If you are craving something truly special that combines the comfort of pasta with the luxury of fresh seafood, this Seafood Stuffed Shells Recipe will soon become your go-to dish. Imagine tender jumbo shells brimming with a luscious blend of shrimp and crab, all enveloped in creamy cheeses and Old Bay seasoning, then baked in a velvety Parmesan sauce that perfectly ties everything together. This recipe is an absolute showstopper, perfect for impressing dinner guests or elevating a family meal with layers of flavor and texture that sing with every bite.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward crafting these irresistible seafood stuffed shells. Each element plays a pivotal role in building the dish’s rich taste, creamy texture, and inviting golden finish.
- Jumbo pasta shells: The perfect vessel for holding all that cheesy, seafood goodness.
- Olive oil: Adds a subtle fruitiness and helps cook your fillings just right.
- Cooked shrimp: Provides juicy, tender seafood flavor with a delicate bite.
- Lump crab meat: Adds sweetness and a luscious texture; you can substitute with imitation crab if needed.
- Ricotta cheese: Creamy and mild, it forms the silky base of the filling.
- Shredded mozzarella cheese: Melts beautifully to add gooey cheesiness.
- Grated Parmesan cheese: Brings savory depth and a nutty finish both in the filling and sauce.
- Large egg: Binds the filling ingredients to keep the mixture firm.
- Minced garlic: Infuses robust aroma and flavor.
- Old Bay seasoning: A classic seafood spice that enhances the dish’s signature taste.
- Chopped parsley: Fresh and vibrant, balances richness with a herbaceous kick.
- Salt and black pepper: To taste, seasoning every layer perfectly.
- Unsalted butter: Creates the base for the smooth, luscious sauce.
- All-purpose flour: Thickens the sauce to creamy perfection.
- Whole milk or half-and-half: Adds richness and smoothness to the sauce.
- Garlic powder: Enhances the sauce’s garlicky undertone without overpowering.
- Fresh parsley and extra Parmesan: For garnish, making the final presentation pop with color and flavor.
How to Make Seafood Stuffed Shells Recipe
Step 1: Cook the Pasta Shells
Start by boiling your jumbo pasta shells in salted water just until they are al dente—tender but still firm enough to hold their shape. Rinse them under cold water and set aside to cool; this prevents sticking and keeps them ready to be filled later on.
Step 2: Prepare the Seafood Filling
In a large bowl, combine the chopped shrimp, lump crab meat, ricotta, mozzarella, Parmesan, egg, and minced garlic. Add the Old Bay seasoning and freshly chopped parsley along with salt and black pepper. Mix everything gently but thoroughly until the filling is well blended and ready to nestle inside each shell.
Step 3: Make the Creamy Parmesan Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about a minute to get rid of any raw flour taste. Slowly pour in the milk while whisking constantly to avoid lumps. Continue stirring until the sauce thickens — around 3 to 5 minutes. Stir in Parmesan, garlic powder, and season with salt and pepper. Remove from heat once glossy and smooth.
Step 4: Assemble the Dish
Spread a thin layer of the sauce across the bottom of a 9×13 inch baking dish. Then, carefully fill each cooled shell with the seafood and cheese mixture, placing them open side up in the dish. This neat arrangement ensures every shell gets evenly baked and sauced.
Step 5: Bake the Seafood Stuffed Shells Recipe to Perfection
Pour the remaining creamy Parmesan sauce evenly over the filled shells. Cover the dish with foil to trap moisture and bake at 375°F (190°C) for 25 to 30 minutes. For that irresistible golden top, remove the foil in the last 5 to 10 minutes of baking so the cheese can lightly brown.
Step 6: Garnish and Serve
Once baked, finish by sprinkling fresh parsley and extra grated Parmesan over the shells. These final touches not only add a burst of color but also elevate the flavor, making your Seafood Stuffed Shells Recipe look as good as they taste.
How to Serve Seafood Stuffed Shells Recipe
Garnishes
A sprinkle of freshly chopped parsley adds brightness and visual appeal to the dish, while a dusting of extra Parmesan gives an inviting salty tang. You might also consider a light drizzle of extra virgin olive oil or a few twists of cracked black pepper for an added touch of elegance.
Side Dishes
This dish pairs perfectly with crisp green salads tossed in a lemon vinaigrette, or some garlicky sautéed spinach to balance the richness. Light, roasted vegetables like asparagus or zucchini also bring fresh texture and color to your plate.
Creative Ways to Present
Try serving the stuffed shells individually on stylish plates with a drizzle of herb-infused oil around them. Alternatively, present the dish in a beautiful casserole and let guests help themselves, cozy and communal-style. Adding some lemon wedges on the side can provide a lively citrus pop that complements the seafood beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Seafood Stuffed Shells Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making the dish taste even richer when reheated.
Freezing
If you want to prepare ahead for busy days, freeze the assembled, unbaked stuffed shells in a tightly covered dish for up to 2 months. When ready, bake from frozen by adding extra baking time and keeping the foil on longer to ensure even cooking.
Reheating
To reheat, cover the dish with foil and warm in the oven at 350°F (175°C) until heated through—about 20 minutes. This gentle method keeps the shells moist and creamy, avoiding dryness or rubbery textures.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! Feel free to mix in scallops, lobster, or even cooked crab legs for a different twist. Just make sure your seafood is cooked and chopped before mixing it into the filling.
Is there a way to make this recipe gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend and use gluten-free jumbo pasta shells. The rest of the ingredients are naturally gluten-free.
Can I prepare the filling ahead of time?
Definitely. You can mix the seafood filling a day in advance and store it in the refrigerator. This helps the flavors develop, and saves you time on the day you plan to bake.
What can I substitute for Old Bay seasoning?
If you don’t have Old Bay, a combination of paprika, celery salt, black pepper, and a pinch of cayenne pepper will create a similar flavor profile that complements seafood beautifully.
How do I know when the stuffed shells are perfectly cooked?
Once baked, the sauce should be bubbly, and the cheese on top lightly golden. The shells should be tender but intact when you cut into them, with a creamy, hot filling inside.
Final Thoughts
If you’ve been searching for a dish that’s both elegant and heartwarming, this Seafood Stuffed Shells Recipe is an absolute must-try. Its delightful combination of creamy cheese, succulent seafood, and aromatic spices wrapped in tender pasta makes every bite a celebration. I can’t wait for you to make it and share the joy this recipe brings to your table!
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Seafood Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Seafood Stuffed Shells recipe features jumbo pasta shells filled with a savory mixture of shrimp, crab, and cheeses, baked in a creamy Parmesan sauce. Perfect for a seafood lover’s dinner, it combines tender pasta, rich flavors from a homemade sauce, and a golden baked topping for a comforting and impressive meal.
Ingredients
Pasta Shells
- 20–25 jumbo pasta shells
Seafood Filling
- 1 tablespoon olive oil
- 1 cup cooked shrimp, chopped
- 1 cup lump crab meat (or imitation crab)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 teaspoons Old Bay seasoning
- 1 tablespoon chopped parsley
- Salt and black pepper, to taste
Parmesan Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half-and-half
- ½ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Garnish
- Fresh parsley
- Extra grated Parmesan cheese
Instructions
- Cook pasta shells: Boil the jumbo pasta shells in salted water until they are just al dente, about 10-12 minutes. Drain thoroughly and rinse with cold water to stop cooking. Set aside to cool before filling.
- Make the filling: In a large bowl, combine chopped cooked shrimp, lump crab meat, ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, Old Bay seasoning, chopped parsley, and season with salt and black pepper. Mix well until all ingredients are fully incorporated.
- Prepare the 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 or half-and-half, stirring constantly until the sauce thickens, about 3 to 5 minutes. Remove from heat and stir in Parmesan cheese, garlic powder, salt, and pepper.
- Assemble the dish: Lightly coat the bottom of a 9×13-inch baking dish with a thin layer of the prepared Parmesan sauce. Carefully stuff each cooked pasta shell with the seafood mixture and arrange them in the dish, open side up.
- Bake: Pour the remaining sauce evenly over the stuffed shells. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. For a golden top, remove the foil during the last 5 to 10 minutes of baking.
- Garnish and serve: Once baked, sprinkle fresh parsley and extra grated Parmesan cheese over the stuffed shells. Serve hot and enjoy a creamy, cheesy seafood pasta bake.
Notes
- Use lump crab meat for a more authentic flavor, but imitation crab works as a budget-friendly alternative.
- Ensure the pasta shells are cooked al dente so they hold their shape when stuffed and baked.
- Leftovers can be refrigerated and reheated in the oven covered with foil to maintain moisture.
- For a lighter version, substitute whole milk with low-fat milk and reduce the cheese slightly.
- If desired, add a pinch of red pepper flakes in the filling for a subtle kick.
