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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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