In the Kitchen

Seafood Shells




  • 1 1/2 tablespoons butter Divided in 1 tablespoon and 1/2 tablespoon.
  • 1 tablespoon of all purpose flour
  • 1/2 cup heavy whipping cream
  • 1/2 cup unsweetened almond milk Any milk will work.
  • 1/4 cup dry white wine I use Pinot Grigio. Wine will provide immense flavor. You can substitute with any broth.
  • 3 garlic cloves Minced
  • 1/2 cup grated Parmesan Reggiano Cheese
  • 1/2 teaspoon of Italian seasoning
  • salt and pepper to taste
  • 20 jumbo pasta shells A 12oz package will have more than enough shells.
  • 8 oz raw shrimp Peeled and deveined. Chopped into 1/2-1 inch chunks.
  • 8 oz lobster meat
  • 8 oz cream cheese
  • 8 oz lump crab meat
  • 2 cups finely chopped fresh spinach You can also use frozen. Thaw and drain it first.
  • 1 cup shredded mozzarella cheese Divided into 1/2 cup portions.
  • 1/4 cup grated Parmesan Reggiano Cheese
  • 1 1/2 teaspoons of Old Bay.Substitute your favorite seafood seasoning if preferred.
  • salt and pepper to taste
  • foil


  1. Preheat oven to 350 degrees.

🦞Pasta Shells🦞

  1. Cook the shells following the instructions on the packaging, but remove them 2 minutes prior to the noted cook time. Remember , we’re baking the shells as well.

🦞Cream Sauce🦞

  1. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add in the flour and stir until thickened.
  2. Add the heavy cream, almond milk, and white wine. Stir.
  3. Add in the garlic, Parmesan cheese, Italian Seasoning, and salt and pepper to taste. Taste the sauce repeatedly. Add spices if needed. Stir until smooth and set aside.

🦞Seafood & Filling 🦞

  1. Heat the skillet on medium-high heat. Add in 1/2 tablespoon of butter. When melted, add in the shrimp and lobster.
  2. Cook for 3-4 minutes on both sides until cooked through. Remove the shrimp and lobster from the skillet.
  3. Add the cream cheese, cooked shrimp, lobster, crab, chopped spinach, 1/2 cup mozzarella cheese, Parmesan Reggiano cheese, Old Bay Seasoning, salt, and pepper to taste to a large bowl. Stir to combine.

πŸŽ„Ginger Bread Cookies

πŸŽ„ Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup dark brown sugar , packed
  • 3/4 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 Tablespoons butter , room temperature, cut into 12 pieces
  • 3/4 cup molasses (dark molasses)
  • 2 Tablespoons milk


For the frosting:

  • 2 Tbs butter , room temperature
  • 2 cups powdered sugar
  • 2 Tablespoons milk

πŸŽ„ Instructions

  1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
  2. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
  3. With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
  4. Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and place in the freezer for about 20 minutes, until firm.
  5. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  6. Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about Β½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
  1. Refrigerate the gingerbread men for 5 minutes
  2. Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
  3. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.


For the frosting:

  1. Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.

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