An outstanding seafood and pasta dish that you can prepare ahead of time. YIELDS 4 – 5 servings
12 oz bag of shrimp, peeled and deveined
1 can crabmeat, drained
20 Jumbo shells
2 TBSP butter
Drizzle of olive oil
2 sweet mini peppers, chopped
4 cloves garlic, chopped (1 TBSP)
1/3 cup Chardonnay
3 ½ cups half and half
½ tsp white pepper
1 ½ cups Italian blend grated cheese
½ cup fresh grated Parmesan
½ cup fresh grated Romano
Extra cheese for sprinkling during baking
Drizzle a bit of olive oil in the bottom of a 3 quart saucepan. Add butter. Melt. Sauté garlic and mini peppers until soft. Slowly add half and half and wine. Bring to a very slow simmer. Cook for 15 – 20 minutes. Remove from heat and let cool for 15-20 minutes. Slowly add grated cheeses, stirring continuously.
Return to heat and let cook at a slow simmer for about 15 minutes, or until slightly thickened. Stir frequently. It will thicken more later, so no worries.
In a 4 quart pan, bring salted water to a boil and add the shells. Stir. When water returns to a boil, cook for 10 minutes. Drain. In the same pan, again fill about half way with salted water. When it comes to a boil, cook the shrimp for 3 minutes. Drain them and place in a small bowl.
Cut some of the cooked shrimp in half. Each shell will hold 1 ½ shrimp. Mix the crabmeat with the shrimp and add a bit of parsley for more color. Fill each shell and place in a baking dish open side up. Pour Alfredo sauce over the top, cover with foil and bake at 350° F until sauce is bubbly. The time will vary, depending on whether you’ve chilled the sauce and shrimp before baking. If so, allow approximately 25 minutes.
Remove foil, sprinkle additional grated cheese on top and return to oven for approximately 10 minutes.
NOTE: Top secret tip. We’ve all done this, so beware. Adding the cheese to a very hot mixture will most likely cause it to curdle. Letting the mixture cool before slowly adding the cheese while stirring will prevent this.
Everything can be cooked ahead of time and refrigerated until ready to assemble and bake. Know that if it’s been chilled for a long time, it will take a little longer to bake.
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By Tika for CHEW WANNA EAT? © 2016