Bring large pot of water to boil; add pasta; cook for 7 minutes; drain and place on lightly oiled wax paper or place back into the packaging tray (see recipe notes)
8 manicotti noodles
Finely chop and drain crabmeat and shrimp (see recipe notes)
½ lb shrimp, drained and chopped, 4 ounces crabmeat, drained and chopped
Add remaining ingredients into a large bowl; combine well
½ lb shrimp, drained and chopped, 4 ounces crabmeat, drained and chopped, 1 whole egg, lightly beaten, 1 cup ricotta cheese, ¼ cup Parmesan cheese, ¼ cup Mozzarella cheese, 1 tablespoon fresh lemon juice, 1 teaspoon Creole seasoning, ¼ teaspoon garlic powder
Put mixture into plastic bag (or piping bag)
Fill semi-cooled pasta shells with mixture
Make the sauce (see below)
Drizzle a little of the sauce in the baking pan; Place stuffed shells in baking dish
Drizzle ½ cup of sauce over the pasta; reserve the other ½ for later
Cover with foil and bake @ 350ºF for 20 minutes
Remove pasta from oven and drizzle remaining sauce over pasta; serve (See Recipe Notes about Serving the Sauce)
Alfredo Sauce Instructions
Melt butter in saucepan on medium low heat
½ stick butter
Add heavy cream and whisk; add garlic powder and nutmeg; whiskParmesan cheese and continue whisking; cook until cheese melts (See Recipe Notes)
1 cup heavy whipping cream, 1¼ cups Parmesan cheese, ¼ teaspoon garlic powder, ¼ teaspoon ground nutmeg
Season to taste with salt and pepper
salt and pepper to taste
Notes
The filling and sauce for this recipe yields 8 manicotti shells and one cup of Alfredo sauce
if you're making 12-14 shells, double the filling and sauce recipes
This recipe uses frozen cooked shrimp; remove shells and tails, thaw by running cold water over the shrimp; dice finely
You can use fresh shrimp or frozen uncooked shrimp. Remove shells and tails.
How to boil shrimp: bring large pot of water to boil; add shrimp; cook 5-8 minutes, or until they turn pink; remove, drain and lightly season with Creole seasoning
Chop shrimp and crab into fine pieces or use a food processor; you want tiny pieces so it will go through a piping bag; place in a paper towel-lined colander and press out any excess liquidTo keep a "plump" shaped manicotti noodle, remove the al dente pasta from the water using the end of a wooden spoon and place the noodles back into the packaging trayCreate a "piping bag" with a large plastic baggie; put the seafood mixture in the corner; close the bag and cut 1/2"inch of the cornerServing the sauce:When the dish is done, reheat the remaining sauce and pour it over the finished dish right before serving(I recommend plating the manicotti then drizzling the sauce over it...it looks prettier:))Alfredo sauce:If your sauce gets clumpy, continue whisking and add a little of the warm pasta water to the sauce. This should help it emulsify. Keep whisking until it's smooth.A note about the nutritional estimate:The nutritional estimate is based one 1 stuffed manicotti shell and 1/8 cup of sauce even though it says "8 shells" as total servings.