Creamy Seafood Stuffed Shells Recipe

Introduction

Indulge in the ultimate comfort food with these creamy seafood stuffed shells. Filled with a rich blend of lobster, crab, and shrimp, and topped with a luscious cheese sauce, this dish is perfect for special occasions or cozy dinners.

Ingredients

• 8 oz lobster meat
• 8 oz lump crab meat
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
• 1 ½ tablespoons butter (divided)
• 8 oz cream cheese
• ½ cup heavy whipping cream
• ¾ cup Parmesan Reggiano cheese, grated
• Jumbo pasta shells (quantity as needed)
• Aluminum foil (for baking)

Instructions

1. Step 1: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add lobster and crab meat, cook for 2–3 minutes, then remove from heat and set aside.
2. Step 2: In a large bowl, combine the cooked seafood with cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix well until fully combined.
3. Step 3: Cook jumbo pasta shells according to package instructions. Drain and let cool slightly before filling.
4. Step 4: In the same skillet, melt the remaining butter over medium heat. Add flour and cook for about 1 minute, stirring constantly. Gradually whisk in heavy cream. Stir in Parmesan and remaining mozzarella until the sauce is smooth and creamy.
5. Step 5: Preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce on the bottom of a baking dish. Stuff pasta shells with seafood mixture and place in the dish. Pour remaining cheese sauce over the shells.
6. Step 6: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until the top is bubbly and golden.
7. Step 7: Let cool slightly before serving. Garnish with extra Parmesan or fresh herbs if desired. Serve warm.

Tips & Variations

• Substitute or add shrimp or scallops to the seafood filling for extra variety and flavor.
• Make the dish ahead and refrigerate before baking; increase baking time by 5–10 minutes if baking cold.
• Use fresh herbs like parsley or basil as garnish to brighten the dish.
• For a lighter version, substitute half-and-half for heavy cream.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 15–20 minutes. Avoid microwaving to maintain sauce creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, but be sure to thaw and drain seafood well before cooking to avoid excess moisture in the filling.

Can I prepare this dish in advance?

Absolutely. Assemble the stuffed shells and cheese sauce ahead of time, cover, and refrigerate. Bake just before serving for best results.

Creamy Seafood Stuffed Shells Recipe

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★★★★★

5 from 137 reviews

Creamy Seafood Stuffed Shells are a luxurious comfort food featuring jumbo pasta shells filled with a rich blend of lobster, crab, and garlic, mixed with cream cheese and mozzarella. Topped with a decadent cheese sauce made from butter, flour, heavy cream, Parmesan, and mozzarella, this baked dish offers an elegant and satisfying meal perfect for special occasions or cozy dinners.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Seafood Filling:

• 8 oz lobster meat
• 8 oz lump crab meat
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese (divided into ½ cup portions)
• 1 ½ tablespoons butter (divided)
• 8 oz cream cheese
• ½ cup heavy whipping cream
• ¾ cup Parmesan Reggiano cheese, grated

For Baking:

• Aluminum foil

Instructions

1. Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat to the skillet, cooking for 2 to 3 minutes. Once cooked, remove from heat and set aside.
2. Make the Filling: In a large bowl, combine the cooked seafood mixture with the cream cheese, ½ cup shredded mozzarella cheese, and season with salt and pepper. Mix thoroughly until the filling is smooth and well blended.
3. Cook the Jumbo Shells: Prepare the jumbo pasta shells according to the package instructions until al dente. Drain and allow them to cool slightly, making them easier to fill.
4. Prepare the Sauce: Using the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the heavy whipping cream, ensuring a smooth consistency. Add the grated Parmesan cheese and the remaining ½ cup shredded mozzarella, stirring continuously until the sauce is creamy and smooth.
5. Assemble the Dish: Preheat your oven to 375°F (190°C). Lightly spread a thin layer of the prepared cheese sauce on the bottom of a baking dish. Stuff each cooled jumbo shell with the seafood filling and arrange them evenly in the dish. Pour the remaining cheese sauce over the stuffed shells, covering them well.
6. Bake: Cover the baking dish with aluminum foil and place it in the oven. Bake for 20 minutes covered, then remove the foil and bake for an additional 10 minutes until the top is bubbly and golden brown.
7. Serve: Allow the dish to cool slightly before serving. Optionally garnish with extra grated Parmesan or fresh herbs to enhance the flavor. Serve warm for the best taste and enjoy this comforting seafood pasta delight.

Notes

• You can substitute or add other seafood such as shrimp or scallops based on your preferences.
• This dish can be assembled ahead of time and refrigerated; just bake when ready to serve.
• Ensure the pasta shells are not overcooked to avoid breaking during stuffing.
• Use fresh Parmesan for best flavor in the cheese sauce.
• For a lighter version, substitute half-and-half for heavy cream, though it will alter the creaminess slightly.

Keywords: seafood stuffed shells, lobster crab pasta, creamy seafood pasta, baked pasta shells, seafood comfort food