Seafood-Stuffed Shells

Pasta

Ingredients

  • Serving: Serves: 10
  • INGREDIENTS:
  • 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.




Print this recipe

Submitted 6/13/05.
Source: ivillage.com
Submitted By: Meryl
merstarunicorn11@hotmail.com
Seafood-Stuffed Shells