Creamy Seafood Stuffed Shells for Ultimate Comfort Dining Recipe
Creamy Seafood Stuffed Shells combine jumbo pasta shells filled with a luscious blend of lobster, crab, shrimp, and creamy cheeses, all baked in a rich homemade cream sauce. This comforting dish is perfect for special occasions or indulgent weeknight dinners, delivering a decadent seafood flavor in every bite.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta Shells
- 12 pieces Jumbo Pasta Shells
Seafood Filling
- 8 ounces Lobster Meat
- 8 ounces Crab Meat (opt for fresh)
- 8 ounces Shrimp
- 4 ounces Cream Cheese (can swap for light cream cheese)
- 1 cup Mozzarella Cheese (freshly shredded)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 cloves Garlic (minced)
Cream Sauce
- 4 tablespoons Butter
- 2 tablespoons Flour (can use gluten-free)
- 1 cup Heavy Cream (substitute with half-and-half)
- ½ cup Parmesan Cheese
Instructions
- Preparation: Gather all ingredients and prepare jumbo pasta shells by boiling them according to the package instructions until al dente. Drain and allow to cool slightly for easier handling.
- Sauté Seafood and Garlic: In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add lobster and crab meat; cook for 2-3 minutes until heated through. Remove from heat and set aside.
- Make Seafood Filling: In a mixing bowl, combine the cooked lobster and crab mixture with cream cheese, shredded mozzarella, salt, and pepper. Stir until the mixture is smooth and well blended.
- Prepare Cream Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Sprinkle in the flour and whisk gently for about 1 minute to form a roux. Gradually add heavy cream while whisking continuously. Stir in Parmesan cheese and cook until the sauce becomes creamy and smooth.
- Assemble Stuffed Shells: Preheat oven to 375°F (190°C). Spread a layer of the cream sauce on the bottom of a baking dish. Carefully stuff each cooled pasta shell with the seafood mixture and arrange them in the dish. Pour the remaining cream sauce evenly over the shells.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the sauce is bubbly and golden on top.
- Serve: Let the stuffed shells cool slightly. Garnish with extra Parmesan cheese or fresh herbs as desired. Serve warm for the ultimate comfort dining experience.
Notes
- Use gluten-free flour to make the dish gluten-free if required.
- Light cream cheese can be substituted to reduce fat content.
- Fresh seafood improves flavor but frozen can be used if thawed properly.
- Ensure pasta shells are not overcooked to maintain shape during stuffing.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
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