Are you craving a creamy, flavorful pasta dish that feels ultra-luxurious, but is surprisingly simple to make at home? Let me introduce you to Seafood Stuffed Shells—a recipe that combines tender pasta, a rich cheesy filling, and a medley of succulent seafood in every bite. There’s something undeniably comforting about jumbo pasta shells overflowing with shrimp, crab, and three kinds of cheese, all draped in luscious Alfredo sauce. Fun fact: in Italy, stuffed pasta is known as “conchiglioni ripieni,” and it’s usually reserved for family gatherings or special occasions. With this recipe, you can bring that special feeling to a weeknight dinner!
What makes this dish even better is how quick and family-friendly it is. You’ll spend under an hour in the kitchen—less time than takeout! It’s no wonder this recipe quickly became one of my family’s all-time favorites, much like my popular Chicken Alfredo Bake, which also gets rave reviews for its creamy goodness. If you love cozy meals with impressive results, you absolutely need to try these Seafood Stuffed Shells!
What is Seafood Stuffed Shells?
Seafood Stuffed Shells—what a fun name, right? But don’t worry, you won’t be heading to the beach to collect these shells. This clever pasta dish features jumbo shells, boiled just until tender, then stuffed with a dreamy mixture of shrimp, crab, and gooey cheese. Why do we call them stuffed shells? Well, imagine a cozy blanket for all those tasty fillings! As the saying goes, the way to a man’s heart is through his stomach, and after trying these, you’ll see it holds true. Don’t just take my word for it—grab your apron and let’s bring a bit of fancy seafood fare to your dinner table!
Why You’ll Love This
First, the highlight: Seafood Stuffed Shells transform everyday ingredients into something truly special! You get sweet, tender shrimp and juicy crab melded together with a creamy trio of ricotta, cream cheese, and mozzarella. Baking them in Alfredo sauce ties everything together for that restaurant-worthy flavor right at home, often for less than what a single portion at a seafood spot would cost.
Next, making this at home lets you control the freshness, the seasoning, and the amount of cheese—hello, extra cheesy topping! Why overpay for mediocre takeout when your kitchen can churn out a highlight-reel dish that’s both cost-effective and impressive?
Finally, those flavorful toppings—think bubbling mozzarella and golden Parmesan—elevate dinner to something memorable, just like my Spinach and Ricotta Stuffed Shells. Both recipes offer loads of cheesy goodness but with their own twists. So go ahead, give Seafood Stuffed Shells a try and tell me which one wins your heart!
How to Make
Quick Overview
Seafood Stuffed Shells are as easy as they are impressive. This recipe takes about 45 minutes from start to finish, so it’s perfect for busy weeknights or entertaining guests. The steps are straightforward: cook the pasta, whip up the cheesy seafood filling, stuff the shells, top with sauce and cheese, and bake. The result? A bubbling dish of creamy, cheesy, and perfectly savory pasta that’s sure to impress everyone at the table.
Ingredients
- 20 jumbo pasta shells, cooked al dente
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Alfredo sauce
- 1/2 cup shredded mozzarella (for topping)
- 1/4 cup grated Parmesan (for topping)
Step-by-Step
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the jumbo pasta shells according to the package instructions until just al dente. Drain and set aside to cool slightly.
- In a skillet, heat the olive oil over medium heat. Add the chopped shrimp and cook for 2-3 minutes, stirring occasionally, until pink and just cooked through. Add garlic and cook for 30 more seconds. Remove from heat and let cool.
- In a large bowl, combine the ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, beaten egg, parsley, Old Bay seasoning, salt, and pepper. Mix well until smooth.
- Gently fold in the cooked shrimp and the lump crab meat, being careful not to break the crab meat up too much.
- Spread 1 cup of the Alfredo sauce over the bottom of the prepared baking dish.
- Using a spoon, carefully stuff each shell with the seafood and cheese mixture, then arrange them in the baking dish.
- Spoon the remaining Alfredo sauce over the filled shells, then sprinkle the top with the extra mozzarella and Parmesan cheese.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and starting to brown.
- Let cool slightly before serving, and sprinkle with a bit more fresh parsley if desired.
What to Serve Seafood Stuffed Shells With
Seafood Stuffed Shells pair beautifully with fresh sides and crisp beverages. A simple green salad tossed in lemon vinaigrette brings a refreshing counterpoint to the creamy, rich shells. For something heartier, try roasted asparagus or garlic bread—both are great at soaking up extra Alfredo sauce! And if you’re celebrating, a chilled glass of white wine, like Pinot Grigio or Chardonnay, always feels festive. For a non-alcoholic touch, sparkling lemonade works wonderfully too. Round out your meal with a light fruit sorbet or lemon bars for dessert.
Top Tips for Perfecting
- Seafood Options: Swap shrimp or crab for scallops, lobster, or even canned seafood if fresh isn’t available. Just be sure to remove excess moisture to avoid a watery filling.
- Cheese Choices: For extra flavor, try adding mascarpone or fontina to the filling.
- Don’t Overstuff: Avoid overfilling shells as they can split or spill during baking.
- Prevent Dryness: Make sure not to skimp on Alfredo sauce. Spoon plenty over the shells before baking to keep everything moist and creamy.
- Timing is Key: Cook the pasta shells just to al dente—they’ll finish softening as they bake and absorb the sauce.
- Avoid Overcooking Seafood: Add shrimp to the pan only until just cooked, as it will cook further while baking.
- Herb Boost: Add fresh basil, dill, or chives for a flavor twist.
Storing and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to reheat, place the shells in a baking dish, cover tightly with foil, and rewarm in a 350°F (175°C) oven for about 15 minutes, or until hot throughout. For faster reheating, microwave individual portions with a splash of extra Alfredo sauce to keep them moist.
To freeze, assemble the shells in a freezer-safe dish but hold off on baking—wrap tightly with foil and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge, then bake as directed, increasing the bake time by 10-15 minutes as needed.
FAQs
Can I use imitation crab meat instead of real crab?
Yes! Imitation crab works well as an affordable substitute, and the flavors will still shine through.
What can I use instead of Alfredo sauce?
You can use a homemade white sauce, bechamel, or even a tomato-based sauce for a different twist.
Can I prepare these shells ahead of time?
Absolutely! Assemble the shells up to a day in advance, cover, and refrigerate. Just bake when ready to serve.
How do I know when the shells are cooked through?
Look for bubbling cheese on top and a golden-brown hue. The filling should be hot all the way through—about 30 minutes in the oven.
Can I make a lighter version?
Yes! Use part-skim cheeses, light cream cheese, and a lower-fat Alfredo sauce to cut down on calories.
Conclusion
Whether you’re searching for an easy weeknight dinner or an impressive meal for entertaining, Seafood Stuffed Shells truly deliver. The harmony of sweet seafood, rich cheeses, and velvety Alfredo sauce makes every bite feel special. Plus, with simple ingredients and quick preparation, anyone can master this crowd-pleaser. Remember to check out my other stuffed shell recipes and let me know how your family liked this one—nothing brings people together like good food made with love!
Seafood Stuffed Shells
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 20 pieces jumbo pasta shells cooked al dente
Seafood Filling
- 1 tablespoon olive oil
- 0.5 pound shrimp peeled, deveined, and chopped
- 0.5 pound lump crab meat
- 2 cloves garlic minced
- 1 cup ricotta cheese
- 0.5 cup cream cheese softened
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 1 piece egg beaten
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups Alfredo sauce
- 0.5 cup shredded mozzarella for topping
- 0.25 cup grated Parmesan for topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the jumbo pasta shells according to the package instructions until just al dente. Drain and set aside to cool slightly.
- In a skillet, heat the olive oil over medium heat. Add the chopped shrimp and cook for 2-3 minutes, stirring occasionally, until pink and just cooked through. Add garlic and cook for 30 more seconds. Remove from heat and let cool.
- In a large bowl, combine the ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, beaten egg, parsley, Old Bay seasoning, salt, and pepper. Mix well until smooth.
- Gently fold in the cooked shrimp and the lump crab meat, being careful not to break the crab meat up too much.
- Spread 1 cup of the Alfredo sauce over the bottom of the prepared baking dish.
- Using a spoon, carefully stuff each shell with the seafood and cheese mixture, then arrange them in the baking dish.
- Spoon the remaining Alfredo sauce over the filled shells, then sprinkle the top with the extra mozzarella and Parmesan cheese.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and starting to brown.
- Let cool slightly before serving, and sprinkle with a bit more fresh parsley if desired.