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Creamy Seafood Stuffed Shells Recipe

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★★★★★

4.6 from 561 reviews

Creamy Seafood Stuffed Shells is a decadent Italian-inspired dish featuring jumbo pasta shells filled with a rich blend of lobster and crab meat combined with cream cheese and mozzarella. Baked in a luscious homemade Parmesan and mozzarella cheese sauce, this recipe delivers a perfect balance of creamy textures and savory seafood flavors, ideal for an elegant dinner or special occasion.

Ingredients

Scale

Seafood Filling:

  • 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

For Baking:

  • Aluminum foil

Instructions

  1. Prepare the Seafood: 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 gently for 2-3 minutes to warm through, then remove from heat and set aside.
  2. Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix well until fully incorporated into a creamy, cohesive filling.
  3. Cook the Jumbo Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain the pasta and allow the shells to cool slightly so they are easier to handle for stuffing.
  4. Prepare the Sauce: Using the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to create a roux. Gradually whisk in the heavy cream, ensuring no lumps. Stir in the grated Parmesan cheese and the remaining ½ cup shredded mozzarella. Continue stirring until the sauce is smooth, thick, and creamy.
  5. Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish to prevent sticking and add flavor. Carefully stuff each cooked pasta shell with the seafood filling and arrange them neatly in the baking dish. Pour the remaining cheese sauce evenly over the stuffed shells.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the cheese sauce is bubbly and the top is golden brown.
  7. Serve: Let the dish cool for a few minutes post-baking. Garnish with extra grated Parmesan cheese or fresh herbs if desired. Serve warm for a creamy, flavorful seafood pasta experience.

Notes

  • Make sure to not overcook the pasta shells; they should be slightly firm to hold the filling without breaking.
  • You can substitute lobster and crab meat with shrimp or scallops if desired.
  • For a lighter version, use half-and-half instead of heavy cream, but the sauce may be less rich.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • To add a slight kick, sprinkle some red pepper flakes into the seafood filling.

Keywords: seafood stuffed shells, creamy seafood pasta, lobster and crab recipe, baked pasta shells, Italian seafood dish

Find it online: https://servedbynora.com/creamy-seafood-stuffed-shells-recipe/