Tuesday, June 14, 2011

Seafood shells with garlic cream sauce


24 medium pasta shells, cooked according to package directions and drained.


1 1/2 cups mayonnaise
2/3 cup shredded parmesan cheese
2/3 cup shredded swiss cheese
2-3 tsp. worchestershire sauce
1/4 - 1/2 tsp. hot sauce (depending on how spicy you like it
1 4oz can tiny shrimp, drained
4 oz. crab meat (I use the imitation), finely minced


3 tbsp. butter
1 1/2 tbsp. minced garlic
1/2 tsp. worchestershire sauce
1/4 cup flour
1 cup heavy cream
1/2 cup shredded parmesan cheese
1/4 cup water
salt & pepper to taste

Preheat oven to 350 degrees. In large bowl combine filling ingredients and mix well. Gently fill each pasta shell with a heaping tablespoon of filling and place in a casserole dish.

In medium saucepan, melt butter, add garlic and cook for 2-3 minutes, stirring often so butter and garlic does not burn. Add worchestershire sauce and cook an additional 2 minutes. Add flour and combine well. Cook, stirring constantly for 3-5 minutes. Gradually add heavy cream, whisking into flour mixture so there are no lumps. Cook over medium low heat, stirring often, til sauce thickens. Use water to thin slightly if sauce becomes too thick.

Pour sauce over stuffed pasta shells and bake @ 350 for 30 minutes.

Serves 6

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