Name: Seafood Stuffed Shells
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: For the Seafood Shells:; 24 jumbo pasta shells; 2 tablespoons butter; 1 cup diced sweet onion; 4–5 cloves garlic, minced; 1 1/4 pounds raw shrimp, chopped; 1 pound crab meat; 8 ounces cream cheese; 1 cup grated Parmesan cheese; 2 tablespoons fresh chopped parsley; 1 tablespoon Old Bay seasoning; 1/4 – 1/2 teaspoon crushed red pepper (optional); For the Seafood Sauce:; 2 tablespoons butter; 3 tablespoons flour; 1 1/2 cups seafood stock; 2 tablespoons cooking sherry; 1/2 cup tomato sauce; 1/2 cup heavy cream; 1/2 teaspoon Old Bay seasoning; 1/4 cup Parmesan cheese

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These rich and creamy Seafood Stuffed Shells are a luxurious dinner option featuring jumbo pasta shells filled with tender shrimp, sweet crab meat, and a decadent blend of cheeses and bold spices. Baked in a luscious seafood cream sauce, this dish delivers elegance and comfort in every bite.

Seafood Stuffed Shells

Why You’ll Love This Recipe

Restaurant-quality at home – Fancy enough for a dinner party, simple enough for a weeknight.

Packed with seafood – Generous portions of shrimp and crab in every shell.
Decadent cheese filling – A savory mix of cream cheese and Parmesan creates a velvety texture.
Bold, well-balanced flavors – Old Bay seasoning, garlic, and sherry elevate every layer.

Make-ahead and freezer-friendly – Perfect for meal prep or holiday gatherings.
Versatile – Customize the seafood or spice levels to your preference.
Comforting yet elegant – A beautiful cross between comfort food and fine dining.

Creamy tomato sauce – Adds richness and depth without being too heavy.
Great for special occasions – A show-stopping main course that will impress any guest.
Feeds a crowd – Generously serves six people and doubles easily.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Seafood Shells
24 jumbo pasta shells
2 tablespoons butter
1 cup diced sweet onion
4-5 cloves garlic, minced
1¼ pounds raw shrimp, chopped
1 pound crab meat
8 ounces cream cheese
1 cup grated Parmesan cheese
2 tablespoons fresh chopped parsley
1 tablespoon Old Bay seasoning
¼–½ teaspoon crushed red pepper (optional)

For the Seafood Sauce
2 tablespoons butter
3 tablespoons flour
1½ cups seafood stock
2 tablespoons cooking sherry
½ cup tomato sauce
½ cup heavy cream
½ teaspoon Old Bay seasoning
¼ cup Parmesan cheese

Directions

Prep the oven and pasta:
Preheat your oven to 350°F. Boil the pasta shells according to package instructions (omit salt), then drain and lay them open-side-up in a 9x13-inch baking dish.
Make the seafood filling:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add onions and garlic; sauté for 1–2 minutes. Stir in chopped shrimp and cook for 2–3 minutes until pink.
Add crab meat, cream cheese, Parmesan, parsley, Old Bay, and crushed red pepper. Stir gently until well combined and creamy. Remove from heat.
Fill the shells:
Spoon 2–3 tablespoons of the seafood mixture into each shell. Distribute any remaining filling among the shells.

Prepare the seafood sauce:
Rinse the skillet and return to medium heat. Melt 2 tablespoons of butter, then whisk in the flour to form a roux. Cook for 1–2 minutes until golden.
Slowly whisk in the seafood stock, cooking sherry, tomato sauce, heavy cream, and Old Bay. Simmer for 4–6 minutes until thickened (do not boil). Remove from heat.
Assemble the dish:
Pour the sauce over the stuffed shells and sprinkle with ¼ cup of Parmesan cheese.
Bake:
Bake uncovered for 20–25 minutes, or until bubbly and golden at the edges. Garnish with parsley if desired. Serve warm.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Add scallops or lobster – For an even more luxurious version.

Make it spicy – Use extra crushed red pepper or a splash of hot sauce.
Use ricotta – Replace cream cheese with ricotta for a lighter texture.
Tomato-free sauce – Omit tomato sauce for a pure white cream sauce.

Gluten-free – Use gluten-free jumbo shells and a gluten-free flour blend for the roux.
Low-fat version – Use low-fat cream cheese and milk instead of heavy cream.
Cheesy topping – Add mozzarella or Gruyère on top for a melty finish.

Herb twist – Add chopped dill or tarragon to the filling for extra freshness.

Storage/Reheating

Storage:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat individual portions in the microwave or in the oven at 350°F until heated through. Add a splash of cream or broth if the sauce has thickened too much.

Freezing:
Assemble the dish (do not bake), cover with foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking, or bake straight from frozen for about 1 hour.

FAQs

Can I use canned crab meat?

Yes, canned crab works well—just be sure to drain it thoroughly and check for shell fragments.

What type of shrimp should I use?

Use raw, peeled, and deveined shrimp. Medium or large size is ideal since you'll be chopping them anyway.

Can I make this ahead of time?

Yes, you can assemble it up to a day ahead, refrigerate it, and bake just before serving.

What’s a good substitute for seafood stock?

Chicken broth or vegetable stock will work in a pinch, though seafood stock gives the best flavor.

Can I add cheese on top?

Absolutely. A little mozzarella or Gruyère on top creates a gooey, golden crust.

Is this dish spicy?

Only mildly. You can omit the crushed red pepper if you prefer it milder or add more for heat.

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and drained before cooking.

How many shells per serving?

Roughly 4 shells per person, depending on appetite and side dishes.

What should I serve with it?

Garlic bread, a crisp green salad, or roasted vegetables pair beautifully with this dish.

Conclusion

Seafood Stuffed Shells are the ultimate blend of comfort and sophistication. With a rich and creamy seafood filling, delicate pasta shells, and a flavorful tomato cream sauce, this dish is sure to impress. Whether you’re serving it for a special occasion or just want to treat yourself, this recipe delivers elegance and flavor in every bite.