8 ounces crabmeat, I used fresh “special” crab
8 ounces shrimp, roughly chopped
4 cloves garlic, minced, divided
Juice from ½ lemon
8 ounces cream cheese, cut into cubes
1 tablespoon Old Bay seasoning
2 tablespoons finely chopped parsley, divided, plus more for garnish
2 teaspoons red pepper flakes, divided (more or less to taste)
Salt and pepper, to taste
2 tablespoons butter
1 small yellow onion, diced
¼ cup tomato paste
½ cup cognac
1 (28-ounce) can tomato purée
¾ cup heavy whipping cream
6 ounces jumbo pasta shells (15-20 shells), cooked per package directions
½ cup freshly grated parmesan cheese
Preheat the oven to 350 F. Heat a thin layer of olive oil in a nonstick skillet over medium heat. Add the shrimp, crab meat, and 2 cloves minced garlic and cook until shrimp is pink, about 2 minutes. Add the lemon juice and stir, then add the cream cheese cubes and stir until completely melted, about 3-4 minutes. Add the Old Bay seasoning, 1 tablespoon parsley, 1 teaspoon red pepper flakes, and a pinch each of salt and pepper. Stir to combine, then remove from the heat. Add salt and pepper to taste as needed. Melt the butter in a deep skillet over medium heat. Once melted, add the remaining 2 cloves minced garlic and onion and cook until soft. Add the tomato paste and stir into the vegetables to combine. Cook until beginning to stick to the bottom of the skillet, about 3 minutes. Deglaze the skillet with the cognac, then bring to a simmer and reduce by about half. Add the tomato purée and heavy cream and bring to a simmer. Add the remaining red pepper flakes and parsley, then simmer until mixture is thickened, about 5 minutes. Season to taste with salt and pepper. Transfer the sauce to the bottom of a 9×13-inch casserole dish. Using a small spoon, stuff the shells with the crab mixture until full but not overstuffed. Arrange in the dish, nestling into the sauce.
Grate the parmesan over the stuffed shells, then place in the oven and bake until cheese is melted, 20-25 minutes.
Remove from the oven and sprinkle with parsley and red pepper flakes to serve.
Thanks to Amanda in Lynchburg for the recipe!!
