Entree | Grocer to Table | Pasta

Seafood Stuffed Shells with Vodka Sauce

Pin
Seafood Stuffed Shells with Vodka Sauce

I have to say that since I started this whole blogging thing, we have been eating like kings! Don’t get me wrong, I always cooked good food but this new chapter in my life has expanded my repertoire! These Seafood Stuffed Shells with Vodka Sauce are amazing! Even so, I usually still look for a bargain. For instance with this dish, the store I usually shop at does not have good prices on shrimp so I went to a store in the next town over that had shrimp on sale for $5.00 less per pound. So I got a pound of shrimp for $7.00 instead of $15.00 per pound in my local store. You can’t buy most cuts of beef for $7.00 per pound around here.

Pin

Saute’ a clove or two of garlic in non- stick frying pan with a few teaspoons olive oil until golden. Add about 1 pound of peeled, deveined shrimp and saute’ just until starting to turn pink.

Pin

As the first side turns pink, flip them and then remove almost immediately, depending on the size of your shrimp.

Pin

Remove to a bowl and set aside.

Pin

Asparagus pairs so well with seafood, I decided to use asparagus.

Pin

I ran it through the food processor and really wasn’t too happy with the outcome. They were nice pretty rounds at first but then turned sideways and made those longer strands. Since that happened, next time I will hand chop them just for uniformity.

Pin

Saute’ the asparagus in the same pan the shrimp were sauteed in for a few minutes just to start the cooking process.

Pin

Chop the shrimp into bite-sized pieces.

Pin

Clean the crabs watching for shell or cartilage fragments. Then chop into bite-sized pieces.

Pin

To make the vodka sauce, saute’ a few cloves of garlic with a bit of olive oil in a medium saucepan.

Pin

Add the Vodka. Most importantly, take care of any flames that may ignite the vodka!! Your best bet is to remove the pot from the heat and then pour vodka in.

PicturePinPicturePin

Add cashew milk, tomatoes and tomato sauce. Bring to a boil and then reduce heat to a low simmer for about 10 minutes to allow the flavors to mingle.

Pin

Add about 1/2 cup parmesan cheese.

PicturePinPicturePin

Chop about 1 tablespoon each parsley and basil. Add the herbs to the sauce and remove the sauce from the heat.

Pin

Once the asparagus has cooled, add it to the seafood.

Pin

Pour about 1/2 c. sauce into a 4″ x 8″ baking pan.

Pin

Prepare the shells according to the package directions. Drain shells and fill with seafood mixture. Top the shells with the sauce and bake at 350°F for about 10 minutes, just until they are hot.

Pin

Serve with additional sauce and asparagus. Enjoy! Love Seafood and pasta? Check out this Seafood Fra Diavolo!

Recipe

Pasta shells stuffed with seafood with vodka sauce topping and asparagus.Pin

Seafood Stuffed Shells with Vodka Sauce

Mixed seafood and fresh asparagus give these stuffed shells their unique flavor!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 709kcal
Author: Beth Neels
Cost: $8

Ingredients

For Shells

  • 4-6 jumbo shells cooked according to package directions, drained
  • 1/2 lb shrimp any size, peeled and deveined
  • 1/2 lb crab meat cleaned
  • 2 cloves garlic
  • Olive Oil
  • 1 bunch small asparagus

For Sauce

  • 2 cloves garlic
  • 1/2 c vodka
  • 2 c cashew milk
  • 28 oz can tomato sauce
  • 16 oz can crushed tomatoes
  • 1/2 c Parmesan cheese
  • 1 Tbsp fresh basil chopped
  • 1 tbsp fresh parsley, chopped

Instructions

For the Shells

  • In a large pot, boil water for shells.
  • In a saute' pan, heat about 1 tablespoon olive oil over medium high heat. Saute' garlic just until fragrant. Add shrimp and saute' just until beginning to turn pink. Flip the shrimp and saute' the second side about half the time you sauteed the first side for. (Depending on the size of your shrimp a minute or less.)
  • Immediately remove from pan and set aside to cool.
  • Slice asparagus into about 1/4 inch pieces, crosswise.
  • Saute' asparagus in the same pan the shrimp was sauteed in for 4 or 5 minutes, until they begin to turn tender. Set aside to cool.
  • Once the asparagus has cooled, mix asparagus and seafood together.

For the Sauce

  • Saute' the garlic over medium high heat in a medium saucepan until golden brown.
  • Carefully add vodka. It's best to temporarily remove the pan from the heat. If vodka flames, have the cashew milk ready to pour over the flames to extinguish.
  • Add the tomato sauce and the crushed tomatoes about bring to a boil. Reduce heat and simmer for at least 10 minutes to allow the flavors to mingle.
  • Stir in the Parmesan and the herbs and remove from heat.
  • Place about 1/2 cup of the sauce on the bottom of a 4" x 8" baking dish.

To assemble

  • Fill the drained shells with the seafood mixture.
  • Place the stuffed shells on the sauce and bake at 350°F for about 15 minutes, just until hot.
  • Serve with more Vodka Sauce and more asparagus on the side.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

Notes

Best if eaten fresh.
Leftover can be refrigerated for 2 days.
Reheat in microwave.

Nutrition

Calories: 709kcal | Carbohydrates: 54g | Protein: 64g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 350mg | Sodium: 4772mg | Potassium: 2358mg | Fiber: 10g | Sugar: 27g | Vitamin A: 2720IU | Vitamin C: 66.1mg | Calcium: 652mg | Iron: 10.8mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky's Culinary Carnival!

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

Originally Published 4/11/2016

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating