Creamy Seafood-Stuffed Shells

Tender pasta shells cradle a decadent seafood filling in this extraordinary main course that transforms dinner into a special occasion. The marriage of sweet lump crab and succulent shrimp gets elevated with aromatic Old Bay seasoning, then tucked into perfect pasta pockets before being blanketed with a silky tomato sauce enriched with cream and cognac. This dish embodies comfort food luxury that will impress even the most discerning dinner guests while creating memorable moments around your table.

I first made these shells for my mother in law who claimed to dislike seafood pasta. The look of pleasant surprise on her face after the first bite told me everything I needed to know. These shells have become my signature dish for special occasions when I want to show someone they matter through food.

Seafood Selection Guide

• Jumbo pasta shells: Provide the perfect vessel for generous filling portions but manicotti tubes make an excellent substitute if shells prove difficult to find.
• Lump crab meat: Offers sweet delicate flavor that stands as the star ingredient. Look for refrigerated containers rather than shelf stable options for superior taste.
• Fresh shrimp: Introduces wonderful textural contrast and amplifies the oceanic notes. Check for firm translucent flesh with no ammonia scent.
• Cream cheese: Creates the silky binding element that holds everything together. Allow it to soften completely at room temperature for smooth incorporation.
• Old Bay seasoning: Delivers that distinctive coastal flavor profile with its perfect blend of paprika, celery salt, and spices.
• Fresh lemon juice: Brightens all the flavors with necessary acidity that cuts through richness. Use only freshly squeezed for best results.

Cooking Method Details

Shell Preparation:

Fill a large pot with water and add generous amounts of salt until it tastes like seawater. Bring to a rolling boil over high heat before adding jumbo shells. Cook according to package directions but subtract one minute to ensure they remain al dente. Drain thoroughly and rinse with cold water to halt cooking process immediately. Arrange shells on clean kitchen towels to dry completely while preparing filling.

Seafood Filling Process:

Melt butter in a wide skillet over medium heat until foaming subsides. Add minced garlic and cook until fragrant but not browned, approximately 30 seconds. Introduce chopped shrimp and cook until edges begin turning pink, then gently fold in lump crab meat being careful to maintain large chunks. Squeeze fresh lemon juice over mixture and stir gently. Reduce heat to low and add softened cream cheese in small portions, stirring continuously until completely melted and incorporated. Season thoughtfully with Old Bay, parsley, optional red pepper flakes, salt, and freshly ground black pepper. Remove from heat and allow to cool slightly before handling.

Luxurious Sauce Creation:

Begin with melting butter in a deep saucepan over medium heat. Add finely chopped onion and cook until translucent and softened, about 4 minutes. Add minced garlic and continue cooking for another minute until aromatic but not browned. Incorporate tomato paste and cook while stirring frequently until it darkens slightly and begins caramelizing on pan surface. Pour in cognac carefully, using a wooden spoon to scrape up all the flavorful brown bits from pan bottom. Allow alcohol to reduce by half before adding tomato purée. Simmer for 3 minutes, then pour in heavy cream while stirring constantly. Reduce heat to maintain gentle simmer and cook until sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Season thoughtfully with salt and pepper to taste.

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Assembly Technique

Preheat oven to 350°F while preparing a 9x13 baking dish by spreading half the prepared sauce across the bottom in an even layer. Hold each shell open gently and use a small spoon to fill with generous portions of seafood mixture, being careful not to tear delicate pasta. Arrange filled shells in neat rows across sauce layer, nestling them slightly into sauce. After all shells are filled and positioned, pour remaining sauce evenly over top, ensuring each shell receives some coverage. Finish by sprinkling freshly grated Parmesan cheese across entire dish.

Finishing Touches

Place assembled dish into preheated oven and bake uncovered for approximately 20 minutes until sauce bubbles around edges and cheese develops light golden color. Allow to rest for 5 minutes before garnishing with additional fresh parsley and optional red pepper flakes for color contrast and flavor enhancement. Serve while still hot for optimal taste experience.

My grandmother taught me that seafood should never be overcooked or overseasoned. Her wisdom echoes in my kitchen whenever I prepare this dish. The delicate sweetness of crab deserves respect through gentle handling and subtle enhancement. When my family gathers for celebrations, this dish inevitably appears on our table, creating connections through shared appreciation of carefully prepared food.

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Perfect Accompaniments

Fresh arugula salad dressed simply with lemon juice and olive oil provides the perfect counterpoint to these rich shells, cutting through creaminess with peppery brightness. Warm crusty bread with herbed butter offers the ideal vehicle for capturing every last drop of precious sauce. For a complete dinner party menu, consider starting with chilled shrimp cocktail and ending with light citrus sorbet to bookend the meal with complementary flavors that won’t overwhelm your satisfied guests.

Frequently Asked Questions

→ Can I make these seafood-stuffed shells ahead of time?

Yes! You can prepare both the filling and sauce up to a day in advance and store them separately in airtight containers in the refrigerator. Cook the pasta shells just before assembling, stuff them with the filling, and proceed with baking. You may need to add 5-10 minutes to the baking time if the components are cold from the refrigerator.

→ What can I substitute for cognac in the sauce?

If you don't have cognac, you can substitute with brandy, dry white wine, or even seafood stock with a tablespoon of white wine vinegar for acidity. Each will provide a slightly different flavor profile, but all will work well with the seafood and tomato base.

→ Can I use imitation crab meat instead of lump crab?

While lump crabmeat provides the best flavor and texture, you can substitute imitation crab (surimi) if needed to reduce costs. The dish will still be delicious, though the filling will have a slightly different texture and milder seafood flavor.

→ What sides pair well with seafood-stuffed shells?

These rich stuffed shells pair beautifully with simple, light sides like a crisp green salad with lemon vinaigrette, garlic bread or breadsticks, roasted asparagus, or sautéed spinach. The brightness of these sides helps balance the richness of the dish.

→ Can I freeze these seafood-stuffed shells?

Yes, you can freeze the assembled but unbaked stuffed shells for up to 3 months. Arrange them in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze. When ready to serve, thaw overnight in the refrigerator, then bake as directed, adding about 10-15 minutes to the baking time.

→ How do I know if the seafood-stuffed shells are done baking?

The dish is done when the cheese on top is melted and beginning to turn golden, the sauce is bubbling around the edges, and the internal temperature of the stuffed shells reaches 165°F. This typically takes 20-25 minutes in a 350°F oven.