Creamy Seafood Stuffed Shells Recipe

There’s something about seafood and pasta that just feels right, especially when you bring them together in a dish as comforting and decadent as these Creamy Seafood Stuffed Shells. This recipe is one of those special dishes that combines elegance with homestyle coziness, perfect for a romantic dinner or a weekend meal with friends. The rich filling, made from shrimp, lobster, and crab, brings the ocean to your plate, while the creamy sauce ties everything together with just the right touch of indulgence. Trust me, once you try this, you’ll be hooked!

Creamy Seafood Stuffed Shells Recipe

A Personal Story: My First Encounter with Stuffed Shells 🐚

I remember the first time I had seafood stuffed shells – it was during a family vacation at a cozy beachside cottage. My aunt, who’s known for her incredible seafood dishes, whipped up a batch of these shells for dinner one evening, and let me tell you, the smell alone was enough to pull everyone out of their afternoon naps. The richness of the seafood paired with the creaminess of the sauce was just… wow. I was skeptical at first (I’d never had lobster in pasta before), but one bite and I was converted. Now, I’ve adapted that memory into this recipe, adding my own twist with a rich homemade sauce and some of my favorite seasonings, but keeping the spirit of that seaside meal alive.

A Little Origin of This Dish

Stuffed shells, or conchiglioni ripieni as they’re known in Italy, have been around for ages. Traditionally, these oversized pasta shells are filled with ricotta and spinach or meat, but the seafood twist is more of a modern creation that likely comes from the Italian-American culinary tradition. By mixing different types of seafood with creamy fillings, this dish turns simple ingredients into something that feels truly luxurious. And in regions where fresh seafood is abundant, it’s a delightful way to bring a taste of the ocean into your kitchen.

Let’s Talk Ingredients: Why They Matter

In this recipe, the ingredients really are the stars of the show, so choosing the best quality makes a huge difference. Here’s a breakdown of the key players:

  • Jumbo Pasta Shells: These are the perfect vehicle for the rich seafood filling. Cook them just shy of the package directions to prevent them from getting mushy when baked.
  • Shrimp, Lobster, and Crab: This seafood trifecta brings layers of flavor and texture. You could swap out lobster for scallops if needed, or use canned crab for convenience, but fresh seafood will always be your best bet for flavor.
  • Cream Cheese: This adds creaminess to the filling, binding everything together. If you want to lighten it up a bit, you could use a lower-fat version or even ricotta cheese.
  • Spinach: A bit of green to balance out all that richness. You can use fresh or frozen spinach, just make sure to drain the frozen kind really well to avoid extra moisture.
  • Mozzarella and Parmesan Reggiano: The mozzarella gives you that melty, gooey texture, while Parmesan adds a salty bite. Always go for freshly grated Parmesan if possible – it’s so much more flavorful than the pre-grated stuff.
  • Old Bay Seasoning: This gives the seafood filling a punch of flavor, with hints of celery, mustard, and paprika. You could swap this with any seafood seasoning you like, but Old Bay is a classic for a reason.
Creamy Seafood Stuffed Shells Recipe

Kitchen Gear You’ll Need

When making this dish, having the right tools can make the process much easier. Here’s what I like to keep on hand:

  • Large Skillet: You’ll use this to cook the shrimp and lobster, as well as to make the creamy sauce.
  • Mixing Bowl: A good-sized bowl is essential for mixing the seafood filling together.
  • 9×13 Baking Dish: This is the perfect size for fitting all of your stuffed shells. If you’re halving the recipe, you can use a smaller dish.
  • Foil: This is crucial for covering the dish while baking, keeping the moisture in so your shells don’t dry out.

If you’re missing any of these, don’t worry – for example, you could use a deep sauté pan in place of a skillet, or make individual portions in smaller baking dishes if you’re feeding a crowd.

Step-by-Step: My Foolproof Method

Cooking this dish isn’t hard, but it’s all about timing and a few key techniques. Let’s dive in!

  1. Boil the Shells: Follow the package instructions but subtract 2 minutes from the shortest cooking time. This keeps the shells firm enough to handle during stuffing. Cool them in cold water to stop the cooking process and prevent them from sticking together (trust me, this step is a lifesaver).
  2. Make the Cream Sauce: In the same skillet where you cooked your seafood, melt butter and whisk in the flour to form a roux. Slowly add your liquids (cream, almond milk, and white wine) while stirring constantly to avoid lumps. Add garlic, Parmesan, and seasoning to taste, then set aside once the sauce has thickened.
  3. Cook the Seafood: Add butter to the skillet and sauté the shrimp and lobster for 3-4 minutes on each side until cooked through. Once done, transfer to a bowl.
  4. Prepare the Filling: Combine the seafood, cream cheese, spinach, Parmesan, ½ cup of mozzarella, Old Bay, and some salt and pepper. You’ll know it’s ready when the filling is creamy and well-blended.
  5. Assemble the Shells: Spoon about 1 ½ tablespoons of filling into each shell (and don’t be afraid to get a little messy here). Lay them snugly in the baking dish, which should have a layer of your cream sauce on the bottom.
  6. Bake: Cover the dish with foil and bake at 350°F for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes to get that gorgeous golden-brown cheese on top.
Creamy Seafood Stuffed Shells Recipe

Variations and Adaptations: Get Creative!

I love experimenting with this recipe, and you can too. Here are a few ideas:

  • Gluten-Free: Use gluten-free jumbo shells and swap the flour in the sauce with cornstarch or a gluten-free flour blend.
  • Vegan Option: For a plant-based twist, you can swap the seafood with sautéed mushrooms, artichoke hearts, and spinach. Use dairy-free cream cheese and mozzarella, along with a cashew-based cream sauce.
  • Seasonal Twists: Add roasted butternut squash or pumpkin to the filling for a fall version, or swap the spinach for fresh basil and sun-dried tomatoes in the summer.
  • Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the sauce or filling.

Presentation Ideas for Your Stuffed Shells

When serving this dish, I like to keep things simple but elegant. Arrange the shells on individual plates with a sprinkle of fresh parsley or basil on top for a pop of color. You can also serve them family-style, right from the baking dish, with a side of garlic bread and a crisp salad.

Drink Pairings 🍷

Seafood dishes and white wine are a match made in heaven. A dry white like Pinot Grigio or Sauvignon Blanc complements the richness of the sauce and seafood. If you’re not into wine, a light beer or even sparkling water with a twist of lemon works nicely.

Storage and Reheating Tips

These stuffed shells store well in the fridge for up to 3 days. Reheat in the oven at 350°F, covered with foil, for about 10-15 minutes until heated through. You can also freeze them for up to 2 months! Just thaw them overnight in the fridge before reheating.

Scaling the Recipe for Larger (or Smaller) Groups

This recipe makes enough for about 4-6 people, depending on how hungry everyone is. If you’re cooking for a crowd, just double the ingredients and use a larger baking dish. If you’re halving it, a smaller dish or even a couple of ramekins for individual servings work great.

Troubleshooting: Common Issues and How to Avoid Them

  • Shells tearing: Make sure to undercook the shells slightly and handle them gently when filling.
  • Filling too dry: Add a bit more cream cheese or even a splash of cream if your filling feels dry.

Ready to Dive In?

These creamy seafood stuffed shells are the kind of dish that feels both indulgent and comforting, and I’m confident they’ll quickly become a favorite in your kitchen. Play around with the ingredients and make it your own – and don’t forget to pair it with a great glass of wine!

Creamy Seafood Stuffed Shells Recipe

Frequently Asked Questions

1. Can I use a different type of seafood? Absolutely! Scallops or even firm white fish like cod can work in place of lobster or shrimp.

2. How do I make this ahead of time? You can prep the stuffed shells and sauce up to a day in advance and store them separately. Just assemble and bake when ready!

3. Can I use store-bought sauce? Totally. If you’re in a rush, use a good-quality jarred Alfredo or even marinara sauce.

4. What if I don’t have white wine? You can use chicken or vegetable broth instead – it won’t be quite as rich, but it’ll still be delicious!

5. How do I prevent the shells from getting soggy? The trick is undercooking the shells slightly and not overstuffing them with filling.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Seafood Stuffed Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy seafood stuffed shells filled with shrimp, lobster, and crab in a rich garlic cream sauce. Perfect for a cozy yet elegant dinner!

  • Total Time: 50 minutes
  • Yield: 4-6 1x

Ingredients

Scale

Pasta Sauce (You can also use 1 cup of your favorite jarred sauce if you don’t want to make your own.)

  • 1 1/2 tablespoons butter Divided in 1 tablespoon and 1/2 tablespoon.
  • 1 tablespoon all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1/2 cup unsweetened almond milk Any milk will work.
  • 1/4 cup dry white wine I use Pinot Grigio. Wine will provide immense flavor. You can substitute with any broth.
  • 3 garlic cloves Minced
  • 1/2 cup grated Parmesan Reggiano Cheese
  • 1/2 teaspoon Italian Seasoning You can start with 1/4 teaspoon and taste repeatedly. Adjust to taste.
  • salt and pepper to taste

Shells and Filling

  • 20 jumbo pasta shells A 12oz package will have more than enough shells.
  • 8 oz raw shrimp Peeled and deveined. Chopped into 1/21 inch chunks.
  • 8 oz lobster meat
  • 8 oz cream cheese
  • 8 oz lump crab meat
  • 2 cups finely chopped fresh spinach You can also use frozen. Be sure to thaw and drain it first.
  • 1 cup shredded mozzarella cheese Divided into 1/2 cup portions.
  • 1/4 cup grated Parmesan Reggiano Cheese
  • 1 1/2 teaspoons Old Bay Seasoning Substitute your favorite seafood seasoning if preferred.
  • salt and pepper to taste
  • foil

Instructions

  • Boil the Shells: Follow the package instructions but subtract 2 minutes from the shortest cooking time. This keeps the shells firm enough to handle during stuffing. Cool them in cold water to stop the cooking process and prevent them from sticking together (trust me, this step is a lifesaver).
  • Make the Cream Sauce: In the same skillet where you cooked your seafood, melt butter and whisk in the flour to form a roux. Slowly add your liquids (cream, almond milk, and white wine) while stirring constantly to avoid lumps. Add garlic, Parmesan, and seasoning to taste, then set aside once the sauce has thickened.
  • Cook the Seafood: Add butter to the skillet and sauté the shrimp and lobster for 3-4 minutes on each side until cooked through. Once done, transfer to a bowl.
  • Prepare the Filling: Combine the seafood, cream cheese, spinach, Parmesan, ½ cup of mozzarella, Old Bay, and some salt and pepper. You’ll know it’s ready when the filling is creamy and well-blended.
  • Assemble the Shells: Spoon about 1 ½ tablespoons of filling into each shell (and don’t be afraid to get a little messy here). Lay them snugly in the baking dish, which should have a layer of your cream sauce on the bottom.
  • Bake: Cover the dish with foil and bake at 350°F for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes to get that gorgeous golden-brown cheese on top.

Notes

Presentation Ideas for Your Stuffed Shells

When serving this dish, I like to keep things simple but elegant. Arrange the shells on individual plates with a sprinkle of fresh parsley or basil on top for a pop of color. You can also serve them family-style, right from the baking dish, with a side of garlic bread and a crisp salad.

  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star