Lump Crab & Spinach Stuffed Shells Recipe!

🦀✨ Lump Crab & Spinach Stuffed Shells – Creamy, Cheesy, and Absolutely Irresistible! 🍝🔥
If seafood and pasta had a love child, THIS would be it! Jumbo shells stuffed with rich crab & spinach, smothered in a velvety tomato Alfredo sauce, and baked to perfection. 🧀🤤
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Lump Crab & Spinach Stuffed Shells 🦀🍝
Elegant, easy, and packed with flavor!
✨ Ingredients:
🔹 18–20 jumbo pasta shells (lumaconi or jumbo shells)
🔹 450g (1 lb) lump crab meat
🔹 425g (15 oz) ricotta cheese
🔹 85g (3 oz) frozen spinach, thawed & drained
🔹 2 tsp lemon juice 🍋
🔹 1 tsp Dijon mustard
🔹 1 tsp Old Bay seasoning
🔹 120g (½ cup) mayo
🔹 1 shallot, minced
🔹 Handful of minced parsley
🔹 100g (1 cup) Parmesan, divided
🔹 1 tsp Creole seasoning
Tomato Alfredo Sauce:
🔹 30g (2 tbsp) butter
🔹 2 tbsp minced garlic
🔹 700ml (3 cups) heavy cream
🔹 85g (3 oz) shredded Parmesan
🔹 140g (5 oz) shredded mozzarella
🔹 60ml (¼ cup) lemon juice
🔹 1 tsp salt & ½ tsp black pepper
🔹 340g (12 oz) crushed tomatoes
✨ How to Make It:
1️⃣ Cook pasta shells al dente.
2️⃣ Mix spinach, ricotta, Parmesan (reserve some for topping), lemon juice, mustard, mayo, shallots, parsley & seasonings. Gently fold in crab.
3️⃣ For the sauce, melt butter, sauté garlic, add cream & simmer. Stir in Parmesan gradually, then add tomatoes, lemon juice, salt & pepper. Simmer 10 min.
4️⃣ Stuff shells, place in a 9×13” (23×33 cm) dish with a layer of sauce. Top with more sauce, Parmesan & mozzarella.
5️⃣ Bake at 375°F (190°C) for 25 min or until bubbly.
🔥 Serve hot & enjoy! #tiktokpartner #SeafoodLover #PastaNight

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