Seafood Stuffed Pasta Shells

There is something magical about the combination of delicate pasta shells and a creamy seafood filling topped with bubbling cheese. Seafood stuffed shells are my answer to a showstopping but approachable dinner whenever craving something special and comforting without fuss. This dish manages to impress guests yet feels totally cozy for a quiet night in.

Hands down one of the most requested dishes in my family especially for birthdays and holidays When I made it for my cousin’s wedding anniversary the whole table wanted seconds I have been tweaking the filling for years and this is the recipe I keep coming back to

Ingredients

• Jumbo pasta shells: The large size makes stuffing easy Choose shells with no cracks for best results
• Shrimp: fresh or thawed and deveined offer sweet briny flavor The bite size pieces ensure even distribution in every shell
• Lump crab meat: brings authentic coastal taste Use real crab over imitation for freshness and flavor
• Olive oil: for sautéing adds depth and keeps the shrimp juicy Go for extra virgin for bolder flavor
• Garlic: finely minced to perfume the filling Even just two cloves make all the difference
• Ricotta cheese: creates a creamy smooth base Go for whole milk ricotta when possible
• Cream cheese: provides extra richness and helps binding I like letting it soften to room temperature for easy mixing
• Mozzarella cheese: offers gooey melt factor Buy block cheese and shred it yourself if you can for better melting
• Parmesan cheese: adds nutty salty punch and golden color on top True Parmigiano Reggiano gives best taste
• Egg: helps everything hold together Look for a bright fresh yolk
• Fresh parsley: brightens up the filling with color and herby zing Flat leaf parsley has better flavor than curly
• Old Bay seasoning: brings classic Chesapeake Bay seafood seasoning Mildly spicy savory notes tie everything together
• Salt: helps every flavor pop Use kosher for even seasoning
• Black pepper: adds just a hint of heat Fresh cracked if possible
• Alfredo sauce: coats the shells in creamy indulgence Homemade or a trusted store brand will work
• Extra mozzarella and Parmesan for topping: because you can never have too much cheese

Instructions

Prepare the Shells:

Cook jumbo pasta shells in heavily salted water until al dente about one to two minutes less than package instructions Drain and rinse with cool water to prevent sticking This stops the cooking process so the shells keep their shape when baked

Sauté the Seafood:

Heat olive oil in a wide skillet over medium heat Add minced garlic and gently stir for about a minute until fragrant Stir in chopped shrimp and cook just until pink which is around two minutes Shrimp cooks quickly so keep a close eye Transfer shrimp and garlic to a bowl to stop cooking

Mix the Creamy Filling:

In a large bowl combine ricotta cream cheese shredded mozzarella Parmesan beaten egg fresh parsley Old Bay seasoning salt and black pepper Stir until fully incorporated Gently fold in crab meat and cooked shrimp so you do not break up the lumps of crab

Fill and Arrange:

Using a tablespoon or small scoop stuff each pasta shell generously with the seafood mixture and nestle them seam side up in an olive oil greased baking dish Make sure they fit snugly but are not overlapping

Add Sauce and Cheese:

Pour Alfredo sauce evenly over the filled shells so each gets a creamy blanket Sprinkle remaining shredded mozzarella and Parmesan on top This is what gives you that golden irresistible crust

Bake to Perfection:

Cover the baking dish tightly with foil and bake in a preheated oven at 375 degrees Fahrenheit for twenty minutes removing the foil for the last ten minutes so the cheese bubbles and browns slightly

Garnish and Serve:

After removing from the oven sprinkle with extra chopped parsley for color and freshness Allow shells to cool a few minutes before serving to set the filling and avoid burning your mouth

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Crab is my absolute favorite ingredient here nothing beats big chunks of sweet crab nestled among creamy cheese and pasta Every time I catch a whiff of those garlicky shells coming out of the oven I am back in my grandmother’s kitchen at the Jersey Shore learning how to pick crab meat with her

Storage Tips

Refrigerate any leftovers in a tightly sealed container for up to three days The flavors actually deepen over time making the second day even better Warm gently in the oven or microwave with a splash of extra Alfredo sauce to keep them saucy

Ingredient Substitutions

You can use bay scallops or diced white fish instead of shrimp if you have seafood allergies or want a twist For the crab you might try canned salmon or even chopped lobster tails Ricotta can be swapped for cottage cheese but be sure to drain any excess liquid

Serving Suggestions

A side of lemony arugula salad brings crisp freshness to balance all the richness Garlic bread or a simple roasted vegetable like asparagus is always a welcome addition For presentation I love arranging the shells in a pretty ceramic dish and dusting with extra parsley just before serving

Cultural and Seasonal Notes

This dish borrows from classic Italian stuffed shells but infuses coastal flavors making it feel both nostalgic and a little fancy In spring and summer I use fresh local seafood for the filling while in the winter frozen works beautifully Add a handful of baby spinach to the filling for an extra pop of green

Seasonal Adaptations

Swap in seasonal shellfish like lobster in summer Add spinach or chopped artichokes in spring Top with extra herbs in late summer for garden freshness

Success Stories

My cousin once made this for his new in laws and everyone raved about it As a freezer meal I have brought it to new parents and nobody could believe it was reheated It is always a hit at potlucks and special Sunday dinners

Freezer Meal Conversion

To make ahead fully assemble the shells but do not bake Wrap tightly and freeze Bake from frozen at 350 degrees Fahrenheit adding about fifteen to twenty minutes to the usual bake time Add the cheese topping at the last ten minutes for best gooey effect

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This recipe makes any seafood dinner feel special but is easy enough for weeknights. The bubbling cheese and creamy filling are guaranteed to impress every time.

Frequently Asked Questions

→ Can I use other types of seafood?

Yes, you can substitute lobster, scallops, or white fish for shrimp or crab if desired.

→ What type of cheese works best in the filling?

A blend of ricotta, mozzarella, Parmesan, and cream cheese ensures a creamy and flavorful filling.

→ Is it possible to prep this dish ahead of time?

Absolutely. Assemble the shells, cover, and refrigerate. Bake when ready to serve for easy meal planning.

→ Can Alfredo sauce be replaced?

You can use a homemade white sauce or marinara for a different flavor profile if preferred.

→ How do I prevent the shells from sticking together?

Rinse cooked shells in cool water and toss with a dash of olive oil to keep them separated until filling.