Irresistible Seafood Stuffed Shells Recipe: 7 Steps to a Cheesy Dinner Favorite
Seafood stuffed shells bring together tender jumbo pasta, rich seafood filling, and creamy sauces into a luxurious comfort dish that’s perfect for family dinners or special occasions. Combining the briny goodness of crab and shrimp with creamy cheeses and savory herbs, this seafood stuffed shells recipe is sure to impress even the pickiest eaters.
Whether you’re a seafood lover or just in the mood for something indulgent, this recipe delivers a satisfying combination of texture, taste, and presentation. Let’s dive into everything you need to create the ultimate seafood stuffed shells.
Seafood Stuffed Shells recipe
Table of Contents
Why You’ll Love This Seafood Stuffed Shells Recipe
One bite of these creamy, seafood-packed stuffed shells, and you’ll understand why this recipe is a favorite for seafood pasta lovers everywhere. They’re:
- Comforting and hearty – a perfect combination of carbs, cheese, and seafood.
- Surprisingly easy to make – even though they look restaurant-worthy.
- Versatile – you can customize the seafood and cheeses to your liking.
- Make-ahead friendly – ideal for busy weeknights or entertaining guests.
There’s just something so satisfying about stuffing plump pasta shells with a luxurious blend of shrimp, crab, and creamy ricotta. Let’s talk ingredients.
Ingredients Needed for Seafood Stuffed Shells
To whip up a batch of this decadent dish, you’ll need the following ingredients:
- Jumbo pasta shells – typically 20–24 for a 9×13 pan.
- Seafood mix – usually a combination of cooked shrimp and crab meat.
- Ricotta cheese – the creamy base of your filling.
- Shredded mozzarella – for that stretchy, melty goodness.
- Grated Parmesan – adds depth and a touch of saltiness.
- Egg – binds the filling together.
- Fresh garlic and onion – for an aromatic base.
- Lemon zest – enhances the seafood flavor.
- Parsley and Italian seasoning – adds herbal brightness.
- Salt and pepper – to taste.
- Alfredo sauce – a rich, creamy finish for baking.
Optional: red pepper flakes for heat, baby spinach for greens, or mushrooms for umami.
Choosing the Right Seafood for Stuffed Shells
The beauty of this dish is that it works with a variety of seafood. Most commonly, people use:
- Cooked shrimp – deveined, peeled, and chopped.
- Lump crab meat – fresh or canned.
- Scallops – optional, chopped small for even distribution.
You can use fresh, frozen, or imitation crab meat depending on availability and budget. Just make sure everything is fully cooked before mixing into your filling.
How to Prepare Jumbo Pasta Shells
Properly cooked shells are key. You want them al dente — firm enough to hold their shape when filled. Here’s how:
- Boil salted water in a large pot.
- Add jumbo shells and cook for 9–10 minutes, stirring occasionally to prevent sticking.
- Drain immediately and rinse with cold water to stop the cooking process.
- Lay them out in a single layer on a parchment-lined tray to prevent sticking.
A little olive oil drizzle helps too.
Making the Perfect Seafood Filling
The heart of this seafood stuffed shells recipe lies in its rich, cheesy filling. In a mixing bowl, combine:
- 1 cup cooked, chopped shrimp
- 1 cup lump or imitation crab meat
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 beaten egg
- 2 minced garlic cloves
- 1 tsp lemon zest
- 1 tsp Italian seasoning
- Salt and pepper to taste
Mix gently but thoroughly. Don’t over-mix or the seafood may break down too much. The result should be creamy and slightly chunky.
Using Fresh vs Imitation Crab Meat
Both work well, but here’s the scoop:
- Fresh crab meat (especially lump or claw) offers the best flavor and texture but is pricier.
- Imitation crab (surimi) is more affordable and readily available. While it lacks the same richness, it blends well in cheesy fillings.
If you go with fresh, be sure to pick through it for any shell bits.
Adding Shrimp to Your Filling
Shrimp gives a sweet, tender bite that complements the crab. Use:
- Cooked medium or small shrimp, chopped into chunks
- Tail-off, deveined shrimp for easy prep
Sautéing the shrimp in a bit of garlic butter before adding boosts flavor even more.
Ideal Cheese Combinations for Stuffed Shells
Cheese is what makes this dish so indulgently creamy. Here’s a tried-and-true combo:
- Ricotta – the creamy base
- Mozzarella – for that classic melt and stretch
- Parmesan – adds a salty, nutty depth
Want a flavor twist? Try swapping in mascarpone for ricotta or adding fontina or Gruyère for a gourmet touch.
Seasoning Tips for a Flavorful Dish
Seafood is delicate, so balance is key. Here are our favorite seasonings:
- Old Bay Seasoning – a must for seafood lovers
- Lemon zest or juice – brightens the richness
- Fresh parsley or basil – adds color and a garden-fresh note
- Garlic and onion – foundational aromatics
- Salt and black pepper – adjust to taste
- Optional: red pepper flakes or Cajun seasoning for heat
Preparing the Creamy Alfredo Sauce
You can go two routes:
Homemade Alfredo:
- 2 cups heavy cream
- 4 tbsp butter
- 1 cup grated Parmesan
- 2 garlic cloves, minced
- Salt & pepper
Simmer cream and butter, stir in garlic and cheese until smooth.
Shortcut: Use store-bought Alfredo and elevate it with extra Parmesan, garlic, or a splash of white wine.
Alternative Sauces to Try
Not a fan of Alfredo? No worries. Other tasty options:
- Lobster bisque sauce – rich and luxurious
- Marinara – for a tomato-based twist
- Creamy tomato sauce – best of both worlds
Each gives your seafood stuffed shells a unique personality.
How to Assemble Seafood Stuffed Shells
Now that everything’s prepped, let’s build your masterpiece:
- Preheat oven to 375°F (190°C).
- Spread a layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
- Stuff each shell generously with the seafood filling using a spoon or piping bag.
- Place stuffed shells into the dish in a single layer.
- Top with more Alfredo sauce and sprinkle with mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 10–15 minutes, until golden and bubbly.
Baking Tips for the Best Texture
- Don’t overfill the shells – a heaping tablespoon is perfect.
- Bake covered first, then uncover to get that beautiful cheesy crust.
- Let the dish rest for 10 minutes after baking before serving – it helps everything set.
Garnishing and Presentation Tips
Elevate the final dish with some flair:
- Sprinkle chopped fresh parsley or chives on top.
- Add a pinch of paprika or chili flakes for color.
- Serve with lemon wedges for brightness.
- A drizzle of garlic butter just before serving takes it over the top!
Seafood Stuffed Shells Recipe
Ingredients:
- 20–24 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup crab meat (fresh or imitation)
- 1 ½ cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 egg, beaten
- 2 garlic cloves, minced
- 1 tsp lemon zest
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 2 cups Alfredo sauce (homemade or store-bought)
Instructions:
- Cook jumbo shells until al dente; rinse and set aside.
- Mix seafood, cheeses, egg, lemon zest, garlic, seasoning, salt & pepper in a bowl.
- Fill each shell with mixture.
- Spread ½ cup Alfredo in baking dish. Place filled shells on top.
- Cover with remaining sauce, then cheese.
- Bake at 375°F for 35–40 mins. Broil for 2–3 mins for a bubbly top.
- Garnish and serve warm.
Creative Twists for Shell-Stuffed Seafood Pasta
Want to make this dish your own? Try these fun variations:
- Add a splash of white wine or sherry to the sauce for a gourmet edge.
- Mix in lobster chunks for a decadent upgrade.
- Swap out ricotta for cream cheese or béchamel sauce.
- Use whole wheat or spinach pasta shells for added nutrition.
Best Side Dishes to Pair with Cheesy Seafood Shells
Complement the rich, cheesy seafood pasta with:
- Crisp garden salad with citrus vinaigrette
- Garlic breadsticks or buttery rolls
- Grilled asparagus or sautéed green beans
- A chilled glass of Sauvignon Blanc or Pinot Grigio
These sides balance the dish while enhancing its flavors.
Common Mistakes When Making Seafood Pasta Shells
Avoid these pitfalls for the perfect bake:
- Overcooking pasta shells, causing them to tear
- Under-seasoning the filling, making it bland
- Using watery seafood, which can ruin texture
- Skipping the resting time after baking
A little patience and attention make all the difference.
How to Turn Leftovers Into a New Seafood Pasta Bake
Have extras? Transform them into a new dish:
Bake until golden and crispy — it becomes a creamy seafood casserole you’ll love!
Chop the shells, mix with leftover sauce, and layer in a baking dish.
Top with breadcrumbs and extra cheese.
FAQs
How long can I store seafood stuffed shells?
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.
Can I freeze this recipe?
Yes! Assemble the shells, cover tightly, and freeze for up to 2 months. Thaw overnight before baking.
Can I use only shrimp or only crab?
Absolutely! Just double the amount of your chosen seafood to maintain volume.
Is this recipe gluten-free?
It can be—just use gluten-free jumbo pasta shells and check your Alfredo sauce ingredients.
Can I make seafood stuffed shells ahead of time?
Definitely! Assemble the night before, refrigerate, and bake when ready.
What side dishes go well with seafood stuffed shells?
Try garlic bread, Caesar salad, steamed asparagus, or a crisp white wine like Chardonnay.
Final Thoughts on Seafood Stuffed Shells
There’s nothing quite like digging into a bubbling dish of seafood stuffed shells—melty, creamy, savory, and oh-so-satisfying. This recipe brings restaurant-quality flavor to your home kitchen with simple ingredients and easy steps. Whether you’re hosting a dinner party or craving a cozy family meal, this dish is sure to become a new favorite in your rotation.
