Creamy Flavor-Packed Seafood Shells

Creamy and flavor-packed seafood stuffed shells bring a restaurant worthy seafood dinner right to your table in less than 45 minutes, making them the ultimate choice for quick yet impressive meals. This streamlined baked pasta is filled generously with a cheesy seafood mixture and bathed in rich Alfredo sauce for a cozy, crowd-pleasing main. Whether you are entertaining guests or craving a special weeknight dinner, these seafood stuffed shells deliver big flavor and easy elegance every time.

The first time I made these creamy seafood stuffed shells was for a quiet anniversary at home, aiming for a dish that tasted special with little effort. The combination of shrimp, crab, and three cheeses with aromatic garlic quickly made it a family favorite for holidays and potlucks alike. From experimenting with different sauces to finding the perfect filling ratio, every batch has convinced me this seafood pasta bake is the best easy upgrade for comfort food dinners.

Gather Your Ingredients for Creamy Seafood Stuffed Shells

• Jumbo pasta shells: Essential for holding generous amounts of seafood filling; choose sturdy shells without cracks for even cooking and avoid overboiling so they remain firm for stuffing
• Extra virgin olive oil: Provides a fruity base flavor and helps sauté the aromatics; light olive oil or avocado oil work well if needed
• Fresh garlic cloves and onion: Infuse the filling with savory depth; yellow onion offers the best balance but sweet onion can substitute for milder taste
• Cooked shrimp, chopped: Adds seafood texture and sweet natural flavor; purchase pre-cooked for convenience or gently poach raw shrimp for a firmer bite
• Imitation crab: Delivers sweet seafood notes affordably; swap for real or canned crab for a premium option
• Ricotta cheese: Offers creamy texture and binds the filling; cottage cheese can substitute for added tang and protein
• Shredded mozzarella cheese: Creates gooey, stretchy texture and classic flavor; whole milk or part skim both work
• Grated Parmesan cheese: Adds nutty, salty richness; always use freshly grated for best melt and taste
• Large egg: Binds the filling so it stays together during baking
• Old Bay seasoning: Brings signature seafood flavor and color; classic seafood seasoning works as an alternative
• Salt and black pepper: Balance and highlight all savory notes in the filling
• Alfredo sauce: Ties the dish together with creamy finish; use homemade for optimal flavor, or high quality store bought for convenience

How to Make Creamy and Flavor-Packed Seafood Stuffed Shells

Prep and Boil the Jumbo Shells:

Preheat oven to 375°F and bring a large pot of salted water to a boil. Cook jumbo shells just to al dente, about 8 to 10 minutes, so they are tender but still firm enough to fill. Drain carefully and arrange on a parchment lined tray so they do not stick together while you prep the filling.

Sauté the Aromatics:

Heat extra virgin olive oil in a medium skillet over medium heat. Add minced garlic and chopped onion, stirring for about 3 to 5 minutes until fragrant and translucent. Avoid browning the garlic, which can create bitterness, and cook until the vegetables are just softened.

Warm the Seafood:

Stir in chopped shrimp and imitation crab to the skillet and cook for 1 to 2 minutes, just until heated through. Be careful not to overcook the seafood or it will become rubbery. Remove skillet from heat and let cool slightly before mixing with cheese.

Mix the Creamy Filling:

In a large bowl, gently fold together the seafood mixture, ricotta cheese, half the mozzarella, Parmesan, egg, Old Bay, salt, and pepper. Mix until fully combined into a thick, creamy filling that holds its shape. Check the consistency; it should be creamy but not watery.

Stuff the Shells:

Carefully open each shell and spoon about two tablespoons of seafood filling inside. Arrange the filled shells closely in a lightly greased 9x13 inch baking dish, seam side up to prevent leaks.

Add Alfredo Sauce:

Pour Alfredo sauce evenly over the shells so every shell is coated. This keeps the pasta moist during baking and helps blend all flavors together.

Top and Bake:

Sprinkle remaining mozzarella cheese over the top for a golden, bubbly finish. Cover dish with foil and bake for 25 minutes, then uncover and bake another 10 minutes until the cheese is melted and lightly golden. For extra browning, broil for 1 minute at the end, watching closely.

Serve and Rest:

Let the shells sit for 5 minutes after baking so the filling sets. Serve hot, spooning extra sauce over each portion for maximum creaminess and seafood flavor.

My family fell in love with these creamy seafood stuffed shells the very first time I made them for a holiday dinner. Discovering that a top quality Alfredo sauce truly makes the flavors shine was a total game changer for us. We now serve this recipe year after year for festive gatherings, always enjoying how creamy and flavorful the seafood filling turns out.

Smart Swaps and Variations for Seafood Stuffed Shells

You can easily tailor these seafood stuffed shells with a range of substitutions and additions. Swap imitation crab for lump crab or even lobster for a luxurious upgrade or use shredded rotisserie chicken if you want a non seafood alternative. Try gluten free shells and dairy free cheese for allergy friendliness, or add spinach, roasted red peppers, or even switch to a tomato cream sauce for a seasonal or lighter twist.

How to Store and Reheat Seafood Stuffed Shells

After cooling to room temperature, transfer leftover seafood stuffed shells to an airtight container and refrigerate up to 3 days. For longer storage, freeze in a single layer and then move to a freezer safe bag or container for up to 2 months. To reheat, cover the baking dish with foil and warm in a 350°F oven for about 15 minutes, or microwave in individual portions until hot and creamy. Always add a splash of extra Alfredo sauce before reheating to keep the shells moist.

What to Serve with Seafood Stuffed Shells

Pair creamy seafood stuffed shells with a peppery arugula or citrus salad and warm garlic bread to balance their richness. For gatherings, serve alongside roasted asparagus or a classic Caesar salad to create a full Italian inspired meal. Finish with a crisp white wine or lemony sparkling water for a complete and refreshing dinner experience everyone will appreciate.

Nutritional Benefits of Seafood Stuffed Shells

Seafood stuffed shells boast a balanced mix of protein, heart healthy fats, vitamins B12 and calcium, thanks to shrimp, crab, and cheeses. Each serving delivers about 450 calories, 15 grams of protein, and valuable nutrients from seafood and dairy. As a naturally pescatarian meal, this recipe supports healthy eating with options to adjust for gluten or dairy sensitive diets and makes a nutritious one pan dinner for the whole family.

Recipe Success Tips for Perfect Seafood Stuffed Shells

Avoid overcooking pasta shells in the first step, as they will cook further while baking and may fall apart if too soft. If the seafood filling seems loose, add extra Parmesan or refrigerate before stuffing to thicken. Use freshly grated cheese and let shells rest after baking so the flavors meld and texture sets for easier serving and best results.

This creamy seafood stuffed shells recipe combines comfort and elegance in an easy baked pasta dish that impresses every guest. Try it for your next family dinner or celebration for a truly crowd pleasing seafood main that is ready in under an hour.

Common Questions About This Recipe

→ What seafood can I use for the stuffing?

You can use cooked shrimp, imitation crab, or real crab meat. Mix and match to your taste.

→ Can I make this dish ahead of time?

Yes, fill the shells and refrigerate up to one day ahead; bake when ready to serve.

→ What sauce pairs best with seafood shells?

Alfredo sauce complements the creamy, savory seafood filling perfectly in this dish.

→ How do I prevent the shells from drying out?

Cover the dish with foil while baking and ensure the shells are generously covered with sauce.

→ Are there cheese alternatives for the filling?

Ricotta can be swapped for cottage cheese, and mozzarella can be replaced with provolone if preferred.