1. Prep the Shells & Filling
Cook shells al dente, drain, and let cool.
In a bowl, mix crab, shrimp, ricotta, mozzarella, Parmesan, egg, parsley, Old Bay, and garlic powder.
2. Make the Alfredo Sauce
Melt butter in a saucepan, whisk in flour to make a roux.
Slowly add cream and broth, stirring until smooth.
Simmer until thickened, then stir in Parmesan, garlic powder, and pepper.
3. Assemble & Bake
Spread ½ cup Alfredo sauce in a greased 9x13-inch baking dish.
Stuff shells with seafood filling and arrange in the dish.
Pour remaining sauce over shells, then top with mozzarella and Parmesan.
Bake at 375°F (190°C) for 20-25 mins, until bubbly and golden.
4. Garnish & Serve!
Sprinkle with fresh parsley and serve hot.
Pro Tips for the Best Stuffed Shells
π¦ Use quality seafood – Fresh crab & shrimp taste best.
π§ Extra creamy? Add 4 oz cream cheese to the filling.
π No Alfredo? Substitute with marinara sauce for a different twist.
⏳ Make ahead – Assemble, refrigerate overnight, then bake.
Serving Ideas
π₯ With garlic bread – Perfect for soaking up sauce.
π₯ Light side – Pair with a Caesar salad.
π· Wine pairing – A crisp Chardonnay or Pinot Grigio.
Storage & Reheating
❄️ Fridge: Keeps for 3 days (cover tightly).
⏳ Freeze: Before baking, freeze for 1 month (thaw before baking).