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 9x13-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 tablespoon 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 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon 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.
Seafood Stuffed Shells: A Creamy Cheesy Flavor-Packed Delight
Ingredients
Equipment
Method
- Boil a large pot of salted water and cook the jumbo shells according to package directions until al dente.
- Drain the pasta shells in a colander and rinse them with cool water to stop the cooking process and prevent sticking.
- In a large mixing bowl combine the chopped shrimp crab meat ricotta 1 cup of mozzarella Parmesan egg parsley garlic powder salt and pepper.
- Mix the seafood and cheese filling thoroughly until all ingredients are evenly distributed.
- In a medium saucepan melt the butter over medium heat and sauté the minced garlic for one minute until fragrant.
- Pour the heavy cream into the saucepan and bring it to a gentle simmer.
- Whisk in the ½ cup of Parmesan cheese and nutmeg then stir constantly until the sauce thickens slightly.
- Spread about ½ cup of the garlic cream sauce onto the bottom of a 9x13-inch baking dish.
- Carefully stuff each cooked pasta shell with a generous tablespoon of the seafood mixture.
- Arrange the stuffed shells in the baking dish in a single even layer.
- Pour the remaining garlic cream sauce evenly over the top of the shells.
- Sprinkle the remaining 1 cup of mozzarella cheese over the dish.
- Cover the baking dish with aluminum foil and bake at 375 degrees Fahrenheit for 20 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and lightly golden.
- Let the dish rest for 5 minutes before serving to allow the sauce to set.
