Creamy Seafood Stuffed Shells Recipe

Imagine biting into tender pasta shells filled with a rich, Creamy Seafood Stuffed Shells mixture that melts in your mouth. The aromatic blend of fresh shrimp, succulent crab, and delicate scallops combined with creamy cheeses creates an irresistible dish that transforms any dinner into a special occasion. This Creamy Seafood Stuffed Shells Recipe offers the perfect balance of seafood flavors and comforting pasta that will impress both family and guests alike. You’ll learn how to create restaurant-quality stuffed shells with seafood that tastes like it came straight from an upscale Italian kitchen.

Why You’ll Love This Recipe

These Creamy Seafood Stuffed Shells deliver an extraordinary dining experience that combines the best elements of comfort food with gourmet flavors. The contrast between the tender pasta shells and the creamy, seafood-rich filling creates a textural symphony that delights with every bite. The shells provide the perfect vessel for holding the luxurious seafood mixture, allowing the flavors to meld beautifully.

What makes this recipe truly special is its versatility and impressive presentation. Despite its sophisticated appearance, the preparation is surprisingly straightforward, making it accessible even for weeknight cooking. The dish strikes the perfect balance between richness and freshness – the creamy, cheesy elements complementing rather than overpowering the delicate seafood flavors.

These stuffed pasta shells with seafood filling offer make-ahead convenience, allowing you to prepare them in advance and simply bake when needed. Whether you’re hosting a dinner party or treating your family to something special, this dish consistently earns rave reviews and requests for seconds.

Ingredients

For the Shells and Filling:

• 24 jumbo pasta shells (about 8 ounces)
• 8 ounces cream cheese, softened
• ¼ cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese, plus more for topping
• 8 ounces lump crab meat, drained and picked over
• 8 ounces medium shrimp, peeled, deveined, and chopped into small pieces
• 4 ounces bay scallops, cut into small pieces if large
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• ½ teaspoon Old Bay seasoning
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups half-and-half or whole milk
• ¼ cup white wine (optional)
• ½ cup grated Parmesan cheese
• 1 teaspoon lemon zest
• Salt and white pepper to taste

Pro Tips

Quality Seafood Selection: For the best Creamy Seafood Stuffed Shells, use the freshest seafood available. If fresh isn’t an option, high-quality frozen seafood (thawed completely and patted dry) works well too. The success of this dish relies heavily on the seafood quality, so don’t compromise here. Lump crab meat provides the best texture and flavor, but you can substitute canned crab if necessary.

Pasta Perfection: Cook the jumbo shells just until al dente – about 1-2 minutes less than the package instructions. They’ll continue cooking in the oven, and slightly undercooked shells are much easier to fill without tearing. After draining, lay them out individually on a baking sheet lined with parchment paper to cool. This prevents them from sticking together and makes the filling process much more manageable.

Sauce Technique: For a perfectly smooth, lump-free sauce, start with butter and flour at equal weights (not volumes). Cook this roux over medium heat for 1-2 minutes until it smells slightly nutty but hasn’t browned. Then gradually whisk in the liquid, adding just a little at first to form a paste before slowly incorporating the remainder. Keep whisking constantly during this process to ensure a silky-smooth texture for your seafood pasta bake.

Instructions

Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions, but reduce the cooking time by 1-2 minutes for al dente texture. Drain thoroughly and rinse with cool water to stop the cooking process. Arrange the shells on a baking sheet lined with parchment paper to prevent sticking while you prepare the filling. Preheat your oven to 375°F (190°C).

Step 2: Create the Seafood Filling
In a large mixing bowl, combine the softened cream cheese and mayonnaise, beating until smooth. Fold in 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Gently stir in the crab meat, chopped shrimp, and scallop pieces, taking care not to break up the crab too much. Add the green onions, minced garlic, fresh herbs, lemon juice, and Old Bay seasoning. Season with salt and pepper to taste, remembering that seafood already has natural saltiness.

Step 3: Make the Cream Sauce
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste without browning. Gradually whisk in the half-and-half or milk, continuing to whisk until smooth. If using, add the white wine and simmer for 2-3 minutes, allowing the alcohol to cook off. Reduce heat to low and stir in the Parmesan cheese and lemon zest until melted and smooth. Season with salt and white pepper. The sauce should coat the back of a spoon but remain pourable.

Step 4: Assemble and Bake
Spread 1/3 of the cream sauce in the bottom of a 9×13-inch baking dish. Using a spoon or piping bag, fill each pasta shell with a generous amount of the seafood mixture. Arrange the filled shells in the prepared baking dish, placing them seam-side up. Pour the remaining sauce over the stuffed shells, ensuring they’re all coated. Sprinkle with the remaining mozzarella and additional Parmesan cheese.

Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden, and the filling reaches an internal temperature of 145°F. Let the Creamy Seafood Stuffed Shells rest for 5-10 minutes before serving to allow the filling to set slightly. Garnish with additional fresh herbs if desired.

Variations

Mediterranean-Style Seafood Shells: Create a Mediterranean twist by adding 1/4 cup chopped sun-dried tomatoes, 1/4 cup chopped artichoke hearts, and 2 tablespoons chopped kalamata olives to the filling mixture. Replace the dill with fresh basil and oregano, and add a pinch of crushed red pepper flakes for a subtle heat. This variation pairs beautifully with a light tomato cream sauce instead of the traditional white sauce, creating a colorful stuffed shell recipe with seafood and Mediterranean flair.

Spicy Cajun Seafood Shells: Transform these Creamy Seafood Stuffed Shells into a Cajun delight by adding 1/2 teaspoon each of cayenne pepper, paprika, and dried thyme to the filling. Include 1/4 cup diced bell peppers, 1/4 cup diced celery, and replace the green onions with 1/4 cup finely diced yellow onion sautéed until translucent. For the sauce, add 1-2 tablespoons of tomato paste and a dash of hot sauce to create a spicy, robust complement to the seafood filling.

Dairy-Free Option: For those with dairy sensitivities, create a dairy-free version by replacing the cream cheese with dairy-free cream cheese, substituting the mozzarella and Parmesan with dairy-free alternatives, and using coconut cream instead of half-and-half for the sauce. The result still maintains the creamy texture while accommodating dietary restrictions.

Storage and Serving

Store leftover Creamy Seafood Stuffed Shells in an airtight container in the refrigerator for up to 2 days. Be cautious with seafood storage – don’t leave the dish at room temperature for more than 2 hours. For best results when reheating, add a splash of milk or cream to prevent the sauce from drying out, cover with foil, and warm in a 325°F oven until heated through (about 15-20 minutes). Microwave reheating works in a pinch, but may result in slightly rubbery seafood texture.

Serve these decadent shells with a crisp green salad dressed with a light lemon vinaigrette to cut through the richness. For a complete meal, pair with garlic bread or breadsticks for soaking up the delicious sauce. A glass of chilled Pinot Grigio or unoaked Chardonnay complements the creamy seafood flavors perfectly.

For an impressive presentation, serve the Creamy Seafood Stuffed Shells on warmed plates, garnished with a light sprinkle of paprika, a small wedge of lemon, and a fresh herb sprig. The vibrant colors create a restaurant-quality presentation that’s sure to impress guests.

FAQs

Can I make Creamy Seafood Stuffed Shells ahead of time?
Yes, you can assemble the shells up to 24 hours in advance. Prepare as directed but don’t bake. Cover tightly and refrigerate. When ready to serve, add 10-15 minutes to the covered baking time since you’re starting with a cold dish.

Can I use frozen seafood for this recipe?
Absolutely. Thaw the seafood completely in the refrigerator and pat it dry with paper towels before using. Excess moisture can make the filling runny.

What’s a good substitute if I can’t find jumbo shells?
Cannelloni tubes or manicotti shells work well as alternatives. You can also use large pasta sheets and roll them around the filling like seafood lasagna rolls.

Can I freeze these stuffed shells?
Yes, but for best quality, freeze them before baking. Arrange filled shells on a baking sheet until solid, then transfer to a freezer container. Thaw overnight in the refrigerator before baking. The sauce may separate slightly upon thawing but will recombine when heated.

How do I know when the seafood is fully cooked?
The seafood should reach an internal temperature of 145°F. Since most of the seafood is chopped small, it will cook quickly during the baking process. The shrimp pieces will turn pink and opaque when done.

Conclusion

This Creamy Seafood Stuffed Shells Recipe is comfort food at its finest — a luxurious blend of tender seafood and rich, creamy cheese all tucked into perfectly cooked pasta shells. It’s the kind of dish that transforms an ordinary dinner into a special occasion, yet is simple enough to prepare that you’ll find yourself making it whenever you crave something truly satisfying. The combination of delicate seafood and indulgent cream sauce creates a memorable meal that will have everyone asking for your secret recipe. Whether you’re cooking for a special celebration or simply treating yourself to something extraordinary, these seafood-filled pasta shells deliver restaurant-quality results right from your own kitchen.

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