• 10servings
  • 60minutes
  • 325calories

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Ingredients Jump to Instructions ↓

  1. 30 jumbo pasta shells

  2. Salt

  3. 1 small onion , chopped

  4. 2 clove(s) garlic , minced

  5. 1 bottle(s) (8 ounces) clam juice

  6. 1 can(s) (28 ounces) whole tomatoes in puree

  7. 2 tablespoon(s) tomato paste

  8. 1 teaspoon(s) sugar

  9. 1/4 teaspoon(s) crushed red pepper

  10. 1/3 cup(s) heavy or whipping cream

  11. 1 pound(s) medium shrimp , shelled, deveined, and coarsely chopped 1 pound(s) scrod fillet , coarsely chopped 1 package(s) (10 ounces) frozen peas

  12. 1 tablespoon(s) olive oil

  13. 1 clove(s) garlic , crushed with side of chef's knife

  14. 2 slice(s) firm white bread , torn into 1/4-inch pieces

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 400 degrees F. Fill each pasta shell with 2 heaping tablespoons seafood mixture and place in 13" by 9" glass baking dish. Pour tomato sauce over stuffed shells.

  5. 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.

  6. Spoon bread crumbs over stuffed shells. Bake 20 minutes or until hot and bubbly.


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