Seafood Stuffed Shells

Here’s a Seafood Stuffed Shells recipe — creamy, cheesy, and full of savory seafood flavor. Perfect for a special dinner or a cozy weekend meal.

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🦐 Seafood Stuffed Shells Recipe

Ingredients:

For the Shells & Filling:

• 20 jumbo pasta shells

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 small onion, finely chopped

• 1/2 pound shrimp, peeled, deveined, and chopped

• 1/2 pound crab meat (lump or imitation)

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley

• 1 teaspoon lemon zest

• Salt and pepper, to taste

For the Sauce:

• 2 tablespoons butter

• 2 tablespoons flour

• 2 cups half-and-half (or heavy cream for richness)

• 1/2 teaspoon Old Bay seasoning (optional)

• 1/4 cup grated Parmesan cheese

• Salt and pepper, to taste

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Instructions:

1. Cook the Shells:

   • Boil shells in salted water until al dente. Drain and set aside to cool.

2. Prepare the Filling:

   • In a skillet, heat olive oil over medium heat. Sauté garlic and onion until soft.

   • Add shrimp and cook until pink (about 2–3 minutes). Remove from heat.

   • In a large bowl, mix cooked shrimp, crab meat, ricotta, mozzarella, Parmesan, parsley, lemon zest, salt, and pepper.

3. Make the Sauce:

   • In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.

   • Gradually whisk in half-and-half. Bring to a simmer and stir until thickened.

   • Add Parmesan, Old Bay seasoning (if using), salt, and pepper. Stir until smooth. Remove from heat.

4. Assemble the Dish:

   • Preheat oven to 375°F (190°C).

   • Spread a layer of sauce on the bottom of a greased 9×13-inch baking dish.

   • Stuff each shell with seafood filling and arrange in the dish.

   • Pour remaining sauce over the shells.

   • Sprinkle with extra mozzarella or Parmesan, if desired.

5. Bake:

   • Cover with foil and bake for 25 minutes.

   • Uncover and bake an additional 10 minutes or until bubbly and lightly golden.

6. Serve:

   • Garnish with extra parsley and a squeeze of lemon juice.