Creamy Seafood Stuffed Shells – A Luxurious Coastal Comfort Dish

Why You’ll Love This Recipe

This dish combines tender seafood with creamy, cheesy goodness and perfectly cooked pasta shells. It’s comforting yet refined, hearty but not heavy, and the flavors blend harmoniously into something unforgettable. The combination of shrimp, crab, and scallops gives the filling texture and depth, while the sauce ties everything together with a velvety finish. Plus, it’s make-ahead friendly and ideal for entertaining guests without stress.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Jumbo pasta shells – The perfect vessel for holding the rich seafood filling; cook them al dente so they don’t tear when stuffed.

Shrimp – Adds sweet, firm texture to the filling. Use peeled and deveined shrimp, chopped into bite-sized pieces.

Crab meat – Brings a delicate, briny flavor that enhances the seafood blend. Lump crab is ideal for the best texture.

Scallops – Small bay scallops work well, adding sweetness and a tender bite.

Ricotta cheese – Forms the creamy base of the filling, binding the seafood together.

Cream cheese – Adds richness and smoothness to the mixture for a luxurious texture.

Parmesan cheese – Adds saltiness and a nutty depth to both the filling and the sauce.

Garlic – Freshly minced garlic enhances the overall aroma and flavor profile.

Lemon zest – Adds brightness and cuts through the creaminess beautifully.

Heavy cream – The base of the sauce, giving it a silky, restaurant-style finish.

Butter – Adds richness and depth to the cream sauce.

All-purpose flour – Helps thicken the sauce into a perfect coating consistency.

White wine – Enhances the seafood flavor and adds complexity to the sauce (optional but recommended).

Mozzarella cheese – Melts beautifully over the top for a bubbly, golden finish.

Parsley – Freshly chopped parsley adds color and a hint of freshness before serving.

Salt and pepper – Essential for seasoning the filling and balancing the flavors.

Directions

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain, toss lightly with olive oil, and set aside to prevent sticking.

In a skillet, melt butter over medium heat. Add garlic and cook until fragrant. Stir in shrimp, crab, and scallops, cooking just until the shrimp turn pink and the scallops are opaque. Remove from heat and let cool slightly.

In a large mixing bowl, combine ricotta, cream cheese, Parmesan, lemon zest, salt, and pepper. Fold in the cooked seafood mixture until evenly blended.

To make the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute, then gradually whisk in heavy cream and white wine. Simmer until thickened, then stir in Parmesan cheese. Season to taste.

Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell generously with the seafood filling and arrange them in the dish. Pour the remaining sauce over the top and sprinkle with mozzarella cheese.

Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Garnish with chopped parsley before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 6 people generously. Preparation time is about 25 minutes, baking takes 30 minutes, and total time is approximately 55 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15–20 minutes until heated through. You can also freeze the stuffed shells (before baking) for up to 3 months; bake straight from frozen, adding an extra 10–15 minutes to the cook time.

Variations and Customizations

Lobster Lovers’ Edition – Swap crab for chopped lobster tail for an ultra-luxurious version.

Garlic Alfredo Style – Add roasted garlic and a pinch of nutmeg to the sauce for deeper flavor.

Spinach and Seafood – Fold in a cup of chopped spinach or kale to the filling for color and nutrition.

Cajun Twist – Add Cajun seasoning or smoked paprika to the seafood for a Southern kick.

Tomato Cream Fusion – Stir in a spoonful of marinara to the cream sauce for a pink, tangy variation.

Lighter Version – Use light ricotta and half-and-half instead of cream for a reduced-fat option.

Three-Cheese Upgrade – Mix in shredded Gruyère or fontina for a complex, cheesy flavor.

Herb-Infused Sauce – Simmer the sauce with fresh thyme or basil for an aromatic touch.

Bacon-Seafood Delight – Add crumbled cooked bacon into the filling for smoky contrast.

Individual Servings – Bake in small ramekins or mini casserole dishes for elegant presentation.

FAQs

1. Can I use frozen seafood?

Yes, just thaw completely and drain well before cooking to avoid excess liquid.

2. Can I make this ahead of time?

Yes, assemble the dish up to a day ahead, cover, and refrigerate. Bake when ready to serve.

3. Can I use imitation crab?

You can, though real crab offers better texture and flavor.

4. What’s the best wine to use in the sauce?

A dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully.

5. Can I use a store-bought Alfredo sauce instead?

Yes, for convenience you can substitute your favorite jarred Alfredo, but homemade sauce tastes fresher.

6. How can I make it spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to the sauce or filling.

7. Can I substitute scallops?

Yes, replace them with extra shrimp or crab if you prefer.

8. What side dishes pair best with this?

Garlic bread, Caesar salad, or roasted asparagus make perfect companions.

9. Can I freeze leftovers?

Yes, freeze individual portions in airtight containers for up to three months.

10. How do I prevent the shells from tearing?

Cook them al dente and handle gently when stuffing—cooling them slightly helps too.

Conclusion

Creamy Seafood Stuffed Shells are the epitome of coastal comfort—luxurious, rich, and full of irresistible flavor. Each shell bursts with tender seafood and creamy filling, wrapped in a blanket of velvety sauce and melted cheese. Whether you’re making this for a special dinner or just treating yourself to something extraordinary, this dish delivers restaurant-level satisfaction with the warmth of home cooking. It’s elegant enough for entertaining yet easy enough for a weeknight indulgence—truly the best of both worlds.

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