Boil jumbo shells in salted water for 1-2 minutes less than package directions for al dente. Drain, rinse with cold water, and set aside.

Melt butter in a skillet over medium heat. Sauté garlic for 30 seconds, add chopped shrimp, and cook until pink (2-3 mins). Remove from heat and gently fold in crab meat.

In a large bowl, mix ricotta, cream cheese, 1 cup mozzarella, Parmesan, egg, parsley, Old Bay, salt, and pepper until smooth.

Gently fold the cooled seafood mixture into the cheese filling.

Preheat oven to 375°F (190°C). Spread 1/2 cup of Alfredo sauce on the bottom of a 9x13 inch baking dish.

Stuff each cooked shell with about 1-1.5 tablespoons of the seafood filling and arrange in the baking dish.

Pour the remaining Alfredo sauce over the shells, top with the remaining 1 cup of mozzarella, and place reserved whole shrimp on top.

Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is golden and bubbly. Garnish with parsley and serve.