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Creamy Seafood Stuffed Shells

Jumbo pasta shells loaded with a rich mixture of shrimp, crab, and cheese, baked in a luxurious creamy garlic parmesan sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Seafood
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Filling
  • 12 oz jumbo pasta shells 1 box
  • 1 tbsp olive oil
  • 0.5 lb raw shrimp peeled, deveined, chopped
  • 0.5 lb lump crab meat picked over for shells
  • 15 oz whole milk ricotta cheese
  • 1.5 cups shredded mozzarella cheese divided
  • 0.5 cup parmesan cheese freshly grated
  • 1 egg large, lightly beaten
  • 2 cloves garlic minced
  • 0.25 cup fresh parsley chopped
  • 1 tsp Old Bay seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy Garlic Sauce
  • 0.25 cup unsalted butter
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups heavy cream
  • 0.5 cup chicken or seafood broth
  • 0.75 cup parmesan cheese freshly grated
  • 0.25 tsp ground nutmeg
  • 1 pinch salt and white pepper to taste

Equipment

  • Large Pot
  • Large Skillet
  • 9x13 inch baking dish
  • Mixing bowls

Method
 

  1. Boil jumbo shells in salted water until 2 minutes shy of al dente. Drain, rinse with cold water, and set aside.
  2. In a skillet, heat olive oil over medium-high. Sauté chopped shrimp for 2-3 minutes until just pink. Let cool.
  3. In a bowl, mix ricotta, 1 cup mozzarella, 1/2 cup parmesan, egg, 2 minced garlic cloves, parsley, Old Bay, salt, and pepper. Gently fold in shrimp and crab meat.
  4. Melt butter in a saucepan over medium heat. Cook 3 minced garlic cloves for 1 minute. Whisk in flour and cook 1-2 minutes.
  5. Gradually whisk in heavy cream and broth. Simmer until thickened (4-5 mins). Stir in 3/4 cup parmesan, nutmeg, salt, and white pepper until smooth. Remove from heat.
  6. Preheat oven to 375°F (190°C). Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish.
  7. Stuff each shell with the seafood mixture and place in the baking dish. Pour remaining sauce over the shells.
  8. Top with remaining 1/2 cup mozzarella. Cover loosely with foil and bake 20 minutes.
  9. Remove foil and bake an additional 10-15 minutes until bubbly and golden. Garnish with parsley and serve warm.

Notes

Ensure pasta is slightly undercooked before baking to prevent tearing. Store leftovers in an airtight container in the fridge for up to 3 days.