Ingredients:

  • 12 oz jumbo pasta shells
  • 0.5 lb large shrimp, peeled, deveined, and chopped into 1/2-inch pieces
  • 0.5 lb jumbo lump crab meat, picked for shells
  • 1 tbsp olive oil
  • 1 tsp Old Bay Seasoning
  • 15 oz whole milk ricotta cheese, drained
  • 4 oz cream cheese, softened
  • 1 large egg, lightly beaten
  • 1 cup freshly grated parmesan cheese, divided
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp lemon zest
  • 4 tbsp unsalted butter
  • 3 cloves garlic, grated
  • 2 cups heavy cream
  • 1 cup shredded mozzarella cheese
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Boil jumbo shells in a large pot of salted water for 2 minutes less than the package directions for al dente. Drain and rinse with cold water to prevent sticking.
  2. Heat olive oil in a skillet over medium-high heat. Season chopped shrimp with Old Bay and sauté for 2 minutes until just opaque. Remove from heat and pat thoroughly dry with paper towels.
  3. In a large mixing bowl, whisk together the drained ricotta and softened cream cheese until smooth. Fold in the beaten egg, 0.5 cup of Parmesan cheese, minced garlic, parsley, and lemon zest.
  4. Gently fold the par-cooked shrimp and lump crab meat into the ricotta mixture, ensuring the crab remains in large chunks.
  5. Prepare the sauce by melting butter in a saucepan over medium heat. Add grated garlic and cook for 30 seconds. Whisk in heavy cream and the remaining 0.5 cup of Parmesan. Simmer for 5 minutes until thickened, then season with nutmeg, salt, and white pepper.
  6. Spread 0.5 cup of the alfredo sauce on the bottom of a 9x13 inch baking dish. Fill each cooked shell generously with the seafood mixture and arrange in the dish.
  7. Pour the remaining alfredo sauce over the shells and sprinkle with shredded mozzarella. Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly and lightly golden.