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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
