Creamy Seafood Stuffed Shells Recipe

Introduction

This Creamy Seafood Stuffed Shells recipe is a delightful combination of lobster and crab meat tucked inside tender jumbo pasta shells. It’s smothered in a rich, cheesy sauce that makes for an impressive yet comforting meal perfect for special occasions or cozy dinners.

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 as per package instructions)

Instructions

1. Step 1: 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, cook for 2-3 minutes, then remove from heat and set aside.
2. Step 2: In a large bowl, combine the cooked seafood with cream cheese, ½ cup shredded mozzarella, and season with salt and pepper. Mix well until fully combined.
3. Step 3: Cook the jumbo pasta shells according to the package instructions. Drain and let them cool slightly before filling with the seafood mixture.
4. Step 4: In the same skillet, melt the remaining butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the heavy cream, then stir in the grated Parmesan and remaining 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 cooled pasta shell with the seafood filling and arrange them in the dish. Pour the remaining cheese sauce over the stuffed shells.
6. Step 6: Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden.
7. Step 7: Let the dish cool slightly before serving. Optionally, garnish with extra Parmesan or fresh herbs. Serve warm and enjoy!

Tips & Variations

• Use fresh seafood for the best flavor, but high-quality frozen lobster and crab meat can also work well.
• For a spicier version, add a pinch of red pepper flakes to the seafood mixture.
• Substitute part of the mozzarella with provolone or fontina for a different cheese flavor.
• To avoid overcooking the pasta shells, rinse them with cold water after boiling to stop cooking before stuffing.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving to keep the sauce creamy and prevent the shells from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and store them in the refrigerator covered with foil. Bake when ready, adding a few extra minutes to the baking time since the dish will be cold.

What can I use if I can’t find jumbo pasta shells?

If jumbo shells are unavailable, large manicotti tubes or even large rigatoni tubes can be used as a substitute for stuffing the seafood mixture.

Creamy Seafood Stuffed Shells Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

Creamy Seafood Stuffed Shells combine succulent lobster and crab meat with rich cheeses and a velvety Parmesan cream sauce, baked to golden perfection. This decadent pasta dish is perfect for special occasions or an indulgent weeknight meal, offering a harmonious blend of seafood flavors in every bite.

• Author: Cleo
• 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 just until heated through, then 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, and season generously with salt and pepper. Mix well until the mixture is smooth and fully combined.
3. Cook the Jumbo Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain and let them cool slightly to make handling easier for stuffing.
4. Prepare the Sauce: Using the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the all-purpose flour and stir constantly, cooking for about 1 minute to create a roux. Gradually whisk in the heavy whipping cream, ensuring the mixture stays smooth. Stir in the grated Parmesan cheese and remaining ½ cup shredded mozzarella, stirring until the sauce thickens and becomes creamy.
5. Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin layer of the cheese sauce evenly on the bottom of a baking dish. Carefully stuff each cooled pasta shell with the seafood mixture and arrange them in the baking dish. Pour the remaining cheese sauce over the stuffed shells, ensuring they are well coated.
6. Bake: Cover the dish tightly with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the sauce is bubbly and the top is golden brown.
7. Serve: Remove from the oven and let the dish cool slightly before serving to allow the flavors to settle. Garnish with extra Parmesan cheese or fresh herbs if desired. Serve warm and enjoy the creamy seafood indulgence.

Notes

• Use fresh or thawed lobster and crab meat for best flavor.
• Be careful not to overcook the seafood to keep it tender.
• Jumbo pasta shells should be handled gently after boiling to avoid breaking.
• The sauce should be stirred continuously when adding cream to avoid lumps.
• This dish can be prepared a day ahead and baked just before serving for convenience.
• Leftovers can be refrigerated and reheated in the oven covered with foil to retain moisture.

Keywords: Seafood stuffed shells, lobster and crab pasta, creamy seafood pasta, baked stuffed shells, Parmesan cream sauce, comfort food, seafood pasta bake