This dish is a family favorite and fairly easy to cook in a standard RV oven. I’ve included the complete recipe, but to make it faster you can substitute your favorite pre-made Alfredo sauce.
For best results, put the shells together and then make the sauce. The sauce only takes a couple minutes to make and then you can pour it over the shells while it’s still hot. If you have cooled sauce, then the bake time may need to be increased – it should be bubbling nicely when you take it out of the oven.
Seafood Stuffed Shells
Large paste shells stuffed with seafood and covered in a classic Alfredo sauce.
Cooking the Shells
Cook shells al dente per instructions. You'll want them slightly under cooked (1 - 2 minutes short) but still flexible for stuffing.
Drain and add 2 tbs olive oil. Stir gently (without breaking shells). Allow to cool while you're doing the other components.
Making the Filling
In a fry pan add 2 tbs olive oil and heat on medium heat
Add scallops. Cook on one side until they become opaque 1/2 through the thickness (1 - 3 minutes)
Turn and cook on the other side until cooked through (another 1 - 2 minutes)
Remove from pan and dice into small pieces. Set aside in a large bowl.
Dice salad shrimp into small pieces. Add to the bowl with the diced scallops.
In a fry pan, fry the bacon on medium heat until crisp.
Remove the bacon from the pan and save the bacon drippings (there should be about 3 tbs). Chop bacon into small pieces and add 1/2 to the bowl with the shrimp and and scallops. Save the other 1/2 for later.
Add 1 tbs chopped parsley and 2 tbs parmesan cheese to the seafood mixture bowl.
Mix all ingredients by hand until well mixed.
Making the Sauce
Add the 3 tbs bacon dripping to a medium sauce pan - stainless steel preferred. If you don't have 3 tbs of bacon drippings left over you can butter for the missing part.
Add the flour and heat on high 2 - 3 minutes, whisking constantly to prevent burning.
Slowly add in the milk while vigorously whisking, continue heating on high and whisking for 2 minutes.
Lower to medium heat. Add in the heavy cream. Continue stirring until it starts to boil.
Slowly add 1/2 cup of parmesan cheese. Whisk constantly while adding. You want to add some, whisk until the cheese melts in and then add more. Repeating until all the cheese is melted in.
Turn off heat and add 1 - 2 tbs chopped parsley to your preference.
Putting it all together
Lightly coat a 12 x 9 glass or ceramic baking pan with olive oil.
Add 2 tbs (or as much as you want) of the seafood mixture to a shell and place on the bottom of the baking pan.
Repeat until all the shells are filled (or you run out of filling). Start by making one layer of shells. If you have more shells after that, start a second layer.
Cover the stuffed shells with any remaining seafood stuffing mix.
Pour the sauce over the shells. Don't fill beyond a 1/2" below the rim of the pan.
Sprinkle the top with the remaining bacon bits.
Sprinkle the top with parmesan cheese.
Cover with aluminum foil and place in a preheated 350 degree oven for 20 minutes.
Remove from oven, remove aluminum foil, let sit for 5 - 10 minutes.