If you’re craving something decadent and elegant, these Creamy Seafood Stuffed Shells are the perfect dish. Jumbo pasta shells are stuffed with a rich mixture of shrimp, crab, and creamy ricotta, then baked in a luscious garlic parmesan cream sauce until bubbly and golden. This recipe is perfect for special occasions or when you want to impress with comfort food that feels gourmet.
🧄 Ingredients
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup lump crab meat (fresh or canned, drained)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning (or seafood seasoning of choice)
- Salt and pepper, to taste
For the Cream Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups half-and-half or heavy cream
- ½ cup grated parmesan cheese
- Salt and pepper, to taste
- Optional: pinch of crushed red pepper flakes for a hint of heat
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells in salted water until al dente. Drain and set aside to cool slightly.
- Prepare the filling:
In a bowl, mix chopped shrimp, crab meat, ricotta, mozzarella, parmesan, egg, parsley, Old Bay, salt, and pepper. Stir until well combined. - Make the cream sauce:
In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in flour and cook for another minute. Slowly whisk in cream and bring to a simmer. Add parmesan cheese and stir until thickened and smooth. Season with salt, pepper, and red pepper flakes if using. - Assemble the shells:
Spoon seafood filling into each shell and place them in the prepared baking dish. - Pour sauce over the shells, covering generously. Sprinkle with extra mozzarella or parmesan, if desired.
- Bake uncovered for 25–30 minutes, until hot and bubbly. Broil the top for 1–2 minutes for a golden finish.
- Garnish with parsley and serve hot.
💡 Tips
- Use pre-cooked seafood to save time—just chop finely and drain well.
- Don’t overcook the shells, as they’ll bake further in the oven.
- Use a piping bag or spoon to neatly fill the shells.
- Let the dish sit for 5–10 minutes after baking for easier serving.
🔁 Variations & Substitutions
- Swap ricotta for cream cheese for extra richness.
- Use scallops or lobster for an elevated seafood twist.
- Make it spicy: Add cayenne pepper or chopped jalapeños to the filling.
- Gluten-free: Use GF shells and swap flour for cornstarch in the sauce.
❓ FAQs
Can I use frozen seafood?
Yes, just thaw it completely and pat dry to avoid excess moisture in the filling.
Can I prepare this ahead of time?
Yes! Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
Can I freeze it?
Absolutely. Freeze before or after baking. Thaw overnight in the fridge before reheating.
What can I substitute for crab meat?
You can use all shrimp, imitation crab, or even flaked white fish like cod or tilapia.
🍽️ Serving Suggestions
- Pair with a crisp green salad or garlic bread for a complete meal.
- Serve with a glass of chilled white wine like Chardonnay or Sauvignon Blanc.
- Add steamed broccoli or asparagus for a pop of color and balance.
- Serve family-style with extra parmesan and fresh herbs on top.
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