Seafood Stuffed Shells Creamy Pesto Sauce

Menu Part


1 Pound Lobster Sensations® (Item# 004610)
25 Each Pasta Shells, Al Dente, Cooled
2 Tablespoons Dijon
1/2 Cup Mayonnaise
1 Teaspoon Old Bay
1 Each Shallot, Chopped Finely
1/4 Cup Parsley, Chopped
3 1/2 Tablespoon Butter, Divided
1 1/2 Tablespoons Flour, All Purpose
1 1/2 Cups Milk
2 Tablespoons Pesto
1 Cup Panko


  1. In a large pot boil water and salt. Add the shells and cook till al dente. Drain well.
  2. In a bowl mix the Seafood Sensations, Dijon, mayo, Old Bay, parsley, salt and pepper. Fill the shells with this mixture.
  3. In a small sauce pot, melt 1 1/2 tablespoons of the butter over medium heat. Add the flour to form a roux, approximately 2 minutes. Add the milk while whisking until a creamy consistency. Add the pesto to the sauce and adjust salt & pepper.
  4. Arrange the shells over half of the pesto sauce in a bakeable container and drizzle the rest over the shells.
  5. Heat up the remainder of the butter and mix with the panko and reserve.
  6. Bake at 325°F until 165° F internal temperature.
  7. Set the oven to broil and sprinkle the crumb and butter mixture over the top. Cook till golden.

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