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Seafood-Stuffed Shells Recipe | |
Pasta | |
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Ingredients:
Serving: Serves: 10INGREDIENTS: 30 jumbo pasta shells salt 1 tablespoon olive oil 1 small onion, chopped 2 garlic cloves, minced 1 bottle (8 ounces) clam juice 1 can (28 ounces) whole tomatoes in puree 2 tablespoons tomato paste 1 teaspoon sugar 1/4 teaspoon crushed red pepper 1/3 cup heavy or whipping cream 1 pound medium shrimp, shelled, deveined, and coarsely chopped 1 pound scrod fillet, coarsely chopped 1 package (10 ounces) frozen peas 1 tablespoon olive oil 1 garlic clove, crushed with side of chef's knife 2 slices firm white bread, torn into 1/4-inch pieces
Directions:
DIRECTIONS:1. Prepare pasta shells in boiling salted water as label directs. Drain shells and rinse with cold running water to stop cooking; drain again. Arrange shells in single layer on waxed paper and set aside. 2. Meanwhile, in 4-quart saucepan, heat olive oil over medium heat until hot. Add onion and cook until tender, about 5 minutes. Add garlic and cook 1 minute longer, stirring frequently. Add clam juice and cook 7 minutes over high heat until reduced to 1/2 cup. Stir in tomatoes with their puree, breaking up tomatoes with side of spoon. Add tomato paste, sugar, and crushed red pepper; heat to boiling. Reduce heat to low; partially cover and simmer about 20 minutes, stirring occasionally. Stir in cream and cook 2 minutes longer; remove saucepan from heat. 3. Transfer 1 cup tomato sauce to 3-quart saucepan. Add shrimp and scrod, and cook over medium-high heat until seafood just turns opaque throughout, about 5 minutes, gently stirring occasionally. Remove saucepan from heat; stir equal amounts of frozen peas into both saucepans. 4. Preheat oven to 400 degrees F. Fill each pasta shell with 2 heaping tablespoons seafood mixture and place in 13" by 9" glass baking dish. Pour tomato sauce over stuffed shells. 5. Prepare Bread-Crumb Topping: In nonstick 10-inch skillet, heat olive oil and garlic over medium heat. Add bread and cook until golden, about 5 minutes, stirring often. Discard garlic. 6. Spoon bread crumbs over stuffed shells. Bake 20 minutes or until hot and bubbly. | |