Seafood stuffed shells pasta is a fun and filling dish that’s perfect for seafood lovers. These jumbo pasta shells are stuffed with shrimp and crab, then baked in a creamy homemade sauce. It sounds fancy, but it’s easier than it looks!
This recipe prevents overcooked pasta, ensures well-seasoned filling, and offers tips for freezing and reheating, making preparation convenient and successful.
Whenever I have friends over, I want to serve something that impresses them. But cooking can be stressful, especially when you’re trying to get everything just right. That’s why this seafood stuffed shells recipe is a lifesaver. You can prepare it ahead of time and just pop it in the oven when you’re ready.
This recipe works well because it keeps the pasta intact while making sure the filling is flavorful. With a quick 20-minute prep time and just 17 minutes in the oven, you can have a delicious meal on the table fast. Plus, I’ll share some tips for freezing the shells so you can enjoy them later.
Why You Will Love This Recipe
- Rich Flavor , Pairing shrimp and crab creates a deliciously thick taste you’ll love, making each bite feel indulgent without being overwhelming.
- Creamy Texture , The homemade cream sauce adds a velvety touch that nicely complements the stuffed shells, ensuring a satisfying mouthfeel.
- Freezer-Friendly , You can prep and freeze these stuffed shells for a quick meal on busy nights, making dinner stress-free.
- Simple Steps , Even if you’re not a kitchen whiz, the straightforward approach makes it easy to impress friends and family, and feel like a pro.
Ingredient Notes
- Jumbo pasta shells: These big guys hold everything together, making each bite a treat! Look for ones that don’t have any cracks or breaks.
- Ricotta cheese: It brings that creamy texture to the filling. If you’re in a pinch, cream cheese or blended cottage cheese works just fine, too!
- Claw crab meat: This adds a sweet, delicate flavor to the mix. Go for fresh or canned crab, just check for any shell bits before using.
- Large raw shrimp: They give the dish a nice bite and complement the crab perfectly. Fresh is great, but frozen works well, just give them a good thaw first!
- Heavy cream: This makes everything luscious and rich! If you need a dairy-free option, give non-dairy heavy cream a shot; it can do the trick!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the stuffed shells are falling apart, try cooking the pasta for only 7-8 minutes instead of the full time to keep them firm.
- When making the filling, taste it before adding the seafood to ensure the flavors are just right, consider a pinch of salt or a sprinkle of herbs.
- For a cream sauce that’s too thin, simmer it for an extra 5-10 minutes, stirring occasionally to help it thicken.
- If you’re planning to make extra servings, freeze the filled shells for up to three months in an airtight container for later meals.
- When reheating frozen stuffed shells, bake them covered with foil at 350°F for about 30 minutes to warm them through evenly.
Serving Suggestions
- Serve these seafood stuffed shells alongside a crisp side salad for freshness. Garlic bread pairs well to complete the meal experience.
- These stuffed shells can be part of various gatherings or used in family dinners. Consider incorporating them into dinner parties or special occasions.
- Top the shells with extra herbs before serving for a fresh touch. You can also drizzle a light lemon sauce for added brightness.
Storage Guidelines
- To keep your seafood stuffed shells fresh, follow these storage tips:
- Room Temperature: Store unbaked stuffed shells in an airtight container at room temperature for up to 2 days.
- Refrigeration: Place baked stuffed shells in an airtight container and refrigerate for up to 5 days.
- Freezing: Wrap stuffed shells tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Recipe Variations
- You can use 12 ounces of cream cheese or blended cottage cheese instead of ricotta for a different texture and flavor.
- Add 1 teaspoon garlic powder and 1 teaspoon onion powder to the filling for extra depth in flavor.
- Either substitute 8 ounces of scallops or 8 ounces of lobster for a unique seafood twist in your shells.
- If you want to scale the recipe, use 10 ounces of pasta shells, 16 ounces of ricotta cheese, and 1.5 cups of heavy cream.
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Seafood Stuffed Shells with Shrimp and Crab
Delicious jumbo pasta shells filled with a creamy mixture of ricotta cheese, shrimp, and crab, baked in a rich sauce for a comforting meal.
Equipment
- Large pot
- Baking pan
- Wooden spoon
- Serving spoon
- Chef’s knife
Ingredients
- 5 ounces jumbo pasta shells (140 grams)
- 12 ounces ricotta cheese (340 grams)
- 2 ounces frozen chopped spinach (56 grams)
- 2 tablespoons heavy cream (30 milliliters)
- 2 teaspoons lemon juice (10 milliliters)
- 1 teaspoon dijon mustard (5 milliliters)
- 1 teaspoon Old Bay seasoning (5 grams)
- 1 teaspoon Italian seasoning (5 grams)
- 8 ounces claw crab meat (226 grams)
- 8 ounces large raw shrimp (226 grams), peeled and chopped into chunks
- shredded mozzarella to garnish
- fresh parsley to garnish
- 1 cup heavy cream (240 milliliters)
- 1 cup unsweetened almond milk (240 milliliters)
- ½ teaspoon sea salt (3 grams)
- ½ teaspoon black pepper (3 grams)
- 1 teaspoon garlic powder (3 grams)
- 1 teaspoon onion powder (3 grams)
Instructions
- Start by boiling water and cooking the jumbo pasta shells until they are al dente. You will know they are ready when they are tender yet firm to the bite. Undercooking is key; you do not want them to fall apart while stuffing.
- Blend ricotta cheese, chopped spinach, and heavy cream in a bowl until it is smooth. Add in lemon juice, dijon mustard, Old Bay seasoning, and Italian seasoning. The filling should smell fresh and aromatic. Remember to taste and adjust seasoning; a bland filling will ruin your stuffed shells.
- Gently fold in the claw crab meat and chopped shrimp into the ricotta mixture. This should create a chunky and hearty filling. The seafood needs to be evenly distributed for every bite to be flavorful. Be careful not to overmix; you want to keep those juicy shrimp pieces intact.
- In a pot, combine heavy cream, almond milk, sea salt, black pepper, garlic powder, and onion powder. Heat it over medium until it starts to simmer and thicken slightly, filling your kitchen with a creamy aroma. Letting it simmer longer can help thicken the sauce; just avoid burning.
- With the shells cooked and the filling ready, carefully scoop the seafood mixture into each pasta shell. Do not overstuff them; leave room for expansion while baking. Stuffing too much will likely cause them to burst in the oven.
- In a baking dish, pour a layer of the creamy sauce on the bottom, then place the stuffed shells in a single layer. Cover them with the remaining sauce, letting it soak into the shells. It should look inviting with a nice saucy layer. Skipping this step could lead to dry shells.
- Sprinkle shredded mozzarella generously over the top of the shells. It should create a deliciously cheesy layer. This is a great moment to add more toppings like fresh parsley for color. A common mistake is rushing this part — you want a good cheesy crust.
- Bake the assembled dish until it is bubbling and golden brown on top. The inviting aroma should fill your home. Keep an eye on it towards the end to prevent burning. Once done, let it cool slightly before serving, so you can enjoy it without burning your mouth.
Notes
Storage Tips: You can freeze the shells after stuffing them and then dump them in a baking pan with sauce.
Expert Tips: If the stuffed shells are falling apart, try cooking the pasta for only 7-8 minutes instead of the full time to keep them firm. Taste the filling before adding seafood to ensure flavors are just right. Simmer sauce for an extra 5-10 minutes to thicken if needed. Freeze filled shells for up to three months in an airtight container.
Reheating Instructions: When reheating frozen stuffed shells, bake them covered with foil at 350 degrees F for about 30 minutes to warm them through evenly.
Serving Suggestions: Serve with a side salad for freshness and pair with garlic bread for a complete meal. Top with extra herbs for added flavor.
Recipe Variations: Add different seafood like scallops or lobster, include more veggies like bell peppers or zucchini. Substitute the sauce for a tomato-based one for a twist.
Ingredient Notes: For ricotta cheese, you can substitute cream cheese or blended cottage cheese. Use any brand of non-dairy heavy cream if you prefer a plant-based option. Choose fresh or properly frozen shrimp and crab meat to ensure flavor and texture.
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