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Seafood Stuffed Shells – A Creamy, Cheesy, Flavor-Packed Delight

Seafood Stuffed Shells: A Creamy Cheesy Flavor-Packed Delight

This decadent pasta dish features jumbo pasta shells filled with a rich blend of shrimp crab and creamy ricotta cheese. The shells are baked in a velvety garlic cream sauce and topped with melted mozzarella for an elegant and comforting seafood meal.
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Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces jumbo pasta shells
  • 1 pound shrimp peeled and finely chopped
  • 8 ounces lump crab meat or imitation crab
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • ½ cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • ½ cup grated Parmesan cheese for the sauce
  • ¼ teaspoon ground nutmeg

Equipment

  • Large pasta pot
  • Large Mixing Bowl
  • 9x13 Inch Baking Dish
  • Medium saucepan
  • Whisk
  • Colander

Method
 

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

Notes

Make sure the shrimp is chopped into small pieces so the shells are easy to fill and eat.
If you are using frozen shrimp or crab ensure they are completely thawed and patted dry to avoid a watery sauce.
You can add a pinch of red pepper flakes to the cream sauce if you prefer a subtle hint of heat.
This dish pairs beautifully with a side of steamed asparagus or a crisp Caesar salad.
Would you like me to find a recipe for a homemade Caesar dressing to go with this meal?