1. Cook the jumbo pasta shells in well-salted water until just al dente, then drain and rinse gently with cool water so they are easy to handle.

2. Spread the shells out on a tray or plate so they do not stick together while you prepare the seafood filling.

3. In a skillet, sauté the minced garlic in a bit of butter or oil over medium heat until fragrant, then add the chopped shrimp.

4. Cook the shrimp just until pink, remove from heat, and let cool slightly so they do not melt the cheeses too quickly.

5. In a mixing bowl, combine ricotta, cream cheese, Parmesan, mayonnaise, parsley, Old Bay, Dijon, lemon juice, salt, and pepper.

6. Fold in the cooled shrimp and lump crab meat gently so the seafood stays in nice pieces.

7. Taste the filling and adjust seasoning with more salt, pepper, lemon, or herbs as desired.

8. To make the sauce, melt the butter in a saucepan over medium heat, then whisk in the flour to form a smooth paste.

9. Cook the roux for 1–2 minutes until slightly golden, whisking so it does not scorch.

10. Slowly add the broth while whisking constantly, then pour in the half-and-half and continue whisking until smooth.

11. Simmer gently until thickened to a creamy, pourable consistency that coats the back of a spoon.

12. Stir in Parmesan, paprika, nutmeg if using, and a pinch of salt and pepper, then remove from heat.

13. Spoon a thin layer of the cream sauce into the bottom of a baking dish.

14. Fill each pasta shell with a generous spoonful of the seafood mixture and arrange them snugly in the baking dish.

15. Pour the remaining sauce evenly over the stuffed shells, making sure every shell is coated.

16. Top with mozzarella or extra Parmesan cheese.

17. Bake at 350°F (175°C) for 20–25 minutes, until bubbly and lightly browned on top.

18. Let rest for 5–10 minutes so the sauce thickens slightly and the shells are easier to serve.