Creamy Seafood Stuffed Shells is the ultimate comfort food that never fails to impress. This dish is filled with a luxurious blend of lobster, crab, and shrimp, topped with a decadent cheese sauce that makes it perfect for any occasion. Whether you’re celebrating a special event or enjoying a cozy dinner at home, these creamy shell pasta with seafood will have everyone coming back for seconds. The tender pasta shells cradle a creamy filling that melts in your mouth, ensuring that each bite is a delightful experience.

Why You’ll Love This Creamy Seafood Stuffed Shells

There are countless reasons to adore this seafood-stuffed pasta shells recipe. First and foremost, it combines rich flavors with a creamy texture that defines comfort food. You’ll be captivated by the luxurious filling of seafood, which includes shrimp, crab, and lobster, making every bite a taste of the ocean. Additionally, the cheesy creamy seafood shells come together quickly, making them an easy creamy seafood stuffed shells option for busy weeknights or special gatherings. The baked creamy seafood stuffed shells are not only delightful to eat but also a feast for the eyes with their golden-brown topping. This dish is versatile enough to be customized with your favorite seafood, ensuring that it can cater to various tastes and preferences.

Ingredients for Creamy Seafood Stuffed Shells

Gather these items:

• 1 (12 oz) box jumbo pasta shells
• Kosher salt
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb raw shrimp, peeled, deveined, chopped
• 8 oz lobster meat, cooked & chopped
• 8 oz fresh lump crab meat, picked over
• ½ cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded mozzarella cheese (divided)
• ¼ cup grated Parmesan cheese, plus extra for topping
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp Old Bay seasoning
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 4 tbsp unsalted butter (for sauce)
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• ½ cup grated sharp white cheddar cheese
• ¼ tsp nutmeg
• White pepper
• Fresh parsley, chopped (for garnish)

How to Make Creamy Seafood Stuffed Shells Step-by-Step

1. Step 1: Cook jumbo pasta shells in salted boiling water until just past al dente (8-10 min). Drain, rinse with cold water, and cool completely, spreading them to prevent sticking.
2. Step 2: Sauté finely diced onion in olive oil and butter until translucent (5-7 min). Add minced garlic and cook for 1 minute until fragrant. Add chopped shrimp and cook until opaque (3-4 min), then transfer to a bowl and cool slightly. Gently fold in lump crab meat, chopped lobster meat, softened cream cheese, sour cream, ½ cup mozzarella, Parmesan, chives, dill, Old Bay, black pepper, and cayenne. Season to taste.
3. Step 3: In a saucepan, melt butter and whisk in flour for 1-2 minutes to form a pale roux. Gradually whisk in warm milk until smooth and thickened. Stir in heavy cream and simmer for 2-3 minutes. Remove from heat, stir in Gruyère and white cheddar until melted. Season with nutmeg, salt, and white pepper. Keep warm.
4. Step 4: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1 cup of the prepared cheese sauce on the bottom of the dish.
5. Step 5: Fill each cooled pasta shell with 1.5-2 tablespoons of seafood filling. Arrange stuffed shells in a single layer in the baking dish, open side up.
6. Step 6: Pour the remaining cheese sauce evenly over the shells. Sprinkle with the remaining ½ cup mozzarella and extra Parmesan cheese. Cover with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes, or until bubbly and golden. If desired, broil for 1-2 minutes for extra browning.
7. Step 7: Let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and extra Parmesan. Serve hot with a side salad or garlic bread.

Pro Tips for the Best Creamy Seafood Stuffed Shells

Keep these in mind:

• Perfect for special occasions or cozy dinners.
• Can be made ahead and baked just before serving.
• For a spicier kick, consider adding more cayenne pepper or a splash of hot sauce to the filling.
• Experiment with different seafood combinations; stuffed shells with lobster and shrimp are particularly popular.

Best Ways to Serve Creamy Seafood Stuffed Shells

There are many delightful ways to present these stuffed shells. You can serve them alongside a fresh garden salad or garlic bread to balance the richness of the dish. For a more gourmet experience, consider pairing the seafood pasta shells with creamy sauce with a chilled white wine or sparkling beverage, enhancing the flavors further.

How to Store and Reheat Creamy Seafood Stuffed Shells

These delicious baked creamy seafood stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. This dish is perfect for meal prep, allowing you to enjoy it multiple times throughout the week.

Frequently Asked Questions About Creamy Seafood Stuffed Shells

What’s the secret to perfect Creamy Seafood Stuffed Shells?

The secret lies in ensuring the seafood is cooked properly and not overstuffing the shells. This will keep them tender and allow the flavors to meld beautifully. Using a mixture of cheeses enhances the creaminess of the dish.

Can I make Creamy Seafood Stuffed Shells ahead of time?

Yes! You can prepare the filling and stuff the shells a day in advance. Just cover them tightly and refrigerate. When you’re ready to serve, pour the sauce over and bake as directed.

How do I avoid common mistakes with Creamy Seafood Stuffed Shells?

Avoid overcooking the pasta shells; they should be al dente before baking. Also, make sure to allow the dish to rest before serving to let the flavors settle and make serving easier.

Variations of Creamy Seafood Stuffed Shells You Can Try

Feel free to experiment with different seafood options like crab or even scallops for a unique twist. You can also try adding vegetables such as spinach or mushrooms to the filling for added flavor and nutrition. For those who prefer a lighter version, substitute the cream with a healthier alternative that still provides creaminess.

For more information on seafood cooking techniques, check out this Seafood Source. If you’re interested in learning more about pasta types, visit The Spruce Eats. You can also explore Food Network’s pasta recipes for inspiration.

Delicious Creamy Seafood Stuffed Shells Recipe

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• Author: Jessica
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Seafood

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Description

Indulge in the ultimate comfort food with these rich and creamy seafood stuffed shells. Filled with a luxurious blend of lobster, crab, and shrimp, and topped with a decadent cheese sauce.

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Ingredients

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• 1 (12 oz) box jumbo pasta shells
• Kosher salt
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb raw shrimp, peeled, deveined, chopped
• 8 oz lobster meat, cooked & chopped
• 8 oz fresh lump crab meat, picked over
• ½ cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded mozzarella cheese (divided)
• ¼ cup grated Parmesan cheese, plus extra for topping
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp Old Bay seasoning
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 4 tbsp unsalted butter (for sauce)
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• ½ cup grated sharp white cheddar cheese
• ¼ tsp nutmeg
• White pepper
• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook jumbo pasta shells in salted boiling water until just past al dente (8-10 min). Drain, rinse with cold water, and cool completely, spreading them to prevent sticking.
2. Sauté finely diced onion in olive oil and butter until translucent (5-7 min). Add minced garlic and cook for 1 minute until fragrant. Add chopped shrimp and cook until opaque (3-4 min), then transfer to a bowl and cool slightly. Gently fold in lump crab meat, chopped lobster meat, softened cream cheese, sour cream, ½ cup mozzarella, Parmesan, chives, dill, Old Bay, black pepper, and cayenne. Season to taste.
3. In a saucepan, melt butter and whisk in flour for 1-2 minutes to form a pale roux. Gradually whisk in warm milk until smooth and thickened. Stir in heavy cream and simmer for 2-3 minutes. Remove from heat, stir in Gruyère and white cheddar until melted. Season with nutmeg, salt, and white pepper. Keep warm.
4. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1 cup of the prepared cheese sauce on the bottom of the dish.
5. Fill each cooled pasta shell with 1.5-2 tablespoons of seafood filling. Arrange stuffed shells in a single layer in the baking dish, open side up.
6. Pour the remaining cheese sauce evenly over the shells. Sprinkle with the remaining ½ cup mozzarella and extra Parmesan cheese. Cover with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes, or until bubbly and golden. If desired, broil for 1-2 minutes for extra browning.
7. Let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and extra Parmesan. Serve hot with a side salad or garlic bread.

Notes

• Perfect for special occasions or cozy dinners.
• Can be made ahead and baked just before serving.

• Prep Time: 30 minutes
• Cook Time: 1 hour 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 4g
• Sodium: 800mg
• Fat: 36g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 150mg