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Creamy Seafood Stuffed Shells Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/creamy-seafood-stuffed-shells-recipe/