Creamy Seafood Stuffed Shells

Indulge in luxurious comfort with tender pasta shells filled with a rich blend of lobster, crab, and creamy cheeses, all enveloped in a decadent Parmesan cheese sauce. This elegant, crowd-pleasing dish is perfect for special occasions or cozy nights in.

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Whether you are celebrating a milestone or simply craving the ultimate comfort food, these seafood stuffed shells deliver a sophisticated flavor profile that is both hearty and refined. The combination of softened cream cheese and heavy whipping cream creates a silky texture that perfectly complements the succulent seafood.

Ingredients

• Seafood Filling:
• 8 oz (225 g) lobster meat, chopped
• 8 oz (225 g) lump crab meat, picked over for shells
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper, to taste
• 1 cup (115 g) shredded mozzarella cheese, divided (½ cup for filling, ½ cup for sauce)
• 1 ½ tablespoons (22 g) unsalted butter, divided
• 8 oz (225 g) cream cheese, softened
• ½ cup (120 ml) heavy whipping cream
• ¾ cup (60 g) Parmesan Reggiano cheese, grated
• Pasta & Sauce:
• 18–20 jumbo pasta shells
• ½ cup (120 ml) heavy whipping cream (for sauce)
• ¾ cup (60 g) Parmesan Reggiano cheese, grated (for sauce)
• Reserved ½ cup mozzarella cheese (from above)
• For Baking:
• Aluminum foil
• Fresh herbs or extra Parmesan, for garnish (optional)

Instructions

1. Prepare the Seafood

In a large skillet over medium heat, melt ½ tablespoon butter. Add garlic; sauté 1 minute until fragrant. Stir in lobster and crab meat, cook for 2–3 minutes until just heated through. Remove from heat and set aside.

2. Make the Filling

In a large bowl, combine the cooked seafood, softened cream cheese, ½ cup mozzarella, salt, and pepper. Mix until fully combined and creamy.

3. Cook the Pasta

Boil jumbo shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.

4. Prepare the Cheese Sauce

In the same skillet, melt remaining 1 tablespoon butter over medium heat. Stir in flour; cook 1 minute. Slowly whisk in ½ cup heavy cream. Add grated Parmesan and remaining ½ cup mozzarella, stirring until smooth and creamy. Season with salt and pepper to taste.

5. Assemble

Preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce on the bottom of a 9x13-inch (23x33 cm) baking dish. Stuff each shell generously with seafood filling; arrange in the baking dish. Pour remaining cheese sauce evenly over the shells.

6. Bake

Cover with aluminum foil; bake 20 minutes. Remove foil and bake 10 minutes more, or until sauce is bubbly and top is golden.

7. Serve

Let cool slightly. Garnish with extra Parmesan or fresh herbs. Serve warm.

Zusatztipps für die Zubereitung

Ensure the crab meat is thoroughly picked over to remove any small shell fragments. When boiling the pasta, cook it just until al dente; it will continue to soften during the baking process, preventing the shells from becoming mushy.

Varianten und Anpassungen

For a spicy kick, sprinkle in red pepper flakes. You can also substitute Gruyère, fontina, or white cheddar for mozzarella for a different flavor. For a gluten-free version, use gluten-free pasta shells and replace the flour with cornstarch.

Serviervorschläge

This dish pairs beautifully with a crisp white wine such as Chardonnay or Sauvignon Blanc. Serve it with a light, leafy green salad and crusty bread to soak up any extra Parmesan sauce.

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Enjoy the elegant flavors of this seafood masterpiece. With its golden, bubbly cheese and succulent filling, it is a recipe that transforms any dinner into a truly special occasion.

Recipe FAQs

→ Can I make these stuffed shells ahead of time?

Yes, assemble the dish completely and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if baking cold from the refrigerator.

→ What type of crab works best for this filling?

Lump crab meat provides the best texture and sweet flavor, though claw meat works well too. Fresh crab is ideal, but high-quality canned or pasteurized crab meat can be used when fresh isn't available.

→ Can I freeze creamy seafood stuffed shells?

Assembled shells freeze well for up to 3 months. Thaw overnight in the refrigerator before baking. The cream sauce may separate slightly after freezing, but it will come together during baking.

→ What vegetables can I add to the seafood filling?

Sautéed spinach, chopped artichoke hearts, or roasted red peppers complement the seafood beautifully. Fold ½ cup of cooked, drained vegetables into the filling mixture before stuffing the shells.

→ How do I know when the shells are done baking?

The dish is ready when the cheese sauce is bubbling around the edges, the top is golden brown, and the internal temperature reaches 165°F. The pasta should be tender when pierced with a fork.