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Creamy Seafood Stuffed Shells

Creamy Seafood Stuffed Shells
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★★★★★

4.7 from 16 reviews

A luxurious and creamy seafood stuffed shells recipe combining tender lobster and crab meat with a rich cream cheese filling, baked in a luscious Parmesan and mozzarella cheese sauce. Perfect for a special occasion or indulgent family meal.

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 cloves and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes just until heated through. Remove from heat and set aside.
  2. Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix thoroughly until all ingredients are fully combined to create a creamy seafood filling.
  3. Cook the Jumbo Shells: Cook the jumbo pasta shells according to package instructions until al dente. Drain and allow to cool slightly so they are easier to handle when stuffing.
  4. Prepare the Sauce: In the same skillet used for the seafood, melt the remaining 1 tablespoon of butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute, stirring constantly to create a roux. Gradually whisk in the heavy whipping cream and continue whisking to avoid lumps. Stir in the grated Parmesan and remaining ½ cup shredded mozzarella until the sauce is smooth, creamy, and slightly thickened.
  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 to prevent sticking. Stuff each cooled pasta shell generously with the seafood filling and arrange them in the dish. Pour the remaining cheese sauce over the stuffed shells, ensuring they are well covered.
  6. Bake: Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Afterward, remove the foil and bake uncovered for an additional 10 minutes or until the top is bubbly, golden, and slightly browned.
  7. Serve: Allow the dish to cool slightly before serving to let the sauce set. Optionally garnish with additional grated Parmesan cheese or fresh herbs such as parsley or basil for extra flavor. Serve warm and enjoy this decadent seafood pasta delight.

Notes

  • Be careful not to overcook the seafood during sautéing to keep it tender.
  • Cook pasta shells just until al dente; they will continue cooking in the oven.
  • Use freshly grated Parmesan for the best flavor and smooth sauce consistency.
  • Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
  • Feel free to substitute the seafood with other shellfish like scallops or shrimp if desired.

Nutrition

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

Find it online: https://hannahdelgado.com/creamy-seafood-stuffed-shells-2/