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5 Amazing Creamy Seafood Stuffed Shells Recipes

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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.

Ingredients

Scale
  • 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

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

Find it online: https://kierasrecipes.com/creamy-seafood-stuffed-shells/