YORK, Pa. — Olivia's Seafood Stuffed Shells Florentine offer a sneak peak of summer flavors.
Pasta shells are stuffed with scallops, shrimp, crab, chopped broccoli and creamy ricotta cheese, then smothered in a creamy Florentine sauce, topped with mozzarella and baked to perfection.
This seafood dish is best served along with garlic bread and soup or salad.
Shell Stuffing
Ingredients
10 jumbo pasta shells, cooked al denté
1/2 cup, jumbo lump crab meat, quick steamed
1/2 cup, shrimp, finely chopped and quick steamed
1/2 cup, diver scallops, finely chopped and quick steamed
1 cup, New York-style creamy ricotta
10 fresh basil leaves, chopped
Pinch, sea salt
Pinch, fresh ground nutmeg
Pinch, Old Bay
1/4 cup, broccoli, finely chopped and cooked al denté
2 tablespoons, shallots
2 tablespoons, butter
2 ounces, marsala
2 tablespoons, Asiago cheese, shaved
Directions
In a saucepan placed on medium-high heat, sauté the shallots and butter together for approximately 1 minute. Deglaze the pan with Marsala wine. Add the quick-steamed seafood, cooking for approximately 2 more minutes. Remove the pan from heat and let it cool. Set the pan aside.
In a separate bowl, mix the cheeses, herbs, seasonings and broccoli. Fold in the seafood. Spoon the mixture into shells to stuff them. Set the stuffed shells aside.
Florentine Sauce
Ingredients
2 cups, fresh spinach, chopped
6 basil leaves, finely chopped
Pinch, sea salt
Pinch, fresh grated nutmeg
3 tablespoons, Asiago cheese, shaved
1 1/2 cups, heavy cream
4 ounces, Marsala wine
2 tablespoons, garlic butter
2 tablespoons, shallots, diced
Directions
In a saucepan placed on medium-high heat, sauté the shallots with the garlic butter for approximately 1 minute. Deglaze the pan with Marsala wine. Add the remaining ingredients (except for the spinach), whisking continuously for approximately 3-5 minutes, until the sauce thickens. Stir in the spinach.
