Creamy Seafood Stuffed Shells are more than just a meal; they’re an experience, a luxurious culinary embrace that promises to delight your senses. I’ve always found immense joy in dishes that effortlessly combine elegance with comforting flavors, and this recipe delivers exactly that. Originating from the rich tradition of Italian stuffed pasta, where humble ingredients are transformed into culinary masterpieces, our rendition elevates the classic shell with a sophisticated and succulent seafood filling.
Imagine perfectly al dente pasta shells, generously filled with a tender medley of fresh shrimp, scallops, and a hint of crab, all bound together in a velvety, rich cream sauce. It’s the kind of dish that whispers indulgence and shouts deliciousness with every single bite. People absolutely adore this creation for its irresistible combination of textures—the soft pasta, the delicate seafood, and the luscious, savory sauce—making it both deeply satisfying and incredibly impressive. This isn’t just dinner; it’s an invitation to savor a truly special meal that feels gourmet yet surprisingly approachable to prepare. The harmonious blend of savory seafood and creamy richness makes Creamy Seafood Stuffed Shells an absolute crowd-pleaser, perfect for a cozy family dinner or an elegant gathering with friends.
Ingredients:
- 1 box (12 oz) jumbo pasta shells (about 24-30 shells)
- 1 tablespoon olive oil (for tossing shells)
- For the Creamy Seafood Filling:
- 1 pound mixed seafood, defrosted and patted dry (e.g., ½ lb small shrimp, peeled, deveined, and roughly chopped; ½ lb bay scallops or chopped sea scallops; optional: 4-6 oz lump crab meat, picked over for shells)
- 8 ounces cream cheese, softened to room temperature
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped (optional, but highly recommended!)
- 1 small shallot, very finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Pinch of red pepper flakes (optional, for a little kick)
- 1 tablespoon olive oil (for sautéing seafood)
- For the Luscious Béchamel-Inspired Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc), optional but adds wonderful depth
- 1 cup seafood or chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Pinch of freshly grated nutmeg (optional, enhances creaminess)
- For Topping:
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Preparing the Pasta Shells
- Let’s get started by preparing our jumbo pasta shells. First, grab a large pot, the biggest one you have, and fill it with plenty of water. We want enough water so the shells have room to swim freely without sticking together. Add a generous tablespoon of salt to the water – this seasons the pasta from within and helps prevent sticking. Bring this salted water to a rolling boil over high heat. It might take a few minutes, but patience is key here!
- Once the water is vigorously boiling, carefully add the jumbo pasta shells to the pot. Stir them gently right after adding to ensure they don’t clump at the bottom. We’re looking to cook these shells until they are al dente, which means they should be tender but still have a slight bite to them. Check the package directions for the recommended cooking time, but generally, it’s about 8-10 minutes. It’s crucial not to overcook them because they will continue to soften in the oven, and we definitely don’t want mushy shells! A slightly firm shell will hold its shape beautifully when stuffed.
- As soon as your shells reach that perfect al dente stage, immediately drain them in a colander. To prevent them from sticking together while you prepare the filling, I like to gently rinse them under cold water for a few seconds. This cools them down and stops the cooking process. Then, drizzle them with about 1 tablespoon of olive oil and gently toss them. Lay them out in a single layer on a baking sheet or a clean kitchen towel to cool slightly and prevent them from touching and sticking. This step is a small one, but it makes a huge difference when it comes to stuffing later on, trust me. Set these beautiful shells aside while we move on to the star of our show: the creamy seafood filling.
Crafting the Creamy Seafood Filling
- Now, let’s create the delectable filling for our Creamy Seafood Stuffed Shells. If you’re using shrimp, make sure they are peeled, deveined, and then roughly chopped into ½ to ¾ inch pieces. For scallops, if you’re using larger sea scallops, chop them to a similar size; bay scallops can usually be left whole or halved. If you’re incorporating lump crab meat, gently pick through it to ensure there are no stray shell pieces. Pat all your seafood dry with paper towels – this is important for getting a good sear and preventing excess moisture in the filling.
- In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the finely minced shallot. Sauté the shallot for about 2-3 minutes, stirring occasionally, until it becomes soft and translucent, releasing its sweet aroma. Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
- Once your aromatics are ready, add the prepared seafood to the skillet. Cook the seafood for only 2-3 minutes, stirring frequently, until it’s just opaque. This is a critical step: do not overcook the seafood here! It will finish cooking in the oven, and we want it to remain tender and succulent, not rubbery. Overcooked seafood can really diminish the delicate flavor and texture of our stuffed shells. As soon as it’s just cooked through, remove the skillet from the heat and set the seafood mixture aside to cool slightly.
- While the seafood is cooling, grab a large mixing bowl. Add the softened cream cheese and the whole milk ricotta cheese. Using a spatula or a sturdy spoon, mix these two cheeses together until they are well combined and smooth. The cream cheese provides a wonderful tang and binding consistency, while the ricotta adds a lovely lightness and classic Italian-American flavor.
- To this cheesy base, add ½ cup of grated Parmesan cheese, the finely chopped fresh parsley, and the fresh dill (if using). If you’re not a fan of dill, you can simply omit it, but I find it adds a refreshing brightness that pairs beautifully with seafood. Now, add the fresh lemon juice, ½ teaspoon of salt, ¼ teaspoon of black pepper, and if you like a little warmth, a pinch of red pepper flakes. Give everything a good stir until all the ingredients are evenly distributed.
- Once the cooked seafood mixture has cooled down a bit (it doesn’t need to be cold, just not piping hot), gently fold it into the cream cheese and ricotta mixture. Stir until everything is just combined. We want to avoid overmixing, as this can break down the seafood too much. Taste the filling at this point and adjust the seasoning if needed. You might want a little more salt, pepper, or lemon juice depending on your preference and the natural saltiness of your seafood. This vibrant, creamy, and flavorful seafood filling is now ready to be stuffed into our shells! The aroma alone is utterly divine.
Building the Luscious Béchamel-Inspired Sauce
- Now, for the luxurious sauce that will bathe our Creamy Seafood Stuffed Shells! This sauce is a twist on a classic béchamel, elevated with rich flavors. In a medium saucepan or a Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is completely melted and shimmering, sprinkle in ¼ cup of all-purpose flour.
- Whisk the flour into the butter continuously for about 1-2 minutes. This creates what we call a roux. It should form a smooth, thick paste. We want to cook the flour for a moment to get rid of that raw flour taste. It will smell a bit like pie crust when it’s ready.
- Next, gradually whisk in the warmed milk and heavy cream. It’s helpful if your milk and cream are slightly warm (you can microwave them for 30-60 seconds) as this helps prevent lumps. Pour in a small stream while whisking constantly and vigorously to incorporate the liquid smoothly. Don’t rush this part! Continue adding the milk and cream in stages, whisking until the mixture is smooth after each addition. The sauce will thicken as you whisk and heat it.
- Once the milk and cream are fully incorporated and the sauce is smooth, pour in the dry white wine, if you’re using it, and the seafood or chicken broth. The white wine adds a beautiful acidity and depth that complements the seafood incredibly well. If you prefer not to use wine, simply increase the broth by ½ cup. Continue whisking and bring the sauce to a gentle simmer.
- Allow the sauce to simmer for 5-7 minutes, whisking occasionally, until it thickens to a consistency that coats the back of a spoon. It should be thick enough to cling to the shells but still pourable. If it’s too thick, you can thin it with a splash more milk or broth. If it’s not thick enough, continue to simmer gently, ensuring it doesn’t scorch on the bottom.
- Remove the sauce from the heat and stir in ½ cup of grated Parmesan cheese. The Parmesan not only adds a wonderful savory, salty flavor but also contributes to the sauce’s silky texture. Season the sauce with ½ teaspoon of salt, ¼ teaspoon of black pepper, and if you’re feeling fancy, a tiny pinch of freshly grated nutmeg. Nutmeg is a secret ingredient in many cream sauces, enhancing their richness without overpowering. Taste the sauce and adjust seasonings as needed. It should be creamy, rich, and bursting with flavor, forming the perfect blanket for our stuffed shells.
Assembling and Baking Our Masterpiece
- Alright, it’s time for the grand finale – assembling and baking our glorious Creamy Seafood Stuffed Shells! Preheat your oven to 375°F (190°C). Make sure your oven rack is in the middle position for even cooking.
- Choose a large baking dish, approximately 9×13 inches. Spread about one-third to one-half of your luscious béchamel-inspired sauce evenly across the bottom of the baking dish. This creates a flavorful bed for our shells and helps prevent them from sticking.
- Now for the fun part: stuffing the shells! Take each al dente jumbo shell and, using a small spoon or your fingers, generously fill it with the creamy seafood mixture. Don’t be shy – pack it full, but not so much that it’s overflowing to the point of breaking the shell. Each shell should hold a good tablespoon or two of filling. As you fill each shell, arrange it snugly in a single layer in the prepared baking dish. You might need to gently nestle them together. Continue until all the shells are filled and arranged in the dish. It’s a bit like creating a beautiful, edible mosaic.
- Once all your shells are perfectly placed in the baking dish, pour the remaining béchamel-inspired sauce evenly over the top of the stuffed shells. Make sure every shell is covered with that creamy goodness. We want every bite to be rich and flavorful.
- Finally, it’s time for the cheesy crown! Sprinkle the 1 ½ cups of shredded mozzarella cheese evenly over the sauced shells. Then, finish with a final dusting of ¼ cup of grated Parmesan cheese. This cheese layer will melt into a golden-brown, bubbly crust that is simply irresistible.
- Cover the baking dish loosely with aluminum foil. Bake the Creamy Seafood Stuffed Shells in the preheated oven for 25 minutes. Covering it initially helps ensure the shells heat through evenly and the sauce stays wonderfully moist without drying out.
- After 25 minutes, carefully remove the foil. Return the dish to the oven and continue baking for another 10-15 minutes, or until the cheese topping is melted, bubbly, and beautifully golden brown, and the sauce is gently simmering around the edges. You’ll know it’s ready when your kitchen is filled with the most heavenly aroma and the dish is visibly hot and bubbly.
- Once baked to perfection, remove the dish from the oven. This next step is important: allow the Creamy Seafood Stuffed Shells to rest for 10-15 minutes before serving. This resting period allows the sauce to settle and thicken slightly, making it easier to serve and preventing it from being too runny. It also allows the flavors to meld together even more beautifully.
- Serve these incredible Creamy Seafood Stuffed Shells hot, perhaps garnished with a sprinkle of fresh parsley or dill for a final flourish. They are a complete meal on their own but would also be wonderful with a simple side salad and some crusty bread to soak up every last drop of that amazing sauce. Prepare for rave reviews – this dish is truly a showstopper!
Conclusion:
And there you have it! We’ve journeyed through the steps to create a dish that truly stands out, transforming simple ingredients into something utterly magnificent. This isn’t just another pasta recipe; it’s an experience, a symphony of flavors and textures that dance on your palate. What makes this recipe an absolute must-try, I believe, is its incredible balance: it’s rich and comforting, yet elegant and surprisingly simple to master. The combination of perfectly cooked pasta, succulent seafood, and that incredibly luscious, savory sauce creates a harmonious bite every single time. It’s a dish that feels special enough for any celebration, but is straightforward enough to bring a touch of gourmet luxury to your weeknight table. I genuinely think you’ll be amazed at the depth of flavor you can achieve with this recipe, solidifying its place as a true showstopper. You’ll be craving these Creamy Seafood Stuffed Shells long after the last bite.
Elevate Your Dining Experience: Serving Suggestions & Creative Variations
Now that you’ve mastered the art of creating this delicious meal, let’s talk about how to make it even more unforgettable. For serving, I always recommend pairing these rich shells with something fresh to cut through the creaminess. A crisp, vibrant green salad with a light vinaigrette is the perfect accompaniment. Think mixed greens, a few cherry tomatoes, and maybe some thinly sliced red onion. Another fantastic addition is a basket of warm, crusty garlic bread or a good quality artisan baguette; it’s perfect for soaking up every last drop of that incredible sauce. And don’t forget a sprinkle of fresh parsley or chives right before serving for that final touch of color and fresh aroma!
But the fun doesn’t stop there! This recipe is wonderfully versatile, inviting you to experiment and make it truly your own. If you’re feeling adventurous with your seafood, consider incorporating other delights. Scallops would be a luxurious addition, adding a sweet, tender bite, or you could swap some of the shrimp for delicate lump crab meat for an extra layer of decadence. For a touch of heat, a pinch of red pepper flakes mixed into the filling or sauce can really awaken the flavors. Cheese lovers, don’t hesitate to experiment with different varieties; a touch of smoked gouda could add a unique, smoky depth, or a sharper aged white cheddar could provide a delightful tang. You could also infuse the cream sauce with a splash of dry white wine or a squeeze of fresh lemon juice at the end for an extra bright, sophisticated finish. And if you’re planning ahead, these stuffed shells are excellent for preparing in advance! Assemble them, cover tightly, and refrigerate for up to 24 hours before baking, or even freeze them unbaked for a convenient future meal – just add a little extra baking time from frozen.
Your Turn to Create Culinary Magic!
My greatest hope is that you feel inspired to give this recipe a try. Don’t let any perceived complexity deter you; I promise, the steps are straightforward, and the reward is absolutely worth it. There’s such immense satisfaction in creating a dish that looks and tastes so impressive from scratch. Imagine the smiles around your table when you present this beautifully baked dish! I wholeheartedly encourage you to dive in, enjoy the process, and savor every single bite. Cooking should be an adventure, a creative outlet, and above all, a source of joy. So, preheat your oven, gather your ingredients, and prepare to make some culinary magic happen in your own kitchen.
Once you’ve experienced the pure delight of these Creamy Seafood Stuffed Shells, I would absolutely love to hear from you. Please come back and share your thoughts! Did you add a unique twist? What did your family and friends think? Your feedback and shared experiences are what make this community so vibrant and inspiring. Take photos, tell us about your variations, and let’s celebrate the wonderful world of home cooking together. Happy cooking, my friends!
Creamy Seafood Stuffed Shells
Indulge in the ultimate comfort food with these rich and creamy seafood stuffed shells. Filled with a luxurious blend of lobster, crab, and shrimp, and topped with a decadent cheese sauce, this dish is perfect for any special occasion or cozy dinner. The tender pasta shells hold a creamy seafood filling that melts in your mouth, making it a crowd-pleaser for celebrations or date nights.
Ingredients
-
1 box (12 oz) jumbo pasta shells (about 24-30 shells)
-
1 tablespoon olive oil (for tossing shells)
-
8 oz lobster meat, roughly chopped
-
8 oz lump crab meat, picked over for shells
-
8 oz small shrimp, peeled, deveined, and roughly chopped
-
8 oz cream cheese, softened
-
1 cup whole milk ricotta cheese
-
½ cup grated Parmesan cheese (for filling)
-
¼ cup fresh parsley, finely chopped
-
2 tablespoons fresh dill, finely chopped (optional)
-
1 small shallot, very finely minced
-
2 cloves garlic, minced
-
1 tablespoon fresh lemon juice
-
½ teaspoon salt (for filling)
-
¼ teaspoon black pepper (for filling)
-
Pinch of red pepper flakes (optional)
-
1 tablespoon olive oil (for sautéing seafood)
-
4 tablespoons unsalted butter
-
¼ cup all-purpose flour
-
2 cups whole milk, warmed
-
1 cup heavy cream, warmed
-
½ cup non-alcoholic white wine alternative or additional seafood/chicken broth
-
1 cup seafood or chicken broth
-
½ cup grated Parmesan cheese (for sauce)
-
½ teaspoon salt (for sauce)
-
¼ teaspoon black pepper (for sauce)
-
Pinch of freshly grated nutmeg (optional)
-
1 cup shredded mozzarella cheese
-
¼ cup grated Parmesan cheese (for topping)
Instructions
-
Step 1
Boil jumbo pasta shells in generously salted water until al dente (8-10 mins). Drain, gently rinse with cold water, then toss with 1 tbsp olive oil to prevent sticking. Lay shells on a baking sheet to cool. -
Step 2
Roughly chop lobster, crab, and shrimp; pat dry. In a medium skillet, heat 1 tbsp olive oil over medium heat. Sauté minced shallot for 2-3 mins until translucent. Add minced garlic and cook for 1 min until fragrant. Add prepared seafood and cook for 2-3 mins until just opaque; do not overcook. Remove from heat and let cool slightly. -
Step 3
In a large mixing bowl, combine softened cream cheese, ricotta cheese, ½ cup Parmesan, parsley, dill, lemon juice, ½ tsp salt, ¼ tsp black pepper, and optional red pepper flakes. Mix until smooth. Gently fold in the cooled seafood mixture until just combined. Taste and adjust seasoning as needed. -
Step 4
In a medium saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour for 1-2 mins to create a roux. Gradually whisk in warmed whole milk and heavy cream until smooth. Pour in the non-alcoholic white wine alternative (or additional broth) and seafood/chicken broth. Bring to a gentle simmer, whisking occasionally, for 5-7 mins until the sauce thickens and coats the back of a spoon. Remove from heat, stir in ½ cup Parmesan, ½ tsp salt, ¼ tsp black pepper, and optional nutmeg. Taste and adjust seasoning. -
Step 5
Preheat oven to 375°F (190°C). Spread ⅓ to ½ of the béchamel-inspired sauce evenly across the bottom of a 9×13 inch baking dish. Generously fill each al dente jumbo shell with the creamy seafood mixture. Arrange the stuffed shells snugly in a single layer in the baking dish. Pour the remaining sauce evenly over the shells. Sprinkle with 1 cup shredded mozzarella cheese and ¼ cup grated Parmesan cheese. -
Step 6
Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Carefully remove the foil and continue baking for another 10-15 minutes, or until the cheese topping is melted, bubbly, and beautifully golden brown, and the sauce is gently simmering around the edges. -
Step 7
Remove the dish from the oven and allow the Creamy Seafood Stuffed Shells to rest for 10-15 minutes before serving. Garnish with a sprinkle of fresh parsley or dill, if desired. Serve hot.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
