Seasoned Pasta Shells Alfredo with Crab

 

 

 

INGREDIENTS:

8 oz dry medium pasta shells
2 cups heavy cream
3 tablespoons minced shallots
2 teaspoons SMALLWOOD GENERAL SPICE
1 stick unsalted butter (8 Tbsp.)
1-1/2 plus 1/2 cup Kraft grated parmesan cheese (2 cups)
4 tablespoons chopped fresh parsley
2 teaspoons black pepper
2 teaspoons lemon juice
salt to taste
2 cans of 6 oz. Chicken of the Sea Lump Crab
1/4 cup panko bread crumbs

 

 

 

COOK ACCORDING TO PACKAGE:

8 oz dry medium pasta shells. Rinse with cold water and set aside in colander.

 

WHILE COOKING PASTA, IN SAUCEPAN:

MIX:
2 cups heavy cream, 3 tablespoons minced shallots, 2 teaspoons SMALLWOOD GENERAL SPICE, and 1 stick pre-softened unsalted butter (8 Tbsp.). Turn on to medium-high and heat to a medium boil, stirring often..
ADD:
1-1/2 cups Kraft grated parmesan cheese, 3 tablespoons chopped fresh parsley, 2 teaspoons black pepper, 2 teaspoons lemon juice, and salt to taste. Also heat to medium boil, sirring often. Turn down to medium and cook an additionnal 10 minutes. This is your Alfredo sauce.

 

FOLD & TOP:

 

Pour the sauce from the saucepan into a large, flat bowl. Sprinkle/layer the crab meat over the top of the sauce and gently flatten. Layer the pasta shells over this mixture and gently flatten. With a medium-large spoon, with a fold over motion, turn the combination over and over at each location. The mixture will fold itself into the shells (and even further during broiling). Now gently stir all together.

 

 

Spoon the mixture into four individual casserole dishes.

Mix the remaining 1/2 cup parmesan and the 1/4 cups panko crumbs, sprinkle over each dish. Sprinkle with SMALLWOOD GENERAL SPICE for more flavor and color. Place the dishes on a cookie sheet. Raise your oven rack up one level and broil the dishes until golden , approx 3-4 minutes.

 

 

Remove and garnish with desired amount of parsley. Serve!

 

 

BONUS TIPS ABOUT THIS RECIPE!

Tip 1:
The pasta/mixture can be assembled into the individual serving bowls & refrigerated. Set them out, warm up the oven, then add the topping just before broiling a few minutes longer to warm through. Great great-ready-for-guests recipe!! Or those times when your family has a different schedule and ambles in for dinner at separate times.

Tip 2:
Go ahead and cook all four of your casseroles (topping as well), even if you don't need them all. Let cool, then place the extras in the freezer covered with aluminum foil. Save your extra panko and parmesan in a ziploc bag and freeze as well. Weeks later, remove the casserole dish & ziploc bag, and begin heating the oven to 425 degrees. Pour a light layer of milk over the top of the pasta shells. Replace the aluminum foil and bake on a cookie sheet at in your normal baking rack position for 30 minutes. Top with pepper, your desired amount of panko/parmesan, dried parsley flakes, and serve. This is one of those dishes that does, or almost does taste better the 2nd time around. DELISH!

 

 

 

"Leftovers" never tasted so good!"