DIRECTIONS
Directions:
1. Preheat the oven to 350 F.
2. Heat a thin layer of oil in a nonstick skillet over medium heat. Add the shrimp, crab meat,
and 2 cloves minced garlic and cook until shrimp is pink and garlic is fragrant, about 2
minutes.
3. Add the lemon juice and stir, then add the cream cheese cubes and stir until completely
melted, about 3-4 minutes. Add the Old Bay seasoning, 1 tablespoon parsley, 1

teaspoon red pepper flakes, and a pinch of salt and pepper. Stir to combine, then
remove from the heat. Add salt and pepper to taste as needed.
4. Melt the butter in a deep skillet over medium heat. Once melted, add the remaining 2
cloves minced garlic and onion and cook until soft.
5. Add the tomato paste and stir into the vegetables to combine. Cook until beginning to
stick to the bottom of the skillet, about 3 minutes. Deglaze the skillet with the cognac,
then bring to a simmer and reduce by about half.
6. Add the tomato purée and heavy cream and bring to a simmer. Add the remaining red
pepper flakes and parsley, then simmer until the mixture is thickened, about 5 minutes.
Season to taste with salt and pepper.
7. Transfer the sauce to the bottom of a 9x13-inch casserole dish. Using a small spoon,
stuff the shells with the crab mixture until full but not overstuffed. Arrange in the dish,
nestling into the sauce.
8. Grate the parmesan over the stuffed shells, then place in the oven and bake until the
cheese is melted, 20-25 minutes.
9. Remove from the oven and sprinkle with parsley and red pepper flakes to serve.