Creamy Seafood Stuffed Shells Recipe

Introduction

This Creamy Seafood Stuffed Shells recipe combines tender lobster and crab meat with a rich, cheesy sauce for an indulgent meal. Perfect for special occasions or a comforting dinner, these pasta shells are sure to impress seafood lovers.

Ingredients

• 8 oz lobster meat
• 8 oz lump crab meat
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
• 1 ½ tablespoons butter (divided)
• 8 oz cream cheese
• ½ cup heavy whipping cream
• ¾ cup Parmesan Reggiano cheese, grated
• Aluminum foil (for baking)
• Jumbo pasta shells (quantity according to package instructions)

Instructions

1. Step 1: In a large skillet over medium heat, melt ½ tablespoon butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cook for 2 to 3 minutes, then remove from heat and set aside.
2. Step 2: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, and season with salt and pepper. Mix until fully combined.
3. Step 3: Cook the jumbo pasta shells according to the package instructions. Drain and let them cool slightly before filling.
4. Step 4: In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the heavy cream. Stir in the grated Parmesan cheese and the remaining ½ cup mozzarella until the sauce is smooth and creamy.
5. Step 5: Preheat the oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish. Stuff each pasta shell with the seafood filling and arrange them in the dish. Pour the remaining cheese sauce evenly over the stuffed shells.
6. Step 6: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the top is bubbly and golden.
7. Step 7: Let the dish cool slightly before serving. Garnish with extra Parmesan or fresh herbs if desired. Serve warm and enjoy!

Tips & Variations

• Use fresh seafood for the best flavor, but frozen lobster and crab can work if thawed properly.
• For added freshness, top the baked shells with chopped parsley or basil before serving.
• Substitute half-and-half for heavy cream for a lighter sauce, though the texture will be slightly less rich.
• Try adding a pinch of red pepper flakes to the sauce for a subtle kick.
• Make the dish ahead of time by assembling and refrigerating before baking; just add extra baking time if baking from cold.

Storage

Store leftover stuffed shells covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 15-20 minutes. Avoid reheating in the microwave to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood for this recipe?

Yes, you can substitute the lobster and crab with shrimp, scallops, or a seafood mix based on your preference or availability.

Do I need to pre-cook the pasta shells before stuffing?

Yes, cooking the jumbo shells according to the package instructions ensures they are tender and easier to fill. Be sure to drain and let them cool slightly before stuffing.

Creamy Seafood Stuffed Shells Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

Indulge in these creamy seafood stuffed shells, brimming with succulent lobster and crab meat blended into a rich, cheesy filling, all nestled inside perfectly cooked jumbo pasta shells and baked to golden perfection in a luscious Parmesan cream sauce. This elegant dish combines delicate seafood flavors with a smooth, cheesy texture, making it perfect for a special dinner or celebratory meal.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood Filling:

• 8 oz lobster meat
• 8 oz lump crab meat
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
• 1 ½ tablespoons butter (divided)
• 8 oz cream cheese
• ½ cup heavy whipping cream
• ¾ cup Parmesan Reggiano cheese, grated

For Baking:

• Aluminum foil

Instructions

1. Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes until warmed through. Remove from heat and set aside.
2. Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella cheese, salt, and pepper. Mix thoroughly until smooth and well combined.
3. Cook the Jumbo Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain well and allow them to cool slightly to handle for filling.
4. Prepare the Sauce: Using the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for about 1 minute while stirring constantly to create a roux. Gradually whisk in the heavy whipping cream until smooth. Add the grated Parmesan cheese and the remaining ½ cup shredded mozzarella cheese, continuing to stir until the sauce is creamy and fully combined.
5. Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish. Carefully stuff each jumbo shell with the seafood filling and arrange them in the dish. Pour the remaining cheese sauce evenly over the stuffed shells.
6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes or until the sauce is bubbly and the top is golden brown.
7. Serve: Allow the baked stuffed shells to cool slightly before serving. Optionally garnish with extra Parmesan cheese or fresh herbs to enhance the flavor. Serve warm for a delicious, creamy seafood meal.

Notes

• Be careful not to overcook the pasta shells so they hold their shape when stuffed.
• Fresh herbs like parsley or basil make a lovely garnish for added freshness.
• You can substitute crab and lobster with cooked shrimp for a different seafood twist.
• Ensure the cream cheese is softened for easier mixing with the seafood.
• Use freshly grated Parmesan for best flavor and melt quality.

Keywords: creamy seafood stuffed shells, lobster and crab pasta, baked stuffed shells, seafood pasta bake, creamy seafood pasta, stuffed jumbo shells recipe