Indulge in the ultimate comfort food dish with these Seafood Stuffed Shells! Tender pasta shells are filled with a rich and creamy mixture of shrimp, crab, lobster, Parmesan cheese, and Old Bay seasoning, then baked to perfection in a luscious cream sauce. Every bite is packed with buttery seafood flavor, cheesy goodness, and just the right amount of seasoning to make this dish truly irresistible. Perfect for a weeknight dinner, special occasion, or meal prep.
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You will always hear me say that restaurant-quality meals can be made at home! This meal is no exception. You will feel like you are dining in a restaurant and going to town on delicious pasta.
You will also love my One Pot Chicken Broccoli Alfredo and Marry Me Chicken Pasta recipes.
Table of Contents
Why Readers Love This Recipe
⭐️⭐️⭐️⭐️⭐️
Ms. Brandi you have done it again! Simply delicious. Give me ALL the ingredients. This pasta and sauce was so flavorful. I’m no chef, but your recipes make me feel like I am. Always super easy to follow and I love the tips you include in the blog as well. Can’t wait to see more of your restaurant quality recipes like this one. Thank you for sharing!
~Malika
Key Ingredients
- Jumbo Pasta Shells – The perfect vessel for holding the rich seafood filling. Their size allows for a generous amount of stuffing while maintaining a tender bite.
- Seafood – It's the star of the dish! Use what you like.
- Cream Cheese – The base of the filling, providing a rich, creamy texture that helps bind all the ingredients together.
- Spinach – Adds a great veggie and a pop of color. If using frozen spinach, it’s important to thaw and drain it first to prevent excess moisture.
- Mozzarella Cheese – Melts beautifully, creating a gooey, cheesy pull.
- Parmesan Reggiano Cheese – Aged Parmesan adds a nutty and salty flavor, making the sauce even more flavorful and luxurious.
- Butter – The base of the sauce, providing richness and thickness to the sauce.
- Flour – Works with the butter to create a roux, which thickens the sauce, giving it a silky and luxurious texture.
- Heavy Whipping Cream – Adds indulgent creaminess, making the sauce velvety smooth and perfectly rich for the seafood filling.
- Milk – Lightens the sauce slightly while keeping it creamy and ensuring the perfect consistency.
- Dry White Wine or Broth – It's about the flavor here. Broth is a great substitute.
- Garlic – This is a must for pasta! I use it in every recipe.
- Italian Seasoning – A blend of dried herbs (like oregano, basil, and thyme) and is perfect for pastas with cream sauces.
- Salt & Pepper to Taste – Basic and essential.
What Type of Pasta to Use
You want to grab jumbo shells. These come in various varieties including whole wheat. Use what you prefer and cook the pasta in accordance with the instructions on the package. Remove the pasta from the boiling water about 2 minutes prior to the allotted time on the package. Because the pasta will be baked in the oven, you don't want to overcook it. Removing it a little early will result in the perfect texture.
Some pasta brands will include separate instructions and cook time for if you plan to bake the pasta shells. In this case, it may be safe to follow the outlined instructions.
What Type of Seafood to Use
I love to use shrimp, jumbo lump crab, and lobster in this recipe. You can also use scallops, mussels, pretty much whatever you like.
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp.
Raw shrimp only takes minutes to make, just buy it raw. Always look for deveined, that’s my preference because it's easier to work with.
Can You Use Frozen Shrimp? How to Thaw
You should thaw it first. You can thaw frozen shrimp in a bowl of cold water for 20 minutes.
What Type of Crab to Use
I use lump crab meat. You can find it in the refrigerated meat section of the grocery store. Lots of people use imitation crab meat, sometimes called krab meat. You can use that if you wish, it's also sometimes easier to find.
Imitation crab is processed fish meat. It is seafood and comes from surimi that has been deboned and minced into paste. It does not contain crab. Crab extract is sometimes added for flavor.
Use whichever you wish. You can read more about What Imitation Crab Is here.
What Type of Lobster to Use
I like to keep things simple so I use pre-cracked wild-caught lobster claw and knuckle meat. You can also use lobster tails. In general, when purchasing lobster, always look for cold water lobster.
It usually comes from the East Coast or Canada. Because they live in cold temperatures their meat gets a lot firmer than those from warm water, which will produce tender meat when properly cooked.
How to Make the Cheese Sauce
One of the most important parts of this dish is the cheese sauce. A great cheese sauce starts with a roux. A roux is a combination of butter and flour. It's used to thicken the sauce and to help bind the dish.
From there you will add milk and heavy whipping cream, along with cheese. You will also need to season it with Italian Seasoning, salt, and pepper. This is important because the cheese sauce is a source of flavor for the dish.
How to Make Seafood Stuffed Shells
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta shells: Cook until al dente. Al dente is the term used to describe perfectly cooked pasta. It means firm to the bite. Most packages of pasta will include instructions on how to get the pasta al dente. Don't overcook the pasta. This will result in pasta that is sticky, flimsy, and difficult to stuff.
- Melt butter in a skillet over medium-high heat. Add in flour and stir until thickened.
- Add heavy cream, almond milk, and white wine. Stir.
- Add in garlic, Parmesan cheese, Italian Seasoning, and salt and pepper to taste. Stir until smooth and set aside.
- Heat the skillet on medium-high heat. Add in butter. When melted, add in shrimp and lobster.
- Cook for 3-4 minutes on both sides until cooked through.
- Add cream cheese, cooked shrimp, lobster, crab, chopped spinach, mozzarella cheese, Parmesan Reggiano cheese, Old Bay Seasoning, salt, and pepper to taste to a large bowl. Stir to combine.
- Pour the pasta sauce into the bottom of a 9×13 baking dish.
- Load the seafood mixture into each of the pasta shells.
- Sprinkle the mozzarella throughout.
- Cover and bake.
Pro Tips and Frequently Asked Questions
Covering it with foil will prevent the shells from drying out and will keep the shells soft. The foil helps trap moisture and steam and keeps the pasta tender and the filling rich and creamy. Without foil, the top layer of cheese can brown too quickly before the shells and filling are fully heated. The foil gives everything time to cook properly before removing it for that final golden finish.
Bake for 20 minutes uncovered and then for an additional 5-10 minutes uncovered until the cheese melts and has browned.
You can assemble this dish up to 8 hours before you bake it. Don't add the cheese until you are ready to bake. The cheese will lose it's initial texture. Cover the dish in foil and place it in the fridge until you are ready to bake. You may need to add an additional 10-15 minutes of bake time since the pasta is chilled.
Leftovers can be stored in the fridge, tightly covered, for 3-4 days
The sauce will thicken a lot as it stands and after it's refrigerated. You can reheat the stuffed shells in the microwave or in the oven on 350 degrees until warm.
Variations and Substitutions
- Bacon
- Chicken
- Scallops
- Caramelized Onions
- Smoked Gouda Cheese
- Gruyère Cheese
- Sundried Tomatoes
- Lemon Juice
- Olives
- Capers
- Artichokes
- Mushrooms
- Roasted Bell Peppers
- Basil
- Parsley
- Red Pepper Flakes
- Cajun Seasoning
Freezer Tips
You can freeze the dish, tightly covered and sealed for up to 3 months. Defrost overnight in the fridge. Since this dish has dairy, you will notice separation upon reheating.
What to Serve and Pair With this Dish
Air Fryer Green Beans
Air Fryer Garlic Bread
Creamy Southern Coleslaw
Grilled Asparagus in Foil
Roasted Ranch Potatoes
More Seafood Recipes
Baked Crab Legs
Seafood Lasagna
Seafood Pot Pie
Seafood Cornbread Dressing Recipe
Creamy Seafood Stuffed Shells
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
Pasta Sauce (You can also use 1 cup of your favorite jarred sauce if you don't want to make your own.)
- 1 ½ tablespoons butter Divided in 1 tablespoon and ½ tablespoon.
- 1 tablespoon all-purpose flour
- ½ cup heavy whipping cream
- ½ cup unsweetened almond milk Any milk will work.
- ¼ cup dry white wine I use Pinot Grigio. Wine will provide immense flavor. You can substitute with any broth.
- 3 garlic cloves Minced
- ½ cup grated Parmesan Reggiano Cheese
- ½ teaspoon Italian Seasoning You can start with ¼ teaspoon and taste repeatedly. Adjust to taste.
- salt and pepper to taste
Shells and Filling
- 20 jumbo pasta shells A 12oz package will have more than enough shells.
- 8 oz raw shrimp Peeled and deveined. Chopped into ½-1 inch chunks.
- 8 oz lobster meat
- 8 oz cream cheese
- 8 oz lump crab meat
- 2 cups finely chopped fresh spinach You can also use frozen. Be sure to thaw and drain it first.
- 1 cup shredded mozzarella cheese Divided into ½ cup portions.
- ¼ cup grated Parmesan Reggiano Cheese
- 1 ½ teaspoons Old Bay Seasoning Substitute your favorite seafood seasoning if preferred.
- salt and pepper to taste
- foil
Instructions
- Preheat oven to 350 degrees.
Pasta Shells
- Cook the shells in accordance with the instructions on the packaging, but remove them 2 minutes prior to the noted cook time. (When the cook time provides a range of minutes, I remove the shells 1 minute prior to the low end of the recommended cook time.)This will prevent overcooking as the shells will be baked again. Cool the shells in cold water when they have finished cooking. This will prevent sticking.
Cream Sauce
- Melt 1 tablespoon of butter in a skillet over medium-high heat. Add in the flour and stir until thickened.
- Add the heavy cream, almond milk, and white wine. Stir.
- Add in the garlic, Parmesan cheese, Italian Seasoning, and salt and pepper to taste. Taste the sauce repeatedly. Add spices if needed. Stir until smooth and set aside.
Seafood and Filling
- Heat the skillet on medium-high heat. Add in ½ tablespoon of butter. When melted, add in the shrimp and lobster.
- Cook for 3-4 minutes on both sides until cooked through. Remove the shrimp and lobster from the skillet.
- Add the cream cheese, cooked shrimp, lobster, crab, chopped spinach, ½ cup mozzarella cheese, Parmesan Reggiano cheese, Old Bay Seasoning, salt, and pepper to taste to a large bowl. Stir to combine.
Shell Assembly and Bake
- Pour the pasta sauce into the bottom of a 9x13 baking dish.
- Load the seafood mixture into each of the pasta shells. I aim for 1 ½ tablespoons to 2 tablespoons of filling in each shell. Place the filled shells in the baking dish over the pasta sauce. (You may want to keep a moist towel handy for your hands while stuffing the shells).
- Sprinkle the remaining mozzarella throughout.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is light brown.
- Cool before serving.
Video
Notes
- Substitute the seafood used in the recipe for anything you like. You can use 1 ½ pounds of shrimp and omit the crab and lobster, etc.
- Using 1 ½ tablespoons of seafood filling per shell results in about 18-20 stuffed shells.
- You can add the Old Bay seasoning to the shrimp and lobster as it cooks, or to the seafood filling (when adding the cream cheese, etc). Both options work fine.
- Al dente is the term used to describe perfectly cooked pasta. It means firm to the bite. Most packages of pasta will include instructions on how to get the pasta al dente. Don't overcook the pasta. This will result in pasta that is sticky, flimsy, and difficult to stuff. If your shells are mushy and hard to handle, you overcooked them.
- Be sure to cool the shells completely with cold water immediately after cooking.
- Covering the dish with foil will prevent the shells from drying out and will keep the shells soft. If you cook them uncovered, the shells will harden.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Shannon says
Absolutely amazing!! I will definitely be making this again!
staysnatched says
Yay! I'm so glad you enjoyed them.
Malika J. says
Ms Brandi you have done it again! Simply delicious. Give me ALL the ingredients. This pasta and sauce was so flavorful. The pinot grigio really shines through and takes it to a new level. I ended up forgetting the crab, but had plenty of Butcher Box cracked lobster on deck so it was still SO amazing. Torn between this and your Cajun Pasta recipe. Both are bomb. I'm no chef, but your recipes make me feel like I am. Always super easy to follow and I love the tips you include in the blog as well. Can't wait to see more of your restaurant quality recipes like this one. Thank you for sharing!
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Alisha G. says
When I tell you this recipe is the sh*t, believe me! So much flavor and not hard to make at all! This was a hit for game day! Don’t be deterred by what seems like a lot of ingredients cause it’s really not, majority are staples you should already have. Better than any restaurant pasta dish I’ve had in a while.
staysnatched says
Yay! You're right. Many are staple ingedients.
Tyeisha says
Just made these for dinner, but I can’t stop eating them! They are so bomb & I will be making it again
staysnatched says
Wonderful! Glad to hear it.
Ana Merejo says
Wow this dish is just delicious!!! The flavors are just marvelous. Can’t wait to make it again.
staysnatched says
I'm so glad you will make it again!
Amber says
My family loved this recipe! My daughter called it “little envelopes of gooey deliciousness” and had THIRDS! She said she will be asking for this meal on her birthday 🥳 I will definitely be making this again.
staysnatched says
haha! Yes. Everyone will want seconds and thirds.
Nek C says
This recipe was done with excellence! Just like another reviewer said, “many ingredients should be staples in your kitchen.” I cannot wait to eat the leftovers today.
staysnatched says
Enjoy those leftovers!
Erin says
Brandi does it again folks. I am such a fan of all of her seafood recipes. Bought the ingredients for this and made them this weekend for lunch before going out to watch football. My husband said to me 2 hours later “that seafood pasta you made today was really good.” Read her full post and follow her instructions, she won’t lead you astray. The sauce is the best part an and you can enjoy the white wine left over with your pasta.
staysnatched says
I like the way you think!
Felicia says
Finally had the chance to make this. It is DELICIOUS! The recipe came together pretty easily. The sauce itself is amazing and so easy. I loved that there were nice sized chunks of seafood in each shell. The recipe makes a generous amount of filling so don’t be scared to stuff those shells! I used my butcher box lobster and Costco crab and shrimp. Every bite was so flavorful! Best part is that I had almost everything on hand. If you’re entertaining or want to impress someone this is it ❤️
staysnatched says
I'm so glad you had everything on hand!
Cassandra H says
Sunday's are my husband's dinner days so I printed out this recipe and told him this was what I wanted. Let me tell you, this was the BEST seafood pasta dish I have ever had. I felt like I should have been eating that in a 5 star resturaunt on the beach. It will be a regular in our rotation now!! Also, don't be turned off by the number of ingredients. This dish is more than worth every one!
staysnatched says
I love to hear that!
Mallory K says
Delicious and easy recipe! The pasta sauce is worth the time to make! Packed with so much flavor. Also, make sure you get real Parmigiana Reggiano. I really did think I’d been buying the real deal for so long, til I looked closer at my package. The taste and even the way it shreds are night and day difference.
staysnatched says
Night and day difference for sure!
SunniLife says
This was delicious! Will absolutely make this again! Only change for me is that I would double the sauce. Otherwise, perfect!
Brenda says
I made this for Christmas dinner and my family loved it. As always, it's the flavor in her recipes that comes through. If you love seafood this can't be missed.
staysnatched says
These are perfect for that!
emmajune says
Recipe sounds amazing ! Plan to try it this weekend. Do I put the full amount of the sauce in the baking dish underneath the shells? If so , do I make another batch to serve on top ?
staysnatched says
If you want more sauce for the top then yes, make more.
Sha says
I made this but I also put my own spin on it lol. I added artichokes to the sauce. I did 3 meats(shrimps, lobsters, and crabs). I only drink red wine but I did use your recommendations for the white down but I boiled it down for several minutes. I cooked lobster claws to go along with this dish. It was sooooo amazingly delicious. Thanks🙆🏽♀️
staysnatched says
Nice.
Tillie says
EXCELLENT recipe! No modifications needed!
staysnatched says
Wonderful! So glad to hear it.
Lanis Gray says
Excellent dish!
staysnatched says
I'm so glad you enjoyed it!
Tina says
I'm Gluten-free so I altered. I couldn't find big sea shells, substituted lasagna noodles, oven ready, softened. Substitute GF flour for roux. Used shrimp 1#, crab 1#, bay scallops 1#. Made 2 batches of sauce. I could of wrapped into lasagna noodles but choose to make casserole type to save time. Put sauce on bottom, noddles across, then seafood mix, mozzarella cheese, layered noodles, sauce, mozzarella, sprinkled old bay on top as well as in layer of seafood mix. Turned out really good. We will have this again. Easy to make.
staysnatched says
Yay! So glad to hear it.