Introduction

Creamy Seafood Stuffed Shells offer an indulgent and comforting meal perfect for special occasions or a cozy night in. This dish features jumbo pasta shells filled with a rich blend of lobster, crab, and shrimp, all baked in a luscious creamy sauce. Dive into these savory flavors that bring the taste of the sea right to your table.

A close-up view of large pasta shells filled with creamy white cheese, topped with small pieces of pink shrimp, finely chopped green herbs, and sprinkled with black pepper, all arranged inside a white bowl with a blue rim, against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 pieces Jumbo Pasta Shells
8 ounces Lobster Meat
8 ounces Crab Meat (opt for fresh)
8 ounces Shrimp
4 ounces Cream Cheese (can swap for light cream cheese)
1 cup Mozzarella Cheese (freshly shredded)
4 tablespoons Butter
2 tablespoons Flour (can use gluten-free)
1 cup Heavy Cream (substitute with half-and-half)
½ cup Parmesan Cheese
2 cloves Garlic (minced)
1 teaspoon Salt
1 teaspoon Pepper

Instructions

Step 1: In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2–3 minutes until just heated through. Set aside.
Step 2: In a mixing bowl, combine the cooked seafood, cream cheese, shredded mozzarella, and a pinch of salt and pepper. Stir until the mixture is well blended and smooth.
Step 3: Boil the jumbo pasta shells following package instructions until al dente. Drain and let them cool slightly before filling.
Step 4: In the same skillet, melt the remaining 2 tablespoons of butter. Sprinkle in the flour and whisk for about 1 minute. Gradually add the heavy cream and Parmesan cheese, whisking continuously until the sauce is creamy and smooth.
Step 5: Preheat your oven to 375°F (190°C). Spread a thin layer of the cream sauce on the bottom of a baking dish. Carefully fill each pasta shell with the seafood mixture and arrange them in the dish. Pour the remaining sauce evenly over the shells.
Step 6: Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, until the sauce is bubbly and golden on top.
Step 7: Let the stuffed shells cool slightly before serving. Garnish with extra Parmesan or fresh herbs for a beautiful finish. Serve warm and enjoy!

Tips & Variations

Use fresh seafood for the best flavor, but frozen can work if fully thawed and drained.
Substitute half-and-half for heavy cream to lighten the sauce without sacrificing creaminess.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
For a gluten-free version, use gluten-free pasta shells and flour.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave covered to retain moisture. Avoid reheating multiple times for best texture and flavor.

How to Serve

The image shows a close-up of large pasta shells arranged closely on a white plate filled with a creamy white sauce. Each shell holds a smooth, rich white cheese filling topped with small, golden-brown baked shrimp pieces that have a slightly crispy texture. The dish is sprinkled evenly with finely chopped green herbs and small black pepper flakes, adding a touch of color and contrast. The shells’ ridged edges are clearly visible, and the soft light reflects gently off the creamy sauce, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and sauce in the baking dish, cover, and refrigerate for up to a day before baking. Allow the dish to come to room temperature before baking to ensure even cooking.

What can I use if I don’t have jumbo pasta shells?

If jumbo shells are unavailable, large manicotti tubes or small lasagna sheets rolled around the filling can work as good substitutes.