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Creamy Seafood Stuffed Shells

Creamy Seafood Stuffed Shells
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★★★★★

5 from 28 reviews

Creamy Seafood Stuffed Shells is a decadent Italian-inspired dish featuring jumbo pasta shells filled with a luscious mixture of lobster meat, lump crab meat, garlic, cream cheese, and mozzarella. The shells are baked in a rich, creamy Parmesan sauce until bubbly and golden, making it a perfect special occasion meal or hearty 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
  • Jumbo pasta shells (about 20-24 shells)

Instructions

  1. Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Add the lobster and crab meat, cooking gently for 2-3 minutes to warm through, then 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, and season with salt and pepper. Mix thoroughly until a smooth, creamy mixture forms.
  3. Cook the Jumbo Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and let them cool slightly to handle.
  4. Prepare the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the heavy cream, stirring continuously to avoid lumps. Add the grated Parmesan cheese and remaining ½ cup shredded mozzarella, stirring until the sauce is smooth, creamy, and slightly thickened.
  5. Assemble the Dish: Preheat the oven to 375°F (190°C). Lightly spread a thin layer of the cheese sauce on the bottom of a baking dish. Stuff each jumbo shell with the seafood filling and place them carefully in the dish. Pour the remaining cheese sauce evenly over the stuffed shells.
  6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the sauce is bubbly and the top is golden brown.
  7. Serve: Allow the dish to cool slightly before serving. Optionally garnish with extra grated Parmesan or fresh herbs like parsley or basil for extra flavor. Serve warm and enjoy your creamy seafood stuffed shells!

Notes

  • Use fresh or thawed lobster and crab meat for best flavor.
  • Be careful not to overcook the pasta shells—they should be al dente to avoid becoming mushy when baked.
  • The sauce can be prepared in advance and reheated gently before assembling.
  • For a richer flavor, add a pinch of nutmeg to the cheese sauce.
  • Leftovers can be stored covered in the refrigerator for up to 2 days and reheated in the oven.

Nutrition

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

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