Ingredients:

  • 1 pkg jumbo pasta shells
  • 2 green onions – finely chopped
  • 1 Tbsp oil
  • 5 Tbsp butter  – divided
  • 1/4 C chicken broth
  • 4 oz clam juice
  • 1/2 lb bay scallops
  • 1/2 lb salad/bay shrimp – whole (or medium sized – chopped)
  • 1 can white crab meat – drained
  • 1/4 C flour
  • 3/4 C milk
  • 1/4 tsp salt
  • 1/4 tsp pepper – divided
  • 1/2 C heavy whipping cream
  • 1/2 C parmesan – grated – divided
  • parsley for garnish – optional

Directions:

  1. Cook shells according to package directions – drain & set aside
  2. Preheat oven to 400 degrees
  3. Lightly grease a 13″ x 9″ x 2″ baking pan
  4. In large skillet over medium heat, melt 1 Tbsp butter and oil
  5. Add onions and sauté until tender
  6. Stir in clam juice and chicken broth
  7. Bring mixture to a boil
  8. Once boiling, add in shrimp, scallops, crab meat and 1/8 tsp pepper
  9. Return to boil then reduce heat
  10. Let simmer for 4 – 5 minutes until seafood is cooked through – shrimp will be pink and scallops will be opaque
  11. Drain the seafood – reserve the liquid and set aside
  12. In a large saucepan over medium heat, melt remaining 4 Tbsp butter
  13. Stir in the flour and mix until smooth
  14. Gradually add in milk and reserved liquid from seafood – continuously stir
  15. Sprinkle in the remaining salt and pepper
  16. Bring the sauce to a boil and cook for 2 minutes until thickened – continue to stir
  17. Remove the sauce from heat and mix in the heavy whipping cream and parmesan cheese
  18. Take 1/3 C of the sauce and mix it into the seafood 
  19. Fill each shell with seafood mixture
  20. Spread 1/2 of the sauce on the bottom of baking pan
  21. Place shells on top of the sauce
  22. Pour remaining sauce over the shells
  23. Sprinkle with remaining 1/4 C parmesan cheese
  24. Bake for 15 minutes – just long enough to heat everything up
  25. If using, sprinkle with parsley
Print Friendly, PDF & Email