Creamy Seafood Stuffed Shells

The smell of butter and lemon wafting through the kitchen always stops my husband in his tracks. He walked in last night, took a deep breath, and asked if we were having guests. Sometimes the best meals are just for us on a random Tuesday.

I first made these stuffed shells for a dinner party back when I was still nervous about cooking seafood. Everyone went silent after the first bite, and my friend Sarah actually asked if I had catering experience. That moment gave me confidence to keep experimenting with flavors.

Ingredients

• 16 jumbo pasta shells: Buy an extra box because shells sometimes tear during cooking and you will want perfect ones for filling
• 225 g cooked shrimp: Fresh shrimp you cook yourself tastes better than pre-cooked, but either works fine for this recipe
• 120 g lump crab meat: Splurge on good quality crab here since it is one of the star ingredients
• 225 g ricotta cheese: Whole milk ricotta gives the best texture and richness to the filling
• 110 g cream cheese: Let this soften completely at room temperature to avoid lumps in your filling
• 60 g grated Parmesan cheese: Freshly grated cheese melts better than the pre-grated kind in tubs
• 1 egg: This helps bind everything together so the filling does not separate during baking
• 2 tbsp fresh parsley and chives: Fresh herbs make a huge difference in brightening up the rich seafood flavors
• 1 clove garlic: Fresh minced garlic gives a better flavor punch than garlic powder here
• 2 tbsp butter: Unsalted butter lets you control the salt level in your sauce
• 2 tbsp all-purpose flour: This creates the roux that thickens your creamy white sauce
• 350 ml whole milk: The higher fat content creates a silkier sauce than low-fat milk
• 120 ml heavy cream: This small amount of cream makes the sauce feel restaurant-quality rich
• 1 tsp lemon zest and 2 tbsp juice: The acid cuts through the richness and brightens the seafood flavors
• 50 g shredded mozzarella: This creates that beautiful golden bubbly top everyone loves

Instructions

Preheat and prepare:

Get your oven to 180°C and lightly butter a 22 by 33 cm baking dish so nothing sticks later.

Cook the pasta shells:

Boil the shells in salted water until al dente, then drain and rinse them immediately under cold water so they do not stick together.

Make the seafood filling:

Mix together the shrimp, crab, both cheeses, egg, herbs, garlic, and seasonings until everything is well combined.

Start the white sauce:

Melt butter in a saucepan over medium heat, whisk in the flour, and cook for one minute to remove the raw flour taste.

Add the liquids:

Slowly pour in the milk and cream while whisking constantly to prevent lumps, then let it simmer until thickened.

Season the sauce:

Stir in the Parmesan, lemon zest and juice, nutmeg, salt, and pepper, then remove it from the heat.

Start assembling:

Spread one third of your sauce in the bottom of the baking dish so the shells have something to sit in.

Stuff the shells:

Fill each shell with about two tablespoons of the seafood mixture and place them open side up in the dish.

Add sauce and cheese:

Pour the remaining sauce over the shells and top with both the mozzarella and extra Parmesan.

Bake covered:

Cover the dish with foil and bake for 25 minutes to let everything heat through and meld together.

Finish uncovered:

Remove the foil and bake for 10 more minutes until the cheese is bubbly and starting to turn golden brown.

Rest before serving:

Let the dish sit for 5 minutes so the sauce thickens slightly and makes serving easier.

Save

These shells have become my go-to when I want to make something special without spending hours in the kitchen. Last time I made them, we ended up eating at the counter because we could not wait to set the table properly.

Make Ahead Magic

You can assemble the entire dish up to a day ahead and keep it covered in the refrigerator. Just add 5 to 10 minutes to the baking time if it is going into the oven cold from the fridge.

Sauce Success Secrets

Whisking constantly when adding the milk to the roux prevents lumps from forming in your sauce. If you do end up with a few lumps, simply strain the sauce through a fine mesh sieve before adding the cheese.

Serving Ideas

A simple green salad with a bright vinaigrette balances out the richness of this dish perfectly. Crusty bread for soaking up extra sauce is never a bad idea either.

• Steamed broccoli or asparagus pairs nicely without competing with the seafood
• A crisp white wine like Pinot Grigio complements the creamy flavors
• Keep dessert light since this is such a rich main course

Save

There is something so satisfying about watching everyone go quiet when they take that first bite. Hope this recipe becomes a favorite in your kitchen too.

Recipe FAQs

→ How do I prevent the pasta shells from sticking together?

Cook the jumbo pasta shells until al dente and rinse them under cold water immediately to stop cooking and cool them. Lightly coating with oil or arranging them separately during filling can also help prevent sticking.

→ Can I substitute the seafood with other ingredients?

Yes, you can replace shrimp and crab with lobster or scallops for a different seafood variation while maintaining the rich filling texture.

→ What is the best way to make the white sauce thick and smooth?

Start by cooking the flour and butter (roux) for a minute before gradually whisking in milk and cream. Keep stirring until the sauce gently simmers and thickens without lumps.

→ How do I ensure the filling stays moist during baking?

The creamy white sauce poured over the stuffed shells helps keep the filling moist and tender while baking, preventing it from drying out.

→ What herbs complement the seafood filling in this dish?

Fresh parsley and chives or green onions add bright herbal notes that enhance the natural flavors of the shrimp and crab.