Creamy Seafood Stuffed Shells are a comforting and elegant dish that combines tender pasta shells with a rich seafood filling simmered in a velvety cream sauce. This recipe is perfect for weeknight dinners, special occasions, or anyone who loves indulgent, restaurant-style seafood pasta. The combination of shrimp, crab, and creamy cheese creates a luxurious texture that pairs beautifully with the soft baked shells. It’s simple to prepare, family-friendly, and ideal for high-traffic food blogs due to its popular ingredients and evergreen appeal.
This dish features jumbo pasta shells filled generously with a savory seafood mixture, topped with a smooth white sauce and baked until perfectly golden. Each bite is creamy, flavorful, and deeply satisfying, offering the perfect balance of seafood richness and comforting pasta. Whether served as a main course or a special meal for guests, these stuffed shells deliver warmth, flavor, and impressive presentation.
Ingredients
• 20–24 jumbo pasta shells
• 1 lb cooked shrimp, chopped
• 1 cup lump crab meat or imitation crab, shredded
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and black pepper to taste
Cream Sauce:
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk or half-and-half
• 1 cup shredded mozzarella
• ½ teaspoon garlic powder
• Salt and pepper to taste
Preparation Steps
Boil the jumbo pasta shells until al dente, then drain and set aside to cool. Prepare the seafood filling by combining chopped shrimp, crab, ricotta, mozzarella, Parmesan, egg, and seasonings in a large bowl. Mix until creamy and well incorporated. Adjust salt and pepper to taste and fold in fresh parsley for added aroma and color.
For the cream sauce, melt butter in a saucepan and whisk in the flour to create a smooth roux. Cook briefly until lightly golden, then slowly pour in the milk while whisking continuously to avoid lumps. Cook until the sauce thickens, then add mozzarella, garlic powder, salt, and pepper. Stir until the cheese melts and forms a smooth, glossy sauce.
Preheat the oven to 375°F (190°C). Spread a layer of the cream sauce across the bottom of a baking dish. Fill each pasta shell with generous spoonfuls of the seafood mixture and arrange them neatly in the dish. Pour the remaining cream sauce over the shells, ensuring each one is coated for even baking. Optionally sprinkle extra mozzarella or Parmesan on top for a golden, bubbly finish.
Bake uncovered for 20–25 minutes, or until the top is lightly golden and the sauce is bubbling around the edges. Allow the dish to rest a few minutes before serving so the shells hold their shape. Garnish with fresh parsley or a squeeze of lemon for brightness.
Serving Suggestions
Serve these creamy seafood stuffed shells with garlic bread, steamed asparagus, roasted vegetables, or a crisp green salad. They also pair beautifully with white wine such as Chardonnay or Pinot Grigio. This dish reheats well and is excellent for leftovers, meal prep, and family gatherings.
Tips for Best Results
• Do not overcook the pasta shells—they must be firm enough to hold the filling.
• Chop the shrimp finely for a smoother, restaurant-style filling.
• Add red pepper flakes for a spicy variation.
• Substitute scallops or lobster for a more luxurious version.
• Use half-and-half instead of milk for a richer, creamier sauce.