Best Creamy Seafood Stuffed Shells Recipe

Hey there, foodie friend! Ever wondered how to whip up a dish that’s both cozy and a bit fancy? Something that feels like a warm hug but also screams “I’m dining at a seafood restaurant”? Let me introduce you to Creamy Seafood Stuffed Shells. These bad boys are perfect for a special occasion or just because you’re craving something indulgent on a random Tuesday.

What Are Creamy Seafood Stuffed Shells?

Picture this: jumbo pasta shells stuffed to the brim with a rich mix of shrimp, crab, and maybe some scallops, all baked in a creamy béchamel sauce. It’s like a seafood lover’s dream wrapped in a pasta hug. This dish strikes the perfect balance between comfort food and something you’d proudly serve at a dinner party.

Ingredients You’ll Need

Let’s break down what you’ll need to make this magic happen. I’ve kept it straightforward but packed with flavor, with a few pro tips thrown in.

For the Shells:

• 24 jumbo pasta shells – Grab the jumbo ones; they’re the easiest to stuff and hold all that delicious filling.

For the Filling:

• 8 ounces shrimp, cooked and chopped – Medium to large shrimp, peeled and deveined, work best. Fresh or frozen, just thaw and pat dry.
• 8 ounces lump crabmeat – Lump crab is the gold standard for texture and flavor. Claw meat works in a pinch but might be more shredded.
• 4 ounces scallops, chopped (optional) – Feeling bougie? Add scallops for extra luxury. Bay scallops are sweet and small, or chop up sea scallops.
• 1/4 cup mayonnaise – Keeps the filling creamy and binds it together.
• 2 tablespoons Dijon mustard – Adds a subtle zing to balance the richness.
• 1 teaspoon Old Bay seasoning – The secret weapon for seafood dishes. It’s a spice blend that makes everything taste like the ocean (in a good way).
• 1 shallot, minced – Shallots are milder than onions, giving a delicate depth.
• 2 tablespoons fresh parsley, chopped – For a fresh, herby vibe.
• Salt and pepper to taste – Season to your heart’s content.

For the Sauce:

• 3 tablespoons butter – The base of our creamy béchamel.
• 3 tablespoons all-purpose flour – Thickens the sauce like a charm.
• 1 1/2 cups milk – Whole milk for that rich, velvety texture.
• 1 bay leaf – Adds a subtle aromatic note.
• Salt and pepper to taste
• 1/2 cup Parmesan cheese, grated – Brings that nutty, umami goodness.

For Topping:

• 1 cup panko breadcrumbs – For a crispy, golden finish.
• 2 tablespoons melted butter – Makes the breadcrumbs extra crunchy.

Step-by-Step Instructions

Ready to get cooking? I’ve broken this down into easy steps so you can nail it, even if you’re not a kitchen pro. (No judgment—I’ve burned toast before too. 🙃)

Step 1: Cook the Pasta

Start by cooking the jumbo pasta shells. Here’s the trick: undercook them slightly. You want them al dente since they’ll finish cooking in the oven. Follow the package instructions but shave off 2-3 minutes. Drain, rinse with cold water to stop the cooking, and drizzle with a bit of olive oil to prevent sticking. Set them aside.

Step 2: Prepare the Filling

While the shells cool, mix up the filling. In a large bowl, combine the chopped shrimp, crabmeat, scallops (if using), mayonnaise, Dijon mustard, Old Bay seasoning, minced shallot, and parsley. Season with salt and pepper. Stir until everything’s well mixed. This filling is where the party’s at—creamy, zesty, and packed with seafood flavor.

Step 3: Make the Béchamel Sauce

Now, let’s tackle the sauce. In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux (just a fancy term for a butter-flour paste). Slowly whisk in the milk, breaking up any lumps. Add the bay leaf and simmer, stirring constantly, until the sauce thickens, about 5 minutes. Remove the bay leaf, stir in the Parmesan cheese, and season with salt and pepper. This sauce is pure creamy heaven.

Step 4: Assemble the Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread about 1/2 cup of béchamel sauce on the bottom. Stuff each shell with the seafood mixture and place them in the dish, open side up. Don’t overstuff, or they might tear!

Step 5: Add Sauce and Topping

Pour the remaining béchamel sauce over the shells, covering them completely. Mix the panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top for that crispy finish.

Step 6: Bake

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the top is golden and bubbly. Your kitchen will smell like a seafood paradise.

Step 7: Serve

Let the dish cool for a few minutes, then garnish with extra parsley. Serve with a side salad or garlic bread, and you’re golden.

Tips for Success

• Use fresh or properly thawed seafood for the best flavor.
• Don’t overstuff the shells to keep them intact.
• Make ahead by assembling and refrigerating until ready to bake.
• Add lemon zest to the filling for a bright, fresh twist.
• Undercook the pasta to avoid mushy shells after baking.

Why Creamy Seafood Stuffed Shells Are Perfect for Entertaining

This dish is a total crowd-pleaser for entertaining. You can prep it ahead, so you’re not stuck in the kitchen when guests arrive. Just assemble, refrigerate, and bake when ready. It looks like you slaved away for hours (your secret’s safe with me). It’s also super versatile—swap seafood for chicken or veggies for non-seafood folks, or use gluten-free shells for dietary needs. Pair it with a light salad or garlic bread to keep things balanced.

My First Time Making This Dish

The first time I made these, I was nervous about mixing seafood with pasta. But holy moly, it was a hit! My family raved about the creamy, flavorful filling, and even my picky cousin (who only eats pizza) went for seconds. The Old Bay seasoning is the MVP, and the cheese? Don’t skimp—it’s what makes it so comforting.

Conclusion

There you have it—your go-to recipe for Creamy Seafood Stuffed Shells. It’s a showstopper that’s perfect for date nights, family dinners, or just treating yourself. So, what’s stopping you? Get in that kitchen and start stuffing those shells! If you try this, let me know how it goes—I’m all ears for your foodie stories. Happy cooking!

Serving Suggestions

Serve these shells family-style in the baking dish or plate them individually for a fancy touch. A green salad with a light vinaigrette balances the richness, and garlic bread is perfect for soaking up extra sauce. For drinks, a crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully. End the meal with something light like sorbet or fresh fruit to keep things refreshing.

Frequently Asked Questions