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Creamy Seafood-Stuffed Shells

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Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad.

What You Need:
(Makes: 8 servings)

24 uncooked jumbo pasta shells
1 tablespoon of green bell pepper, finely chopped
1 tablespoon of red onion, chopped
1 teaspoon plus 1/4 cup of butter, divided
2 cans (6 ounces each) of lump crabmeat, drained
1 package (5 ounces) of frozen cooked salad shrimp, thawed
1 egg, lightly beaten
1/2 cup of shredded part-skim mozzarella cheese
1/4 cup of mayonnaise
2 tablespoons plus 4 cups of milk, divided
1 & 1/2 teaspoons of seafood seasoning, divided
1/4 teaspoon of pepper
1/4 cup of all-purpose flour
1/4 teaspoon of coarsely ground pepper
1 & 1/2 cups of grated Parmesan cheese

What to Do:
Cook the pasta according to package directions. Meanwhile, in a small skillet, sauté the green bell pepper and onion in 1 teaspoon butter until tender; set aside.

STEP 2) In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.

STEP 3) Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9 inch baking dish.

STEP 4) In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.

STEP 5) Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake shells, uncovered, at 350 degrees for 30 to 35 minutes or until bubbly.

STEP 6) Happy New Year & Enjoy!



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