Lump Crab & Spinach Stuffed Shells Recipe!

🦀✨ Lump Crab & Spinach Stuffed Shells – Creamy, Cheesy, and Absolutely Irresistible! 🍝🔥 If seafood and pasta had a love child, THIS would be it! Jumbo shells stuffed with rich crab & spinach, smothered in a velvety tomato Alfredo sauce, and baked to perfection. 🧀🤤 Save this for later & tag your foodie bestie! ⬇️ Lump Crab & Spinach Stuffed Shells 🦀🍝 Elegant, easy, and packed with flavor! ✨ Ingredients: 🔹 18–20 jumbo pasta shells (lumaconi or jumbo shells) 🔹 450g (1 lb) lump crab meat 🔹 425g (15 oz) ricotta cheese 🔹 85g (3 oz) frozen spinach, thawed & drained 🔹 2 tsp lemon juice 🍋 🔹 1 tsp Dijon mustard 🔹 1 tsp Old Bay seasoning 🔹 120g (½ cup) mayo 🔹 1 shallot, minced 🔹 Handful of minced parsley 🔹 100g (1 cup) Parmesan, divided 🔹 1 tsp Creole seasoning Tomato Alfredo Sauce: 🔹 30g (2 tbsp) butter 🔹 2 tbsp minced garlic 🔹 700ml (3 cups) heavy cream 🔹 85g (3 oz) shredded Parmesan 🔹 140g (5 oz) shredded mozzarella 🔹 60ml (¼ cup) lemon juice 🔹 1 tsp salt & ½ tsp black pepper 🔹 340g (12 oz) crushed tomatoes ✨ How to Make It: 1️⃣ Cook pasta shells al dente. 2️⃣ Mix spinach, ricotta, Parmesan (reserve some for topping), lemon juice, mustard, mayo, shallots, parsley & seasonings. Gently fold in crab. 3️⃣ For the sauce, melt butter, sauté garlic, add cream & simmer. Stir in Parmesan gradually, then add tomatoes, lemon juice, salt & pepper. Simmer 10 min. 4️⃣ Stuff shells, place in a 9×13” (23×33 cm) dish with a layer of sauce. Top with more sauce, Parmesan & mozzarella. 5️⃣ Bake at 375°F (190°C) for 25 min or until bubbly. 🔥 Serve hot & enjoy! #tiktokpartner #SeafoodLover #PastaNight #StuffedShells #SeafoodPasta #CrabLover #CheesyGoodness #ComfortFood #PastaRecipe #EasyDinner #FoodieFinds #HomemadeMeals #WickdConfections #recipe