Go Back

Seafood Stuffed Shells with Shrimp and Crab

PREP 20 minutes
COOK 17 minutes
TOTAL 37 minutes
Yield 4 people
Created by: Charlene Carey
Creamy Seafood Stuffed Shells
Delicious jumbo pasta shells filled with a creamy mixture of ricotta cheese, shrimp, and crab, baked in a rich sauce for a comforting meal.
Print Recipe Pin Recipe
Course: Dinner

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.