Creamy Seafood Stuffed Shells Recipe
Introduction
Creamy Seafood Stuffed Shells combine tender jumbo pasta shells with a luscious filling of shrimp, lobster, crab, and spinach, all enveloped in a rich, flavorful cream sauce. This elegant yet approachable dish is perfect for special occasions or a comforting family dinner.
Ingredients
- 1 1/2 tablespoons butter (divided: 1 tablespoon and 1/2 tablespoon)
- 1 tablespoon all-purpose flour
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened almond milk (any milk will work)
- 1/4 cup dry white wine (such as Pinot Grigio; substitute broth if desired)
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan Reggiano cheese
- 1/2 teaspoon Italian seasoning (start with 1/4 teaspoon and adjust to taste)
- Salt and pepper to taste
- 20 jumbo pasta shells (approximately a 12oz package)
- 8 oz raw shrimp, peeled, deveined, chopped into 1/2–1 inch chunks
- 8 oz lobster meat
- 8 oz cream cheese
- 8 oz lump crab meat
- 2 cups finely chopped fresh spinach (or thawed and drained frozen spinach)
- 1 cup shredded mozzarella cheese (divided into 1/2 cup portions)
- 1/4 cup grated Parmesan Reggiano cheese
- 1 1/2 teaspoons Old Bay seasoning (or your favorite seafood seasoning)
- Salt and pepper to taste
- Foil
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until just shy of al dente, about 2 minutes less than package instructions. Drain and rinse with cold water to stop cooking. Set aside to cool so they are easier to stuff without tearing.
- Step 2: In a skillet over medium heat, melt 1 tablespoon of butter. Whisk in the flour and cook until thick and bubbly, about 1-2 minutes. Slowly whisk in the heavy cream, almond milk, and white wine, stirring constantly to prevent lumps. Once smooth, add the minced garlic, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste. Keep warm.
- Step 3: In the same skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add shrimp and lobster meat and cook for a few minutes on each side until they turn opaque but are not overcooked. Remove from heat and let cool slightly.
- Step 4: In a large bowl, combine the cooked shrimp and lobster, cream cheese, crab meat, chopped spinach, half of the mozzarella cheese, and a sprinkle of Parmesan. Add Old Bay seasoning, salt, and pepper. Mix well and taste, adjusting seasoning as needed.
- Step 5: Preheat the oven to 350°F (175°C). Spread a layer of the cream sauce on the bottom of a baking dish. Carefully spoon about 1 ½ to 2 tablespoons of the seafood filling into each pasta shell. Arrange the stuffed shells over the sauce in the dish. Pour any remaining sauce over the top, then sprinkle with the remaining mozzarella cheese.
- Step 6: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is golden and bubbly. Let rest for a few minutes before serving.
Tips & Variations
- For a richer sauce, substitute the almond milk with whole milk or half-and-half.
- If you prefer less seafood, reduce shrimp or lobster quantities or substitute with cooked scallops.
- Use fresh spinach when possible, but thawed and well-drained frozen spinach works well to prevent excess moisture.
- Try adding a pinch of red pepper flakes to the filling for a gentle spicy kick.
- If you don’t have Old Bay seasoning, a mix of paprika, celery seed, and cayenne pepper makes a good substitute.
Storage
Store leftover stuffed shells covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving to keep the sauce creamy and the shells intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the stuffed shells and cover them with foil, then refrigerate overnight before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
What can I substitute for the seafood?
If you don’t want seafood, a mixture of cooked chicken, mushrooms, and spinach makes a delicious alternative filling for this creamy stuffed shell recipe.
Print
Creamy Seafood Stuffed Shells Recipe
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
Description
Delicious and creamy seafood stuffed jumbo pasta shells filled with a flavorful mixture of shrimp, lobster, crab, spinach, and cheeses, baked in a rich homemade cream sauce for an indulgent and impressive dinner.
Ingredients
Scale
Pasta Sauce
- 1 1/2 tablespoons butter (divided: 1 tablespoon and 1/2 tablespoon)
- 1 tablespoon all-purpose flour
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened almond milk (or any milk)
- 1/4 cup dry white wine (Pinot Grigio recommended; can substitute broth)
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan Reggiano cheese
- 1/2 teaspoon Italian seasoning (start with 1/4 teaspoon and adjust)
- Salt and pepper to taste
Shells and Filling
- 20 jumbo pasta shells (about 12 oz package)
- 8 oz raw shrimp, peeled, deveined, chopped into 1/2–1 inch chunks
- 8 oz lobster meat
- 8 oz cream cheese
- 8 oz lump crab meat
- 2 cups finely chopped fresh spinach (or thawed and drained frozen spinach)
- 1 cup shredded mozzarella cheese (divided into 1/2 cup portions)
- 1/4 cup grated Parmesan Reggiano cheese
- 1 1/2 teaspoons Old Bay seasoning
- Salt and pepper to taste
- Foil (for baking cover)
Instructions
- Prep your pasta shells: Boil the jumbo pasta shells until they are just shy of al dente, about 2 minutes less than the package instructions. This prevents them from becoming too soft and helps keep their shape for stuffing. Drain and set aside to cool, which makes stuffing easier without tearing.
- Whip up that dreamy cream sauce: In a skillet, melt 1 tablespoon of butter over medium heat. Whisk in the all-purpose flour and cook until thick and bubbly. Gradually whisk in the heavy cream, almond milk, and dry white wine, stirring constantly to avoid lumps. Once smooth, add minced garlic, grated Parmesan cheese, and Italian seasoning. Adjust seasoning by tasting, adding salt, pepper, or more Parmesan as desired.
- Cook the seafood: Heat the remaining 1/2 tablespoon butter in the same skillet over medium heat. Add the chopped shrimp and lobster meat, cooking a few minutes per side until they turn opaque but are not fully cooked, as they will finish cooking in the oven. Remove from heat.
- Mix up the filling: In a large bowl, combine the cooked shrimp and lobster, lump crab meat, cream cheese, chopped fresh spinach, half of the shredded mozzarella, and grated Parmesan. Season the mixture with Old Bay seasoning, salt, and pepper to taste. Mix well and adjust seasoning as needed.
- Assemble and bake: Preheat oven to 350°F (175°C). Spoon about 1 ½ to 2 tablespoons of the seafood filling into each pasta shell. Spread the cream sauce in a baking dish and arrange the stuffed shells on top. Sprinkle the remaining mozzarella cheese evenly over the shells. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes until the cheese topping is golden and bubbly.
Notes
- Using undercooked (slightly firmer) pasta shells prevents tearing when stuffing.
- Substitute almond milk with any milk of choice for cream sauce flexibility.
- Dry white wine adds great flavor to the sauce; broth can be substituted if avoiding alcohol.
- Make sure to thaw and drain frozen spinach thoroughly if used to avoid excess moisture.
- Adjust Old Bay seasoning and Italian seasoning based on your taste preference for spice and herbs.
- Cook seafood just until opaque to avoid overcooking since they finish cooking in the oven.
- Covering with foil keeps moisture during baking; removing foil at the end allows cheese to brown nicely.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian American
Keywords: seafood stuffed shells, creamy seafood pasta, baked pasta shells, shrimp lobster crab pasta, stuffed jumbo shells recipe
