1. Cook Pasta Shells (Al Dente):

• Bring a large pot of salted water to a rolling boil.
• Add the jumbo pasta shells and cook according to package directions, but reduce the cooking time by about 2 minutes so they are still quite firm (al dente). This prevents them from tearing during stuffing and getting mushy after baking.
• Drain the shells carefully in a colander and rinse briefly with cool water to stop the cooking. Set aside, handling gently.

2. Make the Cream Sauce:

• In a large skillet, melt 1 tablespoon of the butter over medium heat.
• Whisk in the 1 tablespoon of flour and cook, whisking constantly, for about 1 minute until thick and bubbly (this is your roux).
• Slowly pour in the heavy cream and the almond milk (or other milk), whisking constantly to prevent lumps.
• Whisk in the white wine (or broth). Continue whisking until the sauce is smooth.
• Bring the sauce to a gentle simmer. Stir in the minced garlic, ½ cup grated Parmesan cheese, and Italian seasoning.
• Continue to simmer gently, stirring, until the cheese is melted and the sauce has thickened slightly. Taste and season with salt and pepper as needed. Pour about half of this sauce into the bottom of a 9×13 inch baking dish and spread it out. Keep the remaining sauce warm or set aside.

3. Cook the Seafood:

• Wipe out the skillet (or use a separate one). Heat the remaining 1/2 tablespoon of butter over medium-high heat.
• Add the chopped raw shrimp and chopped cooked lobster meat to the skillet.
• Sauté quickly for just a few minutes on each side, until the shrimp turns pink and opaque. Do not fully cook through, as it will finish baking in the oven. Remove seafood from skillet immediately and set aside.

4. Make the Filling:

• In a large bowl, combine the softened cream cheese, finely chopped fresh spinach (or thawed, well-squeezed frozen spinach), half (1/2 cup) of the shredded mozzarella cheese, and the 1/4 cup grated Parmesan cheese.
• Stir in the Old Bay seasoning, salt, and pepper to taste.
• Gently fold in the partially cooked shrimp and lobster mixture. Carefully fold in the lump crab meat last, trying not to break it up too much. Mix until everything is well combined.

5. Stuff and Assemble the Shells:

• Preheat your oven to 375°F (190°C) if you haven’t already (though original recipe doesn’t specify preheating until assembly – preheating now is fine).
• Carefully spoon the seafood filling mixture into each cooked pasta shell (about 1 ½ to 2 tablespoons per shell, depending on size).
• Arrange the filled shells snugly in the baking dish over the layer of cream sauce.
• Pour the remaining cream sauce over the stuffed shells (optional, or reserve some for serving).
• Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the shells.

6. Bake:

• Cover the baking dish tightly with aluminum foil.
• Bake in the preheated oven for 20 minutes.
• Carefully remove the foil (watch for steam).
• Return the dish to the oven and bake uncovered for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the filling is heated through.

7. Rest and Serve:

• Let the casserole cool for 5-10 minutes before serving. This allows the sauce and filling to set slightly.
• Garnish with fresh chopped parsley if desired. Serve hot.