Boil a large pot of water and salt until it is at a rolling boil. Add pasta shells and cook for about 2 minutes less than the directions on the package - these will fully cook in the oven.

Once shells are done, drain and set aside. Blanch them with a quick ice bath to completely stop the cooking process.

Add the heavy cream and almond milk to a shallow saucepan. Season with the salt, black pepper, garlic powder, and onion powder.

Heat on low, stirring frequently, until the sauce begins to reduce.

Meanwhile, in a medium-sized bowl - add the ricotta cheese, frozen chopped spinach, heavy cream, lemon juice, Dijon, Old Bay, and Italian seasoning.

Taste, and adjust any seasonings to your preference.

Gently fold in the crab meat and chopped shrimp.

Stuff your shells with the seafood mixture. You can use piping bags, or get down and dirty with a regular serving spoon and (washed!) hands.

Preheat your oven to 375℉.

In a 8x8 baking dish, layer the stuffed shells into even rows.

Pour the cream sauce on top of the shells.

Top with mozzarella cheese.

Bake for 15 minutes, uncovered. Then, turn your oven to low broil and cook for another 2-4 minutes until the top is golden brown.

Sprinkle freshly chopped parsley on top and serve. Enjoy!