A decadent seafood stuffed shells recipe featuring a rich, cheesy filling with shrimp, crab, and ricotta, baked to perfection in a creamy sauce.
What Are Seafood Stuffed Shells?
Seafood stuffed shells are a luxurious twist on traditional Italian stuffed pasta. Instead of a classic ricotta and spinach filling, these shells are packed with a creamy seafood mixture featuring shrimp, crab, and a blend of cheeses. They’re then smothered in a luscious sauce and baked until bubbly.
The Origin and Popularity of Stuffed Shells
Stuffed pasta shells, or conchiglioni ripieni, have roots in Italian cuisine, where they are typically filled with ricotta, meat, or vegetables. The seafood variation emerged in coastal regions, blending Italian pasta traditions with fresh seafood flavors. Today, seafood stuffed shells are a favorite in American households, particularly for special occasions and holiday dinners.
Why This Recipe Stands Out
- Rich and Creamy Texture – The combination of ricotta, Parmesan, and mozzarella makes each bite indulgent.
- Flavorful Seafood Mix – The sweetness of crab and shrimp complements the cheese filling.
- Versatile – Easily adaptable with different seafood and cheese options.
- Perfect for Special Occasions – A crowd-pleaser for holidays and gatherings.
Key Ingredients
Shells and Pasta
- Jumbo pasta shells – The base of the dish, designed to hold the filling.
Seafood Filling
- Shrimp – Adds a tender, juicy texture.
- Crab meat – Sweet and rich, elevating the flavor profile.
- Ricotta cheese – Forms the creamy base of the filling.
- Mozzarella cheese – Melts beautifully for a gooey texture.
- Parmesan cheese – Adds a salty, umami punch.
- Egg – Helps bind the filling together.
- Garlic and onions – Enhance the aromatic depth.
- Fresh herbs (parsley, basil) – Bring freshness and balance.
Sauce
- Heavy cream or half-and-half – Creates a smooth, velvety sauce.
- Butter and flour – Forms the roux for thickening.
- Chicken or vegetable broth – Adds depth of flavor.
- Lemon juice – Brightens the overall taste.
- Salt, pepper, and Italian seasoning – For seasoning.
Step-by-Step Cooking Instructions
Step 1: Cook the Pasta
- Boil jumbo shells until al dente, then drain and set aside to cool.
Step 2: Prepare the Seafood Filling
- Sauté onions and garlic until fragrant.
- Add chopped shrimp and cook until pink.
- Combine with ricotta, crab meat, mozzarella, Parmesan, egg, and seasonings.
Step 3: Make the Sauce
- In a saucepan, melt butter and whisk in flour.
- Slowly add broth and cream, stirring continuously.
- Season with salt, pepper, and Italian herbs.
Step 4: Assemble and Bake
- Preheat oven to 375°F.
- Fill shells with the seafood mixture and arrange in a baking dish.
- Pour the sauce over the shells and top with extra cheese.
- Bake for 25–30 minutes until bubbly and golden.
Variations and Customizations
- Lobster-Stuffed Shells – Swap out shrimp for lobster meat.
- Dairy-Free Version – Use cashew cream and dairy-free cheese.
- Spicy Cajun Style – Add Cajun seasoning and a touch of hot sauce.
Perfect Pairings
- Side Dish: Garlic bread, Caesar salad.
- Beverage: Sparkling water with lemon or a light citrus iced tea.
FAQs
What do you need for stuffed shells?
Jumbo pasta shells, seafood (shrimp/crab), ricotta, mozzarella, Parmesan, egg, and a creamy sauce.
How long can you keep leftover stuffed shells?
Store in an airtight container for up to 3 days in the refrigerator.
Should you defrost stuffed shells before cooking?
If frozen, let them thaw in the fridge overnight before baking.
Storage and Reheating Tips
- Refrigerate: Store leftovers in a sealed container for up to 3 days.
- Freeze: Place in a freezer-safe dish and freeze for up to 2 months.
- Reheat: Bake at 350°F until warmed through.
Presentation Tips
- Garnish with fresh parsley and a sprinkle of Parmesan.
- Serve on a white dish to make the colors pop.
Fun Facts
- Stuffed pasta shells date back to the 18th century in Italy.
- Seafood variations have gained popularity in coastal U.S. regions.
Suggested Recipes
For more savory recipes you can also check my friend Alicia’s blog here.