Introduction

Creamy Seafood Stuffed Shells combine tender pasta with a rich, decadent filling of lobster, crab, and shrimp. This comforting dish is perfect for special occasions or whenever you crave a little seafood indulgence at home.

This image shows a white bowl filled with large stuffed shell pasta. Each shell is filled with a creamy white mixture layered with pieces of pink shrimp on top. The shells have a ridged texture on the outside and a smooth inside. The filling looks soft and rich, sprinkled with small green herbs and black pepper that add contrast. The shells are arranged close together, filling the bowl almost fully. The background features a white marbled texture. 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 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, salt, and pepper. Stir until the mixture is well blended and smooth.
Step 3: Boil the jumbo pasta shells according to 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 layer of the cream sauce on the bottom of a baking dish. Carefully stuff 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. Remove the foil and continue baking for an additional 10 minutes, until the sauce is bubbly and golden on top.
Step 7: Let the stuffed shells cool slightly. Garnish with extra parmesan or fresh herbs if desired, then serve warm.

Tips & Variations

Use fresh seafood for the best flavor, but high-quality frozen options work well too.
Swap cream cheese for light cream cheese to reduce richness without sacrificing creaminess.
For a gluten-free version, use gluten-free flour and pasta shells made from alternative flours.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to prevent drying out.

How to Serve

The image shows several cooked pasta shells arranged closely together inside a white dish. Each shell is filled with a creamy, pale yellow mixture topped with a small piece of orange shrimp. The creamy filling inside the shells is smooth with a slight shine, while the shrimp pieces have a bright orange and pink hue. The dish is sprinkled with tiny black pepper flakes and small pieces of green herbs, adding pops of color. The edges of the pasta shells are ridged and light beige. The white dish is 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 recipe ahead of time?

Yes, you can assemble the stuffed shells and sauce in the baking dish and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from chilled.

Can I use other types of seafood?

Absolutely. Shrimp, scallops, or even firm white fish can be substituted or combined to suit your taste. Just ensure they are cooked or will cook fully during baking.