Creamy Seafood Stuffed Shells (Printable View)
Jumbo pasta shells filled with a creamy blend of shrimp, crab, cheeses, baked in rich white sauce.
# Ingredient List:
→ Pasta
01 - 16 jumbo pasta shells
→ Seafood Filling
02 - 8 oz cooked shrimp, peeled, deveined, and chopped
03 - 4 oz lump crab meat
04 - 8 oz ricotta cheese
05 - 4 oz cream cheese, softened
06 - ½ cup grated Parmesan cheese
07 - 1 egg, lightly beaten
08 - 2 tbsp chopped fresh parsley
09 - 2 tbsp chopped chives or green onions
10 - 1 clove garlic, minced
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp crushed red pepper flakes
→ Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp all-purpose flour
16 - 1½ cups whole milk
17 - ½ cup heavy cream
18 - ½ cup grated Parmesan cheese
19 - 1 tsp lemon zest
20 - 2 tbsp fresh lemon juice
21 - ¼ tsp ground nutmeg
22 - Salt and pepper to taste
→ Topping
23 - ½ cup shredded mozzarella cheese
24 - 2 tbsp grated Parmesan cheese
# How to Make It:
01 - Preheat your oven to 350°F. Lightly grease a 9 x 13-inch baking dish with butter or cooking spray.
02 - Cook the jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
03 - In a large bowl, combine shrimp, crab, ricotta, cream cheese, Parmesan, egg, parsley, chives, garlic, salt, pepper, and red pepper flakes. Mix until well combined and creamy.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a roux.
05 - Slowly whisk in milk and heavy cream until smooth. Bring to a gentle simmer, stirring frequently, until thickened about 3–4 minutes. Stir in Parmesan, lemon zest, lemon juice, nutmeg, salt, and pepper. Remove from heat.
06 - Spread ⅓ of the sauce over the bottom of the prepared baking dish. Fill each pasta shell with the seafood mixture, about 2 tablespoons per shell, and arrange stuffed shells open side up in the dish.
07 - Pour remaining sauce evenly over the shells. Sprinkle with mozzarella and Parmesan cheeses.
08 - Cover with aluminum foil and bake for 25 minutes until heated through.
09 - Remove foil and bake an additional 10 minutes, or until bubbly and golden brown on top.
10 - Let stand for 5 minutes before serving. Garnish with extra parsley if desired.
# Expert Suggestions:
01 -
- The combination of shrimp and crab feels luxurious without requiring restaurant skills or budget
- Everything can be prepared ahead, making it perfect for stress free entertaining
02 -
- Overcooking the shells during boiling makes them impossible to stuff without tearing
- Cold rinsed shells are much easier to handle and fill than hot ones
03 -
- Use a small cookie scoop for perfectly portioned filling in every shell
- Let the completed dish rest at least 5 minutes or the sauce will run everywhere