Creamy Seafood Stuffed Shells Recipe

If you’re a seafood lover like me, I promise you’re going to absolutely fall for this Creamy Seafood Stuffed Shells Recipe. It’s one of those dishes that feels a little fancy but is surprisingly easy to pull off, making it perfect for date nights, family dinners, or even impressing guests without the stress. I love how the creamy, cheesy filling with chunks of shrimp, lobster, and crab nestle perfectly in pasta shells, all baked in a luscious sauce that sings with garlic and white wine notes.

When I first tried this recipe, I was blown away by how the flavors came together so naturally but with a restaurant-quality finish. You’ll find that it’s not only comforting and indulgent, but also versatile enough to tweak for your seafood preferences or dietary needs. Plus, it’s a great way to elevate a classic stuffed shells dish with a creamier, richer seafood twist you won’t get tired of serving at your table.

this …

Ingredients You’ll Need

The ingredients here come together perfectly to build layers of flavor and creaminess. I recommend grabbing the freshest seafood you can find and don’t skimp on the Parmesan—it really makes the sauce sing.

• Pasta Sauce Ingredients: These create the creamy, garlicky base that keeps the shells moist and flavorful.
• Jumbo Pasta Shells: Look for sturdy shells that hold up during filling and baking.
• Shrimp, Lobster, and Crab Meat: Fresh or thawed frozen works; just be sure to dry them well before cooking.
• Cream Cheese: Adds that luscious creaminess binding the seafood and spinach together.
• Fresh Spinach: Adds a touch of brightness and color; frozen works too if well-drained.
• Mozzarella and Parmesan Cheese: Mozzarella melts beautifully on top while Parmesan adds that salty umami kick.
• Old Bay Seasoning & Italian Herbs: These spices bring that unmistakable seafood-friendly flavor punch.
• White Wine: Adds depth to the sauce; Pinot Grigio is my go-to, but broth is a fine substitute.

Variations

I love experimenting with variations on this Creamy Seafood Stuffed Shells Recipe because it’s so adaptable. Feel free to make it your own by swapping in whatever seafood you love or adding extra veggies for more color and texture.

• All Shrimp Version: I’ve made this with just shrimp before, which lightens it up and keeps prep simple without sacrificing flavor.
• Adding Roasted Red Peppers: For a sweet, smoky twist, I sometimes toss in diced roasted red peppers; they add a nice pop of color and flavor.
• Dairy-Free Option: Swap cream cheese and cream for vegan alternatives and use nutritional yeast if you want a cheesy flavor without dairy.
• Spicy Kick: A pinch of red pepper flakes in the sauce gives the recipe a subtle heat that pairs beautifully with the seafood.

How to Make Creamy Seafood Stuffed Shells Recipe

Step 1: Perfectly Cook and Chill Your Pasta Shells

Start by boiling your jumbo shells according to package instructions but pull them out about 2 minutes early (or 1 minute early if the package gives a range). I’ve learned the hard way that overcooked shells turn mushy and tear when you fill them, so this step is key. Once drained, rinse them well with cold water to stop the cooking and cool them completely. Lay them out separated on a towel to prevent sticking while you prepare the filling.

Step 2: Whip Up the Creamy Garlic Wine Sauce

Next, melt 1 tablespoon of butter in a skillet over medium-high heat and whisk in the flour to create a smooth roux. Slowly add heavy cream, almond milk, and the white wine, stirring constantly until it thickens into a luscious sauce. Add the garlic, Parmesan, Italian seasoning, and salt and pepper to taste. Taste it repeatedly—this sauce will coat your shells and seafood, so getting the seasoning right here makes all the difference. Keep it warm on low heat while you prepare the filling.

Step 3: Cook the Seafood and Combine the Filling

In the same skillet, melt the remaining ½ tablespoon of butter over medium-high heat. Toss in your chopped shrimp and lobster, cooking them until just opaque, about 3-4 minutes per side. Don’t overcook here! Remove seafood and set aside to cool slightly. In a large bowl, mix cream cheese, cooked seafood, crab meat, chopped spinach, mozzarella, Parmesan, Old Bay seasoning, and salt and pepper. Stir gently until everything is well combined and creamy. This filling is the heart of your shells, so don’t rush—make sure it’s smooth and flavorful.

Step 4: Stuff, Assemble, and Bake

Pour your creamy sauce into the bottom of a 9×13 baking dish. I like to grab a damp towel for my hands here to keep things tidy as you gently stuff each shell with about 1½ to 2 tablespoons of filling. Arrange the filled shells snugly over the sauce, then sprinkle the remaining mozzarella cheese evenly on top. Cover the dish tightly with foil to keep the shells moist and bake at 350°F for 20 minutes. Remove foil and bake another 5-10 minutes until the cheese bubbles and is lightly golden. Let it cool a bit before serving—that way, the sauce sets just beautifully.

How to Serve Creamy Seafood Stuffed Shells Recipe

Garnishes

I like to keep garnishes simple yet fresh—sprinkling a little chopped fresh parsley or basil on top adds a pop of color and herbaceous brightness that cuts through the richness. A light drizzle of good olive oil or a squeeze of fresh lemon juice before serving also elevates the dish beautifully.

Side Dishes

A crisp Caesar salad or garlic-roasted asparagus makes a perfect side, balancing the creamy shells with some freshness and crunch. Crusty garlic bread or a warm baguette is a must-have to soak up every last bit of that luscious sauce.

Creative Ways to Present

For special dinners, I like to plate individual portions in shallow bowls with a few whole basil leaves on top and a sprinkle of extra Parmesan. Serving it family-style in a rustic ceramic baking dish right at the table feels warm and inviting, perfect for sharing stories and seconds!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover stuffed shells into an airtight container and refrigerate. I’ve found they keep beautifully for up to 3 days, and the flavors actually deepen overnight. Just cover them well to prevent drying out.

Freezing

This recipe freezes wonderfully either before or after baking. I usually arrange the filled shells in a single layer on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. When ready to eat, bake them covered straight from frozen (adding a bit more time) for a stress-free meal.

Reheating

To reheat refrigerated or thawed leftovers, cover with foil and warm in a 350°F oven until heated through (usually about 15-20 minutes). Microwaving works in a pinch, but the oven helps maintain that baked, melty texture and prevents drying out.

FAQs

Final Thoughts

This Creamy Seafood Stuffed Shells Recipe holds a special place in my kitchen because it manages to feel both indulgent and approachable at the same time. The creamy, cheesy seafood filling wrapped in tender shells always brings smiles around the table, no matter the occasion. If you’ve been looking for a comforting yet elegant seafood pasta bake that doesn’t require hours of fuss, I can’t recommend this enough—give it a go and enjoy the delicious rewards!

Print