Creamy Seafood Stuffed Shells (Printable version)
Jumbo pasta shells filled with shrimp, crab, cheese, baked in a rich white sauce.
# Ingredient list:
→ Pasta
01 - 16 jumbo pasta shells
→ Seafood Filling
02 - 8 oz cooked shrimp, peeled, deveined, and chopped
03 - 4 oz lump crab meat
04 - 8 oz ricotta cheese
05 - 4 oz cream cheese, softened
06 - ½ cup grated Parmesan cheese
07 - 1 egg, lightly beaten
08 - 2 tbsp chopped fresh parsley
09 - 2 tbsp chopped chives or green onions
10 - 1 clove garlic, minced
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp crushed red pepper flakes
→ Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp all-purpose flour
16 - 1½ cups whole milk
17 - ½ cup heavy cream
18 - ½ cup grated Parmesan cheese
19 - 1 tsp lemon zest
20 - 2 tbsp fresh lemon juice
21 - ¼ tsp ground nutmeg
22 - Salt and pepper to taste
→ Topping
23 - ½ cup shredded mozzarella cheese
24 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with butter or cooking spray.
02 - Boil jumbo pasta shells in salted water until al dente according to package directions. Drain and rinse under cold water to stop cooking process. Set aside on clean surface.
03 - In a large mixing bowl, combine shrimp, crab, ricotta, cream cheese, Parmesan, beaten egg, parsley, chives, minced garlic, salt, black pepper, and red pepper flakes. Mix thoroughly until fully incorporated and uniform in texture.
04 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute to form roux, stirring constantly to prevent burning.
05 - Slowly whisk in whole milk and heavy cream until roux is fully dissolved and mixture is smooth. Bring to gentle simmer, stirring frequently to prevent scorching.
06 - Continue simmering sauce for 3-4 minutes until thickened enough to coat back of spoon. Stir in Parmesan, lemon zest, lemon juice, nutmeg, salt, and pepper. Remove from heat.
07 - Spread one-third of the prepared white sauce evenly across bottom of greased baking dish.
08 - Fill each cooked pasta shell with approximately 2 tablespoons of seafood filling. Arrange stuffed shells in single layer, opening facing up, in prepared dish.
09 - Pour remaining white sauce evenly over stuffed shells. Sprinkle shredded mozzarella and additional Parmesan cheese across top.
10 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes until heated through and sauce is bubbling around edges.
11 - Remove foil and continue baking for 10 additional minutes until cheese is golden brown and sauce is bubbly.
12 - Let dish stand for 5 minutes to allow filling to set. Garnish with additional fresh parsley if desired. Serve hot.
# Expert Tips:
01 -
- The combination of shrimp and crab feels luxurious without requiring restaurant level skills
- That lemony white sauce cuts through the richness so you never feel weighed down
- These reheat surprisingly well for lunch the next day
02 -
- Room temperature ingredients blend so much smoother than cold ones
- The lemon juice may look like its curdling the sauce but it will smooth out
- Understuff slightly rather than overstuffing they will expand while baking
03 -
- Use a piping bag or ziplock bag with the corner cut to fill shells quickly
- Place shells in the dish as you fill them so they do not crack from pressure