Crab-Alfredo Baked Shells

Oh. My. God.  This is TO DIE FOR!!!  And you know what?  It's a very simple recipe!!

The alfredo sauce would be good alone on linguine or as the top layer of lasagna (I always top mine with alfredo, since I discovered a recipe from Classico years ago -- I'll blog that next time I make it!).  It's a tasty recipe that is very versatile.  The secret ingredient?  Nutmeg!

You are supposed to make these in individual baking dishes, but I made it in a 9-inch square glass instead.  It is VERY rich, so you won't be able to eat as much as you think you can -- or as much as you want to!

I fear the broiler because I tend to char things.  Quickly.  So instead, I baked it at 350 for about 12 minutes.  Also, I used imitation crab meat, because I think it has more flavor than canned crabmeat.  It would also be great with shrimp, scallops, or even chicken.

This recipe comes from the October 2011 issue of Cuisine at Home.

Crab-Alfredo Baked Shells

8 oz dry medium pasta shells
2 cups heavy cream
3 Tbsp minced shallots (I just used onion)
1/2 tsp ground nutmeg
1 stick unsalted butter
2 cups grated parmesan cheese, divided
4 Tbsp chopped fresh parsley (I used about 1 1/2 tsp dried)
1 Tbsp fresh ground pepper (I used WAY less)
2 tsp fresh lemon juice
salt to taste
2 cups pasteurized or premium canned jumbo lump crabmeat (13 oz)
1/4 cup panko bread crumbs

Preheat broiler with rack 6 inches from element.  Coat four 8 oz or six 6 oz individual baking dishes with nonstick spray.

Cook shells according to package directions; drain.  Rinse shells under cold water and set aside.

Heat cream, shallots, and nutmeg in a large saucepan over medium-low until steaming.  Whisk in butter until completely melted.

Add 1 1/2 cups of parmesan, 3 Tbsp parsley, and pepper.  Increase heat to medium; cook, whisking often, until thickened, 10 minutes.  Stir in lemon juice; season with salt.  Transfer sauce to large bowl.  (To cut down on dishes, I just poured it into the pan I boiled the shells in)

Fold crabmeat and shells into sauce.  Divide mixture among prepared dishes.

Combine remaining 1/2 cup parmesan and bread crumbs.  Sprinkle over each casserole.  Broil casseroles until golden and bubbly, 3-4 minutes.  Garnish with parsley.