Name: Creamy Seafood Stuffed Shells Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 oz lobster meat; 8 oz lump crab meat; 3 garlic cloves, minced; 1 tablespoon all-purpose flour; Salt and pepper, to taste; 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each); 1 ½ tablespoons butter (divided); 8 oz cream cheese; ½ cup heavy whipping cream; ¾ cup Parmesan Reggiano cheese, grated; Aluminum foil

Jump to Recipe

Introduction

Creamy Seafood Stuffed Shells combine tender jumbo pasta shells with a luscious blend of lobster, crab, and rich cheeses. This comforting dish is perfect for special occasions or whenever you want to impress with an elegant seafood meal.

Three large shell-shaped pasta stuffed with creamy white cheese mixed with small pink shrimp are placed on a white plate. The shells are topped with golden brown breadcrumbs and sprinkled with chopped green herbs. A white creamy sauce with visible black pepper and herbs is spread on the plate under and around the shells. A vintage fork with a silver handle rests on the plate next to the shells. The plate is set on a white marbled surface with some blurred kitchen items in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz lobster meat
8 oz lump crab meat
3 garlic cloves, minced
1 tablespoon all-purpose flour
Salt and pepper, to taste
1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
1 ½ tablespoons butter (divided)
8 oz cream cheese
½ cup heavy whipping cream
¾ cup Parmesan Reggiano cheese, grated
Aluminum foil (for baking)
Jumbo pasta shells (amount as needed)

Instructions

Step 1: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cook for 2-3 minutes, then remove from heat and set aside.
Step 2: In a large bowl, combine the cooked seafood with cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix until fully combined to create the filling.
Step 3: Cook the jumbo pasta shells according to package instructions. Drain and let them cool slightly before filling.
Step 4: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the heavy cream. Stir in the grated Parmesan and remaining mozzarella, stirring until the sauce is smooth and creamy.
Step 5: Preheat the oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish.
Step 6: Stuff each pasta shell with the seafood filling and arrange them in the baking dish. Pour the remaining cheese sauce evenly over the stuffed shells.
Step 7: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, until the top is bubbly and golden.
Step 8: Let the dish cool slightly before serving. Garnish with extra Parmesan or fresh herbs if desired. Serve warm and enjoy!

Tips & Variations

Use fresh seafood when possible for the best flavor, or substitute with cooked shrimp for a different twist.
Adding a pinch of cayenne pepper or red pepper flakes to the filling gives a subtle heat.
Try using fontina or gouda cheese in the sauce for a richer taste.
To save time, prepare the seafood filling a day ahead and refrigerate until ready to assemble.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave in short intervals until warmed through.

How to Serve

A white square baking dish holds eight large pasta shells arranged in two rows, each shell filled with a creamy mixture that looks like shredded white and pink crab meat. The pasta shells are a pale yellow with ridged texture, and each shell is topped with a golden brown breadcrumb crust sprinkled with small green parsley leaves. The dish sits on a white marbled surface, and the edges of the dish show a creamy, bubbling sauce that catches the light softly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood for this recipe?

Yes, you can substitute lobster and crab with shrimp, scallops, or a seafood mix based on your preference and availability.

Do I need to cook the seafood before stuffing the shells?

It’s best to sauté the seafood with garlic as directed to develop flavor and ensure it’s cooked before mixing with the cheeses and filling the shells.