Description
Creamy Seafood Stuffed Shells are a luxurious and comforting dish featuring jumbo pasta shells filled with a creamy blend of shrimp, crab, scallops, or lobster, mixed with cream cheese, ricotta, parmesan, fresh herbs, and aromatic garlic and onion. Baked in a luscious, lightly lemony cream sauce, this elegant yet approachable recipe is perfect for special occasions or family dinners, delivering balanced nutrition and rich ocean flavors in every bite.
Ingredients
Pasta
- Jumbo pasta shells – about 20 shells
Seafood Mixture
- Seafood mix (shrimp, crab meat, scallops, or lobster) – 1 lb, fresh or high-quality frozen
- Butter – 2 tablespoons
- Olive oil – 1 tablespoon
- Garlic – 3 cloves, finely chopped
- Onion – 1 small, finely chopped
Creamy Filling
- Cream cheese – 8 oz, softened
- Ricotta cheese – 1 cup
- Parmesan cheese – 1/2 cup, grated, plus extra for topping
- Fresh herbs (parsley, basil, or dill) – 1/4 cup, chopped
- Lemon zest – from 1 lemon
Sauce
- Heavy cream – 1 cup
- Garlic – 1 clove, minced
- Lemon juice – 1 tablespoon
Additional
- Butter and olive oil for sautéing (included above)
Instructions
- Prepare the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 8 to 10 minutes. Drain carefully and spread the shells on a lightly oiled tray to prevent sticking while you prepare the filling.
- Cook the seafood: In a skillet, heat butter and olive oil over medium heat. Add chopped garlic and onions, cooking until fragrant. Add the seafood mix and sauté gently for 3 to 5 minutes until just cooked through. Remove from heat and let cool slightly.
- Mix the creamy filling: In a large bowl, combine softened cream cheese, ricotta, parmesan, lemon zest, chopped fresh herbs, and the cooled seafood mixture. Gently fold together to keep tender seafood pieces evenly distributed in the creamy base.
- Stuff the shells: Using a spoon, carefully fill each pasta shell with the creamy seafood filling, ensuring an even distribution of seafood in every shell.
- Prepare the sauce and bake: Whisk together heavy cream, minced garlic, and lemon juice to create a light sauce. Spread a thin layer of this sauce on the bottom of a baking dish, arrange the stuffed shells on top, then pour the remaining sauce over them. Sprinkle extra parmesan cheese on top. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until bubbly and golden.
Notes
- Don’t overcook pasta: Al dente shells hold their shape better and won’t become mushy after baking.
- Use fresh herbs: Fresh parsley, basil, or dill greatly enhance flavor—avoid dried if possible.
- Drain seafood well: Remove excess moisture to prevent watery filling.
- Cook seafood over low heat gently: This preserves tenderness and avoids rubbery texture.
- Let the dish rest for 5 minutes after baking to help slices hold together when served.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 125 mg
Keywords: seafood stuffed shells, creamy seafood pasta, baked pasta shells, seafood casserole, ricotta seafood bake, gluten-free seafood pasta