Name: Creamy Seafood Stuffed Shells Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 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; Aluminum foil

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Introduction

Creamy Seafood Stuffed Shells combine tender lobster and crab meats with rich cheeses in a luscious sauce, all baked inside tender jumbo pasta shells. This elegant yet comforting dish is perfect for special occasions or a cozy family meal.

The image shows a white dish filled with large pasta shells, each stuffed with creamy cheese and a pink shrimp on top. The shells have a ribbed texture and are arranged closely together. The cheese filling is smooth and white, mixed with small green herb pieces and tiny cooked bits. There are some black pepper flakes sprinkled over the top and small green herb leaves for garnish. The white dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Aluminum foil (for baking)

Instructions

Step 1: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes. Remove from heat and set aside.
Step 2: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix well until fully combined.
Step 3: Cook the jumbo pasta shells according to the package instructions. Drain and let them cool slightly before filling.
Step 4: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the heavy cream. Stir in the grated Parmesan and remaining ½ cup mozzarella until the sauce is smooth and creamy.
Step 5: Preheat the oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish. Stuff the cooled shells with the seafood filling and arrange them in the dish. Pour the remaining cheese sauce over the shells.
Step 6: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, until the top is bubbly and golden.
Step 7: Allow to cool slightly before serving. Garnish with extra Parmesan or fresh herbs if desired. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the garlic sauté.
Swap lobster and crab for shrimp or scallops if preferred.
Use freshly grated Parmesan for the best cheesy depth.
Make the recipe ahead by assembling the dish and refrigerating before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain creaminess. Avoid microwaving which can make the sauce separate.

How to Serve

The image shows large pasta shells filled with a creamy white mixture topped with cooked orange shrimp. Each shell has two layers: the bottom layer is the smooth, soft pasta shell in a pale off-white color, and the top layer is a rich, creamy white sauce with visible pieces of shrimp and small green herb bits sprinkled on top. The shrimp appear slightly browned with a light orange-pink color and some black pepper seasoning scattered across the shells. The stuffed shells are placed closely together in a white bowl, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, frozen lobster and crab can be used. Thaw completely and pat dry before cooking to avoid excess moisture in the filling.

Is it possible to prepare this dish in advance?

Absolutely. You can assemble the stuffed shells and cover the baking dish, refrigerating up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.