Seafood Stuffed Shells ( FULL RECIPE IN DESCRIPTION BELOW)

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Ingredients
(2) Skinless Salmon Filets (6-8 oz. portions)
1/2 lb. 13/15 Shrimp (Deveined & Peeled)
1/2 lb. Large Shell Noodles
1/2 Quart Heavy Cream
2 1/2 Cups Shredded Italian Cheese Blend
1/4 Cup Sun Dried Tomatoes
1/2 Cup Diced Onion
3 Garlic cloves minced
1/4 Cup Diced Red Bell Pepper
2 Tablespoons of Tomato Paste
1 Tablespoon of Onion Powder
1 Tablespoon of Garlic Powder
Sea Salt & Fresh Ground Pepper
Blackening Seasoning
Extra Virgin Olive Oil
Worcestershire Sauce
Lemon Juice

Directions
Preheat Oven to 400°F

Bring a large pot of Salted Water to a rapid boil, place Pasta Shells in water, boil for 8-9 minutes, drain and set aside.

Cut Salmon Filets into Diamond shapes or Nuggets, Cut Shrimp in half Lightly Coat Salmon & Shrimp with Blackening Seasoning

*In a Medium Non-Stick pan, Lightly coat with Olive Oil & Sauté Onions, Peppers & Sun-dried Tomatoes on Medium High Heat for 2-3 minutes (add minced garlic after 2 minute mark, sauté for additional 1-2 minutes ) Remove from Heat

*In a Separate Large Non-Stick Skillet, Sear Salmon and Shrimp for 1 minute on each side. Remove from heat

*Combine Veggie mixture with Salmon & Shrimp, Fold in 1 Cup of Italian Cheese Blend, spread on baking sheet, drizzle Worcestershire sauce, lemon juice and fresh cracked pepper over mixture. Bake for 3-5 minutes or until cheese melts.

*Stuff each Shell with Seafood & Veggie Mixture and place in a baking pan, Sprinkle 1/2 Cup of Italian Cheese Blend on top of Shells
Bake in Oven for 3-5 minutes

*In a Medium Sauce pan, Add Heavy Cream and fold in 1 Cup of Italian Cheese Blend, Onion Powder, Garlic Powder, Pinch of Ground Pepper, and Tomato Paste. Whisk until dry seasonings are thoroughly combined and cheese is completely melted.

Combine Sauce & Shells In Pasta Bowl, Garnish with Fresh Parsley & Jumbo Lump Crab.

Serve & Enjoy!