Seafood Stuffed Shells Recipe
Introduction
Seafood stuffed shells are a delicious and elegant twist on a classic pasta dish. Filled with a savory mix of shrimp, crab, and creamy cheese, this recipe is perfect for a special dinner or when you want to impress guests with minimal effort.
Ingredients
- 24 jumbo pasta shells
- ½ tbsp olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 8 oz raw peeled and deveined shrimp, chopped
- 18 oz lump crab meat
- ½ tsp Old Bay seasoning
- 2 tsp lemon juice
- 4 oz cream cheese
- ¼ cup mayonnaise
- 2 tbsp chopped parsley
- 3 tbsp butter
- 2 tbsp flour
- ½ tsp salt
- Pinch of pepper and garlic powder
- 1½ cups milk
- ½ cup heavy cream
- ½ cup breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp grated Parmesan cheese
Instructions
- Step 1: Preheat the oven to 375°F. Cook the jumbo pasta shells according to package directions. Drain and let the shells dry on a layer of paper towel.
- Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and a sprinkle of salt, cooking until softened. Add minced garlic and cook for another minute.
- Step 3: Add chopped shrimp and lump crab meat to the skillet. Sprinkle with Old Bay seasoning and cook for a couple of minutes until the shrimp turns pink.
- Step 4: Transfer the shrimp and crab mixture to a large bowl. Stir in lemon juice, cream cheese, mayonnaise, and 2 tablespoons of chopped parsley until well combined.
- Step 5: In a saucepan, melt 3 tablespoons of butter. Whisk in flour until smooth. Add salt, pepper, and garlic powder. Slowly pour in milk and heavy cream while whisking continuously. Simmer until the sauce thickens, about 2 minutes.
- Step 6: Grease a casserole dish and pour ½ cup of the sauce into the bottom.
- Step 7: Scoop the seafood filling into each pasta shell and arrange them in the casserole dish. Pour the remaining sauce evenly over the shells.
- Step 8: In a small bowl, mix breadcrumbs with melted butter. Sprinkle the breadcrumb mixture and grated Parmesan cheese over the stuffed shells.
- Step 9: Bake for 25 minutes until the top is golden brown and the sauce is bubbling. Garnish with chopped parsley and additional Parmesan cheese before serving.
Tips & Variations
- Use fresh seafood if possible for the best flavor, but frozen shrimp and crab meat work well too. Just thaw completely before cooking.
- Swap mayonnaise with Greek yogurt for a lighter filling without losing creaminess.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
- For a cheesy twist, stir in shredded mozzarella or fontina cheese into the seafood filling.
Storage
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions on medium power. Avoid reheating too long to keep the seafood tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare seafood stuffed shells ahead of time?
Yes, you can assemble the shells and store them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Can I use other types of seafood for the filling?
Absolutely. Scallops, crab claws, or even lobster meat can be excellent substitutes or additions to the shrimp and crab mixture, depending on your preference and availability.
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Seafood Stuffed Shells Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
Seafood Stuffed Shells is a decadent and comforting Italian-American dish that combines jumbo pasta shells filled with a savory mixture of shrimp, crab meat, cream cheese, and herbs. Baked under a creamy homemade white sauce and topped with buttery breadcrumbs and Parmesan cheese, these stuffed shells are perfect for a special family dinner or entertaining guests.
Ingredients
For the Pasta and Filling
- 24 jumbo pasta shells
- ½ tbsp olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 8 oz. raw peeled and deveined shrimp, chopped
- 18 oz. lump crab meat
- ½ tsp Old Bay seasoning
- 2 tsp lemon juice
- 4 oz. cream cheese
- ¼ cup mayonnaise
- 2 tbsp chopped parsley
For the Sauce
- 3 tbsp butter
- 2 tbsp flour
- ½ tsp salt
- pinch pepper
- pinch garlic powder
- 1½ cups milk
- ½ cup heavy cream
Topping
- ½ cup breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp grated Parmesan cheese
- Additional chopped parsley and grated Parmesan cheese for garnish
Instructions
- Cook Pasta: Preheat the oven to 375°F. Boil the jumbo pasta shells according to the package directions until al dente. Drain and spread them out on a layer of paper towels to dry and prevent sticking.
- Cook Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add chopped onion with a sprinkle of salt and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook Seafood: Add chopped shrimp and lump crab meat to the skillet. Sprinkle with Old Bay seasoning. Cook for 2-3 minutes until the shrimp turns pink and the seafood is heated through, stirring occasionally.
- Prepare Filling: Transfer the seafood mixture to a large mixing bowl. Stir in lemon juice, cream cheese, mayonnaise, and 2 tablespoons of chopped parsley until well combined and creamy.
- Make Sauce: In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in flour and cook for about 1 minute until smooth. Season with salt, pepper, and garlic powder. Gradually whisk in milk and heavy cream, continuing to stir until the sauce thickens, about 3-4 minutes.
- Assemble Casserole: Grease a casserole dish and pour ½ cup of the white sauce on the bottom. Scoop the seafood filling into each cooked pasta shell and arrange the stuffed shells in the casserole.
- Top with Sauce and Breadcrumbs: Pour the remaining white sauce evenly over the stuffed shells. In a small bowl, combine breadcrumbs with melted butter. Sprinkle the buttered breadcrumbs and Parmesan cheese over the top of the shells.
- Bake: Bake the casserole at 375°F for 25 minutes until the topping is golden brown and the sauce is bubbling.
- Garnish and Serve: Remove from the oven and sprinkle additional chopped parsley and grated Parmesan cheese over the shells just before serving.
Notes
- Be careful not to overcook the shrimp to avoid a rubbery texture.
- For a lighter version, you can substitute half-and-half for heavy cream.
- To save time, you can prepare the filling a day ahead and assemble before baking.
- Make sure the pasta shells are completely dry before stuffing to prevent sogginess.
- Old Bay seasoning adds a classic seafood flavor but can be substituted with Cajun seasoning if preferred.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: seafood stuffed shells, stuffed pasta shells, shrimp and crab pasta, baked stuffed shells, creamy seafood pasta
