Shrimp Stuffed Pasta
Ingredients:
1/2 Box of Jumbo Pasta Shells
2 Green Onions, Finely Chopped
1 Tbsp Oil
1/4 Cup Butter + 1 tbsp, Divided
1/4 Cup Chicken Broth
4 oz Clam Juice (1/2 bottle)
1/2 lb Bay Scallops
1/2 lb Philly Tail-Off Premium 21/25 Shrimp, peeled and deveined
1 Can Crab Meat
1/4 Cup All-Purpose Flour
3/4 Cup Milk
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Cup Grated Parmesan
Parsley for Garnish
Preparation:
1. Cook and drain pasta per box instructions.
2. Melt 1 tbsp butter and oil in a large skillet over med-low heat and sauté green onion until tender.
3. Stir in the clam juice and chicken broth and bring the mixture to a boil.
4. Once boiling, add Philly's Premium shrimp, scallops, crab meat and 1/8 tsp pepper.
5. Return to a boil, then reduce heat and let simmer for 4-5 minutes until seafood is cooked through (shrimp is pink and scallops opaque).
6. Drain the seafood, reserving the liquid. Set aside.
7. To make the sauce, set a large saucepan over medium-low heat and melt the remaining 1/4 cup of butter.
8. Stir in the flour and mix until smooth.
9. Gradually add in the milk and reserved liquid while continuously stirring. Sprinkle in the rest of the salt and pepper.
10. Bring the sauce to a boil and cook for about 2 minutes, or until thickened. Continue to stir.
11. Remove the sauce from the heat and mix in the heavy cream and parmesan cheese.
12. Take about 1/3 cup of the sauce and mix in with the seafood.
Assembly:
1. Fill each pasta shell with the seafood mixture.
2. Take your serving plate and spread a generous amount of sauce over the bottom.
3. Top with the shells and sprinkle with parsley.