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If you’re looking for a show-stopping seafood dish that combines the richness of Italian comfort food with the delicate flavors of the ocean, these Seafood Stuffed Shells with Shrimp and Crab are exactly what you need.
This recipe transforms traditional stuffed shells into an elegant seafood feast that’s perfect for special occasions or when you simply want to treat yourself to something extraordinary. The combination of tender pasta shells filled with a creamy mixture of ricotta, crab, and shrimp, all bathed in a luxurious cream sauce, creates a dish that’s both comforting and sophisticated.
Key Ingredients
The magic of this dish lies in its carefully selected ingredients. Jumbo pasta shells provide the perfect vessel for holding the seafood filling, while the combination of ricotta cheese and heavy cream creates a luscious base. The star ingredients—claw crab meat and large raw shrimp—bring the taste of the sea to every bite. Old Bay seasoning adds that distinctive coastal flavor that pairs beautifully with seafood, while the cream sauce ties everything together with its velvety texture and rich taste.
Ingredients List
| Ingredient | Quantity |
|---|---|
| Jumbo pasta shells | 5 ounces (makes about 16) |
| Ricotta cheese | 12 ounces |
| Frozen chopped spinach | 2 ounces |
| Heavy cream | 2 tablespoons (for filling) + 1 cup (for sauce) |
| Lemon juice | 2 teaspoons |
| Dijon mustard | 1 teaspoon |
| Old Bay seasoning | 1 teaspoon |
| Italian seasoning | 1 teaspoon |
| Claw crab meat | 8 ounces |
| Large raw shrimp (peeled and chopped) | 8 ounces |
| Shredded mozzarella (for garnish) | As needed |
| Fresh parsley (for garnish) | As needed |
| Unsweetened almond milk | 1 cup |
| Sea salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
Helpful Tools
To make this recipe successfully, you’ll want to have these essential tools on hand:
- A large pot for boiling the pasta shells
- A shallow saucepan for creating the cream sauce
- A medium-sized mixing bowl for preparing the filling
- An 8×8 baking dish for assembling and baking
- Piping bags (optional, but helpful for filling the shells)
Pro-Tips
- Don’t overcook the pasta shells! Boil them for about 2 minutes less than the package directions since they’ll continue cooking in the oven. This prevents them from becoming mushy.
- Give the shells a quick ice bath after draining to completely stop the cooking process. This helps maintain their structure when you’re filling them.
- When making the cream sauce, keep the heat low and stir frequently. This prevents the sauce from scorching and ensures a smooth, velvety texture.
- Creamy Shrimp Cheese Rolls Recipe – If you enjoy this recipe, you might also love these creamy shrimp cheese rolls that use similar flavors in a different format.
- For the best flavor, taste the filling mixture before adding the crab and shrimp, and adjust the seasonings to your preference. The Old Bay seasoning can be adjusted based on how much coastal flavor you prefer.
How to Make Seafood Stuffed Shells with Shrimp and Crab
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for about 2 minutes less than the package directions. Drain and give them a quick ice bath to stop the cooking process. Set aside.
- Make the Cream Sauce: In a shallow saucepan, combine the heavy cream and almond milk. Season with sea salt, black pepper, garlic powder, and onion powder. Heat on low, stirring frequently, until the sauce begins to reduce and thicken slightly.
- Prepare the Filling: In a medium bowl, mix the ricotta cheese, frozen chopped spinach, 2 tablespoons of heavy cream, lemon juice, Dijon mustard, Old Bay seasoning, and Italian seasoning. Taste and adjust seasonings as needed. Gently fold in the crab meat and chopped shrimp.
- Stuff the Shells: Using a spoon or piping bag, carefully fill each pasta shell with the seafood mixture. Be generous but don’t overfill to the point of tearing the shells.
- Assemble the Dish: Preheat your oven to 375°F. In an 8×8 baking dish, arrange the stuffed shells in even rows. Pour the cream sauce over the top, ensuring all shells are covered. Sprinkle with shredded mozzarella cheese.
- Bake: Bake uncovered for 15 minutes, then switch to low broil for an additional 2-4 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Sprinkle with freshly chopped parsley and serve immediately while hot and bubbly.
Variations
This versatile recipe can be adapted in several delicious ways:
- Lobster Version: Replace the crab meat with cooked lobster meat for an even more luxurious dish. The sweet, delicate flavor of lobster pairs beautifully with the creamy sauce.
- Spicy Cajun Style: Add some heat by incorporating Cajun seasoning instead of Old Bay, and include some diced jalapeños in the filling. Top with pepper jack cheese for extra kick.
- Vegetarian Option: Skip the seafood entirely and double up on the spinach and ricotta. Add some roasted vegetables like zucchini, bell peppers, and mushrooms for a hearty vegetarian version.
Seafood Stuffed Shells with Shrimp and Crab
These Seafood Stuffed Shells are the ultimate indulgence for seafood lovers. Jumbo pasta shells are generously filled with a blend of tender shrimp, sweet lump crab meat, and creamy ricotta cheese, then baked in a rich, velvety garlic cream sauce. Finished with melted mozzarella and a dusting of Old Bay, this dish is perfect for special occasions, holidays, or a romantic dinner at home.
- Total Time: 65
- Yield: 6 servings
Ingredients
— The Pasta & Seafood —
1 box (12 oz) jumbo pasta shells
1 lb (450g) raw medium shrimp, peeled, deveined, and chopped
8 oz (225g) lump crab meat, drained and picked over for shells
1 tablespoon butter (for sautéing shrimp)
— The Cheese Filling —
1 container (15 oz) ricotta cheese
1 large egg, lightly beaten
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 teaspoon Old Bay seasoning (classic seafood spice)
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
— The Cream Sauce —
4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream (or half-and-half)
1/2 cup grated Parmesan cheese
Salt and white pepper, to taste
Instructions
1. **Preheat:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray.
2. **Cook Pasta:** Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions for *al dente* (usually 9–10 minutes). Drain and rinse with cool water to prevent sticking. Set aside.
3. **Sauté Shrimp:** In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped shrimp and cook for 2–3 minutes just until pink and opaque. (Do not overcook, they will bake later). Remove from heat and drain any excess liquid.
4. **Make Filling:** In a large bowl, combine the ricotta cheese, beaten egg, 1 cup of the mozzarella cheese, 1/2 cup Parmesan cheese, Old Bay seasoning, garlic powder, and parsley. Gently fold in the cooked shrimp and lump crab meat. Be careful not to break up the crab lumps too much.
5. **Make Sauce:** In the same skillet used for the shrimp (wipe it out if needed), melt the 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the 1/2 cup Parmesan cheese until melted and smooth. Season with salt and white pepper. Remove from heat.
6. **Assemble:** Spread about 1/2 cup of the sauce onto the bottom of the baking dish. Stuff each cooked shell generously with the seafood cheese mixture and arrange them in the dish.
7. **Top & Bake:** Pour the remaining cream sauce evenly over the shells. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
8. **Bake:** Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the sauce is bubbly and the cheese is melted and golden.
9. **Serve:** Garnish with extra parsley and a sprinkle of Old Bay if desired. Serve warm.
Notes
**Crab Meat:** Fresh lump crab meat is best for flavor and texture. If using canned crab, make sure to drain it very well so the filling doesn’t become watery.
**Sauce Consistency:** If the sauce looks too thick, you can thin it with a splash of milk or pasta water. If it’s too thin, let it simmer a bit longer before pouring over the shells.
**Make Ahead:** You can assemble the entire dish in the morning, cover it, and refrigerate it. Bake it for dinner, adding about 10 minutes to the covered baking time.
**Spice Level:** Old Bay seasoning adds a classic seafood flavor, but if you don’t have it, you can use a mix of celery salt, paprika, and a pinch of cayenne pepper.
- Prep Time: 30
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American / Seafood
FAQ
Can I make these seafood stuffed shells ahead of time?
Yes! You can prepare the entire dish up to the baking step, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding an extra 5-10 minutes to the cooking time.
What’s the best way to reheat leftovers?
The best way to reheat is in a 350°F oven covered with foil for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the oven method helps maintain the texture of the pasta and prevents the sauce from separating.
Can I freeze these stuffed shells?
Absolutely! Stuff the shells as directed, then place them on a cookie sheet lined with parchment paper and freeze for about an hour. Once frozen, transfer to a freezer-safe bag. To reheat, bake the frozen shells and sauce uncovered at 375°F for 20-30 minutes until fully heated through.
Conclusion
These Seafood Stuffed Shells with Shrimp and Crab represent the perfect marriage of Italian comfort food and coastal cuisine. The creamy filling, tender pasta, and rich sauce create a dish that’s both indulgent and satisfying.
Whether you’re serving it for a special dinner party or treating your family to something extraordinary, this recipe is sure to impress. The combination of flavors and textures makes it a memorable meal that guests will be talking about long after the last shell is gone. For more delicious ideas, follow me on Pinterest