These creamy seafood stuffed shells are a fun and cozy dish packed with delicious flavors. The pasta shells are filled with a tasty mixture of seafood and a rich cream sauce that makes every bite delightful!
Honestly, who can resist cheesy pasta swimming in creamy goodness? I love serving these with a sprinkle of parsley on top—it’s like giving them a little hat! 😄
Plus, they are easy to make, so I can whip them up on busy nights. Just prepare the filling, stuff the shells, and bake! Dinner is ready in no time, and everyone will be happy!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for holding the creamy filling! If you can’t find them, any large pasta like manicotti or even cannelloni can be used instead.
Mixed Seafood: Crab, shrimp, and scallops are my go-to, but you can mix it up! Try lobster, imitation crab, or even a can of tuna if you’re in a pinch. Just make sure whatever you choose is pre-cooked.
Cream Cheese: This adds creaminess to the stuffing. If you’re looking for a lighter version, you can use Greek yogurt instead, though it will change the flavor slightly.
Ricotta Cheese: Standard for stuffed pasta recipes. You can swap it for cottage cheese if that’s what you have on hand. Just blend it a bit to smooth out the lumps!
How Do I Achieve a Smooth and Creamy Sauce?
Making the sauce requires care to achieve the right texture and flavor. Here’s how to do it:
- Start with medium heat when melting butter, and don’t rush it! This helps the garlic and shallot become fragrant.
- When adding cream, heat gently without boiling. It prevents curdling. Stir continuously and adjust heat if needed.
- Combine cheeses only after the cream is warmed. This prevents them from clumping and ensures a smooth finish.
How to Make Creamy Seafood Stuffed Shells
Ingredients You’ll Need:
Pasta and Seafood:
- 20-25 jumbo pasta shells
- 1 lb mixed seafood (such as cooked crab meat, cooked shrimp chopped, and cooked scallops chopped)
Cheese Mixture:
- 8 oz cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
Creamy Sauce:
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
Flavor Enhancers:
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- Olive oil (optional, for sautéing)
- Pinch of crushed red pepper flakes (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes for preparation and around 25 minutes for baking. You can make a cozy meal in under an hour, perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Start by bringing a large pot of salted water to a boil. Add the jumbo shells and cook them according to the package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly.
2. Prepare the Creamy Sauce:
In a medium saucepan over medium heat, melt the butter. Then, add the minced garlic and shallot, sautéing for about 2-3 minutes until they become fragrant and translucent.
3. Add Cream and Cheese:
Next, pour in the heavy cream and let it heat until it starts to simmer gently. Reduce the heat to low and stir in the cream cheese, Parmesan cheese, lemon zest, lemon juice, salt, pepper, and red pepper flakes if you’re using them. Stir continuously until the cheese melts completely and the sauce is smooth. Remove from heat when done.
4. Make the Seafood Filling:
In a large bowl, combine the mixed seafood, ricotta cheese, half of the shredded mozzarella, chopped parsley, and about 3/4 cup of the creamy sauce. Taste, then adjust the seasoning with salt and pepper as needed.
5. Stuff the Shells:
Now, take your cooled pasta shells and spoon the seafood mixture generously into each one. Don’t be shy—pack them full!
6. Assemble the Dish:
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the remaining creamy sauce on the bottom. Then, arrange the stuffed shells in the dish. They can be close but not touching!
7. Bake:
Pour the remaining creamy sauce over all the stuffed shells, then sprinkle the remaining mozzarella evenly on top.
8. Cook:
Bake uncovered for about 20-25 minutes, or until the top is bubbly and golden brown.
9. Garnish and Serve:
After baking, remove the dish from the oven and let it rest for a few minutes. Finish with a sprinkle of extra chopped parsley before serving. Enjoy your creamy seafood stuffed shells!
This is a wonderful meal that brings comfort and smiles to the table. Enjoy each delightful bite! 🍽️
Can I Use Different Types of Seafood?
Absolutely! You can mix and match your favorite seafood. Feel free to substitute with shrimp, lobster, or even canned tuna if that’s what you have on hand. Just be sure any seafood you use is cooked beforehand!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) until warmed through, or pop them in the microwave for convenience.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling and stuff the shells in advance. Just cover and refrigerate them. When you’re ready to bake, add a few extra minutes to the cooking time.
What Should I Serve with Creamy Seafood Stuffed Shells?
This dish pairs well with a light salad or steamed vegetables. A freshly baked garlic bread on the side can also complement the creamy flavors perfectly!