decadent, crowd-pleasing dinner that combines rich seafood with creamy cheese
and baked pasta. This is the recipe that turns a weeknight dinner into a
special event.
There
is something inherently comforting about stuffed pasta. But when you elevate
that classic comfort food with succulent shrimp, scallops, and crab meat, it
becomes spectacular. These stuffed seafood shells are exactly that—a little bit
fancy, a lot comforting, and surprisingly easy to execute.
This
dish features jumbo pasta shells, loaded with a creamy, garlic-herb seafood
filling, nestled in a light cream sauce and baked under a blanket of bubbly
mozzarella and parmesan. If you’re looking for an impressive meal for guests, or
just want to treat your family (or yourself!), this is the one.
Let’s
get cooking!
The
Best Ever Stuffed Seafood Shells Recipe
Prep
time: 25 minutes | Cook time: 25 minutes | Total time: 50 minutes Yields: 4-6
servings
Ingredients
For
the Shells and Filling:
- 1 box
(12 oz) Jumbo Pasta Shells
- 1 lb
Large Shrimp, peeled, deveined, and roughly chopped
- ½ lb Bay
Scallops (or sea scallops, chopped)
- ½ lb
Lump Crab Meat, drained and picked
- 2 tbsp
Olive Oil
- 4 cloves
Garlic, minced
- 1 tbsp
Fresh Parsley, finely chopped
- ½ tsp
Red Pepper Flakes (optional)
- 1 cup
Ricotta Cheese
- 1 large
Egg, lightly beaten
- ½ cup
Grated Parmesan Cheese
- 1 cup
Shredded Mozzarella Cheese
For
the Cream Sauce:
- 2 tbsp
Butter
- 1 tbsp
All-Purpose Flour
- 1 ½ cups
Heavy Cream (or half-and-half)
- ½ cup
Chicken or Vegetable Broth
- Salt and
Freshly Ground Black Pepper to taste
Instructions
1. Prepare the
Pasta:
Pre-heat your oven to 375°F (190°C). Bring a large pot of salted water to a
boil. Add the jumbo pasta shells and cook according to the package directions
for al dente (usually about 2 minutes less than fully cooked). Drain the
shells, rinse them briefly under cold water to stop the cooking, and space them
out on a baking sheet or waxed paper so they don’t stick together.
2. Sauté the
Seafood:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic
and sauté for 60 seconds until fragrant. Add the chopped shrimp and scallops.
Season with salt, pepper, and red pepper flakes (if using). Cook for 3–4
minutes, just until the shrimp turn pink and the scallops are opaque. Do not
overcook, as they will continue baking in the oven. Stir in the fresh
parsley. Remove the skillet from the heat and set aside to cool slightly.
3. Mix the
Filling:
In a medium bowl, combine the ricotta cheese, the lightly beaten egg, the
grated parmesan, and half of the mozzarella cheese. Gently fold in the slightly
cooled sautéed shrimp, scallops, and the lump crab meat.
4. Make the
Quick Sauce:
Wipe out the skillet used for the seafood. Melt the butter over medium heat.
Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth
and heavy cream until smooth. Bring the mixture to a gentle simmer, whisking
constantly, until it thickens slightly (about 3–4 minutes). Season to taste
with salt and pepper.
5. Assemble and
Bake:
Pour about half of the cream sauce into the bottom of a 9x13-inch baking dish
(or a similarly sized ceramic dish). Take a cooked pasta shell and stuff it
generously with the seafood filling mixture. Place the filled shell into the
baking dish. Repeat until all shells are filled and arranged in a single layer.
Drizzle the remaining cream sauce over the shells. Top everything with the
remaining mozzarella cheese and an extra sprinkle of parmesan.
6. The Grand
Finale:
Bake, uncovered, for 20–25 minutes, or until the cheese is bubbly and golden brown and the sauce is simmering around the edges. For an extra golden top,
you can broil it for the last 1–2 minutes, watching closely so it doesn't burn.
7. Serve: Let the dish
rest for 5–10 minutes before serving. Garnish with additional fresh parsley and
serve with lemon wedges and a glass of crisp white wine.
