seafood stuffed shells

These Creamy Seafood Stuffed Shells are the perfect pasta dish for your weeknight dinner or meal prep. This meal is loaded with crab meat, shrimp, lobster, and drizzled with a decadent cream sauce and gooey cheese.

Creamy Seafood Stuffed Shells

butter (Divided in 1 tablespoon and 1/2 tablespoon.)

all-purpose flour

heavy whipping cream

almond milk (Any milk will work.)

dry white wine

garlic

Parmesan Reggiano Cheese

Italian Seasoning (You can start with

salt and pepper

pasta

shrimp

oz lobster meat

oz cream cheese

oz lump crab meat

spinach

mozzarella cheese

Old Bay Seasoning (Substitute your favorite seafood seasoning if preferred.)

foil

Preheat oven to 350 degrees.

Cook the shells in accordance with the instructions on the packaging, but remove them 2 minutes prior to the noted cook time. (When the cook time provides a range of minutes, I remove the shells 1 minute prior to the low end of the recommended cook time.)This will prevent overcooking as the shells will be baked again. Cool the shells in cold water when they have finished cooking. This will prevent sticking.

Pasta Shells

Melt 1 tablespoon of butter in a skillet over medium-high heat. Add in the flour and stir until thickened.

Add the heavy cream, almond milk, and white wine. Stir.

Add in the garlic, Parmesan cheese, Italian Seasoning, and salt and pepper to taste. Taste the sauce repeatedly. Add spices if needed. Stir until smooth and set aside.

Cream Sauce

Heat the skillet on medium-high heat. Add in 1/2 tablespoon of butter. When melted, add in the shrimp and lobster.

Cook for 3-4 minutes on both sides until cooked through. Remove the shrimp and lobster from the skillet.

Add the cream cheese, cooked shrimp, lobster, crab, chopped spinach, 1/2 cup mozzarella cheese, Parmesan Reggiano cheese, Old Bay Seasoning, salt, and pepper to taste to a large bowl. Stir to combine.

Seafood and Filling

Pour the pasta sauce into the bottom of a 9x13 baking dish.

Load the seafood mixture into each of the pasta shells. I aim for 1 1/2 tablespoons to 2 tablespoons of filling in each shell. Place the filled shells in the baking dish over the pasta sauce. (You may want to keep a moist towel handy for your hands while stuffing the shells).

Sprinkle the remaining mozzarella throughout.

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is light brown.

Cool before serving.

Shell Assembly and Bake

EXCELLENT recipe! No modifications needed!

I made this but I also put my own spin on it lol. I added artichokes to the sauce. I did 3 meats(shrimps, lobsters,  and crabs). I only drink red wine but I did use your recommendations for the white down but I boiled it down for several minutes. I cooked lobster claws to go along with this dish. It was sooooo amazingly delicious. Thanks🙆🏽‍♀️

I made this for Christmas dinner and my family loved it. As always, it's the flavor in her recipes that comes through. If you love seafood this can't be missed.

This was delicious! Will absolutely make this again! Only change for me is that I would double the sauce. Otherwise, perfect!

Delicious and easy recipe! The pasta sauce is worth the time to make! Packed with so much flavor. Also, make sure you get real Parmigiana Reggiano. I really did think I’d been buying the real deal for so long, til I looked closer at my package. The taste and even the way it shreds are night and day difference.

Sunday's are my husband's dinner days so I printed out this recipe and told him this was what I wanted. Let me tell you, this was the BEST seafood pasta dish I have ever had. I felt like I should have been eating that in a 5 star resturaunt on the beach. It will be a regular in our rotation now!! Also, don't be turned off by the number of ingredients. This dish is more than worth every one!

Finally had the chance to make this. It is DELICIOUS! The recipe came together pretty easily. The sauce itself is amazing and so easy. I loved that there were nice sized chunks of seafood in each shell. The recipe makes a generous amount of filling so don’t be scared to stuff those shells! I used my butcher box lobster and Costco crab and shrimp. Every bite was so flavorful! Best part is that I had almost everything on hand. If you’re entertaining or want to impress someone this is it ❤️

Brandi does it again folks. I am such a fan of all of her seafood recipes. Bought the ingredients for this and made them this weekend for lunch before going out to watch football. My husband said to me 2 hours later “that seafood pasta you made today was really good.” Read her full post and follow her instructions, she won’t lead you astray. The sauce is the best part an and you can enjoy the white wine left over with your pasta.

This recipe was done with excellence! Just like another reviewer said, “many ingredients should be staples in your kitchen.” I cannot wait to eat the leftovers today.

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Creamy Seafood Stuffed Shells

The most viewed seafood stuffed shells recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine