Creamy Shrimp and Pasta Seashells

Preheat oven to 400ºF (200ºC).

Prepare sauce.

Set aside 1 cup (250 mL) of the shrimp; cut remaining shrimp and crab into bite-size pieces. Set aside.

In saucepan of boiling salted water, cover and cook broccoli for
3 minutes or until tender-crisp; drain well. In large bowl, stir together broccoli, chopped shrimp, crab and 3 1/2 cups (875 mL) of the sauce for filling; set aside.

In large pot of boiling salted water, cook pasta for 12 to 15 minutes or until tender but firm. Drain and rinse in colander under cold water; drain again, gently shaking colander. Select 24 of the best shells; spoon enough of the filling into each to fill completely without overflowing. Place on damp towel.

Chop remaining shells coarsely; add to remaining filling along with 1 1/4 cups (300 mL) of the remaining sauce.

Spoon into 13 x 9-inch (3 L) baking dish. Arrange stuffed shells, filling side up, over top. Arrange reserved whole shrimp over shells. Drizzle with remaining sauce. Sprinkle with remaining Parmesan.
(Can be prepared to this point and refrigerated for up to 1 day)

Bake, covered with foil, in oven for 40 minutes. Uncover and bake for 20 minutes longer or until bubbling and golden. Serve with lemon wedges.

In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute.

Gradually whisk in milk and bring to boil; reduce heat to medium-low and cook; stirring, for 10 minutes or until thickened. Remove from heat.

Stir in cream cheese, 1/2 cup (125 mL) of the Parmesan, lemon rind, salt and pepper until melted; set aside.