Description
Creamy Seafood Stuffed Shells are an indulgent, restaurant-style pasta dish filled with a rich, cheesy seafood mixture and baked in a luscious cream sauce — perfect for special occasions or cozy weeknight dinners.
Ingredients
-
- 20 jumbo pasta shells
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 200g cooked shrimp, chopped
- 150g lump crab meat (or imitation crab)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped parsley
For the Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells according to package directions until al dente. Drain and rinse under cold water to prevent sticking.
- In a skillet, melt butter over medium heat. Add onion and garlic, cooking until softened and fragrant.
- Stir in shrimp and crab, cooking for 2–3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, lemon juice, Old Bay seasoning, black pepper, paprika, and parsley. Fold in the cooked seafood mixture until well blended.
- Stuff each cooked shell with the seafood mixture and arrange them in the prepared baking dish.
- To make the cream sauce: melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute. Gradually add milk and cream, whisking until smooth and thickened. Stir in Parmesan cheese, nutmeg, salt, and pepper.
- Pour the cream sauce evenly over the stuffed shells.
- Top with a sprinkle of mozzarella and Parmesan, then cover loosely with foil.
- Bake for 25–30 minutes, uncovering for the last 10 minutes to brown the top slightly.
- Garnish with parsley and a squeeze of lemon before serving.
Notes
- Use a mix of shrimp, crab, and scallops for a richer seafood flavor.
- Substitute ricotta with cream cheese for a creamier filling.
- This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American