If you’re ready to take comfort food to elegant new heights, you absolutely have to try this Seafood Stuffed Shells Recipe. Imagine delicately cooked jumbo shells overflowing with tender lobster and sweet crab, all coated in a creamy, cheesy blend and baked to golden perfection. The homemade cream sauce not only brings the whole dish together, but also feels extra indulgent — so whether it’s a celebratory holiday, an at-home date night, or you just want to treat yourself, this seafood pasta classic will never let you down.
Ingredients You’ll Need
With the right ingredients, the Seafood Stuffed Shells Recipe becomes surprisingly easy to master at home. Every component here brings something wonderful to the table — from creaminess and richness to brightness and texture. Let’s dive in:
Lobster meat: Opt for cooked lobster tail or claw meat — it brings that unmistakable luxury to every bite.
Crab meat: Lump crab is best for its sweetness and ideal texture; drain if overly moist for a perfect filling.
Garlic cloves, minced: Just three cloves add an aromatic base that elevates the seafood beautifully.
All-purpose flour: Helps thicken the cream sauce for an irresistibly silky finish.
Salt & black pepper: Freshly cracked pepper and kosher salt keep the flavors balanced and lively.
Shredded mozzarella cheese: Sprinkle half in the filling and half in the sauce for that oozy, melty factor.
Butter: Adds richness to the filling and gives the sauce a gorgeous glossy sheen.
Cream cheese, softened: Essential for a creamy, tangy filling that binds the seafood together.
Heavy whipping cream: The secret to a decadent, velvety sauce.
Grated Parmesan Reggiano: Go for the real deal for best flavor — nutty, salty, and perfectly melty in the sauce.
Jumbo pasta shells: Use large shells so you can really pack them full of that seafood goodness.
Aluminum foil: Essential for an even bake and to keep everything moist until the final bubbling finish.
Extras for garnish: Fresh parsley, extra Parmesan, or your favorite fresh herbs make a beautiful final touch.
How to Make
Step 1: Cook the Seafood
Start with a large skillet over medium heat. Melt half a tablespoon of butter, then toss in your minced garlic. Let that sizzle for about a minute until the kitchen smells irresistible. Add your lobster and crab, then gently sauté for 2 to 3 minutes — just enough to heat through and marry the flavors. Then, pull the pan off the heat and set the seafood aside to cool ever so slightly. This quick step ensures your shell filling stays delightfully tender and never rubbery.
Step 2: Mix the Filling
In a roomy bowl, combine the perfectly cooked seafood with softened cream cheese, half of your shredded mozzarella, and a pinch each of salt and pepper. Mix until you have a decadent, creamy filling that’ll make your mouth water. This is the moment you’ll realize just how special this Seafood Stuffed Shells Recipe really is!
Step 3: Boil Shells
While your filling cools, get those jumbo pasta shells boiling. Be sure to follow the package directions for al dente perfection. Once done, drain and let them cool a bit so they won’t burn your fingers when stuffing. Slightly undercooked shells are easier to fill and will continue softening in the oven, holding their shape beautifully.
Step 4: Make the Sauce
In the same skillet you used for seafood — don’t wash out that flavor! — melt the remaining tablespoon of butter. Add your flour, whisking constantly for about a minute to form a golden roux. Slowly pour in your heavy cream, keep whisking to avoid lumps, then add the remaining mozzarella and all that savory Parmesan. Cook until the sauce is thick, creamy, and ready for drizzling. This sauce ties every layer together with irresistible richness.
Step 5: Assemble
Set your oven to 375°F (190°C). Grease a baking dish, then ladle in a little of that luscious sauce as a base. Take each shell and fill it generously with the seafood-cheese mixture, nestling them snugly in the dish. Pour the rest of the cream sauce over the top, making sure to cover every nook and cranny to keep things moist and bubbling once baked.
Step 6: Bake
Cover the dish tightly with aluminum foil and bake for 20 minutes to meld all the flavors and keep the shells from drying out. Remove the foil and continue baking for another 10 minutes — by now, the top will be bubbling and turning golden brown, exactly the finish you want in a Seafood Stuffed Shells Recipe. Let it rest for a few minutes before the grand unveiling.
Step 7: Serve
Allow the shells to cool for just a minute or two, then garnish with a sprinkle of chopped parsley or extra Parmesan for a truly stunning presentation. Serve these warm for maximum comfort and flavor, and get ready for rave reviews!
How to Serve
Garnishes
A shower of freshly grated Parmesan is the classic move, but don’t be afraid to get creative! A handful of chopped fresh parsley, a little basil, or chives add beautiful color and a hint of garden freshness. Even a squeeze of lemon brings a bright, tangy lift that makes every bite even better — it’s a subtle way to complement the rich seafood flavors.
Side Dishes
This dish is rich, so a simple green salad with a light lemon vinaigrette is the perfect partner. Add some roasted asparagus or steamed broccolini for a pop of color and crunch. And of course, warm, crusty bread is a must for mopping up any leftover sauce — you won’t want to leave a drop behind!
Creative Ways to Present
If you’re serving a crowd, line the shells up in individual ramekins for charming single-portion servings. For date night, arrange shells artfully on a large platter, garnished with edible flowers or microgreens for a restaurant-worthy finish. You can even serve the Seafood Stuffed Shells Recipe as an appetizer — just use mini shells and fill them lightly for shareable, bite-sized indulgence.
Make Ahead and Storage
Storing Leftovers
Transfer any extra stuffed shells and sauce to an airtight container. They’ll keep beautifully in the fridge for up to three days. Make sure to store the shells with some sauce, as this helps prevent them from drying out during reheating.
Freezing
Everything about this Seafood Stuffed Shells Recipe makes it a freezer-friendly favorite! Just assemble the dish up to the baking step, cover tightly with foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking as usual — it’s the ultimate make-ahead comfort meal.
Reheating
For best results, place the shells in a baking dish, cover with foil, and reheat in a 350°F oven until hot and bubbly, 20 to 25 minutes. You can also microwave individual portions gently, but add a splash of milk or cream to keep things from drying out.
FAQs
Can I add other types of seafood to the Seafood Stuffed Shells Recipe?
Absolutely! Shrimp works wonderfully and blends well with both lobster and crab. Feel free to experiment with scallops, or even firm white fish for a new twist. Just make sure to chop larger seafood pieces finely so they mix seamlessly with the creamy filling.
Is there a simple way to make the filling lighter?
You can easily substitute ricotta cheese for the cream cheese, or use a mix of both for a slightly lighter, fluffier texture. Low-fat cream cheese and part-skim mozzarella are also great swaps if you’re looking to reduce calories but keep that cheesy decadence.
Can this dish be made a day ahead?
Yes, you can assemble the Seafood Stuffed Shells Recipe up to a day in advance, cover tightly, and store in the fridge until ready to bake. It’s a great way to make entertaining stress-free or to prep for a busy weeknight dinner.
What’s the best way to avoid watery shells?
The trick is to make sure your seafood and cheese are well-drained before mixing. Don’t overcook your pasta — slightly underdone shells hold their shape better and absorb the sauce instead of getting mushy.
Do I have to use fresh premium seafood?
While the flavor of fresh lobster and crab is hard to beat, good-quality frozen or even canned options work surprisingly well. Just thaw and drain thoroughly. Your Seafood Stuffed Shells Recipe will still be the star of the table!
Final Thoughts
This dish is a guaranteed crowd-pleaser, and truly brings restaurant-level flavor to your own table. Whether you’re celebrating something special or just want to elevate your usual pasta night, give the Seafood Stuffed Shells Recipe a try — you might just find yourself making it again and again!
Indulge in the luxurious flavors of these Seafood Stuffed Shells, a delightful blend of lobster, crab, and creamy cheeses baked to perfection in a homemade sauce. Perfect for special occasions or a cozy night in!
Ingredients
For the Seafood Filling:
8 oz lobster meat
8 oz lump crab meat
3 garlic cloves, minced
1 tablespoon all-purpose flour
Salt & black pepper, to taste
1 cup shredded mozzarella cheese, divided
1 ½ tablespoons butter, divided
8 oz cream cheese, softened
½ cup heavy whipping cream
¾ cup grated Parmesan Reggiano
For the Pasta:
20–24 jumbo pasta shells
For Baking:
Aluminum foil
Optional: Extra Parmesan, fresh parsley or herbs for garnish
Instructions
Cook the Seafood: In a large skillet over medium heat, melt ½ tablespoon butter. Add garlic and cook for 1 minute. Add lobster and crab, sauté for 2–3 minutes. Remove from heat.
Mix the Filling: In a large bowl, combine seafood with cream cheese, ½ cup mozzarella, salt, and pepper. Mix until smooth.
Boil Shells: Cook pasta shells according to package directions. Drain and cool slightly.
Make the Sauce: In the same skillet, melt remaining 1 tbsp butter. Whisk in flour, cooking for 1 minute. Slowly add heavy cream, then stir in Parmesan and remaining ½ cup mozzarella. Cook until creamy.
Assemble: Preheat oven to 375°F (190°C). Spread some sauce in a greased baking dish. Stuff shells with seafood mixture. Arrange in dish and pour remaining sauce on top.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until bubbly and golden.
Serve: Let cool slightly. Garnish with parsley or extra Parmesan and serve warm.
