These creamy seafood stuffed shells are a wonderful mix of big pasta shells filled with tasty seafood and rich cheese sauce. It’s like a warm hug on your plate!
Honestly, who can resist these cheesy, seafood delights? I love serving them with a sprinkle of fresh parsley on top—feels fancy, even on a weeknight! 🐚😊
Key Ingredients & Substitutions
Jumbo Pasta Shells: These shells are perfect for holding the creamy filling. If you’re in a pinch, shell pasta works too, but keep an eye on cooking time!
Seafood: Crab and shrimp make a great combo, but feel free to swap in lobster or scallops if you have them. If seafood isn’t your thing, cooked chicken or mushrooms work just as well!
Cheese: Ricotta and mozzarella ensure creaminess. Cottage cheese can be a healthier alternative to ricotta, but the texture will differ. Don’t forget the Parmesan for that salty crunch on top!
Heavy Cream: This adds richness to the sauce. For a lighter option, you could mix milk with a bit of flour to mimic the thickness, but it won’t be as creamy.
Herbs and Spices: Parsley and lemon zest brighten up the dish! Feel free to customize with fresh dill or chives for a different flavor twist.
How Do I Make The Perfect Creamy Sauce?
The creamy sauce is what makes these stuffed shells special, and it’s easier than you think! Here’s how to get it just right:
- Start by melting butter and olive oil over medium heat. This combo helps the garlic cook nicely without burning.
- Add garlic and sauté for about a minute—that’s when the magic happens!
- Mix in cream cheese until it’s smooth. This is key for a rich texture.
- Gradually whisk in the heavy cream. The heat will help it emulsify, making a stunning creamy sauce.
- Finally, add cheese, herbs, salt, and pepper. Stir until slightly thickened, and you’re set!
Taking these steps ensures you’ll get a luxuriously creamy sauce that pairs perfectly with your shells!
How to Make Creamy Seafood Stuffed Shells
Ingredients You’ll Need:
- 20 jumbo pasta shells
- 1 cup cooked crab meat, shredded
- 1 cup cooked shrimp, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- 1 cup heavy cream
- 3 oz cream cheese, softened
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp lemon zest
- ½ tsp dried Italian herbs or dried oregano
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes for mild heat
How Much Time Will You Need?
This delightful dish will take around 30 minutes to prepare and about 30 minutes to bake, totaling about 1 hour from start to finish. You’ll enjoy creamy layers of flavor with each stuffed shell!
Step-by-Step Instructions:
1. Preparing the Pasta Shells:
Start by bringing a large pot of salted water to a boil. Once boiling, add the jumbo pasta shells and cook according to the package directions until they are al dente (still slightly firm when bitten). After cooking, drain the shells and rinse them under cold water to stop cooking further. Set them aside.
2. Making the Creamy Sauce:
In a medium saucepan over medium heat, melt the butter and olive oil together. Add the minced garlic and sauté for about 1 minute until it’s fragrant—this is where all the flavor starts! Next, stir in the softened cream cheese until it’s melted and smooth. Then, slowly pour in the heavy cream while whisking continuously. Add the grated Parmesan cheese, Italian herbs, lemon zest, salt, and black pepper, stirring until everything is well combined and the sauce has slightly thickened (about 3-5 minutes). Once ready, remove it from the heat and mix in half of the chopped fresh parsley.
3. Preparing the Filling:
In a large mixing bowl, combine the cooked crab meat, chopped shrimp, ricotta cheese, mozzarella cheese, and about ¼ cup of the creamy sauce you just made. Mix gently until everything is well combined. Taste and add salt, pepper, and red pepper flakes if you want a little spice!
4. Stuffing the Shells:
Using a spoon, generously fill each cooked pasta shell with the delicious seafood filling. Don’t worry about being perfect—get them nice and full!
5. Assembling the Dish:
Lightly grease a baking dish with butter or oil. Pour a thin layer of the remaining creamy sauce over the bottom of the dish to prevent sticking. Carefully place the stuffed shells in the dish snugly. Once they are arranged, pour any remaining creamy sauce evenly over the tops of the stuffed shells, and sprinkle additional Parmesan cheese for that lovely cheesy crust on top.
6. Baking:
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes, or until the tops of the shells are golden and bubbly. Yum!
7. Garnishing and Serving:
Once out of the oven, sprinkle chopped fresh parsley over the top for a pop of color and fresh flavor. Serve immediately and enjoy the warm, creamy seafood stuffed shells that are sure to impress!
Dig in and savor every bite of these delightful shells that blend tender pasta, a rich and creamy sauce, and a flavorful seafood filling!
Can I Use Frozen Seafood Instead of Fresh?
Absolutely! If you’re using frozen seafood, just make sure to thaw it completely before adding it to the filling. You can overnight in the fridge or quickly thaw in cold water. Pat dry to remove excess moisture!
How Do I Store Leftover Stuffed Shells?
Leftover stuffed shells can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or bake in the oven at 350°F (175°C) until warmed through, adding a splash of cream if needed to refresh the sauce.
Can I Make the Filling Ahead of Time?
Sure! You can prepare the filling a day in advance and store it in the fridge. Just let it come to room temperature before stuffing the shells. This can save you time on busy days!
What Can I Serve with Creamy Seafood Stuffed Shells?
They pair beautifully with a simple green salad or garlic bread for a complete meal. A glass of white wine also complements the seafood nicely!
