Creamy Seafood Stuffed Shells (Printable)

Jumbo pasta shells filled with a creamy blend of shrimp, crab, and cheeses baked in white sauce.

# Ingredient List:

→ 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 Make:

01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with butter or cooking spray.
02 - Boil jumbo pasta shells in salted water until al dente according to package directions. Drain and rinse under cold water to halt cooking process. Set aside.
03 - Combine shrimp, crab, ricotta, cream cheese, Parmesan, egg, parsley, chives, garlic, salt, pepper, and red pepper flakes in a large bowl. Mix thoroughly until fully incorporated. Set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream until smooth, ensuring no lumps remain.
05 - Bring mixture to a gentle simmer, stirring frequently for 3-4 minutes until thickened. Stir in Parmesan, lemon zest, lemon juice, nutmeg, salt, and pepper. Remove from heat.
06 - Spread one-third of sauce over the bottom of the prepared baking dish. Fill each pasta shell with approximately 2 tablespoons of seafood mixture. Arrange stuffed shells open side up in the dish.
07 - Pour remaining white sauce evenly over the shells. Sprinkle mozzarella and additional Parmesan cheese across the top.
08 - Cover with aluminum foil and bake for 25 minutes. Remove foil and continue baking for 10 additional minutes until cheese is bubbly and golden brown.
09 - Allow dish to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The combination of shrimp and crab feels luxurious without requiring the wallet hit of a restaurant seafood pasta
  • That creamy white sauce with lemon zest brightens everything up so it never feels too heavy
  • You can assemble it ahead of time and just bake when guests arrive, making you look like a kitchen genius
02 -
  • Overcooking the shells when you boil them is the biggest mistake because theyll turn to mush during baking, so pull them when theyre still slightly firm
  • The sauce might look too thick when you first make it, but remember the seafood and pasta will release some moisture during baking
  • Letting the dish rest for those 5 minutes before serving is crucial so the sauce has time to set up instead of running all over the plate
03 -
  • Use a small cookie scoop or piping bag to fill the shells evenly and keep your hands from getting absolutely covered in filling
  • If you only have access to frozen shrimp and crab, thaw them completely and pat them thoroughly dry before mixing so your filling isnt watery
  • Taking the shells out of the water a full minute before the package says al dente is the secret to perfect texture after baking

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