Presented by Chef Kendric

Ingredients:

Pasta & Bowl:

1 large bread bowl (artisan bread like sourdough, hollowed out)

8 oz penne pasta, cooked al dente

Seafood:

6-8 jumbo shrimp, peeled, deveined, and cooked

4 oz lump crab meat

4 oz snow crab leg meat, shredded

Cheese Sauce:

1 cup heavy cream

2 tbsp butter

1 tbsp all-purpose flour (optional, for thickening)

1 cup mozzarella cheese, shredded

½ cup Parmesan cheese, grated

Seasoning:

2 cloves garlic, minced

1 tsp Old Bay seasoning (or Cajun seasoning)

1 tsp paprika

Salt and pepper to taste

Garnish:

Fresh parsley, chopped

Extra mozzarella and Parmesan for topping

Instructions:

Prepare the Bread Bowl:

Preheat the oven to 350°F (175°C).

Carefully hollow out the bread, leaving about 1 inch of bread around the sides to form a sturdy bowl.

Brush the inside with olive oil or butter and toast in the oven for about 10 minutes until crispy. Set aside.

Cook the Pasta:

Boil the penne pasta in salted water until al dente. Drain and set aside.

Prepare the Seafood:

In a skillet, melt 1 tbsp of butter over medium heat. Sauté the garlic until fragrant.

Add the shrimp and cook until pink (about 2-3 minutes per side). Set aside.

Gently toss the crab meat (lump and snow crab) in the same skillet to heat through.

Make the Cheese Sauce:

In a saucepan, melt 2 tbsp of butter. Stir in the flour if using, and cook for 1 minute to make a roux.

Gradually whisk in the heavy cream and bring to a simmer.

Stir in the mozzarella and Parmesan cheese, whisking until smooth and melted.

Add Old Bay seasoning, paprika, salt, and pepper. Simmer until thickened.

Assemble the Dish:

Mix the cooked pasta with the cheese sauce, ensuring the pasta is fully coated.

Gently fold in the cooked shrimp, lump crab, and snow crab leg meat.

Fill the Bread Bowl:

Place the seafood and pasta mixture inside the toasted bread bowl.

Top with extra mozzarella and Parmesan cheese.

Bake:

Place the stuffed bread bowl back in the oven at 375°F (190°C) for 10-15 minutes until the cheese on top is melted and golden brown.

Garnish and Serve:

Remove from the oven and garnish with fresh parsley.

Serve hot and enjoy the cheesy, seafood-filled goodness!