Introduction

Creamy Seafood Stuffed Shells combine tender jumbo pasta shells filled with a luscious mixture of lobster and crab, all baked in a rich, cheesy sauce. This elegant yet comforting dish is perfect for special dinners or when you want to impress your guests with minimal fuss.

The image shows a white plate filled with large pasta shells stuffed with creamy seafood filling, topped with small pieces of pink shrimp and finely chopped green herbs. The large shells are light yellow with a slightly shiny texture and sit in a pool of pale yellow creamy sauce. Each shell is slightly open at the top, revealing the creamy filling with bits of shrimp inside, and the green herbs are lightly sprinkled on top and around the plate. The plate rests 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, cook for 2-3 minutes, then remove from heat and set aside.
Step 2: In a large bowl, combine the cooked seafood with cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix thoroughly 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 1 tablespoon of butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the heavy cream, then add the grated Parmesan and remaining mozzarella. Stir 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 each pasta shell with the seafood filling and arrange them in the dish. Pour the remaining cheese sauce over the shells.
Step 6: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the top is bubbly and golden.
Step 7: Allow the dish 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 seafood filling for a subtle heat.
Substitute crab with shrimp or scallops if preferred.
Use fresh herbs like parsley or basil to garnish and brighten the dish.
Make a day ahead and refrigerate; bake just before serving to save time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil to prevent drying, until warmed through. Avoid microwaving to keep the sauce creamy and the shells tender.

How to Serve

The image shows a white oval dish filled with baked pasta shells covered in a creamy white sauce. Each large shell is stuffed with shrimp that are light pink with a slightly browned top. The surface is sprinkled with green herbs and small brown specks, giving a textured look. The sauce is smooth and creamy, bubbling gently around the edges of the shells. The dish sits 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, you can use frozen lobster and crab meat, but be sure to thaw them completely and drain any excess liquid before cooking to prevent the filling from becoming watery.

Is it possible to make this recipe gluten-free?

You can substitute regular pasta shells with gluten-free jumbo shells and use gluten-free flour in the sauce to make this dish suitable for gluten-free diets.