Stuffed Shells - cooking recipe

Ingredients

1/2 lb. shrimp
1/3 lb. scallops
1/3 lb. crabmeat
3 Tbsp. olive oil
4 cloves garlic
1 lb. Ricotta
1/2 tsp. salt
1/2 tsp. pepper
1/2 fresh lemon
1 pt. heavy cream
1/4 lb. butter
1 egg
1/2 c. parsley (fresh), chopped
24 large stuffing shells, cooked and cooled
1/2 c. Romano X 2

Preparation

Saute seafood in olive oil, garlic and parsley over medium heat for about 3 minutes.
When cool, chop into small pieces.
In a large bowl, add seafood mix, garlic from pan, Ricotta, Romano, salt, pepper, fresh lemon juice and egg; mix well.
Cook shells according to directions, then put in lukewarm water for 10 minutes.
In same saute pan, add butter, heavy cream and 1/2 cup Romano cheese over medium heat and whisk.
Cook until thickened, about 10 minutes.
Put 1/2 white sauce on bottom of pan.
Fill shells with seafood mixture.
Pour rest of sauce over top.
Top with a little Romano.
Bake, covered, until heated, about 25 minutes at 350\u00b0.
You may vary seafood for your likes and dislikes.