Creamy Seafood-Stuffed Shells Recipe

If you’re in the mood for something utterly decadent and show-stopping, this Creamy Seafood-Stuffed Shells Recipe will absolutely sweep you off your feet! Imagine tender jumbo pasta shells filled to the brim with luscious crab and shrimp, all bundled up in a dreamy, tomato-cream sauce with just a whisper of heat. It’s a celebration of textures and flavors—the perfect make-ahead meal for a cozy weeknight or an impressive dinner party centerpiece.

Ingredients You’ll Need

Don’t let the impressive results fool you—every ingredient here is straightforward, essential, and brings its own irreplaceable magic to your table. From the seafood’s sweetness to that creamy cheese and zesty lemon, each element is carefully chosen for maximum flavor, color, and richness.

• Lump crabmeat (8 ounces): Brings delicate, sweet seafood flavor and luxurious texture to the filling.
• Shrimp (8 ounces): Adds a tender bite and depth that balances the milder crab.
• Garlic, minced, divided (4 cloves): Lends bold aroma and savory backbone to both filling and sauce.
• Juice from ½ lemon: Brightens every bite and perfectly offsets the richness of the cheese and seafood.
• Cream cheese (8 ounces, cubed): The secret to a velvety, creamy filling that holds the seafood together.
• Old Bay seasoning (1 tablespoon): Delivers classic seaside flavor—don’t skip or substitute!
• Parsley, finely chopped, divided (2 tablespoons plus more): Adds fresh, herby color and lift.
• Red pepper flakes, divided (2 teaspoons plus more): Impart gentle heat—adjust to your preferred spice level.
• Salt and pepper, as needed: Essential for seasoning all the layers perfectly.
• Butter (2 tablespoons): Enriches the sauce and helps the onions and garlic soften to sweet perfection.
• Yellow onion, diced (1 small): Brings aromatic sweetness and body to the sauce.
• Tomato paste (¼ cup): Concentrates flavor and gives the sauce its signature robust color.
• Cognac (½ cup): Adds a touch of elegance and complexity—don’t worry, the alcohol cooks off!
• Tomato purée (1 28-ounce can): Creates a glossy, richly flavored sauce base for the shells to nestle in.
• Heavy whipping cream (¾ cup): Rounds out the tomato sauce with irresistible silkiness.
• Jumbo pasta shells (6 ounces, about 20): The perfect vessel—hold their shape for stuffing and baking.
• Parmesan cheese, freshly grated (½ cup): Adds big, nutty savor to the bubbling top layer.

How to Make Creamy Seafood-Stuffed Shells Recipe

Step 1: Prepare the Seafood Filling

Start off by heating a thin layer of oil in a nonstick skillet over medium heat. Toss in your chopped shrimp, crab meat, and half the garlic. In just a couple minutes, the seafood will turn pink and fragrant—don’t overcook, since it’ll bake later!

Step 2: Melt in the Cheese and Seasonings

Sprinkle in the lemon juice for a zip of brightness, then add your cream cheese cubes. Stir patiently—once that cream cheese melts, the filling becomes a dreamy, cohesive mixture. Stir in the Old Bay, parsley, red pepper flakes, and a pinch of salt and pepper. Check seasoning and adjust as needed; remove from heat and let it cool slightly while you make the sauce.

Step 3: Cook the Aromatics for the Sauce

Melt the butter in a deep skillet, followed by the rest of your garlic and diced onion. Let them soften and release all their sweet, savory aroma. This is the flavor foundation for your sauce and shouldn’t be rushed.

Step 4: Build the Creamy Tomato Sauce

Stir in the tomato paste and cook until it’s thick, sticky, and a deep brick red—about three minutes. Deglaze with cognac, letting it simmer to reduce by half. Add the tomato purée and heavy cream, then toss in the remaining parsley and red pepper flakes. Simmer until the sauce thickens and tastes rich, adjusting salt and pepper as needed.

Step 5: Assemble and Stuff the Shells

Ladle the sauce into the base of a 9×13-inch casserole dish. Using a small spoon (or your fingers, no judgment!), nestle the seafood filling into each large pasta shell, careful not to overstuff. Arrange them closely atop the sauce so each one is cradled in flavor.

Step 6: Top and Bake

Shower your stuffed shells generously with freshly grated parmesan. Pop your casserole into the oven at 350 F. Bake for 20-25 minutes, until the cheese bubbles and turns golden and your kitchen smells irresistible.

Step 7: Finish and Serve

Out of the oven, finish everything with more parsley and a sprinkle of extra red pepper flakes. Now, the only hard part: letting it cool for a few minutes before diving in!

How to Serve Creamy Seafood-Stuffed Shells Recipe

Garnishes

Just before serving, a scatter of more chopped parsley and a pinch of red pepper flakes brightens the whole dish. A fine grating of extra parmesan brings the savor up a notch—simple, but so effective! You can even drizzle a little extra lemon juice if you love that citrusy zing.

Side Dishes

This rich pasta bake is wonderful alongside a crisp green salad, especially something with peppery arugula or fresh spinach to balance the creaminess. Warm, crusty bread is also a must for mopping up the extra sauce—you’ll want every drop!

Creative Ways to Present

If you want to truly impress, serve the Creamy Seafood-Stuffed Shells Recipe in individual baking dishes for each guest, or nestle a few shells atop a swirl of extra sauce on restaurant-style plates. For a festive brunch, pair them with a simple sparkling drink and a platter of citrus wedges.

Make Ahead and Storage

Storing Leftovers

Any leftover Creamy Seafood-Stuffed Shells Recipe stores beautifully. Simply let the dish cool completely, then transfer to an airtight container. It will keep in the fridge for up to three days—great for a decadent lunch or easy weeknight dinner.

Freezing

These stuffed shells are lovely for the freezer! Assemble the dish but don’t bake. Cover tightly with foil and freeze (right in the casserole dish if it’s freezer-safe). When ready to enjoy, thaw overnight in the fridge, then bake as directed—just add 5-10 extra minutes to compensate for the chill.

Reheating

To reheat, bake leftovers covered with foil in a 350 F oven until heated through, about 15-20 minutes. Or, for single servings, use the microwave in short bursts, adding a splash of cream or milk if the sauce thickens up too much.

FAQs

Can I use imitation crab instead of lump crabmeat?

While imitation crab will technically work, real lump crabmeat adds unmistakable sweetness and texture. If you’re after a really special Creamy Seafood-Stuffed Shells Recipe, treat yourself to the real thing!

What other seafood can I add to the filling?

Feel free to get creative: scallops (chopped), lobster, or even flaky white fish can make delicious substitutes or additions. Just keep total seafood amounts the same for best results.

What can I use instead of cognac?

If you don’t have cognac on hand, dry sherry or a splash of white wine will do the trick. For a non-alcoholic version, swap in seafood or vegetable broth, though the flavor will be a bit less nuanced.

Can I make this recipe gluten-free?

Absolutely! Simply substitute gluten-free jumbo shells, and double-check your other ingredients to be sure they’re gluten-free. The recipe tastes just as creamy and indulgent with gluten-free pasta.

Do the shells need to be cooked before stuffing?

Yes—cook the pasta shells until just al dente, following package directions. This makes them sturdy enough to stuff but ensures they won’t turn mushy after baking in the rich tomato sauce.

Final Thoughts

Create a little magic in your kitchen with this Creamy Seafood-Stuffed Shells Recipe—it truly feels like a special occasion in every bite. Give it a try and don’t be afraid to make it your own; your loved ones will be talking about this meal for ages. Bon appétit!

Print