Creamy Seafood Stuffed Shells Recipe
Creamy Seafood Stuffed Shells feature tender pasta shells filled with a rich mixture of seafood and cheese, baked in a luscious cream sauce. This hearty and satisfying dish combines the delicate flavors of various seafood with creamy textures, making it perfect for a comforting family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 20 large pasta shells
Seafood Filling
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Cream Sauce
- 2 cups heavy cream
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook Pasta Shells: Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente. Drain carefully and set aside to cool.
- Prepare Seafood Filling: In a mixing bowl, combine cooked crab meat, chopped shrimp, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Mix gently until fully combined.
- Make the Cream Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute to form a roux. Gradually whisk in heavy cream, stirring until sauce thickens. Add Parmesan cheese, garlic powder, salt, and pepper. Remove from heat once creamy and smooth.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the seafood and cheese mixture.
- Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of cream sauce on the bottom of a baking dish. Arrange stuffed shells in the dish, then pour remaining cream sauce evenly over the top.
- Bake: Place the baking dish in the oven and bake for 25-30 minutes until the sauce is bubbly and the tops of the shells are lightly golden.
- Serve: Remove from the oven and allow to cool slightly before serving. Garnish with additional fresh parsley or grated Parmesan if desired.
Notes
- Use fresh seafood if possible for best flavor.
- Ensure shells are not overcooked to prevent tearing during stuffing.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce may be less thick.
- Can be prepared a day ahead and baked just before serving.
- Freeze leftovers in an airtight container for up to 2 months.
Keywords: seafood stuffed shells, creamy stuffed shells, baked pasta shells, seafood pasta bake, creamy seafood pasta
Find it online: https://cookwithyana.com/creamy-seafood-stuffed-shells-recipe/
