Seafood stuffed shells with alfredo sauce

1 16 oz. can lump crab meat
12 oz. cooked salad shrimp
1 32oz. container part skim ricotta cheese
2 eggs
2 cups parmesan cheese
2 cups 5 cheese italian shredded cheese
2 cups heavy cream
16 oz. jumbo pasta shells
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 teasoon black pepper
nutmeg

Combine ricotta, half the 5 cheese blend, crab, shrimp, and eggs in a large bowl. Prepare pasta according to package instructions. Drain and allow to cool slightly. Stuff each shell with 1/4 cup of seafood mixture and place in a large baking pan or 2- medium casserole pans. Spray a medium sauce pan lightly with cooking spray. Saute garlic and shallots until lightly browned. Remove pan from heat and add cream and parmesan cheese. Stir over medium heat until combined. It will take a few minutes for cheese to melt enough to combine with cream, be patient. Stir in pepper and dash of nutmeg. Pour over shells. Sprinkle remaining 5 cheese blend over all and bake in a 350 degree oven for 20 minutes or until shell filling reaches 160 degrees. Makes 16 servings about 2 or 3 shells each.

Number of Servings: 16

Recipe submitted by SparkPeople user TRACEYHD13.