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Creamy Seafood Stuffed Shells Recipe

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★★★★★

4.5 from 94 reviews

Creamy Seafood Stuffed Shells combine tender lobster and lump crab meat with a rich, cheesy filling, nestled inside jumbo pasta shells and topped with a luscious Parmesan cream sauce. Baked to golden perfection, this elegant and comforting casserole is perfect for special occasions or a decadent family dinner.

Ingredients

Scale

Seafood Filling:

  • 8 oz lobster meat
  • 8 oz lump crab meat
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
  • 1 ½ tablespoons butter (divided)
  • 8 oz cream cheese
  • ½ cup heavy whipping cream
  • ¾ cup Parmesan Reggiano cheese, grated

For Baking:

  • Aluminum foil

Instructions

  1. Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes until warmed through, then remove from heat and set aside.
  2. Make the Filling: In a large bowl, combine the cooked seafood mixture with the cream cheese and ½ cup shredded mozzarella cheese. Season with salt and pepper to taste. Mix well until fully combined and smooth.
  3. Cook the Jumbo Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain and allow them to cool slightly to handle before stuffing.
  4. Prepare the Sauce: Using the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the heavy whipping cream, ensuring no lumps remain. Stir in the grated Parmesan and remaining ½ cup shredded mozzarella until the sauce is smooth and creamy.
  5. Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish. Carefully stuff each cooled pasta shell with the seafood filling and arrange them in a single layer in the baking dish. Pour the remaining cheese sauce evenly over the stuffed shells.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the top is bubbly and golden brown.
  7. Serve: Allow the dish to cool slightly before serving to let the sauce set. Garnish with extra Parmesan cheese or fresh herbs if desired. Serve warm and enjoy the creamy seafood delight.

Notes

  • Use fresh seafood for the best flavor, but frozen lobster and crab meat can be substituted if thawed properly.
  • Ensure the pasta shells are not overcooked to avoid mushy texture after baking.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
  • Adding a sprinkle of fresh parsley or chives on top before serving enhances presentation and flavor.

Keywords: seafood stuffed shells, lobster recipe, crab stuffed shells, creamy seafood pasta, baked pasta shells, Parmesan cheese sauce

Find it online: https://mixitwitjoe.com/creamy-seafood-stuffed-shells-recipe/