- 1 lb. jumbo shells, cooked according to package directions, drained
- 1/2 lb shrimp, any size, peeled and deveined
- 1/2 lb. crab meat, cleaned
- 2 cloves garlic
- olive oil
- 1 bunch small asparagus
- 2 cloves garlic
- 1/2 c. vodka
- 2 c. cashew milk
- 1 28 oz. can tomato sauce
- 1 16 oz. can crushed tomatoes
- 1/2 c. Parmesan cheese
- 1 Tbsp. fresh basil, chopped
- 1 tbsp, fresh parsley, chopped
For the Shells
- In a large pot, boil water for shells.
- In a saute’ pan, heat about 1 tablespoon olive oil over medium high heat. Saute’ garlic just until fragrant. Add shrimp and saute’ just until beginning to turn pink. Flip the shrimp and saute’ the second side about half the time you sauteed the first side for. (Depending on the size of your shrimp a minute or less.)
- Immediately remove from pan and set aside to cool.
- Slice asparagus into about 1/4 inch pieces, crosswise.
- Saute’ asparagus in the same pan the shrimp was sauteed in for 4 or 5 minutes, until they begin to turn tender. Set aside to cool.
- Once the asparagus has cooled, mix asparagus and seafood together.
For the Sauce
- Saute’ the garlic over medium high heat in a medium saucepan until golden brown.
- Carefully add vodka. It’s best to temporarily remove the pan from the heat. If vodka flames, have the cashew milk ready to pour over the flames to extinguish.
- Add the tomato sauce and the crushed tomatoes about bring to a boil. Reduce heat and simmer for at least 10 minutes to allow the flavors to mingle.
- Stir in the Parmesan and the herbs and remove from heat.
- Place about 1/2 cup of the sauce on the bottom of a 4″ x 8″ baking dish.
- Fill the drained shells with the seafood mixture.
- Place the stuffed shells on the sauce and bake at 350°F for about 15 minutes, just until hot.
- Serve with more Vodka Sauce and more asparagus on the side.
Source: Binky’s Culinary Carnival
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