Creamy Seafood Stuffed Shells Recipe

Short description

This Creamy Seafood Stuffed Shells dish features jumbo pasta shells filled with a rich, cheesy mixture of crab, shrimp, and creamy herbs, baked in a velvety white sauce. It’s elegant yet comforting—perfect for a special dinner or cozy weekend meal.

Why You’ll Love This Recipe

I adore how indulgent this bake feels while being surprisingly easy to prepare. The seafood filling is luxurious, yet balanced with bright flavors from parsley and lemon. The shells bake in creamy sauce until bubbling and golden, creating a restaurant-worthy dish I can serve with minimal fuss. It’s a hit when I want to impress without stress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells

• Shrimp, peeled, deveined, and chopped

• Crab meat (lump or claw)

• Cream cheese, softened

• Ricotta cheese

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Garlic, minced

• Fresh parsley, chopped

• Lemon zest and juice

• Salt and pepper

• Butter

• All‑purpose flour

• Milk or half‑and‑half

• Optional: hot sauce or red pepper flakes for heat

directions

1. Preheat the oven to 180 °C (350 °F).

2. Cook jumbo pasta shells in salted boiling water until al dente—about 8–10 minutes. Drain and cool slightly.

3. In a skillet, melt butter over medium heat; sauté garlic until fragrant, then stir in flour to form a roux.

4. Whisk in milk until thickened into a creamy white sauce. Season with salt, pepper, and a bit of lemon zest.

5. In a large bowl, combine cream cheese, ricotta, half the mozzarella, Parmesan, chopped shrimp, crab meat, parsley, lemon juice, salt, and pepper.

6. Spoon the seafood-cream-cheese mixture into each shell and place them in a greased baking dish.

7. Pour the white sauce evenly over the stuffed shells, then sprinkle remaining mozzarella on top.

8. Bake uncovered for 20–25 minutes until the sauce is bubbling and cheese is melted and slightly golden.

9. Garnish with extra parsley or chili flakes before serving.

Servings and timing

This recipe makes about 12–14 stuffed shells, serving 4–6 people.

• Preparation: approximately 20 minutes

• Bake time: around 20–25 minutes

• Total time: about 40–45 minutes

Variations

• Seafood swaps: I sometimes use scallops, lobster, or imitation crab depending on availability.

• Sauce variant: A pink sauce made by swirling marinara into the white sauce creates a rosé effect.

• Cheese boost: Gouda or fontina adds a smoky twist.

• Spice it up: I add a dash of cayenne or hot sauce to the filling for warmth.

storage/reheating

• Storage: I refrigerate leftovers in an airtight container for up to 3 days.

• Freezing: The assembled but unbaked dish freezes well—cover tightly and freeze for up to 1 month. Bake from frozen, adding about 10–15 extra minutes.

• Reheating: I reheat portions in the oven at 160 °C (325 °F) for 10–15 minutes, until warmed through and creamy. Microwave works too—about 2 minutes per portion.

FAQs

Can I use frozen seafood?

Absolutely—I thaw and pat it dry thoroughly before using to avoid extra moisture in the filling.

Is it possible to make this ahead?

Yes—I assemble it a day in advance and bake just before serving. That lets flavors meld beautifully.

What kind of pasta shells work best?

I always use jumbo shells—they hold the creamy filling perfectly. Medium shells won’t hold as much.

Can I add vegetables to the filling?

For sure—I’ve stirred in sautéed spinach, chopped bell peppers, or mushrooms for an extra veggie boost.

Can I make the sauce dairy-free?

I substitute cream cheese and ricotta with dairy-free alternatives, and use plant-based milk and butter. It still turns out rich and creamy!

Conclusion

These Creamy Seafood Stuffed Shells deliver indulgent flavor and creamy comfort with minimal effort. Whether I’m hosting or indulging in a cozy dinner at home, this recipe feels special without being complicated. I hope you enjoy baking and savoring every decadent bite as much as I do!