Seafood Stuffed Shells Pasta

Seafood Stuffed Shells are that special kind of dinner dish I crave when I want to treat my family or friends to a meal that feels both comforting and restaurant-worthy Without feeling heavy this dish packs in creamy cheese and fresh seafood and always makes everyone at the table reach for seconds

The first time I made these stuffed shells was for a New Years Eve dinner at home My family adored it and now the aroma of bubbling cheese and savory seafood instantly signals a celebration

Ingredients

• Jumbo pasta shells: These are the ideal vessel for holding all that creamy filling Look for shells without cracks
• Olive oil: Extra virgin adds depth and green freshness Choose a bottle with a peppery finish
• Garlic cloves: Freshly minced garlic gives fragrance and subtle heat
• Small onion: Use a sweet yellow onion for the mellowest flavor
• Shrimp: Buy shrimp that are peeled and deveined for easier prep If you can find wild caught they are worth the splurge
• Crab meat: Lump crab gives a sweeter more delicate bite but good quality imitation works if needed Make sure it does not taste overly fishy
• Ricotta cheese: Always buy whole milk ricotta for creaminess Avoid watery cheeses
• Shredded mozzarella cheese: Adds the signature melt and pull Opt for low moisture blocks you shred yourself
• Grated Parmesan cheese: Parmesan brings that salty savory edge Try to use freshly grated
• Fresh parsley: For a burst of color and freshness Chop just before adding
• Lemon zest: Adds brightness and keeps the dish from feeling too rich Scrape the zest right before using
• Salt and black pepper: Season to taste and highlight natural flavors
• Butter: Unsalted is best so you control salt levels
• Flour: All purpose thickens the sauce smoothly
• Half-and-half or heavy cream: Choose heavy cream for an ultra rich finish Use half-and-half for a bit lighter sauce
• Old Bay seasoning: Classic for seafood dishes Completely optional but brings a coastal flavor
• Extra Parmesan or mozzarella cheese: To sprinkle on top for a bubbling browned finish
• Fresh lemon: Juice squeezed after baking adds a zingy finish

Step-by-Step Instructions

Boil the Pasta Shells:

Fill a large pot with water and add a generous handful of salt Bring to a rolling boil Add jumbo shells and cook until just barely al dente Usually this takes about ten minutes Stir occasionally to avoid sticking Once cooked drain immediately and spread shells on a sheet pan to cool so they do not overcook

Prepare the Seafood Filling:

Heat olive oil in a wide skillet over medium heat Add minced garlic and diced onions Cook gently stirring occasionally until onions are translucent and garlic smells sweet about five minutes Add chopped shrimp to the skillet Stir and cook until the shrimp become pink and barely opaque about two to three minutes Take the skillet off the heat right away so the shrimp do not turn rubbery In a big mixing bowl combine the cooked shrimp mixture with crab meat ricotta shredded mozzarella Parmesan fresh parsley lemon zest salt and pepper Stir thoroughly until everything is well mixed

Make the Creamy Sauce:

Set a medium saucepan over medium heat and add butter Let it melt fully then stir in flour Whisk constantly as it cooks for one minute so the flour does not take on color Slowly pour in half-and-half while whisking to prevent lumps Bring the mixture to a gentle simmer Keep whisking so the sauce thickens evenly in about four to five minutes Add Parmesan and Old Bay seasoning if using Season with salt and pepper Stir until the sauce is creamy and coats the spoon Remove from heat so it does not overcook

Assemble the Stuffed Shells:

Preheat your oven to three hundred seventy five degrees Fahrenheit Grease a nine by thirteen inch baking dish with a little butter or oil Spoon a generous layer of the creamy sauce into the bottom to prevent sticking Stuff each cooled pasta shell with a big spoonful of the seafood filling Arrange stuffed shells snugly in the baking dish open side up Once all shells are filled pour the remaining sauce evenly over the top Scatter extra mozzarella or Parmesan over everything for a golden top

Bake:

Cover the dish tightly with foil to keep in moisture and bake for twenty five minutes Remove the foil and continue baking for another ten minutes until the cheese is bubbly and the edges are turning golden brown

Finish and Serve:

Let the shells rest a few minutes before serving Sprinkle with more fresh parsley and squeeze fresh lemon juice over the top right before serving It keeps every bite bright and balanced

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My absolute favorite ingredient here is lemon zest Even a small amount lifts up all the flavors and makes the cheese and seafood shine One of my dearest memories is cooking this for my parents on a cool spring evening We could not stop talking about the tangy creamy sauce and the way every shell felt like a little treasure

Storage Tips

Store any leftovers in an airtight container in the fridge The shells taste just as delicious up to three days later If you want to freeze extra shells do so before baking for best results Thaw overnight then bake as usual with extra sauce to keep things moist

Ingredient Substitutions

If crab is not available try using finely chopped cooked white fish The filling will still have great texture and sweetness If you want a different cheese swap the mozzarella for fontina or provolone Ricotta can be swapped for cottage cheese though the filling may be a bit looser

Serving Suggestions

Pair seafood stuffed shells with crisp green salads and a lemony vinaigrette Steamed asparagus or roasted broccoli make perfect veggie sides A cold glass of Chardonnay or sparkling water with lime rounds out the dish beautifully

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Cultural History

Stuffed pasta shells have roots in Italian American kitchens combining Old World pasta with New World comfort This seafood twist borrows from classic East Coast flavors and is a crowd pleaser for holidays or Sunday dinners I always think of it as a dish that honors both tradition and new memories

Recipe FAQs

→ Can I use different types of seafood for the filling?

Yes, you can swap in scallops, lobster, or even cooked fish for the shrimp and crab. Just ensure the seafood is cooked and chopped before mixing with the cheeses and herbs.

→ What type of pasta works best for stuffing?

Jumbo pasta shells are ideal, as they hold the seafood mixture well. Make sure to cook them al dente so they don't tear during stuffing and baking.

→ How can I lighten the sauce?

Replace heavy cream with half-and-half or even whole milk, and use less butter. Be sure to whisk well for a smooth, creamy consistency.

→ Can this dish be made ahead of time?

Yes, assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake just before serving for best results.

→ What sides pair well with seafood stuffed shells?

Serve with a crisp green salad, garlic bread, or roasted vegetables to complement the rich, creamy pasta and seafood flavors.

→ Can I freeze stuffed shells?

Yes, assemble the stuffed shells and freeze before baking. Thaw overnight and bake as directed for a convenient meal later.