Lobster and Shrimp Scampi Stuffed Shells
If you’re looking for recipes for stuffed shells, you might not be thinking seafood, but let me assure you, these stuffed shells are pretty darned amazing especially if you like lobster, cream cheese, shrimp and/or butter. (Who doesn’t love those things?) Even better, not only are lobster and shrimp scampi stuffed shells amazing , this recipe for stuffed shells is as easy as any stuffed shell recipe you’re likely to find (if not even easier.) Especially because it tastes great with pre-cooked shellfish.
I will say, though, the secret to this recipe for stuffed shells is not overbaking the shells. This isn’t a recipe where you want to get the cheese topping all ooey gooey and melted. On the contrary, you just want the butter sauce to get nice and hot, then serve.
- You will need:
1 box stuffed shells (count varies by brand, but assume at least 16 shells)
- 1/2 pound cooked lobster meat, chopped
- 1/2 pound cooked shrimp, chopped
- 12 ounces cream cheese
- 1 tablespoon garlic powder
- 1 teaspoon white pepper
- 1 tablespoon tomato sauce
- Cooking spray
- 8 tablespoons butter
- 2 cloves garlic, minced
- 2 cups dry white wine
- Boil the stuffed shells per package directions in well-salted water.
- While the shells are cooking, mix the lobster, shrimp, cream cheese, garlic powder, white pepper and tomato sauce until well-incorporated.
- When the shells are done, fill each shell with a few teaspoons of the seafood mixture and place into a baking dish lined with cooking spray.
- Preheat your oven to 350.
- In a skillet over medium high heat, melt the butter, then saute the garlic for 30 seconds.
- Add the white wine and let reduce by about half.
- Pour the sauce into the baking dish, being careful not to pour it directly onto one of the shells to avoid the shell from being too soggy.
- Use a spoon to put a teaspoon or so of the sauce on each shell.
- Bake about 10 minutes or until everything is warm.
Image courtesy of Pixabay.com!