Creamy Seafood Stuffed Shells

If you’re anything like me, you’ve probably stood in your kitchen more than once thinking, “What can I make that feels special, tastes indulgent, and still comes together without hours of prep?” That’s where these Creamy Seafood Stuffed Shells come into play. They’re the kind of dish that impresses guests but also hits the spot on a quiet weeknight when you just want something cozy and flavorful.

This recipe takes inspiration from the comfort of stuffed shells — a staple in so many households — and gives it a luxurious twist with creamy seafood goodness. Imagine tender pasta shells loaded with juicy shrimp, sweet crab, and creamy ricotta, all blanketed in a silky Parmesan cream sauce. Honestly, it’s comfort food at its most elegant.

I made this recently for a small dinner party, and let me just say — not a single shell made it back to the fridge. It was that good. Even those who swore they “weren’t seafood people” went back for seconds.

Whether you’re planning a date night at home, a holiday dinner, or just looking to jazz up your usual pasta rotation, these shells are sure to make a splash. Let’s get started!

Ingredients You’ll Need

For the Shells:

• 20 jumbo pasta shells

• Water for boiling

• Salt for pasta water

For the Filling:

• 1 cup cooked shrimp, chopped

• 1 cup lump crab meat (or imitation crab if preferred)

• 1 cup ricotta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 egg

• 1 garlic clove, minced

• 1 tablespoon chopped fresh parsley

• Salt and pepper to taste

For the Cream Sauce:

• 2 tablespoons butter

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 1½ cups milk

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

STEP 1: Cook the Pasta Shells

Start by bringing a large pot of salted water to a boil. Add in your jumbo pasta shells and cook them according to the package instructions until they’re just al dente. You want them cooked but still firm enough to hold the filling without falling apart.

Once they’re done, drain them well and set them aside to cool slightly. I usually lay them out on a baking sheet to keep them from sticking together while I prep everything else.

STEP 2: Make the Seafood Filling

In a large mixing bowl, combine the chopped cooked shrimp, crab meat, ricotta cheese, mozzarella, Parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Give everything a good stir until it’s evenly mixed.

This filling is packed with creamy texture and flavor. The combination of cheeses with the seafood creates a beautifully balanced bite — not too fishy, not too rich, just right. If you’re using imitation crab, it still works wonderfully and keeps things budget-friendly while delivering great taste.

STEP 3: Prepare the Cream Sauce

Now let’s talk about this sauce. It’s what takes this dish from “pretty good” to “absolutely unforgettable.”

In a medium saucepan over medium heat, melt your butter. Add in the minced garlic and cook for about a minute until fragrant — keep an eye on it so it doesn’t burn.

Next, whisk in the flour and cook for another minute or so to create a light roux. This will help thicken your sauce without making it overly heavy.

STEP 4: Add Milk and Cream

Slowly pour in the milk and heavy cream while whisking continuously. This step is all about creating that velvety smooth texture. Let the mixture simmer gently until it starts to thicken — it should coat the back of a spoon nicely.

Then, stir in the grated Parmesan cheese and season with salt and pepper to taste. I like to give it a little taste at this point to make sure the seasoning is right before it goes over the shells.

This sauce is creamy, cheesy, and just garlicky enough to complement the seafood without overpowering it.

Welcome back to Part 2 of our seafood pasta adventure! So far, we’ve cooked the pasta, whipped up that decadent seafood filling, and made a creamy garlic-Parmesan sauce that could practically be a meal on its own. Now comes the fun part — putting it all together and baking it into bubbly, golden perfection.

This is the stage where your kitchen starts smelling like a cozy Italian bistro, and you’ll probably find your family or guests wandering in to see what’s cooking. Let’s dive right in and finish building this delicious dish!

STEP 5: Stuff the Shells

Once your pasta shells have cooled slightly, it’s time to get filling. Gently open each shell and spoon in a generous amount of the seafood mixture — you want them nicely full, but not so stuffed that the filling falls out when baking.

Arrange the filled shells in a greased 9×13-inch baking dish. I usually place them in rows, open side up, so they can hold onto that creamy sauce we’re about to pour over. Depending on how full you fill them, you might not use every single shell — that’s okay! (Pro tip: If you have extra filling, it’s fantastic tucked into a halved bell pepper and baked alongside.)

STEP 6: Pour the Cream Sauce

Next, take your warm cream sauce and slowly pour it over the stuffed shells in the baking dish. Make sure each shell gets a good coating — the sauce should cover the tops and settle into the spaces between the shells.

The sauce will help everything stay moist while baking, and it will seep into the shells, blending beautifully with the seafood filling. You don’t want any dry corners here, so use a spatula if needed to gently spread the sauce around and ensure full coverage.

If you’re a cheese lover (and let’s be honest, if you’re making this dish, you probably are), this is a great moment to sprinkle a little extra mozzarella or Parmesan on top. It adds a lovely golden crust when baked.

STEP 7: Bake Until Bubbly

Now cover the baking dish with foil and pop it into a preheated oven at 350°F (175°C). Bake for 25–30 minutes, or until everything is heated through and the sauce is bubbling around the edges.

If you like a slightly crispy top, remove the foil for the last 5–7 minutes of baking. That final blast of heat will give you some gorgeous browning and just the right amount of texture on top.

Once baked, remove the dish from the oven and let it sit for about 5 minutes. This helps the sauce thicken slightly and makes serving easier — plus it saves you from scorching your tongue on that first bite (we’ve all been there).

Tips and Tricks for Success

This dish is pretty straightforward, but here are a few helpful tips that make a big difference:

• Use cooked shrimp: You can use frozen pre-cooked shrimp to save time. Just make sure it’s thawed and patted dry before chopping and adding to the filling.

• Crab options: If fresh or lump crab meat isn’t available, imitation crab works perfectly fine and still delivers a sweet seafood flavor.

• Don’t overcook the pasta: Slightly undercooking the shells keeps them sturdy enough to hold their shape during baking.

• Make ahead: You can prep the dish a few hours in advance (or even the night before). Just cover and refrigerate, then bake as directed — you may need to add 5–10 extra minutes if baking straight from the fridge.

• Add a little zest: A sprinkle of lemon zest over the top before serving can brighten the dish and balance the richness of the sauce.