Creamy Seafood Stuffed Shells Recipe

Category: Inspiring Dinner Ideas

Cook pasta shells until slightly undercooked. Make a cream sauce with butter, flour, cream, wine and cheese. Cook shrimp and lobster briefly, then mix with crab, cream cheese and spinach. Stuff shells, place over sauce, top with cheese and bake.
Sarah
Created By Sarah John
Updated on Sat, 05 Apr 2025 12:26:31 GMT
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Plump pasta shells cradle a luxurious blend of tender seafood and creamy cheese, creating an extraordinary dish that elevates everyday pasta to restaurant-worthy status. Each shell delivers the perfect balance between briny ocean flavors and rich, comforting creaminess, all bathed in a velvety sauce that begs to be soaked up with crusty bread. This coastal-inspired Italian classic transforms humble ingredients into an impressive meal that satisfies deep comfort food cravings while still feeling undeniably special.

Coastal Comfort

The first time I prepared these stuffed shells was for my sister's milestone birthday dinner. Despite my careful planning, everything seemed to go wrong - I discovered my oven temperature was off, realized mid-recipe I was short on cream cheese, and somehow managed to boil the pasta shells until they were practically falling apart. Despite these mishaps, when my family took their first bites, the conversation stopped completely. My brother-in-law, who typically offers polite but minimal comments about food, asked for the recipe before even finishing his plate. That's when I knew I had found a truly forgiving yet spectacular dish.

Ocean Treasures

  • Jumbo pasta shells: Creates perfect vessels for filling; cook until just shy of al dente for proper structure
  • Shrimp: Provides sweet, delicate flavor; look for wild-caught varieties for superior taste and texture
  • Lump crabmeat: Adds distinctive sweetness; splurge on refrigerated rather than canned for best results
  • Lobster meat: Contributes buttery richness; tail meat offers most tender texture and consistent results
  • Cream cheese: Forms luscious base for filling; allow to soften naturally at room temperature for best incorporation
  • Fresh spinach: Balances richness with color and nutrients; baby varieties offer milder flavor and tender texture
  • Parmesan Reggiano: Delivers umami depth; freshly grated versions melt seamlessly unlike pre-packaged options
  • Whole milk mozzarella: Creates irresistible cheese pulls; avoid low-moisture varieties which can become rubbery

Culinary Choreography

Shell Preparation:
Cook jumbo pasta shells in generously salted water until slightly firmer than al dente, testing frequently to prevent overcooking.
Pasta Cooling:
Drain thoroughly and arrange shells in single layer on baking sheet brushed with olive oil to prevent sticking during filling.
Sauce Foundation:
Create silky base by whisking flour into melted butter until golden, then gradually incorporating warm cream and wine for smooth texture.
Flavor Building:
Season sauce with garlic, herbs, and freshly grated cheese, allowing flavors to meld while gently simmering until slightly thickened.
Seafood Handling:
Sauté shellfish briefly just until opaque, being careful not to overcook as they'll continue firming in the oven.
Filling Assembly:
Combine seafood with creamy mixture and chopped spinach, ensuring even distribution of ingredients for consistent flavor in each shell.
Careful Filling:
Spoon generous portions into each pasta shell, arranging filled pieces in sauce-coated baking dish with slight space between each.
Temperature Management:
Cover dish with foil for initial baking to prevent drying, then uncover for final minutes to achieve golden, bubbling cheese topping.
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My Italian grandmother always insisted on tasting the filling before stuffing any pasta, claiming that if it didn't taste amazing before baking, it never would after. Following her wisdom, I discovered that adding a tiny pinch of nutmeg to the seafood mixture creates an elusive depth that guests can't quite identify but always love. During our annual holiday gathering last year, my typically reserved father-in-law actually closed his eyes while savoring his first bite, then looked at me and simply said, 'This is what food should taste like.' No greater compliment exists.

Perfect Pairings

Enhance the coastal dining experience by serving these decadent shells alongside a crisp arugula salad dressed simply with lemon juice, olive oil, and shaved parmesan. For a complete presentation, arrange shells on warmed plates accompanied by roasted asparagus spears and warm sourdough bread for sauce-dipping purposes. During summer months, consider adding a side of grilled lemon halves for guests to squeeze over their portions, adding brightness that balances the rich filling perfectly.

Creative Variations

Transform this foundation recipe by incorporating different seafood combinations based on availability and preference. Create a budget-friendly version using all shrimp enhanced with a touch of smoked paprika for depth typically provided by costlier shellfish. For special occasions, add scallops cut into small pieces and a splash of champagne in the sauce for an even more luxurious result. Experiment with incorporating fresh herbs like dill or tarragon into the filling for bright, seasonal notes that complement the seafood beautifully.

Storage Strategy

Maintain optimal quality by refrigerating leftover shells in a shallow container, allowing them to cool completely before covering to prevent condensation. Rejuvenate leftovers by adding a splash of cream to the baking dish before reheating covered at 325°F until warmed through, preventing the filling from drying out. For make-ahead convenience, assemble entire dish up to 24 hours before baking, keeping refrigerated and adding 10-15 minutes to covered baking time when cooking directly from cold.

I've prepared countless pasta dishes over the years, but these seafood stuffed shells remain my signature recipe, requested for birthdays, achievements, and whenever someone needs special comfort. There's something magical about watching someone take their first bite – that moment when their eyes widen slightly and conversation pauses. My nephew, typically more interested in his phone than family dinner conversation, always puts his device down completely when these make an appearance at the table. Though the ingredients might seem extravagant for everyday cooking, I've learned that some dishes earn their place through the connections they create and memories they build around the table. This is definitely one of them.

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Common Questions About Cooking

→ Can I use imitation crab meat instead of real crab?
Yes, imitation crab (surimi) can be substituted to make this recipe more budget-friendly. While the flavor won't be quite as rich, it still provides a nice seafood taste and similar texture in the filling.
→ Can I make this dish ahead of time?
Absolutely! You can assemble the entire dish up to 24 hours in advance and keep it refrigerated. When ready to serve, simply bake it straight from the refrigerator, adding about 10-15 extra minutes to the covered baking time.
→ What can I substitute for the wine in the sauce?
If you prefer not to use wine, substitute with an equal amount of chicken or seafood broth. For extra flavor, add a teaspoon of lemon juice to the broth to mimic some of the acidity that wine provides.
→ Can I freeze these stuffed shells?
Yes, these freeze beautifully! Assemble the dish but don't bake it. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding about 20-30 minutes to the cooking time.
→ What sides pair well with seafood stuffed shells?
This rich dish pairs well with lighter sides. Try a simple green salad with lemon vinaigrette, roasted asparagus, steamed broccoli, or garlic bread to soak up the extra sauce. A glass of the same white wine you used in the recipe makes a perfect beverage pairing.
→ Can I use just one type of seafood instead of all three?
Certainly! If you prefer just shrimp or just crab, you can use 24 ounces of your preferred seafood rather than 8 ounces each of shrimp, lobster, and crab. The dish will still be delicious with a single type of seafood.

Luxurious Seafood Pasta Dish

Jumbo pasta shells filled with three types of seafood, spinach and cheese, then baked in a velvety homemade cream sauce. Pure comfort food luxury!

Preparation Time
30 minutes
Cooking Duration
35 minutes
Total Time Required
65 minutes
Created By: Sarah John

Recipe Category: Dinner Delights

Skill Level Required: Made for Pros

Cuisine Style: Italian-American

Recipe Output: 6 Number of Servings (20 stuffed shells)

Dietary Preferences: ~

What You'll Gather

→ For the Pasta Sauce

Contains 01 items 1 1/2 tablespoons butter, divided (1 tablespoon and 1/2 tablespoon)
Contains 02 items 1 tablespoon all-purpose flour
Contains 03 items 1/2 cup heavy whipping cream
Contains 04 items 1/2 cup unsweetened almond milk (or any milk you prefer)
Contains 05 items 1/4 cup dry white wine (Pinot Grigio works great, or substitute with broth)
Contains 06 items 3 garlic cloves, minced
Contains 07 items 1/2 cup grated Parmesan Reggiano cheese
Contains 08 items 1/2 teaspoon Italian seasoning
Contains 09 items Salt and pepper to taste

→ For the Shells and Filling

Contains 10 items 20 jumbo pasta shells (from a 12oz package)
Contains 11 items 8 oz raw shrimp, peeled and deveined, chopped into 1/2-1 inch chunks
Contains 12 items 8 oz lobster meat
Contains 13 items 8 oz cream cheese, softened
Contains 14 items 8 oz lump crab meat
Contains 15 items 2 cups finely chopped fresh spinach (or thawed and drained frozen spinach)
Contains 16 items 1 cup shredded mozzarella cheese, divided into two 1/2 cup portions
Contains 17 items 1/4 cup grated Parmesan Reggiano cheese
Contains 18 items 1 1/2 teaspoons Old Bay seasoning (or your favorite seafood seasoning)
Contains 19 items Salt and pepper to taste
Contains 20 items Foil for baking

Step-by-Step Instructions

Step 01

Bring a large pot of salted water to a boil and cook the jumbo shells for about 2 minutes less than the package directions (you want them slightly undercooked). Drain and rinse with cool water to stop the cooking process. Set aside on a baking sheet to cool completely.

Step 02

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the flour and whisk continuously until it forms a thick, bubbly paste (about 1 minute). Slowly pour in the heavy cream, almond milk, and white wine, whisking constantly to prevent lumps. Let it simmer until it begins to thicken, about 3-4 minutes.

Step 03

Add the minced garlic, Parmesan cheese, and Italian seasoning to the sauce. Season with salt and pepper to taste. Continue to simmer gently for another 2-3 minutes until everything is well combined and the sauce coats the back of a spoon. Pour the sauce into the bottom of a 9x13 baking dish.

Step 04

In the same skillet (no need to clean it), melt the remaining 1/2 tablespoon of butter over medium-high heat. Add the chopped shrimp and lobster meat, cooking just until they turn opaque and pink, about 2-3 minutes. Be careful not to overcook! Remove from heat and let cool slightly.

Step 05

In a large mixing bowl, combine the cooked seafood, cream cheese, crab meat, chopped spinach, 1/2 cup of mozzarella, 1/4 cup Parmesan, and Old Bay seasoning. Mix gently but thoroughly. Taste and adjust seasoning with salt and pepper as needed.

Step 06

Preheat your oven to 350°F (175°C). Take each cooled pasta shell and spoon about 1 1/2 to 2 tablespoons of the seafood filling inside. Place the stuffed shells in the prepared baking dish on top of the sauce, arranging them in a single layer.

Step 07

Sprinkle the remaining 1/2 cup of mozzarella over the stuffed shells. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and starting to brown.

Step 08

Let the dish rest for about 5 minutes before serving. Garnish with fresh parsley or a light dusting of paprika if desired, and serve hot alongside a green salad and some garlic bread.

Important Tips

  1. For an easier version, you can substitute 1 cup of your favorite jarred pasta sauce instead of making the sauce from scratch.
  2. These shells can be assembled ahead of time and refrigerated for up to 24 hours before baking - perfect for entertaining!
  3. Garnish with fresh parsley and serve with lemon wedges on the side to cut through the richness of the dish.

Essential Tools

  • 9x13 inch baking dish
  • Large skillet
  • Large pot for boiling pasta
  • Mixing bowls
  • Whisk
  • Aluminum foil

Allergen Guidance

Double-check ingredients for allergens and consult a health expert if needed.
  • Contains shellfish (shrimp, crab, lobster)
  • Contains dairy (butter, cream, cheese)
  • Contains gluten (pasta, flour)

Nutrition Details (per serving)

This nutrition info is provided as a guide and isn't a substitute for professional medical advice.
  • Caloric Content: 560
  • Fat Amount: 30 g
  • Carbohydrates: 35 g
  • Protein Amount: 38 g