Ingredients
Seafood
- ¾ lb peeled and deveined shrimp
- ¾ lb bay scallops
- ½ tsp salt, divided
Pasta
- 20 jumbo shells
Cheese Mixture
- 1 cup ricotta cheese
- ¾ cup shaved Parmesan cheese
- 3 garlic cloves, minced
- 2 TBS minced fresh parsley
- ¼ tsp black pepper
- ⅛ tsp red pepper flake
Other
- 1 TBS butter
- 2 cups marinara sauce
Instructions
- Brine the Seafood: Cover the shrimp and scallops with water and sprinkle with ¼ tsp salt. Allow them to brine for 15 to 30 minutes to enhance their flavor and texture.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed shells later.
- Cook the Pasta Shells: Boil the jumbo shells according to package instructions until al dente. Drain the shells and toss them with a little olive oil if you’re not assembling immediately to prevent sticking.
- Prepare the Cheese Mixture: In a bowl, combine the remaining ¼ tsp salt, ricotta cheese, shaved Parmesan, minced garlic, fresh parsley, black pepper, and red pepper flake. Mix until smooth and well incorporated.
- Cook the Seafood: Drain and pat the seafood dry without rinsing. Chop the shrimp into pieces roughly the same size as the scallops. In a skillet, melt 1 tablespoon of butter over medium heat, then cook the seafood until opaque, about 3 to 5 minutes. Remove from heat and transfer the cooked seafood to the cheese mixture, folding gently to combine.
- Assemble the Dish: Spread 2 cups of marinara sauce evenly on the bottom of a 9×13 inch glass baking dish. Fill each jumbo shell generously with the ricotta-seafood mixture and place them seam side up in the marinara sauce.
- Bake the Shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for another 10 minutes to brown the tops slightly.
- Rest and Serve: Allow the baked stuffed shells to cool for 5 to 10 minutes before serving, letting the flavors meld and ensuring they are easier to handle.
Notes
- Brining the seafood enhances its flavor and helps maintain moisture while cooking.
- Toss pasta shells with olive oil after boiling to prevent them from sticking if you don’t stuff them immediately.
- Use a slotted spoon to remove seafood from the skillet to avoid excess butter mixing into the filling.
- You can substitute marinara sauce with your favorite tomato sauce or add fresh basil for additional flavor.
- For a spicier version, increase the red pepper flakes to taste.
- Ensure the seafood is cooked just until opaque to keep it tender and not rubbery.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
