In a medium pan, heat olive oil over medium heat. Add green pepper and onion and sauté 3-4 minutes or until onion is soft. Remove from heat and set aside.

Meanwhile boil a large pot of salted water. Cook jumbo pasta shells according to package directions. Drain and rinse shells.

In a large bowl, add the shrimp, crab, mozzarella cheese, creole seasoning, egg, mayo, and milk. Stir until well combined.

Spray a 9x13 baking dish with olive oil spray or nonstick cooking spray. Arrange cooked pasta shells in dish. Using a small cookie dough scoop, scoop 1-2 scoops in to each shells. Scoop additional filling into shells evenly so they are stuffed with filling cause honestly the more filling the better! Stuff those shells and it's okay if the filling falls out a bit.

Preheat oven to 350℉. In a large skillet, heat the butter over low heat. Add garlic and cook for 2-3 minutes. Remove from heat and set aside. I highly recommend using a garlic press with this amount of garlic otherwise ok to use the jarred minced garlic but know the garlic flavor might not be the same.

In a large pot, bring the vegetable broth and water to a boil. Add cauliflower florets and boil for 8 minutes or until a fork can easily pierce cauliflower.

In a large food processor or high-powered blender, use a slotted spoon to transfer the cauliflower florets, plus add 1 cup of broth/water mix, sautéed garlic and butter, salt, pepper, and milk. Process until consistency is smooth. If consistency is too thick for your liking you can add a little more milk.

Spoon sauce over stuffed pasta shells.

Bake at 350℉ for 30 minutes.

Serve.