These seafood stuffed shells are jumbo pasta shells filled with a creamy shrimp and crab mixture and baked under a rich, simple white sauce. Tender shrimp, sweet lump crab, and a little Old Bay give the filling classic seafood flavor, while the creamy sauce keeps everything cozy and comforting. I like making this dish when I’m craving a seafood pasta but want the ease of a casserole. Whether it’s a weekend meal, a small dinner with friends, or just a night when pasta and seafood sound too good to pass up.
As we know, I like to utilize what I have on hand, and after making my taco stuffed shells, I started wondering what else I could tuck inside those tender pasta shells. My family loves seafood, so a creamy, comforting seafood stuffed shells recipe felt like the perfect direction to take it. I sauté shrimp with onion, garlic, and a little Old Bay, then fold them together with sweet lump crab, cream cheese, mayonnaise, lemon juice, and fresh parsley to create a rich, scoopable filling. The shells get nestled into a simple homemade cream sauce made with butter, flour, milk, and heavy cream, then finished with buttery breadcrumbs and Parmesan before baking until bubbly and golden. It’s the kind of cozy seafood pasta I like making when we want something a little special for dinner but still easy enough for a weeknight.
Tips for Beginners
- Cook the pasta just until al dente. Overcooked shells tear easily when you try to stuff them. You’ll need about 20 shells, but cook a few extra in case some break.
- Don’t overcook the shrimp and chop it small. The shrimp only needs a couple of minutes in the skillet since it will finish cooking in the oven while the shells bake. Smaller pieces distribute evenly through the filling and make the shells much easier to scoop and stuff.
- Pat the crab meat dry. Lump crab can hold extra moisture, which can make the filling watery. Gently blot it with paper towels before mixing it in.
- Let the sauce simmer until slightly thickened. It should coat the back of a spoon but still be pourable so it spreads easily over the shells.
- Thin the sauce if needed. If it thickens too much while sitting, whisk in a splash of milk until it loosens up.
- Spread the sauce in the bottom of the dish. A thin layer of sauce keeps the shells from sticking and helps them stay moist while baking.
Seafood Stuffed Shells
Ingredients
For the Pasta and Filling
- 24 jumbo pasta shells
- ½ tbsp olive oil
- ½ onion chopped
- 3 cloves garlic minced
- 8 oz. raw peeled and deveined shrimp chopped
- 18 oz. lump crab meat
- ½ tsp Old Bay seasoning
- 2 tsp lemon juice
- 4 oz. cream cheese
- ¼ cup mayonnaise
- 2 tbsp chopped parsley
For the Sauce
- 3 tbsp butter
- 2 tbsp flour
- ½ tsp salt
- pinch pepper and garlic powder
- 1½ cups milk
- ½ cup heavy cream
For the Topping
- ½ cup breadcrumbs
- 2 tbsp butter melted
- 2 tbsp grated Parmesan cheese
Instructions
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Preheat the oven to 375°F. Cook the jumbo pasta shells according to package directions. Drain and let the shells dry on a layer of paper towel.24 jumbo pasta shells
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Heat the oil in a large skillet over medium heat. Add in the onion and a sprinkle of salt. Cook for a few minutes until softened. Add in the garlic, and cook for another minute.½ tbsp olive oil, ½ onion, ½ tsp salt, 3 cloves garlic
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Add in the shrimp and crab meat, and sprinkle with Old Bay seasoning. Cook for a couple minutes until the shrimp is pink.8 oz. raw peeled and deveined shrimp, 18 oz. lump crab meat, ½ tsp Old Bay seasoning
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Transfer the shrimp and crab mixture to a large bowl. Add in the lemon juice, cream cheese, mayonnaise, and 2 tablespoons chopped parsley. Stir to combine.2 tsp lemon juice, 4 oz. cream cheese, ¼ cup mayonnaise, 2 tbsp chopped parsley
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In a saucepan, melt the butter. Once melted, whisk in the flour until smooth. Stir in the salt, pepper, and garlic powder. Slowly pour in the milk and heavy cream while whisking. Let the mixture simmer for a couple minutes until thickened.3 tbsp butter, 2 tbsp flour, pinch pepper and garlic powder, 1½ cups milk, ½ cup heavy cream
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Pour ½ cup of the sauce in the bottom of a greased casserole dish.
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Scoop the seafood filling into each shell and place in a greased casserole dish. Pour the remaining sauce over the shells.
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In a bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumbs and Parmesan cheese over the shells.½ cup breadcrumbs, 2 tbsp butter, 2 tbsp grated Parmesan cheese
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Bake for 25 minutes until the top is golden brown and the sauce is bubbling. Top the shells with chopped parsley and additional grated Parmesan cheese.
Notes
- If the sauce thickens too much, whisk in a splash of milk.
- Add a pinch of red pepper flakes for heat.
- Fontina or mozzarella can replace Parmesan in the topping.
- Canned lump crab works well if fresh crab isn’t available.
Nutrition
How to Make Seafood Stuffed Shells Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 375°F. Cook 24 jumbo pasta shells according to the package directions until just al dente. Drain and spread the shells out on paper towels so they can dry and won’t stick together.
Sauté the aromatics: Heat ½ tbsp olive oil in a large skillet over medium heat. Add ½ chopped onion and a pinch of salt and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add 3 minced garlic cloves and cook for 30 seconds to 1 minute, just until fragrant.
Cook the seafood: Add 8 oz. chopped raw shrimp and 18 oz. lump crab meat to the skillet. Sprinkle with ½ tsp Old Bay seasoning and cook for 2–3 minutes, stirring gently, until the shrimp turns pink and is just cooked through.
Mix the filling: Transfer the seafood mixture to a large bowl. Add 2 tsp lemon juice, 4 oz cream cheese, ¼ cup mayonnaise, and 2 tbsp chopped parsley. Stir until the cream cheese melts into the mixture and the filling becomes creamy and well combined.
Make the cream sauce: In a saucepan over medium heat, melt 3 tbsp butter. Whisk in 2 tbsp flour and cook for about 1 minute, whisking constantly, until smooth and slightly bubbly. Whisk in ½ tsp salt, a pinch of pepper, and a pinch of garlic powder. Slowly pour in 1½ cups milk and ½ cup heavy cream, whisking continuously to prevent lumps. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon but is still pourable.
Prep the baking dish: Spread ½ cup of the sauce evenly in the bottom of a greased casserole dish.
Stuff the shells: Spoon the seafood filling into the cooked shells, dividing it evenly between them. Arrange the stuffed shells in the casserole dish.
Add cream sauce: Pour the remaining cream sauce evenly over the shells.
Add the toppings: In a small bowl, combine ½ cup breadcrumbs with 2 tbsp melted butter. Sprinkle the breadcrumb mixture over the shells, then top with 2 tbsp grated Parmesan cheese.
Bake and serve: Bake for 25 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Sprinkle with additional chopped parsley and grated Parmesan cheese before serving.
How to Store and Reheat
Store leftover seafood stuffed shells in an airtight container in the refrigerator for up to 3 days.
To reheat, place the shells in a baking dish, cover, and warm in a 350°F oven for about 15 minutes, or until heated through. If the sauce has thickened in the fridge, add a small splash of milk or cream before reheating to loosen it up.
You can also freeze the stuffed shells before baking. Assemble the shells in the baking dish but leave off the breadcrumb topping, then wrap the dish tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, add the breadcrumbs and Parmesan, and bake as directed. For easier prep, you can also make the seafood filling and sauce up to 1 day ahead, store them separately in the refrigerator, and assemble the shells right before baking.
Serving Suggestions
When I serve these seafood stuffed shells, I like to keep the sides simple and fresh to balance the rich, creamy filling. A bright kale salad is one of my favorite pairings because the lemony dressing and crisp greens add a nice contrast to the baked pasta. If I’m making this for guests, I’ll often start the meal with a burrata caprese, which feels a little special but is still really easy to put together. I also love adding a pan of roasted vegetables to the table since the caramelized flavor works really well with seafood. And if there’s extra sauce in the dish (there usually is), I always serve it with some warm no-knead Dutch oven bread for soaking up every last bit.
More Stuffed Shells Recipes
- Italian Stuffed Shells: These Italian stuffed shells are a classic baked pasta dish filled with cheese, topped with rich meat sauce, and baked with plenty of melted cheese. It’s another comforting stuffed shell recipe that’s hearty, family-friendly, and perfect for pasta night.
- Cheesy Mexican Stuffed Shells: These cheesy Mexican stuffed shells take the classic stuffed shell idea in a completely different direction with taco-seasoned meat and plenty of melted cheese. It’s a bold, flavorful variation that’s always a crowd-pleasing weeknight dinner.
- Crockpot Stuffed Shells: If you love the cozy stuffed shell format but want something more hands-off, these crockpot stuffed shells are a great option. Jumbo shells are filled with a creamy cheese and spinach mixture and slow-cooked until tender and comforting, making it an easy set-it-and-forget-it pasta dinner.
More seafood Recipes to Try
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