Name: Seafood-Stuffed Jumbo Shells with Puttanesca Sauce / Braised Spinach / Crab and Ricotta Stuffing / Garlic Shrimp
Yield: Serves 4 to 6
Ingredients: Pepper, to taste; 1 Tbsp (15 mL) unsalted butter; 4 cups (1 L) spinach; 2 tsp (10 mL) chopped capers; Salt, to taste; 1 Tbsp (15 mL) olive oil; 1 tsp (5 mL) sugar; 3 cups (750 mL) Dungeness crab meat; ½ cup (125 mL) water; 20 jumbo pasta shells; 1 Tbsp (15 mL) vegetable oil; Olive oil, for drizzling over the shells; Pinch of chili flakes; ¼ tsp (1 mL) pepper; ⅓ cup (80 mL) diced onion; ⅓ cup (80 mL) chopped sun-dried tomatoes; 1 cup (250 mL) red wine; 1½ cups (375 mL) tomato purée; 1 tsp (5 mL) grated garlic; 12 large butterflied shrimp, peeled and deveined (see Fish Tip); ⅓ cup (80 mL) pitted and chopped Kalamata olives; ½ tsp (2.5 mL) pepper; 1 tsp (5 mL) minced garlic; Parmesan cheese, to taste; 1 Tbsp (15 mL) lemon zest; 3 cups (750 mL) ricotta cheese; ¼ tsp (1 mL) salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Stuffed seafood shells with a tangy sauce of Italian tomatoes, roasted peppers, sun-dried tomatoes, olives, and salty anchovies? Yes, please! This pasta rocks, and my favourite part is the pasta-to-seafood ratio. With creamy ricotta and braised spinach, do not count on leftovers.

My favourite cooking and plating vessel happen to be the same for this recipe: a nice, deep, oval-shaped porcelain casserole dish. It’s perfect for cooking and serving—just add a serving spoon.

“Ima