Seafood Stuffed Shells Creamy Pesto Sauce

INGREDIENTS

1PoundLobster Sensations®25EachPasta Shells, Al Dente, Cooled2TablespoonsDijon1/2CupMayonnaise1TeaspoonOld Bay1EachShallot, Chopped Finely1/4CupParsley, Chopped3 1/2TablespoonButter, Divided1 1/2TablespoonsFlour, All Purpose1 1/2CupsMilk2TablespoonsPesto1CupPanko

DIRECTIONS

1. In a large pot boil water and salt. Add the shells and cook till al dente. Drain well.

2. In a bowl mix the Seafood Sensations, Dijon, mayo, Old Bay, parsley, salt and pepper. Fill the shells with this mixture.

3. In a small sauce pot, melt 1 1/2 tablespoons of the butter over medium heat. Add the flour to form a roux, approximately 2 minutes. Add the milk while whisking until a creamy consistency. Add the pesto to the sauce and adjust salt & pepper.

4. Arrange the shells over half of the pesto sauce in a bakeable container and drizzle the rest over the shells.

5. Heat up the remainder of the butter and mix with the panko and reserve.

6. Bake at 325°F until 165° F internal temperature.

7. Set the oven to broil and sprinkle the crumb and butter mixture over the top. Cook till golden.

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