If you’re craving a dish that feels like a warm, comforting hug adorned with the fresh flavors of the sea, this Creamy Seafood Stuffed Shells Recipe is exactly what you need. Imagine tender jumbo pasta shells generously filled with a luscious mix of cream cheese, mozzarella, parmesan, shrimp, and crab, all swimming in a dreamy, velvety sauce that bakes to bubbly golden perfection. It’s the ultimate indulgence that effortlessly brings a touch of elegance and cozy satisfaction to your dinner table.
Ingredients You’ll Need
Getting your ingredients lined up for this Creamy Seafood Stuffed Shells Recipe is delightfully straightforward. Each component plays a vital role, whether it’s the creamy cheeses building richness, the fresh seafood adding delicate flavor and a touch of luxury, or the pasta shells serving as the perfect vessel. Together, they create a harmonious blend that is both simple and spectacular.
- 20 jumbo pasta shells (about 6 oz): These large shells hold all the creamy seafood goodness and keep everything intact while baking.
- 1 package (8 oz) cream cheese, softened: Provides the essential silky texture and tang that ties the filling together beautifully.
- 1 cup shredded part-skim mozzarella cheese: Adds gooey stretch and mild flavor that complements the seafood perfectly.
- ½ cup shredded Parmesan cheese: Gives a nutty, savory punch that deepens the cheesy profile.
- 1 cup cooked small shrimp, chopped: Offers tender, sweet bites of seafood boosting the recipe’s freshness.
- 1 cup lump crabmeat or imitation crab, chopped: Enhances the stuffing with delicate, oceanic flavors.
- 1 tablespoon lemon juice: Lifts and brightens the seafood mixture with a fresh zesty note.
- 1 teaspoon garlic powder: Brings subtle warmth without overpowering the creaminess.
- 1 teaspoon onion powder: Adds depth and a slight sweetness to the filling.
- Salt and pepper, to taste: Essential for seasoning and balancing all the flavors.
- 1 tablespoon chopped parsley (optional): Injects a pop of green color and mild herbaceousness.
- 2 tablespoons butter: The base for the luscious cream sauce, providing richness.
- 2 tablespoons all-purpose flour: Helps thicken the cream sauce so it coats the shells perfectly.
- 1 ½ cups milk (preferably whole): Creates the milky backdrop for a smooth sauce.
- ½ cup heavy cream: Elevates the sauce’s creaminess to heavenly levels.
- ½ cup shredded mozzarella or Parmesan: Melts into the sauce, enriching its flavor and texture.
- Pinch of ground nutmeg (optional): Adds a subtle warm spice that complements the creamy sauce beautifully.
- ½ cup shredded mozzarella cheese (for topping): Forms a golden, bubbly crust when baked.
- Extra parsley or paprika (for garnish): Provides the final touch of color and flavor to impress at the table.
How to Make Creamy Seafood Stuffed Shells Recipe
Step 1: Cook Your Pasta Shells Al Dente
Start by boiling the jumbo pasta shells according to the package instructions until they are tender but still firm to the bite, or al dente. This helps them hold their shape and prevents mushiness when filled and baked. Once cooked, drain and rinse them under cold water to stop the cooking process and make them easier to handle.
Step 2: Prepare the Creamy Seafood Filling
In a roomy bowl, mix the softened cream cheese with shredded mozzarella, Parmesan, lemon juice, garlic powder, onion powder, salt, and pepper. This blend is going to define the luscious richness of the filling. Gently fold in the chopped shrimp and crabmeat to evenly distribute the seafood without breaking it apart. This balance of creamy cheese and fresh seafood will make your taste buds dance.
Step 3: Make the Velvety Cream Sauce
In a saucepan, melt the butter over medium heat and whisk in the flour to create a smooth roux, which is the key to thickening your sauce. Gradually add the milk and cream, whisking constantly to avoid lumps. Simmer the mixture until it thickens and coats the back of a spoon. Stir in the shredded cheese, salt, black pepper, and a pinch of nutmeg to round out the flavors. Then, remove from heat and prepare to layer this luxurious sauce in your baking dish.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread a thin layer of the cream sauce on the bottom to prevent sticking and add moisture. Carefully stuff each pasta shell with the seafood filling and arrange them snugly in the dish. Pour the remaining cream sauce evenly over the shells, then sprinkle the top with shredded mozzarella for that irresistible bubbly crust. Cover tightly with foil and bake for 25 minutes, then remove the foil and continue baking for another 10 to 15 minutes until the top is golden brown and bubbling with creamy goodness.
How to Serve Creamy Seafood Stuffed Shells Recipe
Garnishes
To make your Creamy Seafood Stuffed Shells Recipe truly pop, sprinkle freshly chopped parsley for a burst of vibrant green and mild herbal freshness. A dash of paprika can add a subtle smoky color contrast that makes the dish even more inviting. These simple garnishes turn a comforting meal into a feast for the eyes and palate.
Side Dishes
Pair this rich, creamy seafood extravaganza with crisp roasted vegetables or a light mixed greens salad dressed with lemon vinaigrette. A crusty baguette or garlic bread is perfect for mopping up any leftover sauce, turning every bite into a full experience. The sides should complement without competing, gently balancing the richness of the shells.
Creative Ways to Present
For an elegant presentation, arrange the stuffed shells in a circular pattern on a large platter and garnish with fresh herbs and lemon wedges. For family-style dinners, serve straight from the baking dish allowing everyone to dig in while it’s hot and bubbling. Alternatively, individual servings in mini baking dishes make for charming personal portions that impress guests and feel special.
Make Ahead and Storage
Storing Leftovers
If you have leftover Creamy Seafood Stuffed Shells Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, allowing you to enjoy this delicious meal all over again without losing any of its creamy, seafood flavors.
Freezing
Want to save some for later? Assemble the shells in the baking dish and cover tightly with foil or plastic wrap and a layer of foil on top before freezing. They freeze beautifully for up to 2 months. To prepare, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers or thawed frozen shells in a preheated oven at 350°F (175°C) until warmed through and bubbly—about 20 minutes. Cover with foil in the first half of reheating to prevent over-browning and remove it near the end to refresh that lovely golden top.
FAQs
Can I use frozen seafood in this Creamy Seafood Stuffed Shells Recipe?
Yes, but make sure to thaw the seafood completely and drain any excess liquid to avoid soggy filling. Fresh seafood usually offers the best flavor and texture, but well-handled frozen options work just fine.
Can I substitute cream cheese with ricotta?
While ricotta can work, cream cheese gives a richer and smoother texture that defines this recipe’s luxurious filling. If you prefer ricotta, consider mixing it with some cream cheese for the best of both worlds.
What type of pasta shells should I use?
Look for jumbo pasta shells large enough to hold plenty of filling, usually marked as “jumbo.” Regular pasta shells are too small for stuffing and may fall apart during baking.
Is this recipe suitable for freezing before or after baking?
You can freeze the assembled dish before baking, which is often more convenient. After baking, leftovers freeze well too, but the texture of the pasta may be slightly softer after reheating.
Can I make this recipe dairy-free?
This dish relies heavily on creamy cheeses and dairy to achieve its signature texture and flavor, so making it fully dairy-free would require significant substitutions. For a dairy-free version, try experimenting with plant-based cream cheeses and non-dairy milks, but expect a different texture and taste.
Final Thoughts
This Creamy Seafood Stuffed Shells Recipe is an absolute showstopper that feels like both comfort food and a special occasion dish all in one. Its rich cheeses, tender seafood, and velvety sauce bring joy and warmth to any meal. I can’t wait for you to try it, share it with your loved ones, and make those cozy dinner moments extra memorable.
Print
Creamy Seafood Stuffed Shells Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings (about 3–4 shells each)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Deliciously creamy seafood stuffed jumbo pasta shells filled with a blend of shrimp, crabmeat, and three cheeses, baked in a rich homemade cream sauce until bubbly and golden. Perfect for a comforting and impressive dinner that serves six.
Ingredients
Seafood and Cheese Filling
- 20 jumbo pasta shells (about 6 oz), cooked and drained
- 1 package (8 oz) cream cheese, softened
- 1 cup (4 oz) shredded part-skim mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 cup cooked small shrimp, chopped
- 1 cup lump crabmeat or imitation crab, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (preferably whole)
- ½ cup heavy cream
- ½ cup shredded mozzarella or Parmesan cheese
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Topping and Garnish
- ½ cup shredded mozzarella cheese
- Extra parsley or paprika, for garnish
Instructions
- Cook Pasta Shells: Cook the jumbo pasta shells al dente according to the package directions. Drain them well, rinse with cold water to stop cooking, and set aside to cool.
- Prepare Seafood Filling: In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, Parmesan cheese, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well until smooth and creamy. Fold in the chopped cooked shrimp and crabmeat gently to distribute evenly.
- Make Cream Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes. Stir in shredded mozzarella or Parmesan cheese, salt, black pepper, and a pinch of ground nutmeg if using. Remove from heat once the sauce is smooth and creamy.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Assemble and Bake: Spread a thin layer of the cream sauce on the bottom of the prepared baking dish. Stuff each cooked pasta shell generously with the seafood cheese filling and place them in the baking dish. Pour the remaining cream sauce evenly over the stuffed shells and sprinkle the remaining ½ cup shredded mozzarella cheese on top. Cover with foil.
- Bake Covered: Bake in the preheated oven for 25 minutes covered with foil to allow the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and the sauce is bubbling.
- Garnish and Serve: Once baked, let the dish rest a few minutes. Garnish with chopped parsley or a sprinkle of paprika for color and serve hot for a rich, creamy seafood pasta experience.
Notes
- Be sure not to overcook the pasta shells initially as they will continue cooking in the oven.
- You can substitute lump crabmeat with imitation crab for a more budget-friendly option.
- The cream sauce can be made ahead and reheated gently before assembling.
- For a lighter version, use part-skim cheese and reduce the cream slightly.
- Adding a pinch of nutmeg enhances the cream sauce’s depth but is optional.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
