Name: Creamy Seafood Stuffed Shells Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 oz lobster meat; 8 oz lump crab meat; 3 garlic cloves, minced; 1 tablespoon all-purpose flour; Salt and pepper, to taste; 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each); 1 ½ tablespoons butter (divided); 8 oz cream cheese; ½ cup heavy whipping cream; ¾ cup Parmesan Reggiano cheese, grated; Aluminum foil

Jump to Recipe

If you’re looking for an utterly decadent and crowd-pleasing pasta dish, Creamy Seafood Stuffed Shells will knock every pair of socks off at your table. These impressive shells are filled to the brim with a dreamy mix of lobster, crab, and melty cheese, then drenched in a creamy, golden sauce that tastes like a trip to your favorite coastal bistro. It’s the kind of comforting yet elegant dinner that makes any night feel special—whether you’re serving a quick family meal or wowing friends for a fancy dinner party. Creamy Seafood Stuffed Shells are easier to pull off than you think, and every step pays off in a forkful of rich, seaside flavor.

Creamy Seafood Stuffed Shells Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with a handful of essential ingredients, each playing a delicious role in building classic flavor and creamy, cheesy texture. Let’s walk through what you’ll need (and why you need it!) before you dive in to make Creamy Seafood Stuffed Shells.

Lobster meat (8 oz): Succulent and sweet, lobster is the star of the show—look for cooked or thawed meat for easy prep.
Lump crab meat (8 oz): Delicate and briny, the crab rounds out the seafood flavor beautifully.
Garlic cloves (3, minced): Sautéed garlic adds mouthwatering aroma and flavor depth to the seafood mixture.
All-purpose flour (1 tablespoon): This helps thicken your creamy sauce so it clings luxuriously to every stuffed shell.
Salt and pepper, to taste: Essential for seasoning every layer—don’t skimp here!
Shredded mozzarella cheese (1 cup, divided): Melted inside the filling for gooey richness and used in the sauce for extra creaminess.
Butter (1 ½ tablespoons, divided): Adds flavor to both the filling and the sauce, and gives everything that dreamy softened finish.
Cream cheese (8 oz): The secret to that dreamy, creamy filling that holds everything together.
Heavy whipping cream (½ cup): Builds the smooth, silky base for the luscious sauce.
Parmesan Reggiano cheese, grated (¾ cup): Intensifies savory flavor and adds a signature golden top once baked.
Jumbo pasta shells: These are the perfect vessels to hold all that seafood and cheesy filling.
Aluminum foil: Covers your baking dish so the shells bake gently without drying out.

How to Make Creamy Seafood Stuffed Shells

Step 1: Prepare the Seafood

Begin by melting half a tablespoon of butter in a large skillet over medium heat. Tip in the minced garlic and let it gently sizzle until fragrant—this only takes about a minute, but it goes a long way in building flavor. Add your lobster and crab meat, cooking just long enough (2 to 3 minutes) for the flavors to meld and the seafood to heat through. You’ll want to stop here and set the mixture aside—don’t overcook, since it’ll bake again later.

Step 2: Make the Creamy Filling

In a big mixing bowl, combine your sautéed seafood with the cream cheese and half of your shredded mozzarella. Add salt and pepper to give the filling just the right savory snap. Use a sturdy spatula to mix it all together, ensuring every bite will have a bit of crab, lobster, and cheesy goodness. This seafood mixture is the heart of your Creamy Seafood Stuffed Shells, and it should look luscious, thick, and blended.

Step 3: Cook and Cool the Shells

Cook your jumbo pasta shells according to the package instructions, aiming for al dente so they hold their shape. After draining, set them aside for a few minutes to cool slightly. Warm shells are easier to fill and less likely to tear— patience here pays off when stuffing!

Step 4: Stuff the Shells

Gently spoon or pipe the seafood filling into each cooled shell, being careful not to overfill. Arrange the stuffed shells in your prepared baking dish in neat rows—they’ll look irresistible even before baking! Try to nestle them close together, which helps keep them plump and prevents the filling from spilling as they bake.

Step 5: Prepare the Creamy Cheese Sauce

Return to your skillet and melt the remaining butter over medium heat. Sprinkle in the flour and whisk continuously for about a minute to create a light roux (this thickens the sauce). Slowly stream in the heavy cream while whisking, then add the grated Parmesan and the rest of the mozzarella. Keep stirring until you have a thick, smooth sauce that’s velvety and creamy—you should see the cheese melt and the sauce coat the back of your spoon.

Step 6: Assemble and Bake

Pour your luscious cheese sauce all over the stuffed shells, ensuring every nook is covered. Sprinkle a final dusting of Parmesan over the top for that irresistible golden crust. Cover the baking dish with aluminum foil and bake in a preheated oven until everything is bubbling and the cheese is lightly browned. Let it rest a few minutes before serving to allow the filling to set—if you can wait that long!

How to Serve Creamy Seafood Stuffed Shells

Garnishes

The final flourish can make your Creamy Seafood Stuffed Shells look (and taste) truly restaurant-worthy. I love showering the baked shells with a sprinkle of fresh parsley or chives for a pop of color and freshness. Freshly grated lemon zest can also add a zingy brightness that cuts through all the richness, making every bite sing.

Side Dishes

These stuffed shells are rich and filling, so I like to keep the sides simple. A crisp green salad with a light vinaigrette lets the flavors of the seafood shine, while roasted asparagus or broccolini brings a touch of spring. Don’t forget a warm, crusty baguette—perfect for mopping up every last drop of creamy sauce.

Creative Ways to Present

Creamy Seafood Stuffed Shells are showstoppers on their own, but you can serve them in individual ramekins for an elegant dinner party presentation. For more rustic charm, arrange the shells in a large cast iron skillet. Or, garnish each serving with a little extra lobster or crab on top for a “wow!” moment as you set the plate down.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Creamy Seafood Stuffed Shells, you’re in for a treat. Simply cover the baking dish tightly with foil or transfer shells to an airtight container, then store in the refrigerator for up to three days. The flavors deepen overnight and reheat beautifully!

Freezing

You can absolutely freeze Creamy Seafood Stuffed Shells before or after baking—just assemble as directed, then wrap tightly in both plastic wrap and foil. They’ll keep in the freezer for up to 2 months. To serve, thaw overnight in the fridge and then bake as usual, adding a few extra minutes to account for the chill.

Reheating

To reheat, cover the dish with foil and bake in a 350°F oven until the filling is hot and bubbly—about 20-25 minutes will do the trick. If you’re reheating a single portion, a quick spin in the microwave works well, but the oven will maintain the best texture and flavor.

FAQs

Can I use other types of seafood in these stuffed shells?

Absolutely! While lobster and crab make Creamy Seafood Stuffed Shells especially luxurious, you can swap in shrimp, scallops, or even a firm white fish. Just be sure to cook your seafood until just opaque, as it will continue cooking during baking.

What’s the best way to keep the shells from tearing during filling?

Letting the shells cool a few minutes after boiling makes them much easier to handle. Also, use a small spoon (or a piping bag with a large tip) to gently nudge the creamy filling inside each one.

Can I make these stuffed shells gluten free?

Yes! Simply use gluten-free jumbo shells and swap the all-purpose flour for a gluten-free blend or cornstarch in your sauce. All other ingredients in Creamy Seafood Stuffed Shells are naturally gluten free.

Is there a lighter alternative to heavy cream?

You can use half-and-half or even whole milk for a lighter sauce, though you’ll want to cook the sauce a bit longer to make sure it thickens properly. The result won’t be quite as rich, but it will still deliver plenty of flavor and creaminess.

Can I prepare Creamy Seafood Stuffed Shells ahead of time?

Definitely! Assemble the shells and sauce up to a day in advance, cover, and refrigerate. When you’re ready to serve, just bake as directed—allowing a few extra minutes if you’re starting from cold.

Final Thoughts

There’s something so special about sitting down to Creamy Seafood Stuffed Shells—each bite is a pure celebration of the sea, cheese, and comfort. I hope you’ll give this recipe a try soon; it’s a guaranteed way to make ordinary moments feel unforgettable. Go ahead and share it with loved ones—they’ll be talking about your dinner for weeks!

Creamy Seafood Stuffed Shells Recipe

★★★★★

4.7 from 22 reviews

Author: Lily
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

Indulge in the rich and decadent flavors of Creamy Seafood Stuffed Shells. These jumbo pasta shells are filled with a luxurious blend of lobster, crab, and creamy cheeses, then baked to perfection in a velvety sauce.

Instructions

Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes, then remove from heat and set aside.
Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, and season with salt and pepper. Mix well until fully combined.
Cook the Jumbo Shells: Cook the jumbo pasta shells according to the package instructions. Drain and let them cool slightly before filling with the seafood mixture.
Prepare the Sauce: In the same skillet, melt the remaining butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually add the heavy cream, whisking to combine. Stir in the grated Parmesan cheese and remaining shredded mozzarella, continuing to stir until the sauce becomes smooth and creamy.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian