Ultimate Creamy Seafood Stuffed Shells (Best Indulgent Comfort Meal)

Prep Time: 30 minutes | Cook Time: 40 minutes | Total Time: 70 minutes | Servings: 6 | Difficulty: Moderate

Imagine biting into giant pasta shells filled with silky lobster, crab, and shrimp, all embraced by a rich, creamy cheese sauce. This creamy seafood stuffed shells recipe delivers that melt in your mouth wonder. Whether you are craving comfort food after a long day or preparing an elegant dinner for family, these stuffed shells hit the spot. The blend of mozzarella, Parmesan, and cream brings out the seafood’s natural sweetness, while garlic and butter elevate aroma and flavor. If you have struggled with bland stuffed pastas or watery sauces, this recipe solves that. Get ready to delight your guests with something truly special.

Ingredients for the best Creamy Seafood Stuffed Shells

Seafood Filling

• 8 oz lobster meat, cooked, chopped into bite sized pieces
• 8 oz lump crab meat, pick through for shells, fresh or good quality canned
• ½ lb (8 oz) large shrimp, peeled, deveined, chopped, optional for extra seafood
• 3 garlic cloves, minced, fresh for best flavor
• 1 tbsp all purpose flour, helps thicken filling slightly
• Salt and freshly ground black pepper, to taste

Cheese and Cream Components

• 8 oz cream cheese, room temperature for smooth blending
• 1 cup shredded mozzarella cheese, whole milk variety, divided, ½ cup for filling, ½ cup for sauce
• ¾ cup Parmesan cheese, freshly grated, adds sharpness
• ½ cup heavy whipping cream, rich and full flavor
• 1½ tablespoons unsalted butter, divided for filling and sauce

Pasta and Baking

• 12 jumbo pasta shells, about 1 inch wide when cooked, standard box
• 1 tbsp unsalted butter, for greasing bottom of baking dish
• Fresh parsley or basil, chopped, for garnish

Substitutions and Notes

• Cheese swaps: Fontina, Gruyère, or white cheddar work well if you want variation
• Seafood options: Use scallops or more shrimp in place of lobster or crab if budget or availability is an issue
• Lighter version: Use light cream cheese and half and half instead of heavy cream
• Gluten free option: Use gluten free jumbo shells and substitute the flour with cornstarch in the sauce

Creamy Seafood Stuffed Shells

Indulgent stuffed jumbo pasta shells with lobster, crab, and shrimp in a rich creamy cheese sauce. Perfect for special dinners or comforting family meals.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Italian American, Seafood

Servings 6 servings

Calories 700 kcal

Equipment

• 9×13 inch baking dish
• Large skillet
• Pot for boiling pasta
• Mixing bowl
• Whisk

Ingredients

  

Seafood Filling

• 8 oz lobster meat cooked, chopped into bite sized pieces
• 8 oz lump crab meat fresh or canned, picked through for shells
• 8 oz large shrimp peeled, deveined, chopped, optional addition
• 3 cloves garlic minced, fresh cloves
• 1 tbsp all purpose flour helps thicken filling
• Salt and pepper to taste

Cheese and Cream

• 8 oz cream cheese room temperature for smoothness
• 1 cup mozzarella cheese whole milk, shredded, divided
• ¾ cup Parmesan cheese freshly grated
• ½ cup heavy whipping cream adds rich creaminess
• 1½ tbsp unsalted butter divided between filling and sauce

Pasta and Baking

• 12 shells jumbo pasta shells about 12 shells, cooked al dente
• 1 tbsp unsalted butter for greasing baking dish
• Fresh parsley or basil chopped for garnish

Instructions

 

• Preheat oven to 375°F. Grease a 9×13 inch baking dish with 1 tbsp butter.
• Boil jumbo pasta shells in salted water for 8 to 10 minutes until al dente. Drain and set aside.
• In large skillet over medium heat melt ½ tbsp butter. Add minced garlic and cook about 1 minute until fragrant.
• Add lobster, crab, and optional shrimp. Cook 2 to 3 minutes. Season with salt and pepper. Remove from heat.
• In mixing bowl combine seafood mixture with cream cheese and ½ cup shredded mozzarella. Stir until smooth.
• In same skillet melt remaining 1 tbsp butter over medium heat. Stir in flour and cook 1 minute.
• Gradually whisk in heavy cream. Add remaining mozzarella and Parmesan. Stir until sauce is smooth and thickened.
• Spread a thin layer of cheese sauce on bottom of baking dish. Fill each cooled shell with seafood filling and place in dish.
• Pour remaining cheese sauce over stuffed shells. Cover with foil and bake 20 minutes.
• Remove foil and bake an additional 10 to 12 minutes until top is golden brown and bubbly.
• Let rest 5 minutes. Garnish with parsley or basil before serving.

Notes

Make filling ahead and refrigerate before baking. For gluten free, use gluten free shells and cornstarch instead of flour. Cheese swaps include Gruyère or cheddar. Freeze unbaked for up to 2 months.

Keyword comfort food seafood pasta, creamy seafood stuffed shells, seafood stuffed shells recipe

Instructions

1. Preheat and prepare: Preheat oven to 375°F. Grease a 9×13 inch baking dish with butter, about 1 tbsp, and set aside.
2. Cook pasta shells, 8 to 10 minutes: Boil jumbo shells in salted water until al dente, then drain and lay flat on a baking sheet so they do not stick.
3. Make seafood filling, 5 minutes: In a large skillet over medium heat, melt ½ tablespoon butter. Add minced garlic and sauté about 1 minute until fragrant. Add lobster, crab, and optional shrimp. Cook 2 to 3 minutes. Season with salt and pepper. Remove from heat.
4. Mix filling, 2 minutes: In a mixing bowl, combine the cooked seafood, 8 oz cream cheese at room temperature, and ½ cup shredded mozzarella. Stir until smooth and well combined.
5. Make cheese sauce, 5 minutes: In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the all purpose flour and cook 1 minute. Gradually whisk in heavy cream. Add remaining ½ cup shredded mozzarella and the ¾ cup Parmesan. Stir until sauce is smooth, thick, and slightly bubbling, around 2 to 3 minutes. If sauce seems too thin, continue cooking 1 more minute until it coats the back of a spoon.
6. Assemble, 3 minutes: Spoon a thin layer, about ½ cup, of cheese sauce into the bottom of the prepared baking dish. Fill each cooled shell with the seafood filling, placing them shell opening side up in the dish.
7. Top and bake, 30 minutes total: Pour remaining cheese sauce evenly over stuffed shells. Cover dish with aluminum foil and bake 20 minutes. Remove foil and bake an additional 10 to 12 minutes until top is golden brown and bubbly.
8. Rest and serve, 5 minutes: Let rest 5 minutes before serving. Garnish with freshly chopped parsley or basil.

Conclusion

These creamy seafood stuffed shells are the ultimate comfort and indulgence. Tender jumbo pasta, rich cheesy sauce, and seafood in every bite. Serve them with a crisp green salad, garlic bread, or roasted asparagus for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, assemble but do not bake, then cover tightly and freeze for up to 2 months. Bake from frozen at 375°F for about 45 minutes. Want lighter or spicier variation? Swap cheeses or add red pepper flakes.

If you love seafood pastas, you may also enjoy these Jalapeño Popper Chicken Enchiladas for a bold Tex Mex twist, or keep things lighter with a Hawaiian Chicken Sheet Pan meal. For baking inspiration, try this No Oven Turkish Bread or rustic Homemade Ciabatta Bread. And if you want a sweet finish after seafood pasta night, this Cherry Amaretto Tiramisu is the perfect dessert pairing. Pin this recipe to your favorite seafood dinner board to save it for later.

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