Get ready to indulge in the most decadent, restaurant-quality pasta dish you can make in your own kitchen. This Creamy Seafood Stuffed Shells recipe is pure comfort food elegance. We pack tender jumbo pasta shells with a rich and savory blend of shrimp, crab, and creamy cheeses, then bake them to perfection in a velvety garlic cream sauce. It’s the kind of meal that earns rave reviews and becomes an instant family favorite. If you’re looking for a show-stopping dinner that’s surprisingly simple to assemble, you’ve found it.
Forget complicated recipes. We’ve perfected this dish to be straightforward without sacrificing a single drop of flavor. Each bite is a perfect combination of tender pasta, succulent seafood, and a sauce so good you’ll want to lick the plate clean. Let’s dive in and make a dinner to remember.
Why This Creamy Seafood Stuffed Shells Recipe is a Must-Try
This isn’t just another pasta bake; it’s an experience. We developed this recipe to be the absolute best, focusing on a few key details that make all the difference. The filling is perfectly balanced—not too dense, not too light—and loaded with a generous amount of seafood. But the real star is the homemade garlic cream sauce that smothers every shell in luxurious flavor.
Unlike recipes that use plain tomato sauce, our creamy version elevates the delicate flavors of the shrimp and crab. It’s rich, savory, and guaranteed to impress anyone lucky enough to get a seat at your table. This dish is perfect for a special occasion, a cozy Sunday dinner, or anytime you want to treat yourself to something truly spectacular.
The Key Ingredients for Perfect Seafood Stuffed Shells
The magic of this dish comes from using simple, high-quality ingredients. Here’s what you’ll need to bring this incredible meal to life.
For the Shells & Filling
- Jumbo Pasta Shells: You’ll need about 12 ounces. Cook them just until al dente, as they’ll finish cooking in the oven.
- Ricotta Cheese: Whole milk ricotta provides the creamiest, most luscious base for the filling.
- Shredded Mozzarella Cheese: For that essential cheesy pull and mild, milky flavor.
- Grated Parmesan Cheese: Adds a sharp, nutty flavor that cuts through the richness.
- Shrimp: Use small raw shrimp, peeled, deveined, and roughly chopped.
- Crab Meat: Lump crab meat offers the best texture and flavor, but canned or imitation crab also works in a pinch.
- Egg: Acts as a binder to hold the delicious filling together.
- Seasoning: A simple mix of garlic powder, onion powder, dried parsley, salt, and black pepper is all you need.
For the Creamy Garlic Sauce
- Butter: The foundation of any great cream sauce.
- Garlic: Freshly minced garlic is a must for the best flavor.
- All-Purpose Flour: To thicken the sauce into a velvety consistency.
- Chicken or Vegetable Broth: Adds a savory depth of flavor.
- Heavy Cream: The key to an ultra-rich and creamy sauce.
- Parmesan Cheese: Helps thicken the sauce and adds another layer of nutty flavor.
- Seasoning: A pinch of salt, pepper, and a dash of nutmeg to enhance the creamy notes.
How to Make Creamy Seafood Stuffed Shells Step-by-Step
Follow these simple steps to create a show-stopping pasta bake. It’s easier than you think!
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Drain carefully to avoid tearing the shells and set them aside.
- Prepare the Seafood Filling: In a large bowl, combine the ricotta, one cup of mozzarella, Parmesan cheese, chopped shrimp, crab meat, egg, garlic powder, onion powder, and parsley. Season with salt and pepper and mix until just combined. Don’t overmix!
- Make the Cream Sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and cook for another minute to form a roux. Gradually whisk in the broth, followed by the heavy cream. Bring to a simmer and cook until the sauce thickens. Remove from heat, stir in the Parmesan cheese, and season with salt, pepper, and nutmeg.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Spread a thin layer of the cream sauce on the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with a generous amount of the seafood filling and arrange them in a single layer in the dish.
- Bake to Perfection: Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese on top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Pro Tips for Restaurant-Quality Results
A few simple tricks can take your seafood stuffed shells from great to absolutely unforgettable.
- Don’t Overcook the Shells: Cook the pasta 1-2 minutes less than the package directs. They will finish cooking in the oven, and this prevents them from becoming mushy.
- Pat Seafood Dry: If using frozen seafood, thaw it completely and pat it thoroughly dry with paper towels. This is the key to preventing a watery filling.
- Use Freshly Grated Cheese: Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty. Grating your own Parmesan and mozzarella ensures the creamiest, smoothest results.
- Let it Rest: After pulling the dish from the oven, let it rest for 5-10 minutes. This allows the sauce to set up slightly and makes serving much cleaner. For another fantastic and easy weeknight meal, try this deliciously simple baked cod recipe.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also incredibly versatile. Here are a few ideas to make it your own.
- Add Scallops: For an even more luxurious filling, add some finely chopped bay scallops to the seafood mixture.
- Introduce Some Spice: Add a pinch of red pepper flakes to the cream sauce for a subtle kick of heat.
- Incorporate Veggies: Finely chopped spinach (squeezed dry) or sautéed mushrooms can be stirred into the filling for added flavor and nutrients. This is a great way to use up leftover vegetables, similar to how you can in this hearty ground beef and vegetable skillet.
- Try a Different Sauce: If you’re a fan of tomato-based sauces, you can bake these shells in your favorite marinara or a creamy rosé sauce.
What to Serve with Your Stuffed Shells
This creamy and rich pasta dish pairs beautifully with simple, fresh sides that balance its decadent flavor.
- Garlic Bread: A must-have for soaking up every last bit of the incredible cream sauce.
- Simple Green Salad: A crisp salad with a light vinaigrette, like this Honeycrisp Apple Salad, provides a refreshing contrast to the richness of the pasta.
- Steamed or Roasted Vegetables: Simple steamed asparagus, green beans, or roasted broccoli add a touch of color and nutrition to the meal.
Storing, Freezing, and Reheating Instructions
These seafood stuffed shells are a fantastic make-ahead meal. Here’s how to store and reheat them properly.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Make Ahead: You can assemble the entire dish a day in advance. Cover it tightly with foil and refrigerate. When ready to bake, you may need to add 10-15 minutes to the cooking time.
- To Freeze: Assemble the dish in a freezer-safe baking pan but do not bake. Cover tightly with a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed.
- To Reheat: Reheat individual portions in the microwave or place the baking dish back in a 350°F oven until warmed through.
Frequently Asked Questions
Yes, this is a great make-ahead dish. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time.
Assemble the dish in a freezer-safe pan but do not bake. Cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Reheat leftovers in the microwave or a 350°F oven until warmed through.
The most common cause of watery filling is excess moisture from the seafood. Always pat your shrimp and crab meat thoroughly dry with paper towels before mixing it into the cheese filling. Using whole milk ricotta also helps create a creamier, less watery texture.
A combination of small shrimp and lump crab meat provides a wonderful texture and flavor. You can also use bay scallops. If using frozen seafood, be sure to thaw it completely and pat it very dry to avoid a watery filling.
Since the dish is very rich, simple sides work best. A crisp green salad with a light vinaigrette, steamed asparagus or broccoli, and a side of crusty garlic bread are all excellent choices.
More Delicious Dinner Recipes to Try
If you loved this dish, you’ll want to check out some of our other favorite comforting dinners. Our Creamy Sausage Rigatoni is another easy weeknight win, and this Crack Chicken Penne is always a crowd-pleaser.
Share Your Creation!
We are so excited for you to try this Creamy Seafood Stuffed Shells recipe! It’s a dish that truly feels special without a ton of effort. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Creamy Seafood Stuffed Shells Recipe
Creamy Seafood Stuffed Shells (The Ultimate Recipe)
Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Drain carefully and set aside.
- In a large bowl, combine ricotta, 1 cup of mozzarella, Parmesan cheese, chopped shrimp, crab meat, egg, garlic powder, and parsley. Season with salt and pepper and mix until just combined.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1 minute. Gradually whisk in broth, then heavy cream. Bring to a simmer until thickened. Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Spread a thin layer of cream sauce in the bottom of a 9x13-inch baking dish. Stuff each shell with the seafood filling and arrange in the dish.
- Pour the remaining sauce over the shells and top with the remaining 1/2 cup of mozzarella cheese. Bake for 20-25 minutes, until bubbly and lightly golden. Let rest for 5-10 minutes before serving.
Notes
Tip 2: Grate your own cheese for the smoothest, creamiest sauce.
Tip 3: Don't overcook the pasta initially, as it will continue to cook in the oven.
