Creamy Seafood Stuffed Shells That’ll Make You Cancel Your Restaurant Reservations
I used to think stuffed shells were a relic of 90s potlucks. Then I got bored, made a bet with my cousin, and accidentally created a recipe that broke our family group chat. This isn’t your nonna’s pasta bake.
This is a flavor explosion that turns a simple pasta shell into a vessel for luxurious, briny, creamy seafood goodness. My creamy seafood stuffed shells are the main character of your next dinner party. They look fancy but are secretly low-effort.
Forget dry, boring fillings. We’re making magic.
It’s the texture, honestly. The tender jumbo pasta shell gives way to a rich, creamy filling that’s packed with sweet, succulent crab and shrimp.
The sauce isn’t just a topping; it’s a cheesy, garlicky blanket that seeps into every nook. Remember that one restaurant dish you keep thinking about? This is the homemade version that somehow tops it.
It feels decadent without requiring a finance degree to afford. Who knew a humble pasta shape could host such a luxurious party?
Table of Contents
Ingredients
Gathering the goods is half the fun. Don’t stress about perfection.
The beauty of these creamy seafood stuffed shells is their flexibility. I’ve used a mix of fresh and frozen seafood depending on my budget, and it always slaps. The key is using a quality, real cheese for the sauce.
No pre-shredded stuff here, I beg you.
- 18-20 jumbo pasta shells
- 8 oz lump crab meat, picked over for shells
- 8 oz raw shrimp, peeled, deveined, and chopped
- 1 (8 oz) block of cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tbsp Old Bay seasoning (the quirky, non-negotiable hero)
- 2 cups marinara or your favorite tomato sauce
- 1/2 cup heavy cream
- Fresh parsley, chopped, for garnish
Creamy Smothered Chicken and Rice
Step-by-Step Instructions
- Cook your pasta shells. Boil them in well-salted water until al dente. They should still have a slight bite.Drain and rinse with cool water to stop the cooking. This prevents them from turning into a mushy mess later. Lay them out on a baking sheet so they don’t stick together.
- Create the creamy seafood filling.In a large bowl, combine the crab, shrimp, cream cheese, ricotta, Parmesan, half the mozzarella, garlic, and Old Bay. Mix gently but thoroughly. You want everything well-integrated without pulverizing the beautiful crab lumps.Taste it. It should already be delicious.
- Stuff those shells. This is the therapeutic part.Using a spoon or your hands, generously fill each pasta shell with the seafood mixture. Don’t be shy. Overstuff them.Place them seam-side up in a 9×13 baking dish that you’ve lightly coated with a thin layer of sauce.
- Whip up the simple sauce. In a separate bowl, mix the marinara sauce with the heavy cream. This creates a rosé-style sauce that’s rich and tangy.Pour this evenly over all the stuffed shells in the dish, making sure to get into the corners.
- Top and bake to perfection. Sprinkle the remaining mozzarella and a little extra Parmesan over the top. Bake at 375°F (190°C) for 25-30 minutes, until the cheese is golden and bubbly and the filling is hot.Let it rest for 5-10 minutes before serving. This step is crucial for the perfect creamy seafood stuffed shells consistency.
Storage Instructions
Got leftovers? Lucky you.
Let the dish cool completely before covering it tightly. In the fridge, it will stay fresh for up to 3 days. For longer storage, freeze it.
Wrap the entire dish or individual portions in plastic wrap and then foil. It freezes beautifully for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.
You can also assemble the whole thing a day ahead and just pop it in the oven when guests arrive.
Why You’ll Love This Creamy Seafood Stuffed Shells
- It’s an Impressive Crowd-Pleaser: This dish looks like you spent all day in the kitchen. It’s perfect for holidays, date nights, or when you need to win a potluck.
- Surprisingly Simple to Execute: The steps are straightforward. The hardest part is waiting for it to bake while your kitchen smells incredible.
- Versatile for Diets and Tastes: You can easily swap ingredients to suit different needs, making it a reliable go-to recipe for any group.
Common Mistakes to Avoid
- Overcooking the pasta shells. They will cook more in the oven, and nobody wants a shell that falls apart when you try to stuff it.
- Using cold cream cheese. It will not mix smoothly and you’ll get lumps.IMO, this is the difference between pro and amateur hour.
- Skipping the rest time after baking. Cutting in immediately sends all that creamy filling oozing out. Have some patience!
Alternatives and Variations
Don’t have crab? Use all shrimp or even some flaked white fish like cod.
For a gluten-free version, use your favorite GF jumbo shells. To make it lighter, swap the heavy cream for half-and-half and use light cream cheese. You can even turn it into a different baked pasta by using manicotti tubes instead of shells.
Feeling indulgent? Add a handful of chopped lobster meat to the filling.
FAQs
Can I freeze this?
Absolutely. This is one of the best freezer meals. Assemble the dish completely but do not bake it. Wrap it tightly and freeze. Bake from frozen, adding about 15–20 extra minutes to the cooking time.
What’s the best substitute for crab?
If you’re not a crab person, chopped scallops are a fantastic substitute. They have a similar sweet, delicate flavor and texture that works beautifully in the creamy filling for these shells.
How long does it stay fresh?
When stored properly in the refrigerator, your creamy seafood stuffed shells will be at their best for up to 3 days. The pasta may soften a bit more, but the flavor will still be amazing.
Is this kid-friendly?
It can be! My trick is to chop the shrimp very finely and use a mild marinara sauce. The creamy, cheesy flavor is usually a big hit, and you can call them “seafood boats” for fun.
Can I prep it ahead of time?
Yes, and I highly recommend it for stress-free entertaining. You can assemble the entire dish, cover it, and keep it in the fridge for up to 24 hours before you need to bake it. FYI, you might need to add a few extra minutes to the bake time since it will be going in cold.
Final Thoughts
This recipe is a guaranteed win.
It combines comfort food elegance with straightforward cooking. The final product is a stunning, restaurant-worthy dish that will have everyone asking for the recipe. I hope this becomes your new signature creamy seafood stuffed shells masterpiece.
Now go make it, and then come back and tell me all about your success in the comments!
Creamy Seafood Stuffed Shells
Ingredients
Equipment
Method
- Boil jumbo pasta shells in salted water until al dente. Drain and rinse with cool water to stop cooking. Lay them out on a baking sheet to prevent sticking.
- In a large bowl, combine crab, shrimp, cream cheese, ricotta, Parmesan, half the mozzarella, garlic, and Old Bay. Mix gently but thoroughly.
- Generously fill each shell with the seafood mixture. Place seam-side up in a greased 9×13 baking dish with a thin layer of sauce.
- Mix marinara sauce and heavy cream in a bowl. Pour evenly over the shells in the baking dish, making sure to cover all areas.
- Top with remaining mozzarella and extra Parmesan. Bake at 375°F (190°C) for 25–30 minutes, until golden and bubbly. Let rest 5–10 minutes before serving.
