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Seafood Stuffed Shells

Creamy Seafood Stuffed Shells That'll Steal the Show

Indulge in creamy seafood stuffed shells featuring lobster, crab, and shrimp in a rich, cheesy filling, perfect for dinner gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 pieces Jumbo Pasta Shells Cook al dente to prevent breakage while filling.
For the Filling
  • 1 cup Lobster Meat Can replace with scallops or fish.
  • 1 cup Crab Meat Opt for fresh if available.
  • 1 cup Shrimp Fresh is best for optimal flavor.
  • 8 ounces Cream Cheese Can use light alternative for healthy option.
  • 1 cup Mozzarella Cheese Freshly shredded is ideal for best melting quality.
For the Sauce
  • 3 tablespoons Butter Can use a dairy-free alternative if needed.
  • 3 tablespoons Flour Can use gluten-free flour as an alternative.
  • 2 cups Heavy Cream Can substitute with half-and-half for lighter texture.
  • 1 cup Parmesan Cheese Freshly grated is preferred.
  • 3 cloves Garlic Minced or finely chopped for even distribution.
  • to taste Salt
  • to taste Pepper

Equipment

  • Skillet
  • Large pot
  • 9x13 inch baking dish
  • Mixing bowl

Method
 

Preparation Steps
  1. In a skillet over medium heat, melt 2 tablespoons of butter, add 3 minced garlic cloves. Sauté for 1-2 minutes until fragrant. Add 1 cup lobster meat and 1 cup crab meat, cooking for 2-3 minutes until heated. Let cool slightly.
  2. In a large mixing bowl, combine sautéed seafood mixture with 8 ounces cream cheese and 1 cup shredded mozzarella cheese. Mix in salt and pepper to taste until filling is smooth.
  3. In a large pot of salted water, cook 12 jumbo pasta shells for about 9-11 minutes until al dente. Drain gently and lay on a clean towel.
  4. Melt 3 tablespoons butter in the skillet over medium heat. Whisk in 3 tablespoons flour, stirring for about 1 minute. Gradually add 2 cups heavy cream and 1 cup grated Parmesan cheese, whisking for 3-5 minutes until thickened.
  5. Preheat oven to 375°F (190°C).
  6. Spread a layer of sauce on the bottom of a 9x13-inch baking dish. Fill each pasta shell with the seafood mixture and align in the dish. Pour remaining sauce over the top.
  7. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden.
  8. Let cool for a few minutes, garnish as desired, and serve warm.

Nutrition

Serving: 1servingCalories: 610kcalCarbohydrates: 45gProtein: 28gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 2mgCalcium: 25mgIron: 10mg

Notes

For best results, always use fresh seafood and freshly shredded cheese. Leftovers can be stored for up to 3 days in the fridge.

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