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Creamy Seafood Stuffed Shells

These Creamy Seafood Stuffed Shells are the perfect pasta dish for your weeknight dinner or meal prep. This meal is loaded with crab meat, shrimp, lobster, and drizzled with a decadent cream sauce and gooey cheese.

a wooden spoon holding seafood lobster, shrimp, and crab stuffed shells in a baking dish
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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.

Why You Will Love This Recipe

  • Rich Flavor: Seafood, such as shrimp, crab, or lobster, adds a rich and savory flavor to the stuffed shells. The combination of seafood with creamy cheese and aromatic herbs creates a decadent filling that tantalizes the taste buds.
  • Variety: Switch it up! This recipe provides a unique twist on traditional pasta recipes.
  • Easy to Customize: It’s super easy to swap ingredients to suit individual preferences. You can experiment with different seafood options, cheeses, herbs, and sauces to create unique flavor combinations.
  • Comfort Food with a Twist: It’s a comforting and indulgent meal that is sure to satisfy cravings while offering a touch of elegance.
uncooked pasta shells, lobster, shrimp, and crab in separate bowls
almond milk, heavy cream, shredded mozzarella cheese, white wine, Italian Seasoning butter, flour, and garlic in separate bowls
cream cheese, parmesan cheese, mozzarella, spinach, and Italian seasoning in separate bowls

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.

shells pasta cooking in water and a pot

What is 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.

cooked pasta shells in a coriander

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. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.

You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.

Buy large shrimp. Baby shrimp are meant to go in things like soups.

butter, lobster, and shrimp cooked in a pan

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.

jumbo lump crab in a can for crab rangoon dip

What Type of Lobster to Use

I like to keep things simple so I use pre-cracked wild-caught lobster claw and knuckle meat from Butcher Box. It’s usually only available as an add-on item. It comes in 8oz packages. Their lobster is sustainably harvested from cold waters.

Crowd Cow is another option for cold cracked lobster. You can check them out here.

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. Maine lobster tails are a big deal because the water is so cold there.

Cold water lobsters are larger than warm water lobsters and have more meat. 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. Warm water lobster is often mushy with a fishy taste, and sometimes has an ammonia smell.

While shopping, if the display isn’t clear, you should always ask if it’s from warm or cold water. If they don’t know, I would assume the worst and try elsewhere. Cold water is more expensive. Like most things in life, you get what you pay for and quality comes at a price.

I also look for wild-caught, which can sometimes be harder to find outside of specialty stores like Sprouts or even Whole Foods (which is why I order from Butcher Box).

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.

collage photo with butter, flour, and heavy cream in a pan for alfredo sauce

How to Make Seafood Stuffed Shells

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Cook the pasta shells.
  2. Melt butter in a skillet over medium-high heat. Add in flour and stir until thickened.
  3. Add heavy cream, almond milk, and white wine. Stir.
  4. Add in garlic, Parmesan cheese, Italian Seasoning, and salt and pepper to taste. Stir until smooth and set aside.
  5. Heat the skillet on medium-high heat. Add in butter. When melted, add in shrimp and lobster.
  6. Cook for 3-4 minutes on both sides until cooked through.
  7. 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.
  8. Pour the pasta sauce into the bottom of a 9×13 baking dish.
  9. Load the seafood mixture into each of the pasta shells.
  10. Sprinkle the mozzarella throughout.
  11. Cover and bake.
seafood filling with cream cheese and chopped spinach in a glass bowl
seafood filling with cream cheese and chopped spinach in a glass bowl

Why Do You Cover it in Foil?

Covering it with foil will prevent the shells from drying out and will keep the shells soft. If you cook them uncovered, the shells will harden.

How Long to Bake

Bake for 20 minutes uncovered and then for an additional 5-10 minutes uncovered until the cheese melts and has browned.

alfredo sauce in a baking dish

Substitutions and Additional Add-In Ideas

  • Bacon
  • Chicken
  • Scallops
  • Caramelized Onions

Can You Make it Ahead

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.

seafood lobster, shrimp, and crab stuffed shells in a baking dish
seafood lobster, shrimp, and crab stuffed shells in a baking dish

How to Store Leftovers

Leftovers can be stored in the fridge, tightly covered, for 3-4 days

How to Reheat

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.

seafood lobster, shrimp, and crab stuffed shells in a baking dish

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.

seafood lobster, shrimp, and crab stuffed shells in a baking dish

What to Serve and Pair With this Dish

Air Fryer Green Beans
Air Fryer Garlic Bread
Grilled Asparagus in Foil
Air Fryer Asparagus
Roasted Ranch Potatoes
Air Fryer Roasted Carrots
Air Fryer Vegetables

More Seafood Recipes

Lobster Mac and Cheese
Smoked Lobster Tail
Seafood Mac and Cheese
Baked Crab Legs
Lemon Pepper Fish
Seafood Lasagna
Air Fryer Scallops
Cedar Plank Grilled Shrimp
Shrimp Crab Quiche
Seafood Pot Pie
Seafood Cornbread Dressing Recipe

seafood stuffed shells on a pink plate

More Pasta Recipes

Cajun Shrimp Pasta
Bacon Ranch Pasta Salad
Spaghetti Salad Recipe
Shrimp Pho Noodle Soup
Healthy Pad Thai
Instant Pot Ramen
Southern Chicken Spaghetti
Creamy Lemon Chicken Pasta
Cheesy Taco Pasta
Spaghetti with Sausage

seafood stuffed shells on a pink plate drizzled in sauce
seafood lobster, shrimp, and crab stuffed shells in a baking dish
Print Pin
4.94 from 16 votes

Creamy Seafood Stuffed Shells

These Creamy Seafood Stuffed Shells are the perfect pasta dish for your weeknight dinner or meal prep. This meal is loaded with crab meat, shrimp, lobster, and drizzled with a decadent cream sauce and gooey cheese.
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword crab stuffed shells, seafood stuffed shells, seafood stuffed shells pasta, shrimp stuffed shells
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 538kcal

Ingredients

Pasta Sauce (You can also use 1 cup of your favorite jarred sauce if you don't want to make your own.)

  • 1 1/2 tablespoons butter Divided in 1 tablespoon and 1/2 tablespoon.
  • 1 tablespoon all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1/2 cup unsweetened almond milk Any milk will work.
  • 1/4 cup dry white wine I use Pinot Grigio. Wine will provide immense flavor. You can substitute with any broth.
  • 3 garlic cloves Minced
  • 1/2 cup grated Parmesan Reggiano Cheese
  • 1/2 teaspoon Italian Seasoning You can start with 1/4 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 1/2-1 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 1/2 cup portions.
  • 1/4 cup grated Parmesan Reggiano Cheese
  • 1 1/2 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 1/2 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, 1/2 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 9×13 baking dish.
  • Load the seafood mixture into each of the pasta shells. I aim for 1 1/2 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 1/2 pounds of shrimp and omit the crab and lobster, etc.
  • Using 1 1/2 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.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 3stuffed shells | Calories: 538kcal | Carbohydrates: 29g | Protein: 39g | Fat: 31g
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Nutrition DataMacros 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.
4.94 from 16 votes
Recipe Rating




Lanis Gray

Sunday 22nd of September 2024

Excellent dish!

staysnatched

Monday 23rd of September 2024

I'm so glad you enjoyed it!

Tillie

Tuesday 28th of May 2024

EXCELLENT recipe! No modifications needed!

staysnatched

Tuesday 28th of May 2024

Wonderful! So glad to hear it.

Sha

Monday 6th of March 2023

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. Thanks๐Ÿ™†๐Ÿฝโ€โ™€๏ธ

staysnatched

Monday 6th of March 2023

Nice.

emmajune

Friday 3rd of February 2023

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

Friday 3rd of February 2023

If you want more sauce for the top then yes, make more.

Brenda

Tuesday 27th of December 2022

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

Wednesday 28th of December 2022

These are perfect for that!