Smoked Salmon Shells

Ingredients

unsalted butter

7.2 tablespoon

leekswhite and light green parts only, rinsed and finely chopped

2

peasfresh shelled or thawed frozen

0.8 cup

salt

to taste

black pepperfreshly ground, to taste

to taste

smoked salmonhot-smoked, flaked, skin and bones discarded

6 3/8 oz

cream cheeseroom temperature

3.2 oz

sour cream

3/8 cup

cayenne pepper

0.2 teaspoon

all-purpose flour

4.8 tablespoon

milk

1 5/8 cup

whipping cream

0.8 cup

lemonfreshly squeezed juice

1

Parmesan cheesefreshly grated, divided

5/8 cup

dry jumbo pasta shells

0.8 pound

dried bread crumbs

3/8 cup

garlicvery finely minced

5 clove

fresh parsleyminced

0.2 cup

extra virgin olive oil

0.8 tablespoon

Method

1. 01Melt 3 tablespoon butter in a medium skillet over medium heat. Add leeks and sauté until tender, about 5 minutes.
2. 02Add peas and cook until bright green, about 3 minutes. Transfer peas and leeks to a bowl and season to taste with salt and pepper.
3. 03Stir smoked salmon into peas and leeks and set aside.
4. 04In a medium bowl, stir together cream cheese, sour cream, and cayenne until smooth. Gently fold in smoked salmon mixture. Refrigerate until ready to assemble.
5. 05Preheat oven to 350°F.
6. 06Melt remaining 6 tablespoon butter in a large saucepan over medium heat. When bubbling, whisk in flour and cook, whisking constantly, for 1 minute.
7. 07Slowly whisk in milk and continue cooking, whisking constantly, until mixture bubbles and thickens, 2 to 3 minutes.
8. 08Remove from heat and whisk in cream, lemon juice, and 1/2 cup Parmesan with salt and pepper to taste.
9. 09Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 to 12 minutes.12 min
10. 10Combine remaining 1/4 cup Parmesan, bread crumbs, garlic, parsley, and olive oil in a small bowl and stir to mix thoroughly. Set aside.
11. 11Stir 1/2 cup cream sauce into smoked salmon and cream cheese mixture. Spread 1 cup cream sauce over bottom of a 9 by 13 inch baking dish.
12. 12Drain pasta shells in a colander and rinse with cold water to stop cooking. When draining, make sure shells don't slip inside one another.
13. 13Fill each shell with a heaping tablespoon of smoked salmon mixture and set in baking dish, open-side up so filling doesn't slip out.
14. 14Spoon remaining sauce over shells and sprinkle bread crumb mixture evenly over sauce.
15. 15Bake until sauce is bubbling and top is golden brown, about 30 minutes.30 min
16. 16Spoon filled shells onto individual plates and serve.