Seafood Stuffed Shells – A Creamy, Cheesy, Flavor-Packed Delight
Introduction
If you’re a fan of seafood and pasta, you’re going to fall head over heels for these Seafood Stuffed Shells! Picture this: jumbo pasta shells filled with a creamy, cheesy mixture of shrimp, lump crab meat, ricotta, and cream cheese, all topped with mozzarella and Parmesan. It’s a comforting, indulgent dish that combines the richness of seafood with the perfect amount of cheesy goodness. Whether you’re serving it for a special dinner, holiday meal, or just a weeknight treat, these seafood stuffed shells will become an instant favorite!
Pro Tip
For an extra creamy texture, try swapping the ricotta cheese for mascarpone. It’s a rich, velvety cheese that’ll take your filling to the next level of smooth and luscious.
Serving Suggestions
- Side Salad: Pair your stuffed shells with a fresh, crisp green salad dressed with a simple vinaigrette to balance out the richness of the dish.
- Garlic Bread: Don’t forget the classic side of crispy, buttery garlic bread to soak up all that creamy Alfredo sauce.
- Wine Pairing: A glass of crisp white wine, like Chardonnay or Sauvignon Blanc, would complement the seafood flavors beautifully.
Variations
- Vegetarian Option: Swap the shrimp and crab with sautéed mushrooms or a mix of your favorite vegetables for a delicious vegetarian stuffed shell version.
- Gluten-Free: Use gluten-free jumbo pasta shells or opt for gluten-free lasagna sheets as an alternative to the pasta shells.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the seafood mixture to give the dish a little extra heat.
- Herb Swap: Switch up the fresh parsley with basil or thyme to give the filling a fresh, aromatic twist.
Equipment Needed
- Large Skillet: For sautéing the garlic and shrimp, this will help evenly cook and flavor your seafood.
- Baking Dish: A standard 9×13-inch baking dish works great for holding all your stuffed shells and baking them evenly.
- Mixing Bowls: For combining the cheeses and seafood filling, plus one for mixing the Alfredo sauce.
- Aluminum Foil: To cover the dish while baking and ensure a perfectly baked shell without drying out.
Tips for Success
- Don’t Overcook the Shrimp: Shrimp cooks quickly. Sauté it for just 2 minutes until it turns pink; overcooking will make it tough and rubbery.
- Use Al Dente Pasta: Since the shells will be baked after being stuffed, make sure you cook the pasta shells al dente. This prevents them from becoming too soft and falling apart in the oven.
- Allow the Filling to Cool: Let the seafood filling cool for a few minutes before stuffing the shells to avoid making the pasta too soft and difficult to handle.
- Layer Your Sauce Evenly: When pouring the Alfredo sauce over the shells, spread it out evenly to ensure every bite is packed with flavor.
- Use Fresh Crab: If possible, use fresh lump crab meat rather than canned for a more flavorful and tender filling.
Why You’ll Love This Recipe
These Seafood Stuffed Shells combine all the best things about seafood and pasta—creamy cheese, tender shrimp, and lump crab all wrapped in a perfectly baked pasta shell. It’s an easy-to-make comfort food dish that feels special and decadent but doesn’t require hours of prep. Plus, it’s perfect for meal prep or serving guests—it’s always a crowd-pleaser.
Recipe Card
Ingredients:
- 20 jumbo pasta shells, cooked al dente
- 1 tbsp olive oil
- ½ lb shrimp, peeled, deveined, and chopped
- ½ lb lump crab meat
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1½ cups Alfredo sauce
- ½ cup shredded mozzarella (for topping)
- ¼ cup grated Parmesan (for topping)
Steps:
- Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
- Sauté the seafood: Heat olive oil in a skillet and sauté garlic for 1 minute. Add shrimp and cook until pink, about 2 minutes.
- Mix the filling: In a bowl, mix ricotta, cream cheese, mozzarella, Parmesan, egg, parsley, Old Bay, salt, and black pepper. Gently fold in the shrimp and crab.
- Stuff the shells: Fill each pasta shell with the seafood mixture and arrange them in the prepared baking dish.
- Top with sauce and cheese: Pour Alfredo sauce over the shells. Sprinkle with mozzarella and Parmesan.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
- Garnish and serve: Garnish with fresh parsley and serve warm!
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal per serving | Servings: 4
Nutrition Table (Estimated Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 26g |
| Carbohydrates | 38g |
| Fat | 24g |
| Fiber | 2g |
| Sugar | 4g |
| Sodium | 950mg |
FAQ
1. Can I make this recipe ahead of time?
Yes, you can prepare everything in advance and store the stuffed shells in the fridge for up to a day before baking. Just bake them when you’re ready to eat!
2. Can I use frozen shrimp?
Yes, frozen shrimp will work perfectly. Just be sure to thaw and drain them well before cooking.
3. Can I freeze the stuffed shells?
Yes, this dish freezes well! Assemble the stuffed shells in the baking dish, cover tightly, and freeze for up to 2-3 months. Bake directly from the freezer, adding extra time to ensure they are heated through.
4. What can I substitute for Alfredo sauce?
You can use a simple marinara sauce or even a white wine cream sauce for a different flavor twist.
5. Can I use a different type of pasta?
While jumbo shells are perfect for stuffing, you can also use manicotti or even lasagna sheets for a more layered dish.
