I still remember the first time I made these Creamy Seafood Stuffed Shells. It was during a quiet weekend at home when I wanted to recreate something indulgent and restaurant-worthy without leaving my kitchen. I had a pack of jumbo pasta shells, a few seafood ingredients on hand, and the urge to make something cozy, creamy, and utterly satisfying. From that day, this dish quickly became one of my most requested meals by family and friends. There’s something irresistible about the tender pasta shells, filled generously with a rich, seafood-packed mixture, all blanketed in a velvety cream sauce and baked until bubbly and golden. It’s the kind of dish that makes any dinner feel like a special occasion – even if it’s just a regular weeknight.
What makes this recipe one you’ll want to return to over and over again is the balance it strikes between elegance and comfort. It has all the decadence you’d expect from a seafood pasta dish, but it’s surprisingly easy to pull together. The flavors are complex yet familiar – a blend of creamy, cheesy, and ocean-fresh that melts together with each bite. The recipe’s versatility also stands out: you can use a combination of shrimp, crab, and even imitation seafood if you’re on a tighter budget or working with what’s in your pantry.
And speaking of budget, this dish proves that luxurious doesn’t have to mean expensive. By using a mix of accessible seafood and pantry staples, you can serve a meal that feels like fine dining without overspending. It’s a great way to stretch your ingredients while still impressing your guests – or just treating yourself.
This is also a recipe you can adapt with ease. If you prefer a spicier version, you can add a pinch of red pepper flakes to the filling. Want to make it heartier? Stir in some spinach or chopped mushrooms. If you’re cooking for kids, you can tone down the seafood mix or swap in shredded chicken. Whatever your preferences or dietary needs, this creamy seafood pasta offers endless ways to make it your own.
Ingredients for the Recipe:
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20 jumbo pasta shells
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1 tablespoon olive oil
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1 tablespoon butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup cooked shrimp, chopped
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1 cup cooked crab meat (or imitation crab)
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1/2 cup ricotta cheese
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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1/4 cup chopped fresh parsley
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Salt and pepper, to taste
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1/4 teaspoon paprika (optional)
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2 cups heavy cream
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2 tablespoons all-purpose flour
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1/2 cup chicken broth
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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Extra mozzarella and Parmesan for topping
How to Prepare Creamy Seafood Stuffed Shells
Preparing this dish may look elaborate, but once you begin, you’ll see how straightforward and satisfying it really is. These stuffed shells come together quickly, and the process is surprisingly smooth from start to finish. With a few basic steps, you’ll have a beautiful, comforting seafood pasta bake ready to serve.
Let’s begin with the pasta. Start by cooking the jumbo shells in a large pot of salted boiling water. Be sure to cook them al dente – about 1 to 2 minutes less than the package directions recommend – since they’ll continue to cook in the oven. Once done, drain them and rinse with cold water to stop the cooking process. Set them aside on a tray, separated slightly so they don’t stick.
Next, prepare the savory seafood filling. In a medium skillet, heat olive oil and butter over medium heat. Add the finely chopped onion and sauté until it turns translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped shrimp and crab meat, season with salt, pepper, and paprika if using, and stir for 2 to 3 minutes just to warm everything through. Remove from the heat and let it cool slightly.
In a large mixing bowl, combine the cooked seafood mixture with ricotta cheese, shredded mozzarella, Parmesan cheese, and fresh parsley. Mix thoroughly until the filling is creamy and well combined. Taste and adjust the seasoning if needed. This creamy, cheesy seafood blend is the heart of the recipe – rich, savory, and full of flavor.
Now turn your attention to the creamy sauce. In a saucepan, melt butter over medium heat, then whisk in the flour to create a smooth roux. Cook for 1 to 2 minutes to remove any raw flour taste, then slowly pour in the heavy cream and chicken broth, whisking constantly. Once the mixture is smooth and begins to thicken, add the onion powder, garlic powder, and a bit more salt and pepper. Let the sauce simmer for a few minutes until it’s thick enough to coat the back of a spoon.
To assemble, spread a thin layer of the cream sauce over the bottom of a greased 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the seafood filling and place them open side up in the baking dish. Arrange them in neat rows. Once all the shells are stuffed and arranged, pour the remaining cream sauce evenly over the top, making sure every shell is well covered.
Finish by sprinkling extra mozzarella and Parmesan over the top for a golden, bubbly finish. Cover the baking dish with foil and bake in a preheated 180°C (350°F) oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and lightly browned.
This creamy seafood stuffed shell recipe is more than just easy – it’s also quick enough for a weeknight meal and elegant enough for guests. You can prepare the shells ahead of time and refrigerate them until ready to bake, or even freeze the dish for future meals.
The recipe is highly customizable too. You can switch out the crab for more shrimp, or add finely chopped vegetables like spinach or zucchini into the filling. You can even use cottage cheese instead of ricotta for a slightly lighter texture. For a low-sodium version, reduce the cheese and seasonings as needed.
This dish appeals to seafood lovers and pasta lovers alike. It’s often a hit at dinner parties and potlucks, and many people are surprised by how satisfying and creamy it turns out. You’ll find that the rich sauce combined with the tender seafood creates a deeply comforting experience.
Don’t worry about needing any fancy ingredients – the components are simple, and you may already have many of them in your pantry or freezer. If you’re looking for a dinner that feels indulgent without being too heavy, this recipe is the perfect choice.
Whether you’re making it for a cozy family dinner or a celebratory meal, this seafood stuffed shell dish brings comfort, flavor, and style to the table. The balance between the creamy filling and the velvety sauce creates a dish that’s rich but never overwhelming. Once you try it, you’ll want to keep it in your regular rotation.
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Creamy Seafood Stuffed Shells
These Creamy Seafood Stuffed Shells are filled with a rich mixture of shrimp, crab, and cheese, then topped with a homemade cream sauce and baked until bubbly and golden. It’s an easy yet impressive recipe that feels restaurant-quality while remaining comforting and budget-friendly.
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
For the filling:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat (or imitation crab)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon paprika (optional)
- Salt and pepper, to taste
For the sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For topping:
- Extra shredded mozzarella cheese
- Extra grated Parmesan cheese
Instructions
- Preheat your oven to 180°C (350°F).
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, about 1–2 minutes less than package directions. Drain and rinse under cold water to stop the cooking. Set aside.
- Heat olive oil and butter in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 4 minutes. Stir in minced garlic and cook for 1 more minute.
- Add chopped shrimp and crab to the skillet. Season lightly with salt, pepper, and paprika (if using). Cook, stirring for 2–3 minutes, then remove from heat. Let cool slightly.
- In a large mixing bowl, combine the seafood mixture with ricotta, mozzarella, Parmesan, and parsley. Mix well until creamy. Taste and adjust seasoning if needed.
- In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly add the heavy cream and chicken broth, whisking constantly to prevent lumps.
- Add garlic powder, onion powder, salt, and pepper to the sauce. Cook until the sauce thickens enough to coat the back of a spoon, then remove from heat.
- Lightly grease a 9×13-inch baking dish. Spread a thin layer of cream sauce on the bottom.
- Fill each pasta shell with about 1–2 tablespoons of seafood filling. Arrange stuffed shells in the baking dish, open side up.
- Pour the remaining cream sauce evenly over the top of the shells, making sure all are well covered.
- Sprinkle with additional mozzarella and Parmesan. Cover the dish with foil.
- Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
Make sure not to overcook the pasta as it will finish cooking in the oven.
You can substitute ricotta with cottage cheese for a lighter version.
Add a pinch of red pepper flakes to the sauce for subtle heat.
Chopped spinach or mushrooms can be added to the filling for more texture.
- Prep Time: 25
- Cook Time: 35
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can fully assemble the dish up to a day in advance. Cover it tightly with foil and refrigerate. When ready to bake, allow it to come to room temperature for about 20 minutes before placing it in the oven. This is perfect if you’re planning for a dinner party or prepping meals ahead of a busy week.
Can I freeze these stuffed shells?
Absolutely. Assemble the entire dish and cover it tightly with plastic wrap and foil. Freeze it unbaked for up to 2 months. When you’re ready to serve, thaw it overnight in the refrigerator and bake as directed. You may need to add a few extra minutes to the baking time to ensure it’s heated through.
What types of seafood can I use?
You can use shrimp, crab, lobster, or a combination. Imitation crab works as well for a more affordable option. Make sure any seafood you use is cooked and chopped before mixing it into the filling.
Can I make this dish without dairy?
While the original version is dairy-rich, you can use dairy-free substitutes for the cheeses and cream. Be sure to choose melting-style vegan cheeses and a plant-based cream that holds up to baking.
How can I reheat leftovers?
Cover with foil and reheat in the oven at 160°C (325°F) for about 15–20 minutes, or until warmed through. You can also microwave individual portions, though the texture of the sauce is better when reheated slowly in the oven.