Here’s a luxurious and comforting recipe for Seafood Stuffed Shells — jumbo pasta shells filled with a creamy seafood mixture (like crab, shrimp, or scallops), all baked in a rich white sauce. It’s an impressive yet surprisingly easy dish, perfect for a cozy dinner or special occasion.
🦐 Seafood Stuffed Shells with Creamy Sauce
🍝 Ingredients (Serves 4–6)
For the Pasta & Filling:
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18–20 jumbo pasta shells
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1 tbsp olive oil or butter
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1/2 lb shrimp, peeled, deveined, and chopped
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1/2 lb lump crabmeat (or imitation crab if preferred)
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1 clove garlic, minced
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1/2 cup ricotta cheese
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1/2 cup cream cheese, softened
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1/4 cup grated Parmesan cheese
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1/2 cup shredded mozzarella
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1 tbsp lemon juice
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2 tbsp fresh parsley, chopped (or 1 tsp dried)
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Salt & pepper to taste
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Optional: pinch of Old Bay seasoning or cayenne
For the Creamy Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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1/2 cup heavy cream (or use more milk)
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1/2 cup Parmesan cheese, grated
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Salt, pepper, and a pinch of nutmeg (optional)
👨🍳 Instructions
1. Cook the Shells:
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Boil jumbo pasta shells in salted water until just al dente. Drain and rinse under cold water to stop cooking. Set aside.
2. Prepare the Seafood Filling:
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In a skillet, heat 1 tbsp olive oil. Sauté garlic for 30 seconds.
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Add chopped shrimp and cook just until pink (2–3 mins). Remove from heat.
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In a large bowl, combine:
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Cooked shrimp
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Crab meat
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Ricotta, cream cheese, mozzarella, Parmesan
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Lemon juice, parsley, salt, pepper, and optional spices
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Mix until creamy and well combined.
3. Make the White Sauce:
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In a saucepan, melt butter over medium heat. Whisk in flour to form a roux.
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Cook 1 minute, then slowly whisk in milk and cream.
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Simmer, whisking, until thickened (5–7 minutes).
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Stir in Parmesan, salt, pepper, and nutmeg (if using). Remove from heat.
4. Assemble:
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Preheat oven to 375°F (190°C).
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Pour a thin layer of sauce into a 9×13-inch baking dish.
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Stuff each pasta shell with 1–2 tbsp of seafood filling and place seam-side up in the dish.
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Pour remaining sauce over the top. Sprinkle with extra mozzarella or Parmesan if desired.
5. Bake:
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Cover with foil and bake for 25 minutes.
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Uncover and bake another 10 minutes, or until bubbly and lightly golden.
6. Serve:
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Let rest for 5 minutes. Garnish with parsley or a light squeeze of lemon.
📝 Tips & Variations:
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You can use scallops, lobster, or even a seafood mix if you like.
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Want a tomato twist? Add a layer of marinara sauce under the white sauce.
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Make ahead: assemble, cover, and refrigerate up to 24 hours before baking.
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Freezer-friendly: freeze before baking, then thaw and bake when ready.
Would you like a version with a spinach-ricotta base, or one made with a garlic Alfredo sauce?
