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Creamy Seafood Stuffed Shells Recipe

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★★★★★

4.6 from 81 reviews

Creamy Seafood Stuffed Shells combine succulent lobster and crab meat with a rich, cheesy sauce, baked to golden perfection. This elegant dish features jumbo pasta shells filled with a creamy seafood mixture, enveloped in a smooth Parmesan and mozzarella cheese sauce. Perfect for special occasions or a decadent family dinner.

Ingredients

Scale

Seafood Filling:

  • 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

For Baking:

  • Aluminum foil

Instructions

  1. Prepare the Seafood: 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 and cook for 2-3 minutes, stirring gently to combine and heat through. Remove from heat and set aside.
  2. Make the Filling: In a large bowl, combine the cooked seafood mixture with the cream cheese and ½ cup shredded mozzarella cheese. Season with salt and pepper to taste, then mix thoroughly until smooth and fully combined.
  3. Cook the Jumbo Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain well and allow them to cool enough to handle before filling.
  4. Prepare the Sauce: Using the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the all-purpose flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the heavy cream, ensuring the mixture is smooth. Stir in the grated Parmesan cheese and the remaining ½ cup shredded mozzarella, continuing to stir until the sauce is fully melted, creamy, and smooth.
  5. Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin layer of the prepared cheese sauce on the bottom of a baking dish. Stuff each cooled pasta shell with the seafood filling and arrange them side by side in the baking dish. Pour the remaining cheese sauce evenly over the top of the stuffed shells.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the top is bubbly and golden brown.
  7. Serve: Remove from oven and let the dish cool slightly for a few minutes. Garnish with extra grated Parmesan cheese or fresh herbs if desired. Serve warm and enjoy your creamy seafood stuffed shells!

Notes

  • Make sure to not overcook the pasta shells during boiling as they will continue cooking in the oven.
  • You can substitute lobster and crab with other seafood like shrimp or scallops for variation.
  • For a richer flavor, add a touch of garlic powder or paprika to the cheese sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through.

Keywords: seafood stuffed shells, lobster stuffed shells, crab stuffed pasta, creamy seafood pasta, baked stuffed shells, seafood pasta bake

Find it online: https://recipeswithmia.com/creamy-seafood-stuffed-shells-recipe/