5 Amazing Steps : Creamy Seafood Stuffed Shells Recipe

It’s the kind of dish that impresses guests but is easy enough for a weeknight indulgence when you’re craving something extraordinary. Ready to elevate your pasta game? Try these creamy seafood stuffed shells tonight—you won’t believe how simple creating restaurant-worthy flavor at home can be! You deserve this deliciousness. This recipe transforms simple ingredients into a culinary delight, perfect for seafood lovers and pasta enthusiasts alike. It’s a versatile dish that can be adapted to your favorite seafood combinations and cheese preferences, making it a guaranteed crowd-pleaser.

Ingredients for Creamy Seafood Stuffed Shells

• 1 box (12 ounces) Jumbo Pasta Shells (You’ll need about 20-24 shells for filling)
• 1 tbsp Olive Oil
• 1 lb Mixed Seafood (e.g., small shrimp, peeled, deveined, tails off; bay scallops; lump crab meat). Tip: Pat your seafood completely dry before cooking for the best sear. For guidance on sustainable choices, check the Seafood Watch – Consumer Guides.
• 2 cloves Garlic, minced
• 1 Shallot, finely chopped (or 1/4 cup finely chopped onion)
• 1/2 cup Dry White Wine (like Pinot Grigio or Sauvignon Blanc, optional, for deglazing)
• 1 container (15 ounces) Ricotta Cheese (whole milk recommended for richness)
• 1 large Egg, lightly beaten
• 1/2 cup Grated Parmesan Cheese, plus more for topping
• 1/4 cup Chopped Fresh Parsley, plus more for garnish
• 1/4 cup Chopped Fresh Chives (optional, but adds lovely freshness)
• Salt and Black Pepper to taste
• Pinch of Red Pepper Flakes (optional, for a hint of heat)
• Pinch of Nutmeg (freshly grated if possible, complements cream sauces beautifully)
• For the Cream Sauce:
  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 2 cups Whole Milk (or half-and-half for extra richness)
  • 1/2 cup Heavy Cream
  • 1/2 cup Reserved Pasta Water
  • 1/2 cup Shredded Mozzarella Cheese (or Provolone, Fontina)
  • Salt and White Pepper to taste

User Tip: For extra richness in your filling, stir in 2 ounces of softened cream cheese along with the ricotta.

Universal Tip: Always salt your pasta water generously (like the ocean!) – it’s the first step in flavoring the pasta itself.

Universal Tip: Use freshly grated Parmesan cheese. Pre-shredded cheeses often contain anti-caking agents that can prevent smooth melting. Remember, quality ingredients are key to delicious creamy seafood stuffed shells. For more information on seafood safety, consult the FDA – Seafood Facts.

Step-by-Step Instructions for Creamy Seafood Stuffed Shells

1. Cook the Pasta Shells: Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook according to package directions until al dente (usually 1-2 minutes less than the package time). You want them pliable but firm enough to hold their shape during stuffing and baking. Cooking them fully now will result in mushy shells later. Drain the shells carefully to avoid tearing them and rinse briefly under cool water to stop the cooking process. Lay them out in a single layer on a baking sheet lined with parchment paper or lightly oiled foil to prevent sticking while you prepare the filling. Reserve about 1/2 cup of the pasta water before draining – this starchy water is liquid gold for adjusting sauce consistency later.
2. Prepare the Seafood: If using shrimp, ensure they are peeled, deveined, and tails removed. Chop them into bite-sized pieces (about 1/2 inch). If using larger sea scallops, cut them into similar-sized pieces; bay scallops can often be left whole. Gently pick through the crab meat to remove any stray pieces of shell or cartilage. Pat all seafood thoroughly dry with paper towels; removing excess moisture is crucial for getting a nice sear instead of steaming the seafood.
3. Cook the Aromatics and Seafood: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chopped shallot (or onion) and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant – be careful not to burn it. Add the shrimp and scallops to the skillet. Cook, stirring occasionally, just until the shrimp turn pink and opaque and the scallops are lightly seared, about 2-3 minutes. Don’t overcook at this stage, as they will cook further in the oven. Optional Deglazing: If using white wine, pour it into the skillet now. Let it bubble and scrape up any browned bits from the bottom of the pan (this is called deglazing and adds immense flavor). Allow the wine to reduce by about half. Remove the skillet from the heat. Gently fold in the lump crab meat and the optional red pepper flakes. Season lightly with salt and pepper. Transfer the seafood mixture to a bowl, leaving any excess liquid in the pan (if you didn’t deglaze).
4. Make the Filling: In a separate medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup grated Parmesan cheese, chopped parsley, chopped chives (if using), a pinch of nutmeg, salt, and pepper. Mix well until smooth and thoroughly combined. The egg acts as a binder, helping the filling hold together inside the creamy seafood stuffed shells. Gently fold the cooked seafood mixture into the ricotta mixture. Be careful not to break up the crab meat too much. Taste and adjust seasoning if necessary.
5. Prepare the Cream Sauce: In the same skillet used for the seafood (no need to wash if you didn’t deglaze, just wipe out any solids if needed, or use a medium saucepan), melt the butter over medium heat. Whisk in the all-purpose flour and cook, whisking constantly, for 1-2 minutes. This step cooks out the raw flour taste and creates a roux, which will thicken the sauce. Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Once all the milk is incorporated, whisk in the heavy cream. Bring the mixture to a gentle simmer, whisking frequently, and let it cook until it thickens enough to coat the back of a spoon, usually about 5-7 minutes. Don’t let it boil rapidly. Reduce the heat to low. Stir in the shredded mozzarella (or other cheese) until melted and smooth. Thin the sauce with a little of the reserved pasta water if it seems too thick. Season the sauce with salt and white pepper to taste. Remember the filling and pasta are already seasoned, so don’t oversalt the sauce.
6. Assemble the Shells: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the cream sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and ensures they are surrounded by sauce. Using a small spoon (or even your fingers), carefully fill each cooked pasta shell with a generous amount of the seafood-ricotta mixture. Arrange the filled shells snugly in the prepared baking dish, open side up.
7. Sauce and Bake: Pour the remaining cream sauce evenly over the stuffed shells, ensuring they are well-coated. Sprinkle generously with additional grated Parmesan cheese. You can also add a little more shredded mozzarella on top if you like extra cheesiness. Cover the baking dish loosely with aluminum foil.
8. Bake: Bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the sauce is bubbly, the filling is heated through, and the cheese on top is melted and lightly golden brown. For a browner top, you can place the dish under the broiler for the last 1-2 minutes, but watch it very carefully to prevent burning.
9. Rest and Serve: Let the creamy seafood stuffed shells rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the shells to set, making them easier to serve. Garnish generously with fresh chopped parsley before bringing to the table.

Serving Ideas for Creamy Seafood Stuffed Shells

Serving your creamy seafood stuffed shells is all about complementing their rich, decadent flavor without overpowering them. Think fresh, crisp, and simple. A classic pairing is a simple green salad dressed with a light vinaigrette – perhaps a lemon-herb or white balsamic dressing. The acidity and freshness cut through the richness of the cream sauce beautifully. Arrange the salad alongside the shells or serve it in a separate bowl. For plating, spoon a little extra sauce from the pan over the shells just before serving and garnish generously with fresh chopped parsley or chives for a pop of color and freshness.

Another fantastic companion is crusty bread for soaking up every last bit of that delicious cream sauce. Think warm slices of French baguette, toasted ciabatta, or even some homemade garlic bread. If you enjoy cheesy goodness, the flavors in this Chicken Alfredo Stuffed Garlic Bread Subs might inspire your side dish! For a wine pairing, a crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay works wonderfully. Their acidity balances the creaminess, and their subtle fruit notes complement the seafood. Serve the wine well-chilled. These creamy seafood stuffed shells make a stunning main course for a special dinner party or a comforting treat any night of the week.

Frequently Asked Questions About Creamy Seafood Stuffed Shells

1. Can I make Creamy Seafood Stuffed Shells ahead of time?

Absolutely! This dish is great for prepping in advance. You can fully assemble the creamy seafood stuffed shells in the baking dish (cook shells, make filling, stuff shells, prepare sauce, pour over), then cover tightly with plastic wrap and aluminum foil, and refrigerate for up to 24 hours. When ready to bake, remove the dish from the refrigerator about 30 minutes before baking to let it come closer to room temperature (this promotes even heating). You may need to add 10-15 minutes to the initial covered baking time. Just bake until hot, bubbly, and golden.

2. Can I freeze Creamy Seafood Stuffed Shells?

Yes, freezing is an option, though the texture of the cream sauce and seafood might change slightly upon reheating. For best results, assemble the dish completely in a freezer-safe baking dish but do not bake. Let it cool completely. Wrap the dish tightly with plastic wrap, followed by a layer of heavy-duty aluminum foil, or use a tight-fitting lid. Label with the date and freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator. Let stand at room temperature for 30 minutes, then bake as directed in the recipe (covered first, then uncovered), possibly adding extra time until heated through. You might find the sauce separates slightly; a gentle stir after baking can sometimes help.

3. What kind of seafood substitutions can I make?

This recipe is quite versatile! Feel free to substitute based on preference or availability. You could use all shrimp, all scallops, or add other seafood like cooked lobster meat (add it with the crab), calamari (cook briefly with shrimp/scallops), or even small chunks of a firm white fish like cod or halibut (sear it lightly before adding to the filling). Ensure any fish is cooked before adding it to the ricotta mixture. The key is to keep the total amount of seafood roughly the same (around 1 lb) and chop larger pieces into manageable, bite-sized bits for the creamy seafood stuffed shells filling.

4. My cream sauce seems too thin/thick. How can I fix it?

Sauce consistency can vary based on factors like milk fat content and simmering time. If your sauce seems too thin after simmering and adding cheese, let it simmer gently for a few more minutes over low heat, whisking occasionally, to allow more moisture to evaporate. Remember it will thicken further as it cools and bakes. If it’s too thick, whisk in a little more warm milk, heavy cream, or some of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starchy pasta water is excellent for thinning without diluting flavor.

5. Can I use different cheeses in this recipe?

Certainly! While ricotta is traditional for the filling base, and Parmesan adds nutty depth, feel free to experiment. For the filling, you could blend ricotta with mascarpone or even a smooth cottage cheese (drain it well). For the sauce and topping, Provolone, Fontina, Gruyère, or even a white cheddar could be delicious substitutes or additions to the mozzarella and Parmesan. Consider how the cheese melts and its flavor profile – a stronger cheese like Gruyère will impart a more assertive flavor to your creamy seafood stuffed shells. If you enjoy cheesy pasta bakes, you might also like this Cheesesteak Tortellini in Creamy Provolone Sauce.

6. Why did my seafood turn out rubbery?

Overcooking is the most common culprit for rubbery seafood, especially shrimp and scallops. They cook very quickly! Ensure you only cook them for 2-3 minutes in the initial sauté step – just until the shrimp turn pink and the scallops are lightly seared. They will finish cooking during the baking process. Also, make sure your pan is sufficiently hot before adding the seafood to achieve a quick sear rather than slowly steaming them. Follow the cooking times closely for perfect, tender seafood in your creamy seafood stuffed shells.

Conclusion

These creamy seafood stuffed shells truly are a showstopper – a delightful combination of textures and rich, savory flavors that feels incredibly indulgent yet is achievable in your own kitchen. From the perfectly cooked pasta shells cradling that luxurious seafood and ricotta filling to the velvety smooth cream sauce enveloping everything, it’s comfort food elevated. Don’t be intimidated by the steps; each one is simple and contributes to the final masterpiece. The reward is a restaurant-quality dish perfect for impressing guests or simply treating yourself and your family to something special.

Pro Tips:

• For extra flavor depth, add a splash of sherry or brandy to the seafood while it’s sautéing, allowing the alcohol to cook off before proceeding.
• To ensure shells don’t tear, handle them gently after cooking and consider adding a tablespoon of oil to the cooking water.
• For a beautiful golden-brown top, switch the oven to the broiler setting for the last minute or two of cooking, watching carefully to prevent burning.

Variations:

• Spicy Kick: Add finely chopped jalapeño to the shallot and garlic mixture, or increase the red pepper flakes for more heat.
• Vegetable Boost: Fold in 1/2 cup of cooked, chopped spinach (squeeze out all excess water) or sautéed mushrooms into the ricotta filling for added nutrients and flavor.
• Lobster Indulgence: Replace some or all of the other seafood with cooked lobster meat for an even more luxurious version of creamy seafood stuffed shells.

Give this recipe a try, and prepare for rave reviews!

5 Amazing Creamy Seafood Stuffed Shells Recipes

Print Recipe

Pin Recipe

That’s the magic of these Creamy Seafood Stuffed Shells. While they look and taste incredibly elegant, you’ll be amazed at how straightforward they are to prepare. This isn’t just a meal; it’s an experience – perfect for a special occasion or simply when you want to treat yourself and your loved ones to something truly spectacular without spending hours in the kitchen.

• Author: Kiera
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baked
• Cuisine: Seafood-Inspired

Ingredients

Scale 1x2x3x

• 20–24 Jumbo Pasta Shells
• 1/2 lb Shrimp, peeled, deveined, chopped
• 1/2 lb Sea Scallops, chopped if large
• 6–8 oz Lump Crab Meat, picked over
• 4 tbsp Unsalted Butter, divided
• 3–4 cloves Garlic, minced
• 1 large Shallot (or 2 small), finely chopped
• 3 tbsp All-Purpose Flour
• 2 cups Whole Milk, warmed
• 1/2 cup Heavy Cream (optional)
• 1 cup Parmesan Cheese, freshly grated, divided
• 2 oz Cream Cheese, softened (optional)
• 1/4 cup Dry White Wine (optional)
• 1/4 cup Fresh Parsley, chopped, plus more for garnish
• Salt and Black Pepper, to taste
• Pinch of Nutmeg
• 1/2 tsp Old Bay Seasoning or Paprika (optional)

Instructions

1. Cook jumbo shells in salted boiling water until al dente. Drain and lay on parchment-lined baking sheet.
2. Pat shrimp and scallops dry. Chop into bite-sized pieces.
3. Melt 2 tbsp butter in skillet over medium heat. Sauté shallots 3-4 mins, add garlic for 1 min. Add seafood, cook 2-3 mins until just opaque. Add wine if using, reduce by half. Remove seafood with slotted spoon to a bowl.
4. In same skillet, melt remaining 2 tbsp butter. Whisk in flour and cook 1-2 mins. Slowly whisk in warm milk. Simmer until slightly thickened, then add cream if using.
5. Reduce heat to low. Stir in cream cheese (if using), 1/2 cup Parmesan, nutmeg, salt, pepper, and Old Bay/paprika if desired. Whisk until smooth. Remove from heat.
6. Pour half of sauce over seafood mixture. Add crab and 1/4 cup parsley. Gently fold together.
7. Preheat oven to 375°F (190°C). Spread 1/2 cup of remaining sauce in bottom of 9×13 inch baking dish.
8. Stuff each shell with seafood filling and arrange in dish. Pour remaining sauce over top. Sprinkle with remaining Parmesan and optional paprika. Cover loosely with foil.
9. Bake 20 minutes covered, then 10-15 minutes uncovered until bubbly and golden. Broil 1-2 mins if desired for browning.
10. Let rest 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Use fresh, high-quality seafood when possible. Pat all seafood dry before cooking to avoid watery filling. Don’t overcook shrimp or scallops—they finish in the oven. Add chopped spinach or use manicotti tubes as a variation.

Nutrition

• Serving Size: 3-4 stuffed shells
• Calories: 520
• Sugar: 5g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 135mg

Keywords: stuffed shells, seafood pasta, creamy baked pasta, shrimp, scallops, crab