Seafood Stuffed Shells Recipe

Introduction

Seafood Stuffed Shells combine tender pasta with a rich, creamy seafood filling for a comforting and elegant meal. This dish blends shrimp, lobster, and crab with fresh spinach and cheese, baked to golden perfection. It’s perfect for seafood lovers looking to impress with ease.

Ingredients

• 1 1/2 tablespoons butter (divided: 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 (Pinot Grigio recommended; can substitute broth)
• 3 garlic cloves (minced)
• 1/2 cup grated Parmesan Reggiano cheese
• 1/2 teaspoon Italian seasoning (adjust to taste)
• Salt and pepper to taste
• 20 jumbo pasta shells (about 12 oz package)
• 8 oz raw shrimp (peeled, deveined, chopped into 1/2–1 inch pieces)
• 8 oz lobster meat
• 8 oz cream cheese
• 8 oz lump crab meat
• 2 cups finely chopped fresh spinach (or thawed and drained frozen spinach)
• 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 (or favorite seafood seasoning)
• Salt and pepper to taste
• Foil

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Cook the jumbo pasta shells according to the package instructions, but remove them 2 minutes before the minimum cook time. Cool them in cold water to prevent sticking.
3. Step 3: Melt 1 tablespoon butter in a skillet over medium-high heat. Stir in the flour and cook until thickened.
4. Step 4: Add the heavy cream, almond milk, and white wine to the skillet. Stir well to combine.
5. Step 5: Add minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until smooth and taste, adjusting seasoning if needed. Set aside the cream sauce.
6. Step 6: In the same skillet, melt 1/2 tablespoon butter over medium-high heat. Add shrimp and lobster pieces. Cook for 3-4 minutes on each side until fully cooked. Remove from heat.
7. Step 7: In a large bowl, combine cream cheese, cooked shrimp, lobster, crab meat, chopped spinach, 1/2 cup mozzarella, Parmesan cheese, Old Bay seasoning, salt, and pepper. Mix until well blended.
8. Step 8: Pour the prepared cream sauce into the bottom of a 9×13 baking dish.
9. Step 9: Stuff each pasta shell with about 1 1/2 to 2 tablespoons of the seafood filling. Arrange the filled shells in the baking dish over the sauce.
10. Step 10: Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the shells.
11. Step 11: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the cheese is lightly browned.
12. Step 12: Allow the dish to cool slightly before serving.

Tips & Variations

• Use fresh seafood when possible for the best flavor, but frozen can work if thawed properly.
• Substitute the white wine with chicken or vegetable broth if you prefer a non-alcoholic option.
• For a vegetarian twist, swap the seafood for sautéed mushrooms and add extra spinach or artichoke hearts.
• Keep a damp towel handy during stuffing to keep your hands from drying out and making the shells easier to fill.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the creamy texture. Avoid microwaving to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and cover the dish, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from chilled.

What can I use instead of lump crab meat?

Imitation crab or more lobster and shrimp can be used as substitutes. Make sure to chop them into similar-sized pieces for even filling distribution.

Seafood Stuffed Shells Recipe

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★★★★★

5 from 143 reviews

• Author: Isabella
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

A decadent and flavorful seafood stuffed shells recipe featuring jumbo pasta shells filled with a creamy mixture of shrimp, lobster, crab, spinach, and cheeses, baked in a rich white wine cream sauce for a perfect comforting meal.

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Ingredients

Scale 1x2x3x

Pasta Shells

• 20 jumbo pasta shells (about 12 oz package)

Cream Sauce

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup heavy whipping cream
• 1/2 cup unsweetened almond milk (or any milk)
• 1/4 cup dry white wine (Pinot Grigio recommended, or broth substitute)
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan Reggiano cheese
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

Seafood Filling

• 1/2 tablespoon butter
• 8 oz raw shrimp, peeled, deveined, chopped into 1/2–1 inch chunks
• 8 oz lobster meat
• 8 oz cream cheese
• 8 oz lump crab meat
• 2 cups finely chopped fresh spinach (or thawed and drained frozen spinach)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan Reggiano cheese
• 1 1/2 teaspoons Old Bay seasoning
• Salt and pepper to taste

Topping

• 1/2 cup shredded mozzarella cheese

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
2. Cook Pasta Shells: Boil the jumbo pasta shells according to package directions, but reduce the cook time by 2 minutes (or 1 minute if the package gives a range) to avoid overcooking. Rinse the shells in cold water to stop cooking and prevent sticking, then set aside.
3. Make Cream Sauce: In a skillet over medium-high heat, melt 1 tablespoon of butter. Stir in the flour until thickened, then gradually add the heavy cream, almond milk, and white wine. Mix in minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Adjust seasoning by tasting repeatedly. Cook and stir until smooth. Set aside.
4. Cook Seafood: Heat a skillet over medium-high heat and melt 1/2 tablespoon butter. Add chopped shrimp and lobster meat, cooking each side for 3-4 minutes until fully cooked. Remove from skillet and set aside.
5. Prepare Filling: In a large bowl, combine the cooked shrimp and lobster with cream cheese, lump crab meat, chopped spinach, 1/2 cup mozzarella, 1/4 cup Parmesan, Old Bay seasoning, salt, and pepper. Stir thoroughly to blend all ingredients.
6. Assemble Shells: Pour some of the prepared cream sauce into the bottom of a 9×13 inch baking dish. Carefully stuff each pasta shell with about 1.5 to 2 tablespoons of the seafood filling. Arrange the stuffed shells in the baking dish over the sauce.
7. Add Topping and Bake: Sprinkle the remaining 1/2 cup mozzarella evenly over the shells. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for another 5-10 minutes, until the cheese on top turns lightly browned and bubbly.
8. Cool and Serve: Allow the baked stuffed shells to cool for a few minutes before serving to let the sauce set and enhance flavors.

Notes

• Remove pasta shells early to prevent them from becoming mushy after baking.
• Use dry white wine for depth of flavor; substitute with broth if preferred or for non-alcoholic option.
• Fresh spinach adds brightness but frozen spinach can be used after proper thawing and draining.
• Adjust Italian seasoning and salt pepper according to personal taste.
• Keep a damp towel nearby when filling shells to keep hands from sticking.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Keywords: seafood stuffed shells, stuffed pasta shells, creamy seafood pasta, baked pasta shells, shrimp lobster crab recipe, Italian seafood dish