Creamy Seafood Stuffed Shells (Print Page)
Jumbo pasta shells filled with shrimp, crab, cheeses, baked in creamy white sauce for a rich main dish.
# What You Need:
→ Pasta
01 - 16 jumbo pasta shells
→ Seafood Filling
02 - 8 oz cooked shrimp, peeled, deveined, and chopped
03 - 4 oz lump crab meat
04 - 8 oz ricotta cheese
05 - 4 oz cream cheese, softened
06 - ½ cup grated Parmesan cheese
07 - 1 egg, lightly beaten
08 - 2 tbsp chopped fresh parsley
09 - 2 tbsp chopped chives or green onions
10 - 1 clove garlic, minced
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp crushed red pepper flakes
→ Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp all-purpose flour
16 - 1½ cups whole milk
17 - ½ cup heavy cream
18 - ½ cup grated Parmesan cheese
19 - 1 tsp lemon zest
20 - 2 tbsp fresh lemon juice
21 - ¼ tsp ground nutmeg
22 - Salt and pepper to taste
→ Topping
23 - ½ cup shredded mozzarella cheese
24 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish with cooking spray or butter.
02 - Boil jumbo pasta shells in salted water until al dente according to package directions. Drain and rinse under cold water to stop cooking process. Set aside.
03 - In a large bowl, combine shrimp, crab, ricotta, cream cheese, Parmesan, egg, parsley, chives, garlic, salt, pepper, and red pepper flakes. Mix thoroughly until fully incorporated.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream until smooth, eliminating any lumps.
05 - Bring mixture to a gentle simmer, stirring frequently, until sauce thickens sufficiently to coat the back of a spoon, about 3-4 minutes. Stir in Parmesan, lemon zest, lemon juice, nutmeg, salt, and pepper. Remove from heat.
06 - Spread one-third of the white sauce evenly across the bottom of the prepared baking dish.
07 - Fill each pasta shell with approximately 2 tablespoons of the seafood mixture. Arrange stuffed shells in the dish, opening facing up.
08 - Pour remaining sauce evenly over the stuffed shells. Sprinkle mozzarella and Parmesan cheese across the top.
09 - Cover baking dish with aluminum foil and bake for 25 minutes.
10 - Remove foil and continue baking for an additional 10 minutes, or until cheese is bubbly and golden brown.
11 - Allow dish to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The combination of shrimp and crab feels luxurious without requiring any fancy techniques
- Make ahead friendly so you can actually enjoy your dinner party instead of being stuck in the kitchen
02 -
- Overcooking the shells initially will make them tear when you try to fill them so watch carefully
- The sauce thickens as it bakes so keep it slightly looser than you might think
03 -
- Rinse your cooked shells under cold water until they are completely cool to the touch
- Use a piping bag or zip lock bag with the corner cut off to fill shells neatly