1. Cook the Pasta Shells

• Bring a large pot of salted water to a boil.

• Cook the jumbo pasta shells until al dente, about 8–9 minutes.

• Drain and set aside on a baking sheet to cool slightly.

2. Prepare the Seafood Filling

• Heat olive oil in a large skillet over medium heat.

• Add chopped shrimp and minced garlic. Sauté until shrimp is pink and opaque (about 3–4 minutes).

• Combine the cooked shrimp with crab meat in a mixing bowl.

3. Mix the Cheese Filling

• To the seafood mixture, add ricotta, mozzarella, Parmesan, beaten egg, lemon zest, parsley, salt, and pepper.

• Stir well to combine into a thick, creamy filling.

4. Stuff the Shells

• Carefully fill each shell with the seafood mixture.

• Place them open-side up in a greased 9×13-inch baking dish.

5. Make the Sauce

• In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.

• Gradually whisk in the heavy cream until smooth.

• Stir in Parmesan, garlic powder, Old Bay, and black pepper.

• Simmer for 3–5 minutes, until thickened.

6. Bake the Shells

• Pour the cream sauce evenly over the stuffed shells.

• Bake at 375°F (190°C) for 20 minutes, or until bubbling and golden around the edges.

7. Garnish and Serve

• Top with extra parsley and serve hot.