These creamy seafood stuffed shells bring restaurant-quality elegance right to your home kitchen, and I’m thrilled to share this recipe that’s become my go-to for special dinners. The combination of tender lobster, sweet crab, and succulent shrimp nestled in pasta shells with a velvety cheese sauce creates something truly memorable.
I’ll never forget the first time I made this dish for our anniversary dinner. My husband walked in from work, and the aroma of garlic, seafood, and melted cheese stopped him in his tracks. “What’s that incredible smell?” he asked, and I knew right then this recipe was a keeper. It reminded me of the summers we’d spend on the coast, where fresh seafood was the star of every meal. Now, whenever I want to bring that coastal feeling home to our Midwest kitchen, I make these stuffed shells. They’re fancy enough to impress guests but surprisingly simple to put together. Time to get our hands floury.
What Makes This Creamy Seafood Stuffed Shells So Special
After years of experimenting with seafood pasta dishes, I’ve found that this recipe hits every mark for a show-stopping meal. The beauty of these stuffed shells lies in how the pasta cradles that luxurious seafood filling, while the cheese sauce ties everything together with rich, comforting flavor.
Here’s why this dish deserves a spot in your recipe box:
- Uses accessible seafood that you can find at most grocery stores, with flexibility to swap based on what’s available or on sale
- Comes together in about an hour from start to finish, making it perfect for weeknight celebrations or weekend dinner parties
- Delivers restaurant-quality results that’ll have everyone asking for the recipe
- Adapts easily to your preferences – use all crab, add scallops, or switch up the cheese blend
- Makes excellent leftovers that actually taste even better the next day as the flavors meld together
- Can be prepped ahead and popped in the oven when you’re ready to serve
I’ve served this at holiday dinners, date nights, and even brought it to potlucks where it disappeared faster than anything else on the table. The combination of textures – tender pasta, creamy filling, and that golden bubbly top – creates pure comfort food magic.
Ingredient Spotlight
Lobster meat brings a sweet, delicate flavor that elevates this dish to special-occasion status; I always choose pre-cooked lobster meat from the seafood counter to save time and effort.
Lump crab meat adds a tender texture and briny sweetness that complements the lobster beautifully; make sure to pick through it gently to remove any shell fragments before using.
Cream cheese creates the luscious, thick base for our seafood filling and helps everything stick together perfectly when spooned into those pasta shells.
Heavy whipping cream makes the cheese sauce silky and pourable, coating each shell with that restaurant-style richness we’re after.
Parmesan Reggiano cheese delivers a sharp, nutty flavor that cuts through the richness and adds depth to the sauce; I prefer freshly grated over pre-shredded for the best melting quality.
Mozzarella cheese provides that gorgeous stretch and mild creaminess, divided between the filling and sauce to create layers of cheesy goodness.
Garlic cloves infuse the seafood with aromatic flavor right from the start; I’ve learned that sautéing them in butter before adding the seafood prevents any raw garlic bite.
Jumbo pasta shells are the perfect vessels for holding all that creamy seafood filling – their size and shape make them easy to stuff and beautiful to serve.
Butter adds richness and helps create a smooth roux for the sauce while also enhancing the seafood’s natural sweetness.
How to Make Creamy Seafood Stuffed Shells
Step 1. I always start by getting a large pot of salted water boiling for the pasta shells while I prep the seafood filling – this way everything times out perfectly and the shells are just cool enough to handle when I need them.
Step 2. Melt half a tablespoon of butter in your skillet over medium heat, add the minced garlic, and let it sizzle for about a minute until fragrant; through trial and error, I learned that butter works better than oil here because it carries the garlic flavor beautifully into the seafood.
Step 3. Add your lobster and crab meat to the skillet, gently stirring for 2-3 minutes just to warm everything through and let those flavors mingle – you’re not really cooking the seafood, just getting it acquainted with the garlic butter.
Step 4. In a large bowl, combine the cooked seafood mixture with cream cheese and half a cup of shredded mozzarella, then season generously with salt and pepper; Betty’s tip: make sure the cream cheese is at room temperature so it mixes smoothly without lumps.
Step 5. Cook your jumbo shells according to package directions but drain them about a minute early – they’ll finish cooking in the oven, and this prevents them from getting too soft and tearing when you stuff them.
Step 6. After years of making this, I’ve found the sauce comes together best when you melt the remaining butter over medium heat, whisk in the flour, and cook it for a full minute to remove that raw flour taste before adding the cream.
Step 7. Gradually pour in the heavy cream while whisking constantly to prevent lumps, then stir in the Parmesan and remaining mozzarella until the sauce becomes smooth and coats the back of your spoon.
Step 8. Preheat your oven to 375°F and spread a thin layer of that gorgeous cheese sauce on the bottom of your baking dish – this prevents sticking and ensures every bite has plenty of sauce.
Step 9. Spoon the seafood filling into each cooled shell (I use about 2-3 tablespoons per shell) and arrange them snugly in the dish, then pour the remaining sauce over the top, making sure it gets between the shells.
Step 10. Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until everything is bubbly and golden on top; my family prefers when I broil it for an extra minute at the end to get those beautiful caramelized spots.
Keeping This Creamy Seafood Stuffed Shells Fresh
I typically store leftover stuffed shells in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The cream sauce thickens slightly as it cools, but that actually helps everything hold together nicely for reheating. Make sure the shells have cooled to room temperature before sealing the container to prevent excess condensation.
For longer storage, Betty’s freezing method works well for this dish. I arrange the cooled stuffed shells in a freezer-safe container with parchment paper between layers, then pour any extra sauce over the top before sealing tightly. They’ll keep for up to 2 months in the freezer. The key is making sure everything is covered in sauce to prevent freezer burn and maintain that creamy texture.
For the best texture, I reheat refrigerated shells covered in a 350°F oven for about 15-20 minutes until heated through, adding a splash of cream or milk if the sauce needs loosening. Frozen shells can go straight from freezer to oven – just add an extra 10-15 minutes to the reheating time. While the microwave works in a pinch, the oven gives you that beautiful bubbly top that makes this dish so appealing.
Perfect Partners for Creamy Seafood Stuffed Shells
- Crisp garden salad with lemon vinaigrette – The bright acidity and fresh crunch balance the richness of the creamy shells perfectly, and I love how the lemon echoes the coastal flavors.
- Garlic bread or crusty Italian bread – Essential for soaking up every drop of that incredible cheese sauce; I brush mine with garlic butter and toast it until golden.
- Roasted asparagus with parmesan – The slight bitterness and firm texture of asparagus provide a wonderful contrast to the soft, creamy pasta, similar to how I prepare my asparagus shrimp angel hair pasta.
- Sautéed green beans with almonds – A simple, elegant side that adds color to the plate and a satisfying crunch without competing with the main dish.
- Caesar salad – The salty, garlicky dressing complements the seafood beautifully, and it’s always a crowd-pleaser at our family gatherings.
- Roasted Brussels sprouts – For a fall or winter meal, these add a nutty, caramelized element that my family actually requests alongside this recipe.
If you’re looking for more seafood inspiration, you might enjoy my shrimp and lobster cheddar bay biscuit pot pie or lobster ravioli lemon butter sauce for other special occasion dinners.
Frequently Asked Questions
I recommend using thawed, cooked seafood from the freezer section – just make sure it’s completely thawed and patted dry before mixing it into the filling to avoid excess water.
Many home cooks find success with using all crab and shrimp, or even adding scallops to the mix; the dish is still incredibly delicious with any combination of seafood you prefer.
Betty’s solution is to assemble the entire dish up to 24 hours in advance, cover it tightly with plastic wrap and foil, then refrigerate until you’re ready to bake – just add 5-10 extra minutes to the covered baking time.
Creamy Seafood Stuffed Shells
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil and cook jumbo pasta shells according to package directions, draining them about 1 minute early. Set aside to cool.
- In a large skillet over medium heat, melt 1/2 tablespoon of butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Add lobster and crab meat to the skillet, cooking for 2-3 minutes to warm through. Remove from heat and set aside.
- In a large bowl, combine the cooked seafood with cream cheese and 1/2 cup shredded mozzarella. Season with salt and pepper and mix until well combined.
- In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
- Gradually add heavy cream, whisking to combine. Stir in Parmesan cheese and remaining 1/2 cup mozzarella, continuing to stir until the sauce becomes smooth and creamy.
- Preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce on the bottom of a 9×13 inch baking dish.
- Stuff each cooled pasta shell with 2-3 tablespoons of seafood filling and place in the baking dish. Pour remaining cheese sauce over the stuffed shells.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until bubbly and golden on top.
- Let cool for 5 minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.
