Creamy Seafood Stuffed Shells (Printable)
Jumbo pasta shells filled with shrimp, crab, creamy cheese, baked in a luscious white sauce.
# What You'll Need:
→ Pasta
01 - 16 jumbo pasta shells
→ Seafood Filling
02 - 8 oz cooked shrimp, peeled, deveined, and chopped
03 - 4 oz lump crab meat
04 - 8 oz ricotta cheese
05 - 4 oz cream cheese, softened
06 - ½ cup grated Parmesan cheese
07 - 1 egg, lightly beaten
08 - 2 tbsp chopped fresh parsley
09 - 2 tbsp chopped chives or green onions
10 - 1 clove garlic, minced
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp crushed red pepper flakes
→ Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp all-purpose flour
16 - 1½ cups whole milk
17 - ½ cup heavy cream
18 - ½ cup grated Parmesan cheese
19 - 1 tsp lemon zest
20 - 2 tbsp fresh lemon juice
21 - ¼ tsp ground nutmeg
22 - Salt and pepper to taste
→ Topping
23 - ½ cup shredded mozzarella cheese
24 - 2 tbsp grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with butter or cooking spray.
02 - Boil jumbo pasta shells in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking process. Set aside.
03 - Combine shrimp, crab, ricotta, cream cheese, Parmesan, egg, parsley, chives, garlic, salt, pepper, and red pepper flakes in large bowl. Mix until thoroughly incorporated.
04 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth, ensuring no lumps form.
05 - Bring sauce to gentle simmer, stirring frequently for 3-4 minutes until thickened. Stir in Parmesan, lemon zest, lemon juice, nutmeg, salt, and pepper. Remove from heat.
06 - Spread one-third of sauce evenly over bottom of prepared baking dish.
07 - Fill each pasta shell with approximately 2 tablespoons of seafood mixture. Arrange stuffed shells in dish, opening side up.
08 - Pour remaining sauce evenly over shells. Sprinkle mozzarella and additional Parmesan cheese across top.
09 - Cover dish with aluminum foil. Bake for 25 minutes.
10 - Remove foil and continue baking for 10 minutes until cheese is bubbly and golden brown.
11 - Let stuffed shells stand for 5 minutes before serving. Garnish with extra parsley if desired.
# Expert Suggestions:
01 -
- The combination of shrimp and crab feels luxurious without requiring hours of preparation
- The creamy white sauce with bright lemon zest cuts through the richness perfectly
02 -
- Overcook the shells during boiling and theyll tear when you try to stuff them
- The filling really benefits from 30 minutes chilling in the refrigerator before stuffing
03 -
- If your sauce seems too thick, add warm milk one tablespoon at a time
- Room temperature filling prevents cold spots in the center during baking