When you crave the coziness of comfort food but want to amp up the elegance, look no further than these Creamy Seafood-Stuffed Shells. Each pasta shell is overflowing with succulent crab and shrimp, nestled in a rich, Parmesan-kissed sauce that’s pure luxurious indulgence—perfect for family dinners or an extra-special gathering.
Why You’ll Love This Recipe
- Creamy, Dreamy Sauce: Every bite is drenched in a luscious Parmesan cream sauce that perfectly complements delicate seafood flavors.
- Show-Stopping Presentation: These shells make a stunning centerpiece—ideal for impressing guests without excessive fuss.
- Simple Ingredients, Gourmet Results: With pantry staples and a handful of fresh seafood, you’ll create a dish that feels worthy of a special occasion.
- Customizable to Taste: Easily adapt the filling and sauce for personal preferences—think extra spice, different cheeses, or even additional veggies!
Ingredients You’ll Need
One of the amazing things about making Creamy Seafood-Stuffed Shells is that you’re working with straightforward, genuine ingredients—each chosen to enhance the filling’s tenderness, the pasta’s bite, and the sauce’s creamy finish. Here’s what you’ll need and why each element truly matters in the symphony of flavors.
- Jumbo pasta shells (24): Their size is perfect for holding all that luscious seafood filling—be gentle so they don’t tear as you stuff them!
- Lump crabmeat (2 cans): Brings sweet, delicate notes and a hint of brininess that defines classic seafood dishes.
- Cooked shrimp (8 ounces): Adds a meaty, tender texture; chopping them ensures you get shrimp in every bite.
- Celery, green pepper, red onion (1/4 cup each): These finely chopped veggies give crunch, color, and a fresh flavor base.
- Butter (1 tablespoon plus 1/4 cup, divided): Used for sautéing the veggies and as the foundation of your rich, silky sauce.
- Part-skim mozzarella cheese (1/2 cup): Melts inside the filling, giving a soft, stringy richness that ties everything together.
- Seafood seasoning (1.5 teaspoons, divided): Whether it’s Old Bay or your favorite blend, this spice mix is key for balancing and boosting the seafood’s taste.
- Pepper (1/4 teaspoon): Adds subtle heat and rounds out flavors.
- Large egg (1): Helps bind the seafood and cheese filling, ensuring it stays together when baked.
- Mayonnaise (1/4 cup): Moistens the filling and brings a hint of tang to contrast the buttery sauce.
- 2% milk (2 tablespoons + 4 cups): A lighter choice that keeps the sauce ultra-creamy without becoming overly rich.
- All-purpose flour (1/4 cup): Thickens your sauce to the ideal consistency for blanketing the stuffed shells.
- Salt (1/4 teaspoon): Draws out the full depth of flavors.
- Coarsely ground pepper (1/4 teaspoon): For that perfect peppery pop in your creamy Parmesan sauce.
- Grated Parmesan cheese (1.5 cups): Melty, nutty, and luxurious—the soul of the cream sauce.
- Soft bread crumbs and chopped fresh parsley (optional): Add crunch and freshness as beautiful finishing touches.
Variations
Don’t hesitate to make these Creamy Seafood-Stuffed Shells your own! This recipe is exceptionally flexible, so you can easily adjust the filling or the sauce to suit your pantry, diet, or just whatever you’re craving.
- Lobster Lovers: Swap in chopped cooked lobster for some or all of the shrimp and crab—the result is pure decadence.
- Lighter Option: Use part-skim ricotta instead of mayonnaise for a lighter, fluffier filling.
- Spice It Up: Add a pinch of cayenne or a few dashes of hot sauce to the filling for a gentle kick.
- Veggie-Loaded: Incorporate baby spinach or sautéed mushrooms for extra color and nutrition that blends right into the creamy mix.
- Gluten-Free: Use gluten-free jumbo shells and substitute a 1:1 gluten-free flour for the roux in the sauce for a celiac-friendly version.
How to Make Creamy Seafood-Stuffed Shells
Step 1: Prepare the Pasta Shells
Begin by cooking the jumbo pasta shells just until al dente, following the package instructions. Be careful not to overcook, as you want the shells firm enough to hold up during stuffing and baking. Once drained, rinse them gently under cool water—this prevents sticking and ensures they’re easy to handle.
Step 2: Sauté the Aromatics
In a small skillet, melt one tablespoon of butter over medium heat. Add the finely chopped celery, green pepper, and red onion. Sauté until everything is fragrant and meltingly tender—about 3–4 minutes. This quick step extracts the vegetables’ sweetness and sets a savory backbone for your filling.
Step 3: Make the Seafood Filling
In a large bowl, combine the lump crabmeat, chopped shrimp, mozzarella cheese, sautéed vegetables, 1 teaspoon of seafood seasoning, and a sprinkle of pepper. In a separate small bowl, whisk together your egg, mayonnaise, and two tablespoons of milk until smooth, then stir this creamy mixture into the seafood blend. This creates the irresistibly moist filling your shells will soon snuggle around!
Step 4: Stuff the Shells and Arrange in a Baking Dish
Preheat your oven to 350°F (175°C) and lightly grease a 13×9-inch baking dish. Take each cooked shell and fill it generously—about a tablespoon rounded high with your seafood mixture. Line them up in the dish so they’re nestled and ready for their creamy bath.
Step 5: Prepare the Parmesan Cream Sauce
In a medium saucepan, melt the remaining 1/4 cup of butter over medium heat. Sprinkle in the flour, salt, and coarsely ground pepper, whisking constantly to create a smooth roux. Gradually pour in the 4 cups of milk, keeping your whisk moving to avoid lumps. Bring the sauce to a gentle boil; let it cook and bubble for about 2 minutes until thickened. Off the heat, stir in the grated Parmesan until the sauce turns beautifully creamy and rich.
Step 6: Assemble and Bake
Pour the warm Parmesan sauce evenly over your stuffed shells, letting it cascade into every nook and cranny. Sprinkle the tops with the remaining seafood seasoning (and add toasted bread crumbs or parsley if you like). Bake, uncovered, for 30-35 minutes—watch for bubbling golden edges and a heavenly aroma that’ll have everyone hovering in the kitchen.
Pro Tips for Making Creamy Seafood-Stuffed Shells
- Shell Sensibility: Slightly undercook the pasta shells—they continue to soften as they bake and soak up the creamy sauce without falling apart.
- Seafood Freshness: Drain canned crab thoroughly and pat shrimp dry before using to avoid excess moisture in the filling.
- Sauce Perfection: Whisk the milk into the roux slowly—this keeps your sauce velvety instead of lumpy or thin.
- Make-Ahead Magic: Assemble the shells and sauce in advance, cover, and refrigerate—just bake when you’re ready for a fuss-free, impressive dinner.
How to Serve Creamy Seafood-Stuffed Shells
Garnishes
For a truly eye-catching finish, scatter finely chopped fresh parsley over your Creamy Seafood-Stuffed Shells—or, for extra flair and crunch, a sprinkle of golden toasted bread crumbs. A light dusting of extra Parmesan or a hint of lemon zest brings brightness and a touch of hit-the-spot flavor to every serving.
Side Dishes
This rich, creamy main loves classic sides: try a simple arugula salad with lemon vinaigrette, oven-roasted asparagus, or tender green beans almondine. Warm, crusty bread or garlic knots are perfect for mopping up every bit of that luxurious sauce—trust me, you won’t want a drop to go to waste!
Creative Ways to Present
Arrange the shells in a beautiful ceramic baking dish and serve tableside for a family-style showstopper. If you’re hosting, place shells in petite individual gratin dishes for elegant dinner party plating. For buffet-style entertaining, try displaying stuffed shells on a platter with a drizzle of extra sauce and a light scattering of microgreens—it’s sensational and so inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Seafood-Stuffed Shells store beautifully! Let the shells cool completely, cover tightly, and keep them in the refrigerator for up to three days. The sauce may thicken, but the shells stay tender and delicious.
Freezing
You can freeze assembled but unbaked stuffed shells—with or without sauce. Wrap the baking dish tightly in foil and freeze for up to two months. Thaw overnight in the refrigerator before baking as directed, adding a splash of extra milk if the sauce seems thick.
Reheating
To reheat, place leftover shells in a covered baking dish and warm in a 350°F oven until hot and bubbling—usually about 20 minutes. For single servings, use the microwave on medium power in short intervals, adding a splash of milk to keep the sauce from drying.
FAQs
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Can I use imitation crab instead of real crab meat?
Absolutely! While real lump crab gives Creamy Seafood-Stuffed Shells their classic flavor, high-quality imitation crab can be used for a more budget-friendly option—the texture is a bit different, but the results are still deliciously satisfying.
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What kind of seafood seasoning works best?
Old Bay is the go-to for many, but any salt-free or low-salt seafood seasoning blend with celery seed, paprika, and a bit of lemon is fantastic. Taste as you go so the flavors are bold but balanced.
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Is it okay to make Creamy Seafood-Stuffed Shells the day before?
Yes! You can stuff and assemble the shells (up to pouring the sauce on top), cover, and refrigerate overnight. Add the sauce and fresh garnishes right before baking for best results.
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Do I need to use cooked shrimp, or can I use raw?
It’s best to use cooked, peeled, and deveined shrimp for ease. If using raw, chop and quickly sauté them until pink and opaque before chopping further and adding to your filling.
Final Thoughts
If you love a mix of creamy indulgence and fresh-from-the-sea flavors, these Creamy Seafood-Stuffed Shells are bound to become your new dinnertime favorite. Gather your family, pour yourself a glass of something lovely, and treat everyone to this irresistible, crowd-pleasing dish—you’ll be asked for the recipe again and again, I promise!
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Creamy Seafood-Stuffed Shells Recipe
- Prep Time: 40 min
- Cook Time: 30 min
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Oven
Description
These creamy seafood-stuffed shells are a decadent and flavorful dish that will impress your family and guests. Jumbo pasta shells are stuffed with a savory mixture of lump crabmeat, shrimp, and a blend of cheeses, all baked in a rich and creamy sauce.
Ingredients
- 24 uncooked jumbo pasta shells
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped red onion
- 1 tablespoon butter plus 1/4 cup butter, divided
- 2 cans (6 ounces each) lump crabmeat, drained
- 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1–1/2 teaspoons seafood seasoning, divided
- 1/4 teaspoon pepper
- 1 large egg, lightly beaten
- 1/4 cup mayonnaise
- 2 tablespoons plus 4 cups 2% milk, divided
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1–1/2 cups grated Parmesan cheese
- Optional: Soft bread crumbs, toasted in butter and chopped fresh parsley
For the Stuffed Shells:
For the Sauce:
Instructions
- Cook the Pasta: Cook pasta according to package directions.
- Prepare the Seafood Filling: Saute celery, green pepper, and onion in 1 tablespoon butter until tender. In a large bowl, combine crab, shrimp, mozzarella cheese, 1 teaspoon seafood seasoning, pepper, and sauteed vegetables. Mix in the egg, mayonnaise, and 2 tablespoons milk.
- Stuff the Shells: Preheat oven to 350°F. Stuff each cooked pasta shell with the seafood mixture and place in a baking dish.
- Make the Sauce: Melt 1/4 cup butter in a saucepan, whisk in flour, salt, and pepper. Gradually add 4 cups milk and bring to a boil. Stir in Parmesan cheese.
- Bake: Pour the sauce over the stuffed shells, sprinkle with seafood seasoning, and bake uncovered for 30-35 minutes until bubbly.
- Serve: Optionally, top with toasted bread crumbs, parsley, and additional Parmesan cheese before serving.
