Creamy Shrimp And Pasta Seashells

Directions

1. Preheat oven to 400 F (200 C).
2. Prepare sauce.
3. Set aside 1 c. (250 mL) of the shrimp; cut remaining shrimp and crab into bite-size pcs. Set aside.
4. In saucepan of boiling salted water, cover and cook broccoli for 3 min or possibly till tender-crisp; drain well. In large bowl, stir together broccoli, minced shrimp, crab and 3 1/2 c. (875 mL) of the sauce for filling; set aside.
5. In large pot of boiling salted water, cook pasta for 12 to 15 min or possibly till tender but hard. Drain and rinse in colander under cool water; drain again, gently shaking colander. Select 24 of the best shells; spoon sufficient of the filling into each to fill completely without overflowing. Place on damp towel.
6. Chop remaining shells coarsely; add in to remaining filling along with 1 1/4 c. (300 mL) of the remaining sauce.
7. Spoon into 13 x 9-inch (3 L) baking dish. Arrange stuffed shells, filling side up, over top. Arrange reserved whole shrimp over shells. Drizzle with remaining sauce. Sprinkle with remaining Parmesan.
8. (Can be prepared to this point and refrigerated for up to 1 day)
9. Bake, covered with foil, in oven for 40 min. Uncover and bake for 20 min longer or possibly till bubbling and golden brown. Serve with lemon wedges.
10. Sauce:In saucepan, heat butter over medium heat; whisk in flour and cook, whisking, for 1 minute.
11. Gradually whisk in lowfat milk and bring to boil; reduce heat to medium-low and cook; stirring, for 10 min or possibly till thickened. Remove from heat.
12. Stir in cream cheese, 1/2 c. (125 mL) of the Parmesan, lemon rind, salt and pepper till melted; set aside.