Seafood-Stuffed Shells

Name: Seafood-Stuffed Shells
Prep time: 1 h
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 1 1/2 lbs jumbo pasta shells; salt; 1 tablespoon olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 1 (8 ounce) bottle clam juice; 1 (28 ounce) can whole tomatoes in puree; 2 tablespoons tomato paste; 1 teaspoon sugar; 1/4 teaspoon crushed red pepper flakes; 1/3 cup heavy cream or 1/3 cup whipping cream; 1 lb medium shrimp, shelled, deveined, and coarsely chopped; 1 lb scrod fish, fillet coarsely chopped; 1 (10 ounce) package frozen peas; 1 tablespoon olive oil; 1 garlic clove, crushed with side of chef's knife; 2 slices firm white bread, torn into 1/4-inch pieces

Submitted by DIANE B.

"If you're pressed for time, get shrimp already shelled and deveined"

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Ready In:: 1hr
Ingredients:: 17
Serves:: 10

ingredients

1 ¹⁄₂ lbs jumbo pasta shells
salt
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 (8 ounce) bottle clam juice
1 (28 ounce) can whole tomatoes in puree
2 tablespoons tomato paste
1 teaspoon sugar
¹⁄₄ teaspoon crushed red pepper flakes
¹⁄₃ cup heavy cream or 1/3 cup whipping cream
1 lb medium shrimp, shelled, deveined, and coarsely chopped
1 lb scrod fish, fillet coarsely chopped
1 (10 ounce) package frozen peas
1 tablespoon olive oil
1 garlic clove, crushed with side of chef's knife
2 slices firm white bread, torn into 1/4-inch pieces

directions

Prepare pasta shells in boiling salted water as label directs. Drain shells and rinse with cold running water to stop cooking; drain again. Arrange shells in single layer on waxed paper and set aside.
Meanwhile, in 4-quart saucepan, heat olive oil over medium heat until hot. Add onion and cook until tender, about 5 minutes. Add garlic and cook 1 minute longer, stirring frequently. Add clam juice and cook 7 minutes over high heat until reduced to 1/2 cup. Stir in tomatoes with their puree, breaking up tomatoes with side of spoon. Add tomato paste, sugar, and crushed red pepper; heat to boiling. Reduce heat to low; partially cover and simmer about 20 minutes, stirring occasionally. Stir in cream and cook 2 minutes longer; remove saucepan from heat.
Transfer 1 cup tomato sauce to 3-quart saucepan. Add shrimp and scrod, and cook over medium-high heat until seafood just turns opaque throughout, about 5 minutes, gently stirring occasionally. Remove saucepan from heat; stir equal amounts of frozen peas into both saucepans.
Preheat oven to 400°F
Fill each pasta shell with 2 heaping tablespoons seafood mixture and place in 13x9-inch glass baking dish. Pour tomato sauce over stuffed shells.
Prepare Bread-Crumb Topping:
In nonstick 10-inch skillet, heat olive oil and garlic over medium heat. Add bread and cook until golden, about 5 minutes, stirring often. Discard garlic.
Spoon bread crumbs over stuffed shells. Bake 20 minutes or until hot and bubbly.