Seafood & Shells

This is comfort food that came straight from the coast.

Tiny pasta shells get coated in a from-scratch cheese sauce made with butter, garlic, celery, onion, and melted Monterey Jack, then loaded up with shrimp and minced clams.

A splash of dry sherry and a scattering of fresh parsley finish the dish with just enough brightness to balance all that creamy richness.

It feeds eight, comes together in one skillet (plus a pasta pot), and hits that sweet spot between weeknight easy and company-worthy impressive.

Pro Tips

• Stir the flour into the sauteed vegetables until smooth before adding the milk. This roux is what gives you a silky sauce instead of a thin, runny mess.
• Use the clam liquid from the can. Don’t drain it. That briny juice adds a layer of ocean flavor the sauce would miss otherwise.
• Rinse the cooked shells under cold water to stop the cooking. They’ll warm right back up when tossed into the hot sauce.