If you’re craving a creamy, indulgent seafood dish, these Seafood Stuffed Shells are a must-try! Jumbo pasta shells are filled with a rich mixture of shrimp, crab, and ricotta cheese, then baked in a creamy garlic Parmesan sauce. This dish is perfect for a cozy dinner or an impressive meal for guests.
Why You’ll Love This Recipe
- Packed with succulent shrimp and crab for a luxurious taste.
- Baked in a creamy garlic Parmesan sauce for extra richness.
- A show-stopping dish that’s easier to make than it looks!
Ingredients You’ll Need
For the Filling:
- Jumbo pasta shells (12-14 shells)
- Shrimp (½ lb, cooked and chopped)
- Crab meat (½ lb, lump or imitation)
- Ricotta cheese (1 cup)
- Parmesan cheese (¼ cup, grated)
- Mozzarella cheese (½ cup, shredded)
- Garlic (2 cloves, minced)
- Egg (1 large)
- Lemon zest (1 tsp)
- Fresh parsley (¼ cup, chopped)
- Salt & black pepper (to taste)
For the Sauce:
- Butter (2 tbsp)
- Garlic (2 cloves, minced)
- Heavy cream (1 cup)
- Chicken broth (½ cup)
- Parmesan cheese (½ cup, grated)
- Mozzarella cheese (½ cup, shredded)
- Italian seasoning (1 tsp)
- Red pepper flakes (optional, for a bit of heat)
Tools You’ll Need
- Large pot for boiling pasta
- Mixing bowls
- Baking dish
- Skillet for making the sauce
How to Make Seafood Stuffed Shells
- Cook the Pasta Shells – Boil the shells in salted water until al dente. Drain and set aside to cool.
- Prepare the Filling – In a large bowl, mix the chopped shrimp, crab, ricotta, Parmesan, mozzarella, garlic, egg, lemon zest, parsley, salt, and pepper. Stir until well combined.
- Stuff the Shells – Fill each pasta shell with about 2 tablespoons of the seafood mixture and place them in a greased baking dish.
- Make the Sauce – In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in the heavy cream and chicken broth, then stir in Parmesan, mozzarella, Italian seasoning, and red pepper flakes. Cook until the sauce thickens slightly.
- Assemble and Bake – Pour the creamy sauce over the stuffed shells. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil, sprinkle with extra cheese, and bake for another 5-10 minutes until bubbly and golden.
- Serve and Enjoy! – Garnish with fresh parsley and serve hot!
What to Serve with Seafood Stuffed Shells
- A fresh Caesar or garden salad
- Garlic bread or crusty Italian bread
- Roasted asparagus or sautéed spinach
Tips for the Best Stuffed Shells
- Don’t overcook the pasta – Slightly undercook it so it holds its shape when baked.
- Use fresh seafood – For the best flavor, use fresh or high-quality frozen shrimp and crab.
- Add a little heat – A pinch of cayenne or red pepper flakes enhances the dish.
Storing and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze before baking by assembling the dish, covering it tightly, and freezing for up to 2 months.
- Reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through.
Frequently Asked Questions
Can I use a different type of seafood?
Yes! Try adding scallops or lobster for an even more luxurious dish.
Can I make this ahead of time?
Absolutely! Assemble the stuffed shells a day in advance, refrigerate, then bake when ready.
What’s a good substitute for ricotta?
Cottage cheese or mascarpone can be used instead of ricotta.
Conclusion
These Seafood Stuffed Shells are a creamy, cheesy, and seafood-packed delight. Whether for a special occasion or a comforting weeknight dinner, this dish will impress every time!
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Italian-American
Nutritional Information (Per Serving):
Calories: 450 | Protein: 32g | Carbohydrates: 35g | Fat: 22g | Fiber: 2g | Sodium: 620mg
Seafood Stuffed Shells
- Total Time: 45 minutes
Description
If you’re craving a creamy, indulgent seafood dish, these Seafood Stuffed Shells are a must-try! Jumbo pasta shells are filled with a rich mixture of shrimp, crab, and ricotta cheese, then baked in a creamy garlic Parmesan sauce. This dish is perfect for a cozy dinner or an impressive meal for guests.
Ingredients
For the Filling:
- Jumbo pasta shells (12-14 shells)
- Shrimp (½ lb, cooked and chopped)
- Crab meat (½ lb, lump or imitation)
- Ricotta cheese (1 cup)
- Parmesan cheese (¼ cup, grated)
- Mozzarella cheese (½ cup, shredded)
- Garlic (2 cloves, minced)
- Egg (1 large)
- Lemon zest (1 tsp)
- Fresh parsley (¼ cup, chopped)
- Salt & black pepper (to taste)
For the Sauce:
- Butter (2 tbsp)
- Garlic (2 cloves, minced)
- Heavy cream (1 cup)
- Chicken broth (½ cup)
- Parmesan cheese (½ cup, grated)
- Mozzarella cheese (½ cup, shredded)
- Italian seasoning (1 tsp)
- Red pepper flakes (optional, for a bit of heat)
Instructions
- Cook the Pasta Shells – Boil the shells in salted water until al dente. Drain and set aside to cool.
- Prepare the Filling – In a large bowl, mix the chopped shrimp, crab, ricotta, Parmesan, mozzarella, garlic, egg, lemon zest, parsley, salt, and pepper. Stir until well combined.
- Stuff the Shells – Fill each pasta shell with about 2 tablespoons of the seafood mixture and place them in a greased baking dish.
- Make the Sauce – In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Pour in the heavy cream and chicken broth, then stir in Parmesan, mozzarella, Italian seasoning, and red pepper flakes. Cook until the sauce thickens slightly.
- Assemble and Bake – Pour the creamy sauce over the stuffed shells. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil, sprinkle with extra cheese, and bake for another 5-10 minutes until bubbly and golden.
- Serve and Enjoy! – Garnish with fresh parsley and serve hot!
Notes
- Don’t overcook the pasta – Slightly undercook it so it holds its shape when baked.
- Use fresh seafood – For the best flavor, use fresh or high-quality frozen shrimp and crab.
- Add a little heat – A pinch of cayenne or red pepper flakes enhances the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Italian-American
