Save There's something magical about the combination of tender pasta shells and luxurious seafood. This Creamy Seafood Stuffed Shells recipe transforms simple ingredients into an extraordinary dining experience. The delicate sweetness of lobster and crab meat, enveloped in a rich, cheesy filling and bathed in a velvety Parmesan sauce creates a dish that feels like a celebration with every bite. Perfect for special occasions yet simple enough for an elevated weeknight dinner, these seafood stuffed shells bring restaurant-quality elegance to your home table.
Save As you slice into these generously stuffed shells, you'll discover a treasure trove of succulent lobster and crab nestled within a creamy, cheesy mixture. The pasta provides the perfect vessel, holding in all the decadent filling while soaking up the rich Parmesan sauce. Each bite offers a harmonious blend of textures and flavors—tender pasta, delicate seafood, and velvety cheese sauce coming together in perfect unity. This is comfort food elevated to its most sophisticated form.
Ingredients
- Seafood Filling
- 8 oz (225 g) lobster meat, chopped
- 8 oz (225 g) lump crab meat, picked over for shells
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 cup (115 g) shredded mozzarella cheese, divided (½ cup for filling, ½ cup for sauce)
- 1 ½ tablespoons (22 g) unsalted butter, divided
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) heavy whipping cream
- ¾ cup (60 g) Parmesan Reggiano cheese, grated
- Pasta & Sauce
- 18–20 jumbo pasta shells
- ½ cup (120 ml) heavy whipping cream (for sauce)
- ¾ cup (60 g) Parmesan Reggiano cheese, grated (for sauce)
- Reserved ½ cup mozzarella cheese (from above)
- For Baking
- Aluminum foil
- Fresh herbs or extra Parmesan, for garnish (optional)
Instructions
- Prepare the Seafood
- In a large skillet over medium heat, melt ½ tablespoon butter. Add garlic; sauté 1 minute until fragrant. Stir in lobster and crab meat, cook for 2–3 minutes until just heated through. Remove from heat and set aside.
- Make the Filling
- In a large bowl, combine the cooked seafood, softened cream cheese, ½ cup mozzarella, salt, and pepper. Mix until fully combined and creamy.
- Cook the Pasta
- Boil jumbo shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Cheese Sauce
- In the same skillet, melt remaining 1 tablespoon butter over medium heat. Stir in flour; cook 1 minute. Slowly whisk in ½ cup heavy cream. Add grated Parmesan and remaining ½ cup mozzarella, stirring until smooth and creamy. Season with salt and pepper to taste.
- Assemble
- Preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce on the bottom of a 9x13-inch (23x33 cm) baking dish. Stuff each shell generously with seafood filling; arrange in the baking dish. Pour remaining cheese sauce evenly over the shells.
- Bake
- Cover with aluminum foil; bake 20 minutes. Remove foil and bake 10 minutes more, or until sauce is bubbly and top is golden.
- Serve
- Let cool slightly. Garnish with extra Parmesan or fresh herbs. Serve warm.
Zusatztipps für die Zubereitung
To make this recipe even more convenient, you can prepare the shells up to the point of baking and refrigerate them for up to 24 hours. Simply cover tightly with plastic wrap and aluminum foil, then remove from the refrigerator 30 minutes before baking. You may need to add an extra 5-10 minutes to the covered baking time if starting from cold. The seafood filling can also be made a day ahead and stored separately in an airtight container in the refrigerator.
Varianten und Anpassungen
This versatile recipe can be adapted in numerous ways to suit your preferences. For a more economical version, substitute imitation crab meat or cooked shrimp for the lobster. You can add a handful of chopped fresh spinach or artichoke hearts to the filling for extra nutrition and flavor. For a lighter version, use low-fat cream cheese and half-and-half instead of heavy cream. The dish also works well with different pasta shapes—try using large conchiglioni or even cannelloni tubes if jumbo shells aren't available.
Serviervorschläge
These luxurious seafood stuffed shells deserve elegant accompaniments. Serve with a simple side salad dressed with lemon vinaigrette to cut through the richness of the dish. A side of roasted asparagus or broccolini adds color and texture to the plate. For a complete meal, consider offering crusty garlic bread for sopping up the delicious sauce. A glass of chilled Chardonnay or Pinot Grigio complements the creamy seafood flavors perfectly, making this an ideal dinner for entertaining or special date nights at home.
Save These Creamy Seafood Stuffed Shells represent the perfect marriage of comfort food and sophistication. The combination of sweet, tender seafood and rich, cheesy goodness creates a memorable dish that will have everyone asking for seconds. Whether served for a holiday meal, special celebration, or simply to elevate an ordinary evening, this recipe delivers restaurant-quality results in your own kitchen. The blend of textures and flavors—from the al dente pasta to the luscious filling and velvety sauce—creates a truly harmonious dish that's worth every minute spent preparing it.
Kitchen Questions
- → What seafood is used in the filling?
Chunks of lobster and lump crab meat create a tender, flavorful filling.
- → How is the creamy sauce made?
A mixture of butter, flour, heavy cream, Parmesan, and mozzarella cheese forms a smooth, rich sauce.
- → What type of pasta shells are best?
Jumbo pasta shells work best to hold the creamy seafood filling securely.
- → Can this dish be adjusted for spice?
Yes, adding red pepper flakes to the filling can introduce a mild spicy kick.
- → Are there suggested substitutions for the cheeses?
Gruyère, fontina, or white cheddar can be used to vary the flavor profile.