Creamy Seafood Stuffed Shells (Printable View)
Jumbo pasta shells filled with shrimp, crab, and creamy cheeses baked in a rich white sauce.
# What You'll Need:
→ Pasta
01 - 16 jumbo pasta shells
→ Seafood Filling
02 - 8 oz cooked shrimp, peeled, deveined, and chopped
03 - 4 oz lump crab meat
04 - 8 oz ricotta cheese
05 - 4 oz cream cheese, softened
06 - ½ cup grated Parmesan cheese
07 - 1 egg, lightly beaten
08 - 2 tbsp chopped fresh parsley
09 - 2 tbsp chopped chives or green onions
10 - 1 clove garlic, minced
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp crushed red pepper flakes
→ Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp all-purpose flour
16 - 1½ cups whole milk
17 - ½ cup heavy cream
18 - ½ cup grated Parmesan cheese
19 - 1 tsp lemon zest
20 - 2 tbsp fresh lemon juice
21 - ¼ tsp ground nutmeg
22 - Salt and pepper to taste
→ Topping
23 - ½ cup shredded mozzarella cheese
24 - 2 tbsp grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with cooking spray or butter.
02 - Boil jumbo pasta shells in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking process. Set aside.
03 - In a large bowl, combine shrimp, crab, ricotta, cream cheese, Parmesan, egg, parsley, chives, garlic, salt, pepper, and red pepper flakes. Mix thoroughly until all ingredients are well incorporated.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in milk and heavy cream until smooth, eliminating any lumps.
05 - Bring sauce to a gentle simmer, stirring frequently, until thickened approximately 3-4 minutes. Stir in Parmesan, lemon zest, lemon juice, nutmeg, salt, and pepper. Remove from heat.
06 - Spread one-third of the white sauce evenly over the bottom of the prepared baking dish.
07 - Fill each pasta shell with approximately 2 tablespoons of seafood mixture. Arrange stuffed shells in the baking dish, opening facing up.
08 - Pour remaining white sauce evenly over all shells. Sprinkle mozzarella and additional Parmesan cheese across the top.
09 - Cover baking dish with aluminum foil. Bake for 25 minutes.
10 - Remove foil and continue baking for 10 additional minutes, or until sauce is bubbly and cheese topping is golden brown.
11 - Let dish stand for 5 minutes before serving to allow filling to set. Garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- The combination of shrimp and crab feels like something you would order at a nice Italian restaurant
- The creamy white sauce with just a hint of lemon makes every bite feel luxurious
- Leftovers reheat beautifully for an impressive lunch the next day
02 -
- Overcooking the shells makes them tear easily when you try to fill them, so undercook slightly
- The filling is easier to work with when it is cold, so make it ahead and keep it refrigerated
- Room temperature ingredients mix more smoothly than cold ones for both the filling and sauce
03 -
- Pat your shrimp and crab dry before mixing to prevent the filling from becoming watery
- Let the dish rest for the full 5 minutes so the sauce has time to thicken slightly