If you’re craving something that perfectly blends the richness of creamy cheese and the delicate flavors of fresh seafood, this Creamy Seafood Stuffed Shells Recipe is about to become your new go-to comfort food. Imagine tender jumbo pasta shells generously filled with a luscious mixture of cream cheese, mozzarella, shrimp, and crab, all bathed in a velvety homemade cream sauce and baked to bubbly golden perfection. This dish is not just a meal; it’s a celebration of flavors that promises to impress family and friends alike, making any dinner feel special without a complicated fuss.
Ingredients You’ll Need
This recipe uses simple, essential ingredients that combine to deliver fantastic texture, flavor, and a pop of color that makes the dish as beautiful as it is delicious.
- Jumbo pasta shells (20): These hold all the creamy seafood goodness perfectly and provide a satisfying pasta bite.
- Cream cheese (8 oz, softened): Creates that rich, creamy filling base that is irresistible.
- Shredded part-skim mozzarella cheese (1 cup): Adds meltiness and a mild flavor to the stuffing.
- Shredded Parmesan cheese (½ cup): Brings a nutty, savory depth to the mix.
- Cooked small shrimp (1 cup, chopped): Provides a sweet seafood texture bursting with flavor.
- Lump crabmeat or imitation crab (1 cup, chopped): Adds an elegant crab flavor without being too fishy.
- Lemon juice (1 tablespoon): Brightens and balances the creaminess with a fresh zing.
- Garlic powder (1 teaspoon): Infuses subtle warmth and aroma.
- Onion powder (1 teaspoon): Enhances the overall savory profile.
- Salt and pepper (to taste): Essential for seasoning to taste.
- Chopped parsley (1 tablespoon, optional): Adds a fresh herbal touch and color contrast.
- Butter (2 tablespoons): The base for the creamy sauce, ensuring smooth richness.
- All-purpose flour (2 tablespoons): Used to thicken the velvety cream sauce just right.
- Milk (1 ½ cups, preferably whole): Creates the creamy texture for the sauce.
- Heavy cream (½ cup): Makes the sauce ultra-rich and indulgent.
- Additional shredded mozzarella or Parmesan (½ cup): For sprinkling on top to achieve that gorgeous golden crust.
- Pinch of ground nutmeg (optional): Adds a subtle warm spice note to the sauce.
- Extra parsley or paprika: Garnishes that elevate presentation and freshness.
How to Make Creamy Seafood Stuffed Shells Recipe
Step 1: Prepare the Pasta Shells
Start by cooking those jumbo pasta shells al dente according to the package instructions. Making sure they are perfectly tender but still firm is key so they hold the filling without breaking apart. Once cooked, rinse them gently with cold water to stop the cooking and set them aside while you prepare the filling.
Step 2: Make the Creamy Seafood Filling
In a large mixing bowl, combine the softened cream cheese with mozzarella, Parmesan, lemon juice, garlic powder, onion powder, salt, and pepper. The mixture should be smooth and flavorful before folding in your chopped shrimp and crab meat. This combination balances creamy tang with a delicious seafood punch that fills every shell with joy.
Step 3: Whip Up the Dreamy Cream Sauce
In a saucepan, melt the butter over medium heat and whisk in the flour to form a roux, which will thicken your sauce beautifully. Gradually add milk and heavy cream while whisking constantly to avoid lumps. Once the sauce begins to thicken, stir in more cheese, salt, pepper, and a pinch of nutmeg. This sauce serves as the luscious blanket to the stuffed shells, making every bite silky smooth and indulgent.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread a thin layer of cream sauce on the bottom to prevent sticking. Carefully stuff each pasta shell with the seafood filling and place them neatly in the dish. Pour the remaining cream sauce generously over the shells and sprinkle extra shredded mozzarella on top for that irresistible golden crust. Cover with foil and bake for 25 minutes, then uncover and bake an additional 10 to 15 minutes until bubbling and beautifully browned.
How to Serve Creamy Seafood Stuffed Shells Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dash of paprika adds an inviting splash of color on top of your creamy seafood stuffed shells, making the dish visually stunning and adding a fresh, herbaceous note that complements the richness.
Side Dishes
This dish pairs wonderfully with a crisp green salad with a light vinaigrette to cut through the creaminess. Garlic bread or a simple roasted vegetable medley also work beautifully, offering contrasting textures and flavors that round out the meal effortlessly.
Creative Ways to Present
For a lovely presentation, arrange the shells in a circular pattern in your baking dish or individual ramekins for personal servings. You can also add a drizzle of lemon-infused olive oil on top after baking for a zesty finishing touch that elevates the seafood flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy seafood stuffed shells in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making the leftovers just as delightful the next day.
Freezing
This recipe freezes wonderfully! Simply prepare and assemble the shells but don’t bake them. Cover tightly with foil and freeze for up to two months. When you’re ready, bake directly from frozen—just add extra baking time and keep covered until heated through.
Reheating
Reheat leftovers in the oven at 350°F (175°C), covered with foil to keep moisture in, for about 20 minutes or until warmed through. Alternatively, microwave individual portions gently to avoid drying out the creamy sauce.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Just make sure to thaw and drain any excess liquid from frozen shrimp or crab before mixing it into the filling to keep the texture perfect.
Is it possible to make this recipe dairy-free?
You can substitute cream cheese and milk with dairy-free alternatives like cashew cream and plant-based cheeses, though the texture and flavor will vary slightly from the original.
Can I prepare this dish without cooking the shells first?
For best results, cooking the pasta shells al dente first is recommended to ensure they stay tender and hold their shape during baking.
What can I substitute for crabmeat if I can’t find it?
Imitation crab works perfectly as a budget-friendly option, or you can increase the shrimp amount or even use canned crab meat if needed.
How spicy is this dish? Can I add heat?
This recipe is mild and creamy, perfect for all palates. If you love a little kick, consider adding crushed red pepper flakes or a dash of cayenne to the filling or sauce.
Final Thoughts
If you’re looking to bring a restaurant-quality seafood pasta dish right into your home kitchen, you really can’t go wrong with this Creamy Seafood Stuffed Shells Recipe. It’s an elegant, satisfying blend of creamy, cheesy, and fresh flavors that’s surprisingly easy to prepare. Give it a try, and I promise it’ll become one of your favorite dinner traditions that everyone asks for again and again.
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Creamy Seafood Stuffed Shells Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings (about 3–4 shells each)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Delicious creamy seafood stuffed shells featuring jumbo pasta filled with a rich mixture of cream cheese, mozzarella, Parmesan, shrimp, and crab, baked in a luscious homemade cream sauce until golden and bubbly. Perfectly balanced with garlic, onion, and lemon juice for a flavorful, comforting meal ideal for seafood lovers.
Ingredients
Pasta Shells
- 20 jumbo pasta shells (about 6 oz), cooked and drained
Seafood Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup (4 oz) shredded part-skim mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 cup cooked small shrimp, chopped
- 1 cup lump crabmeat or imitation crab, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (preferably whole)
- ½ cup heavy cream
- ½ cup shredded mozzarella or Parmesan cheese
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Topping and Garnish
- ½ cup shredded mozzarella cheese
- Extra parsley or paprika, for garnish
Instructions
- Cook Pasta Shells: Cook the jumbo pasta shells al dente according to the package directions to ensure they hold their shape when stuffed.
- Drain and Rinse: Once cooked, drain the pasta shells and rinse them with cold water to stop the cooking process and prevent sticking. Set them aside.
- Prepare the Seafood Filling: In a mixing bowl, combine softened cream cheese, shredded mozzarella, Parmesan cheese, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well to create a creamy base.
- Add Seafood: Fold in the chopped cooked shrimp and lump crabmeat or imitation crab gently into the cheese mixture. Optionally add chopped parsley for freshness.
- Make the Cream Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook briefly without browning.
- Add Liquids: Gradually whisk in the milk and heavy cream, continuing to whisk constantly to avoid lumps.
- Simmer and Thicken: Let the mixture simmer gently, stirring frequently until it thickens to a creamy sauce.
- Finish Sauce: Remove from heat and stir in shredded mozzarella or Parmesan cheese, salt, black pepper, and a pinch of nutmeg if using. Set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking.
- Prepare Baking Dish: Grease a 9×13-inch baking dish and spread a layer of the prepared cream sauce on the bottom.
- Stuff Pasta Shells: Carefully stuff each cooked pasta shell with the seafood filling mixture.
- Arrange Shells: Place the stuffed shells in the baking dish evenly.
- Add Sauce and Cheese: Pour the remaining cream sauce over the shells and sprinkle the top with shredded mozzarella cheese.
- Bake Covered: Cover the dish with foil and bake for 25 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the cheese topping is golden and bubbly.
- Garnish and Serve: Garnish with extra parsley or a sprinkle of paprika for color and serve the stuffed shells hot.
Notes
- Use whole milk and heavy cream for the richest sauce, but you can substitute with lower-fat options if preferred.
- For a seafood variation, you can use fresh crabmeat and fresh shrimp if available.
- To prevent pasta shells from sticking, rinse them in cold water and lightly oil if storing before stuffing.
- Make sure not to overcook the pasta shells, so they hold their shape when baked.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
