Seafood Stuffed Shells Recipe

If you've been searching for a show-stopping dinner that tastes like it came from a fancy Italian restaurant, this seafood stuffed shells recipe is exactly what you need. These jumbo pasta shells are filled with a rich mixture of shrimp, crab, and creamy ricotta, then baked in a luscious alfredo sauce that makes every bite absolutely incredible.

What I love most about seafood stuffed shells is how they look impressive but are actually pretty simple to make. Whether you're cooking for a holiday dinner or just want to treat yourself to something special, this seafood stuffed shells recipe delivers amazing flavor without keeping you in the kitchen all day. The combination of tender seafood and melted cheese creates a dish that's both comforting and elegant, making it perfect for any occasion when you want to impress.

Background & Why This Seafood Stuffed Shells Recipe Stands Out

Seafood stuffed shells have become a favorite in Italian-American cooking because they take the classic comfort of pasta and turn it into something really special. Unlike regular stuffed shells that use ground meat, this version features delicate seafood that adds a touch of luxury to your dinner table.

The beauty of seafood stuffed shells is that they work great for weeknight dinners when you want something different, but they're fancy enough for entertaining guests too. What makes this particular Seafood Stuffed Shells recipe stand out is the creamy sauce that brings everything together; it's not too heavy but still rich enough to coat each shell perfectly. The combination of shrimp and crab meat gives you the best of both worlds, with sweet shrimp and tender crab creating layers of flavor in every bite.

Jump to:

• Background & Why This Seafood Stuffed Shells Recipe Stands Out
• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Nonna's Secret That Changes Everything
• FAQ
• Make This Seafood Stuffed Shells Your Go-To Recipe
• Related
• Pairing
• Seafood Stuffed Shells Recipe

Ingredients

For the Stuffed Shells:

• Jumbo pasta shells
• Medium shrimp, peeled, deveined, and chopped
• Lump crab meat (fresh or canned)
• Ricotta cheese
• Mozzarella cheese (divided)
• Parmesan cheese
• Egg
• Garlic, minced
• Fresh parsley, chopped
• Italian seasoning
• Salt and black pepper to taste
• olive oil

For the Creamy Sauce:

• Butter
• All-purpose flour
• Whole milk
• Heavy cream
• Parmesan cheese, grated
• Garlic, minced
• Nutmeg
• Salt and white pepper to taste
• Fresh basil for garnish

See recipe card for quantities.

Instructions

Step 1: Prepare the Pasta and Seafood

1. Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions, but reduce cooking time by 2 minutes (they should be al dente).
2. Drain the shells and lay them out on a baking sheet to cool, making sure they don't stick together.
3. Heat olive oil in a skillet over medium heat and add the chopped shrimp with minced garlic.
4. Cook the shrimp for 3-4 minutes until they turn pink and are just cooked through.
5. Remove from heat and let the shrimp cool slightly before mixing with other ingredients.
6. Check your crab meat carefully and remove any shell pieces that might be hiding in there.

Step 2: Make the Cheese and Seafood Filling

1. In a large mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, and the beaten egg.
2. Add the cooked shrimp, crab meat, minced garlic, Italian seasoning, and fresh parsley to the cheese mixture.
3. Season generously with salt and black pepper, then stir everything together until well combined.
4. Taste the filling and adjust seasonings if needed; remember that the flavors will mellow slightly when baked.
5. Cover the bowl and refrigerate the filling for 15 minutes to make it easier to work with.

Step 3: Create the Creamy Alfredo Sauce

1. Melt butter in a medium saucepan over medium heat, then add the flour and whisk continuously for 2 minutes to create a roux.
2. Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps from forming.
3. Add the minced garlic and continue cooking, stirring frequently, until the sauce begins to thicken (about 5-7 minutes).
4. Stir in the Parmesan cheese, nutmeg, salt, and white pepper, whisking until the cheese melts completely.
5. Reduce heat to low and let the sauce simmer gently while you assemble the shells.
6. If the sauce gets too thick, add a splash of milk to reach your desired consistency.

Step 4: Assemble and Bake the Shells

1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Spread about 1 cup of the creamy alfredo sauce across the bottom of the dish.
3. Using a spoon or piping bag, carefully fill each pasta shell with the seafood and cheese mixture.
4. Arrange the stuffed shells in the baking dish, nestling them close together to prevent them from tipping over.
5. Pour the remaining alfredo sauce over the shells, making sure each one gets covered.
6. Sprinkle the remaining mozzarella cheese evenly over the top.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
9. Let the dish rest for 5 minutes before serving, garnished with fresh basil.

Expert Cooking Tips

Getting your seafood stuffed shells just right means paying attention to a few key details that make all the difference.

Don't Overcook the Pasta The shells will continue cooking in the oven, so you want them slightly undercooked when you boil them. If they're too soft initially, they'll fall apart when you try to fill them and might become mushy after baking.

Prepare Seafood Properly

• Pat your shrimp completely dry before cooking to get a nice sear
• Don't overcook the shrimp in the initial sauté; they'll cook more in the oven
• If using frozen crab, thaw it completely and squeeze out excess moisture
• Fresh lump crab meat works best, but imitation crab can be used in a pinch

Master the Filling Technique Use a small spoon or a piping bag to fill the shells neatly. If you're using a spoon, fill each shell generously but don't overstuff them or they'll burst during baking. A piping bag makes the process faster and cleaner, especially if you're making a large batch.

Sauce Consistency Matters Your alfredo sauce should coat the back of a spoon but still be pourable. If it's too thick, it won't distribute evenly over the shells. If it's too thin, your dish will be watery. The perfect consistency is like heavy cream or melted ice cream.

Cheese Selection Tips

• Use whole milk ricotta for the creamiest filling
• Freshly grated Parmesan melts better than pre-grated
• Mix in a bit of cream cheese (2-3 ounces) for extra richness
• Save some mozzarella for the top to get that golden, bubbly finish

Temperature Control Let your filled shells come to room temperature for about 15 minutes before baking. This helps them cook evenly and prevents the cold filling from making your sauce watery.

Recipe Variations & Substitutions

Different Seafood Combinations

You can customize this Seafood Stuffed Shells recipe with whatever seafood you love or have available. Try using all shrimp for a sweeter flavor, or go fancy with lobster meat for special occasions. Scallops work beautifully when chopped into small pieces and mixed with the shrimp. Some people love adding a bit of white fish like cod or halibut for a milder taste. For a budget-friendly version, use more crab and less shrimp, or substitute imitation crab meat.

Sauce Variations

• Cajun Cream Sauce: Add 1-2 tablespoons of Cajun seasoning to your alfredo sauce for a spicy kick
• Garlic Butter Sauce: Skip the cream and make a lighter garlic butter and white wine sauce instead
• Tomato Cream Sauce: Mix 1 cup of marinara sauce into your alfredo for a pink sauce
• Pesto Cream: Stir 3 tablespoons of basil pesto into the alfredo sauce for herby flavor

Dietary Modifications For a lighter version, use part-skim ricotta and substitute half-and-half for the heavy cream. If you need a gluten-free option, use gluten-free jumbo shells and replace the flour in the sauce with cornstarch (use 1.5 tablespoons). To make it dairy-free, this Seafood Stuffed Shells recipe is tricky, but you can use cashew cream and nutritional yeast to create a similar texture.

Vegetable Additions Boost the nutrition by adding sautéed spinach, diced tomatoes, or roasted red peppers to your filling. Mushrooms work great too; just make sure to cook them first and remove excess moisture. Some people love adding artichoke hearts or sun-dried tomatoes for extra Mediterranean flavor.

Make It Spicy Add red pepper flakes, diced jalapeños, or a dash of hot sauce to your filling. You can also use spicy Italian sausage mixed with the seafood for extra kick and flavor depth.

Equipment Recommendations

• Essential Items A large stockpot is necessary for boiling the jumbo shells without crowding them. You'll need a 9x13-inch baking dish (glass or ceramic works best for even heating). A medium saucepan for the sauce and a large mixing bowl for the filling are must-haves for making seafood stuffed shells successfully.
• Helpful Tools A slotted spoon makes removing the cooked shells from boiling water much easier. Consider getting a piping bag or a large zip-top bag with the corner cut off for filling shells quickly and neatly. A good whisk is important for making smooth, lump-free alfredo sauce. Kitchen tongs help you arrange the filled shells in the baking dish without burning your fingers.
• Nice to Have An offset spatula is perfect for spreading sauce evenly in the baking dish. A baking sheet lined with parchment paper gives you a place to cool the cooked shells without them sticking together. If you make this Seafood Stuffed Shells recipe often, a pasta pot with a built-in strainer saves time and effort.

Storage & Meal Prep Tips

Refrigerator Storage

Store leftover seafood stuffed shells in an airtight container in the refrigerator for up to 3 days. Make sure the shells have cooled completely before covering them to prevent condensation. When reheating, add a splash of milk or cream to keep the sauce from drying out. Microwave individual portions for 2-3 minutes or reheat in the oven at 350°F for 15-20 minutes covered with foil.

• Freezing Instructions These shells freeze beautifully, making them perfect for meal prep. Assemble the dish completely but don't bake it. Cover tightly with plastic wrap and then aluminum foil before freezing for up to 2 months. When ready to eat, you can bake from frozen (add 20-25 extra minutes to the baking time) or thaw overnight in the refrigerator first. Individual portions can be frozen in separate containers for easy single servings.
• Make-Ahead Tips You can prepare the filling up to 24 hours in advance and keep it refrigerated. Cook the shells a day ahead and store them on an oiled baking sheet, covered with plastic wrap. The alfredo sauce can be made ahead and stored in the fridge; just reheat gently and whisk in a bit of milk to restore the consistency. For best results, assemble the dish the same day you plan to bake it.
• Best Reheating Methods The oven gives you the best results when reheating. Place the shells in a baking dish, add a few tablespoons of milk or cream, cover with foil, and bake at 350°F until heated through (about 20 minutes). The microwave works in a pinch but can make the pasta a bit rubbery. Always reheat seafood gently to prevent it from becoming tough.

FAQ

Make This Seafood Stuffed Shells Your Go-To Recipe

This seafood stuffed shells recipe has become one of my most requested dishes whenever I'm cooking for family or friends. The combination of tender shrimp and sweet crab meat wrapped in creamy ricotta and topped with that amazing alfredo sauce makes everyone ask for seconds. What I love most is that while these seafood stuffed shells look and taste fancy enough for special occasions, they're actually simple enough to make any night of the week.

Once you master this Seafood Stuffed Shells recipe, you'll find yourself coming back to it again and again. If you enjoyed these shells, you'll definitely want to try our Chicken Stuffed Shells Recipe for a heartier version, or our Spinach and Ricotta Stuffed Shells Recipe for a vegetarian option. Both recipes use similar techniques but offer completely different flavors. Don't forget to let me know how your seafood stuffed shells turn out; I'd love to hear which variations you tried and what your family thought of them!

With love from my kitchen to yours,
Ashley Johnson

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this seafood stuffed shells recipe: