medium Mushrooms
  • 1⁄3 cup Spinach
  • 1⁄3 cup Heavy Cream
  • 2 Tbsp. Sherry Wine
  • – Salt & Pepper, To Taste
  • – Parmesan Cheese, For Garnish

Instructions

  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.

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