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Recipe details are AI-generated from the video and may contain errors — for reference only.
Chop 1 onion, 1 bell pepper, 3 cloves of garlic, and 2 cups of spinach into small bite-sized pieces.
Watch out
Keep fingers curled under when chopping to avoid knife injuries.
Wash hands and surfaces thoroughly after handling raw shrimp to prevent cross-contamination.
Cut 1 lb of large shrimp into thirds to create bite-sized pieces.
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Keep fingers clear of the blade when slicing slippery seafood.
Coat the diced shrimp with 1 tbsp of oil, 1 tsp AP seasoning, 1 tsp Lemon Bae, and 1 tsp garlic and herb seasoning, mixing well with gloved hands.
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Ensure all shrimp pieces are evenly coated with seasoning so no part is bland.
Heat a skillet over medium-high heat, add the seasoned shrimp, and sauté until fully cooked and opaque pink. Remove with a slotted spoon and set aside, leaving the pan drippings.
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Do not overcrowd the pan or the shrimp will steam instead of searing properly, otherwise they will lack flavor.
In the same skillet with leftover shrimp oil, add the chopped onion, bell pepper, and spinach. Sauté until softened, then add 1/4 cup sundried tomatoes, 1 tbsp AP seasoning, and minced garlic towards the end, stirring until fragrant.
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Add minced garlic towards the end of cooking vegetables, otherwise it will burn and turn bitter.
Add the cooked shrimp back into the skillet along with 1 tbsp of butter and 1 lb of lump crab meat. Toss gently to combine and warm through, then turn off the heat.
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Fold in the delicate lump crab meat gently so the pieces don't break apart.
Transfer the cooked seafood and vegetable mixture into a glass bowl to cool slightly, then add 1 cup of mozzarella cheese and mix thoroughly.
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Let the filling cool slightly before adding cheese so the cheese doesn't melt into clumps prematurely.
In a skillet over medium heat, melt 3 tbsps of butter. Add 1 diced shallot, minced garlic, and 1 head of mashed roasted garlic. Cook until fragrant.
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Do not let the butter brown too quickly or burn before the shallots soften.
Stir in 1 tsp lobster base and 2 tbsps tomato paste, cooking for 1 minute to develop flavors, then deglaze the pan with 1/2 cup dry white wine. Increase heat to high and boil rapidly until alcohol cooks off.
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Boil the wine rapidly to fully cook off the alcohol, otherwise the sauce will taste sour and harsh.
Pour in 1 cup of heavy cream, then season with 1/2 cup parmesan cheese, 1 tsp Lemon Bae, 1 tsp garlic and herb seasoning, and 1 tsp AP seasoning. Stir until the sauce thickens and coats the back of a spoon.
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Stir continuously when adding cheese to the cream sauce, otherwise the cheese will clump and burn on the bottom.
Spoon a light layer of pink sauce at the bottom of a white baking dish. Stuff each boiled jumbo pasta shell generously with the seafood and cheese filling, then arrange them neatly in the dish.
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Do not overfill the baking dish so the shells retain their shape during baking.
Use oven mitts when placing and removing the baking dish from the 400°F oven to avoid severe burns.
Top the stuffed shells with grated parmesan cheese, a drizzle of pink sauce, and shredded mozzarella cheese. Bake in a preheated oven at 400°F for 15 minutes until golden brown and bubbly.
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Keep an eye on the cheese towards the end of baking so it doesn't burn.
Spoon pink sauce onto the center of a plate, place four baked stuffed shells on top, garnish with extra lump crab meat, grated parmesan cheese, and fresh chopped parsley.
Watch out
Handle baked shells carefully so they do not break apart when transferring to the plate.
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