If you're a seafood enthusiast looking to elevate your pasta dishes, shrimp and crab stuffed manicotti is an excellent choice. I found that marinating the protein for about 2 hours really makes a difference in flavor. While it's tempting to stuff the shells and cook them right away, taking the extra time to marinate helps the shellfish absorb the herbs and spices better, especially when using aromatic tarragon instead of the traditional Italian seasoning. Tarragon brings a subtle, slightly sweet anise flavor that complements the richness of the crab and the delicate taste of shrimp, creating a unique twist on the usual marinara-based manicotti sauce. For those short on time, prepping the filling and cooking it in sauce immediately will still yield delicious results but expect a more subtle flavor profile. When preparing the stuffed manicotti, make sure the shells are cooked al dente so they hold the filling well without becoming mushy. Layer the stuffed shells in your baking dish generously covered with the tarragon sauce to keep everything moist as it bakes. I personally like to include a touch of lemon zest within the filling to brighten the seafood flavors, which adds to the freshness of the dish. Additionally, sprinkling some freshly grated Parmesan cheese on top before baking creates a wonderful golden crust. This recipe is perfect for impressing guests or enjoying a gourmet meal at home. Experimenting with different seafood like scallops or lobster can also work well if you want to vary the recipe. Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio to complement the tarragon’s herbal notes and the sweetness of the shellfish.