Creamy Seafood Stuffed Shells

The first time I made these stuffed shells was for a dinner party I'd been stressed about for weeks. My kitchen smelled like butter and garlic by noon, and I remember thinking, 'This is either going to be incredible or an expensive mistake.' When everyone went silent after that first bite, I knew these shells were something special.

My sister requested these for her birthday dinner last year. We stood in the kitchen, wine in hand, stuffing shells and catching up about everything and nothing. Some recipes are just meant for those kinds of nights.

Ingredients

• 16 jumbo pasta shells: Overfill your pot with water so these have room to dance around without sticking together
• 225 g cooked shrimp, chopped: Fresh is best but frozen works in a pinch just pat them dry first
• 120 g lump crab meat: Pick through carefully for shells nothing ruins the moment like biting down on shell
• 225 g ricotta cheese: Whole milk ricotta makes such a difference in creaminess
• 110 g cream cheese, softened: Let it sit out for an hour cold cream cheese creates lumpy filling
• 60 g grated Parmesan cheese: Buy a wedge and grate it yourself the pre-grated stuff has anti caking agents that affect texture
• 1 egg, lightly beaten: This binds everything together so your filling doesnt escape during baking
• 2 tbsp fresh parsley and 2 tbsp chives: Fresh herbs matter dried ones turn to mush in the filling
• 1 clove garlic, minced: Dont use garlic powder the fresh aroma permeates the whole dish
• ½ tsp salt and ¼ tsp black pepper: Taste your filling before adding more seafood is naturally salty
• 2 tbsp butter and 2 tbsp flour: This makes your roux the foundation of any good béchamel
• 350 ml whole milk and 120 ml heavy cream: The cream makes it luxurious the milk keeps it drinkable
• 60 g grated Parmesan, 1 tsp lemon zest, and 2 tbsp lemon juice: The acid brightens everything seafood and cream need that contrast
• ¼ tsp ground nutmeg: Just a pinch its a classic French béchamel secret that adds warmth
• 50 g shredded mozzarella and 2 tbsp grated Parmesan: This creates that irresistible golden crust on top

Instructions

Prep your oven and pan:

Preheat oven to 180°C (350°F) and grease your baking dish with butter. Nothing sticks worse than cheese to an ungreased pan.

Cook the pasta shells:

Boil shells until al dente, then drain and rinse with cold water immediately. Overcooked shells will split when you try to fill them.

Make the seafood filling:

Mix shrimp, crab, both cheeses, egg, herbs, garlic, and seasonings until combined. Do not overmix or the filling will become rubbery.

Start the white sauce:

Melt butter, whisk in flour for 1 minute to cook out the raw taste. Slowly whisk in milk and cream until smooth.

Finish the sauce:

Add Parmesan, lemon zest, lemon juice, nutmeg, and season once the sauce thickens. The sauce should coat the back of a spoon.

Assemble the dish:

Spread sauce in the dish, fill shells with about 2 tablespoons each, arrange open side up. Do not overfill or they will burst during baking.

Add remaining sauce and topping:

Pour rest of sauce over shells, sprinkle with mozzarella and extra Parmesan. Cover edges with foil if they brown too fast.

Bake until bubbly:

Cover with foil, bake 25 minutes, then uncover for 10 minutes until golden and bubbling. Let rest 5 minutes or you will burn your mouth on the molten filling.

Pin it

Last winter my neighbor brought me some fresh caught crab and I instantly thought of these shells. We ended up eating them straight from the pan while standing at the counter, scraping up every bit of sauce.

Making It Your Own

Swap lobster or scallops if you are feeling fancy. I have used imitation crab in a pinch and honestly no one complained. Just be gentle mixing so you do not break up the seafood too much.

Wine Pairing

A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly. The acidity in white wine balances the cream sauce while complementing the sweet seafood flavors.

Timing Everything Right

You can stuff the shells and make the sauce up to a day ahead. Keep everything separate in the fridge, then assemble and bake when ready. This makes entertaining so much less stressful.

• Let the dish rest 10 minutes before serving so the sauce sets slightly
• Have extra lemon wedges on hand for serving that bright pop helps
• Leftovers reheat beautifully covered at 180°C for about 20 minutes

Pin it

There is something about bubbling cheese and garlic that makes even a Tuesday night feel special. These shells have become my go to when I want dinner to feel like an occasion.

Recipe Q&A

→ How do I prevent pasta shells from sticking?

Cook shells until al dente, drain, and rinse with cold water. Lightly oiling the shells before filling can also help.

→ Can I use other seafood instead of shrimp and crab?

Yes, lobster or scallops can be substituted to vary the seafood flavor while maintaining the dish’s richness.

→ How is the creamy sauce made thick and smooth?

Butter and flour are cooked to form a roux, then milk and cream are gradually whisked in to create a smooth, thick sauce before adding cheese and seasonings.

→ What cheese combinations work best for this dish?

A blend of ricotta, cream cheese, and Parmesan provides creaminess and a tangy depth. Mozzarella topping adds a golden bubbly finish.

→ Can this be prepared ahead of time?

You can assemble the filled shells and sauce, then refrigerate before baking to save time on serving day.