Description
Creamy Seafood Stuffed Shells with shrimp, crab, and cheese. Indulgent, easy to make, perfect for seafood lovers.
Ingredients
Scale
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 140mg