Creamy Seafood Stuffed Shells recipe that’s rich, cheesy, and full of seafood flavor — perfect for a cozy dinner or special occasion! 🦀🦐🧀
🦞 Creamy Seafood Stuffed Shells
Ingredients
For the filling:
Jumbo pasta shells — 20–24 shells (cooked al dente)
Cream cheese — 8 oz, softened
Ricotta cheese — 1 cup
Mozzarella cheese — 1 cup, shredded
Parmesan cheese — ½ cup, grated
Egg — 1 large
Crab meat — 1 cup (fresh, canned, or imitation)
Shrimp — 1 cup cooked and chopped (small or medium size)
Garlic — 2 cloves, minced
Green onions — 2 tablespoons, finely chopped
Lemon juice — 1 tablespoon
Old Bay seasoning — 1 teaspoon (or to taste)
Salt & black pepper — to taste
For the creamy sauce:
Butter — 3 tablespoons
Garlic — 2 cloves, minced
All-purpose flour — 3 tablespoons
Milk — 1½ cups (or half-and-half for richness)
Heavy cream — ½ cup
Parmesan cheese — ½ cup, grated
Mozzarella cheese — ½ cup, shredded
Salt & pepper — to taste
Parsley — for garnish
Instructions
Cook the shells:
Boil the jumbo shells in salted water until al dente. Drain and set aside to cool slightly.
Make the filling:
In a large bowl, mix together cream cheese, ricotta, mozzarella, Parmesan, egg, crab meat, shrimp, garlic, green onions, lemon juice, and Old Bay. Season with salt and pepper. Mix until creamy and well combined.
Prepare the sauce:
In a saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
Stir in flour and cook 1 minute to form a roux. Gradually whisk in milk and cream until smooth and thickened.
Add Parmesan and mozzarella; stir until melted and creamy. Season with salt and pepper.
Assemble:
Preheat oven to 375°F (190°C).
Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish.
Stuff each cooked shell with seafood mixture and arrange in the dish. Pour the remaining sauce over the top.
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes, until bubbly and lightly golden on top.
Serve:
Garnish with parsley and an extra sprinkle of Parmesan if desired. Serve hot with garlic bread or a side salad.
💡 Tips
You can use lobster, scallops, or clams instead of or in addition to shrimp/crab.
Add spinach or sautéed mushrooms for a twist.
Make ahead: assemble the shells, cover, and refrigerate up to 24 hours before baking.