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Seafood Stuffed Shells

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These Seafood Stuffed Shells are packed with tender shrimp, crab meat, creamy cheeses, and bold spices, then topped with a rich seafood sauce. It's a decadent and comforting dish that's perfect for special occasions or a cozy seafood dinner at home.

  • Total Time: 1 hour
  • Yield: 6 servings

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

Instructions

  1. Preheat oven to 350°F (175°C). Set out a 9x13-inch baking dish. Bring a large pot of water to a boil (do not salt), then cook the jumbo pasta shells according to package instructions. Drain and arrange shells open-side-up in the baking dish.
  2. Prepare the Seafood Filling: In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onion and garlic, sauté for 1–2 minutes. Add chopped shrimp and sauté for 2–3 minutes until pink. Stir in crab meat, cream cheese, Parmesan cheese, Old Bay seasoning, parsley, and crushed red pepper. Mix until creamy and combined. Remove from heat.
  3. Spoon 2–3 tablespoons of the seafood filling into each shell. Use extra filling to top off shells as needed.
  4. Make the Seafood Sauce: Rinse and reuse the skillet. Over medium heat, melt 2 tablespoons of butter, then whisk in flour to form a roux. Whisk continuously until lightly golden. Slowly whisk in seafood stock, cooking sherry, tomato sauce, heavy cream, and Old Bay seasoning. Simmer for 4–6 minutes until thickened, then remove from heat.
  5. Pour the seafood sauce evenly over the stuffed shells and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  6. Bake uncovered for 20–25 minutes, or until bubbling around the edges. Serve warm, garnished with extra parsley if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze: Assemble but do not bake. Wrap well and freeze for up to 2 months. Bake from frozen for 1 hour or thaw first and bake for 30 minutes.
  • Use a mix of shrimp and lump crab for best texture and flavor.
  • Author: AVA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 4 shells
  • Calories: 523
  • Sugar: 5g
  • Sodium: 1399mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.3g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 113mg

Find it online: https://avascooking.com/seafood-stuffed-shells/