Creamy Seafood Stuffed Shells are like little pasta boats filled with deliciousness! These large shells are stuffed with a yummy seafood mix and a rich, creamy sauce that makes every bite special.
Can you imagine digging into these cheesy wonders? I just love how the seafood and cream come together. Serve them with a crisp salad for a perfect meal that feels fancy but is pretty simple to make!
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are perfect for stuffing, but you can use manicotti or even jumbo pasta shells if you can’t find the right size.
Shrimp: I love using cooked shrimp for this dish. If you’re allergic or just not a fan, try scallops or even cooked lobster meat instead!
Crab Meat: This is optional! If you want to keep it simple, just double the shrimp. You could also use imitation crab or a mix of seafood.
Cheeses: Cream cheese and ricotta give a creamy texture. If you’re looking for lighter options, cottage cheese can work instead. For a bolder flavor, add a bit of goat cheese!
Heavy Cream: It adds richness, but you can substitute it with half-and-half or a mix of milk and flour for a lighter sauce.
How Do You Prevent Stuffed Shells from Being Soggy?
To keep those stuffed shells from getting soggy, it’s all about the right balance of sauce and cooking time. Here are a few tips:
- Cook your pasta shells al dente, so they hold up well when baking.
- Rinse the shells under cold water to stop the cooking and to firm them up.
- Don’t overload the shells with filling. Just enough to fill them comfortably without spilling.
- When adding the cream, don’t drown the shells. Pour just enough to create a light sauce.
- Allow the dish to rest after baking, as this will help set everything nicely.
With these tips, your stuffed shells will be perfectly creamy without being soggy! Enjoy every bite of this delightful dish!
Creamy Seafood Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 large pasta shells
- 1 lb cooked shrimp, chopped (reserve some whole shrimp for topping)
- 1/2 lb cooked crab meat (optional, can substitute with more shrimp or scallops)
- 8 oz cream cheese, softened
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 cup heavy cream
- 2 cloves garlic, minced
For Cooking:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 35-40 minutes in total. You’ll spend about 15 minutes prepping and cooking the shells and filling. Then, it will take an additional 20-25 minutes to bake. Just enough time to set the table!
Step-by-Step Instructions:
1. Prepare the Pasta Shells:
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the large pasta shells and cook until al dente, which should be about 9-11 minutes. Once cooked, drain the shells and rinse them under cold water to stop further cooking. Set them aside while you prepare the filling.
2. Cook the Seafood Mixture:
In a skillet over medium heat, combine the olive oil and butter. Once melted, add in the minced garlic and sauté for 1-2 minutes until fragrant. Then, mix in the chopped shrimp and crab meat (or your choice of seafood). Season lightly with salt, black pepper, and the optional red pepper flakes. Once heated through, remove the skillet from the heat and set it aside.
3. Make the Creamy Filling:
In a large mixing bowl, blend together the softened cream cheese, ricotta cheese, half of the mozzarella, half of the Parmesan, the chopped parsley, and the sautéed seafood mixture until everything is creamy and well combined. Taste and adjust the seasoning with a bit of salt and pepper.
4. Assemble the Dish:
In a small saucepan, gently warm the heavy cream until it’s hot but not boiling. Take each cooked shell and fill it generously with the creamy seafood mixture. Place the stuffed shells snugly in a greased 9×13 inch baking dish.
5. Add the Cream and Cheese:
Pour the warm heavy cream evenly over the stuffed shells to create a creamy sauce. Then, sprinkle the remaining mozzarella and Parmesan cheeses over the top. For garnish, place whole shrimp on top of the shells for a beautiful finish.
6. Bake and Serve:
Place your dish in the preheated oven and bake for about 20-25 minutes or until the cheese is melted, bubbly, and has a lovely golden color on top. Once out of the oven, let the dish rest for 5 minutes. Finally, garnish with extra chopped parsley and a sprinkle of freshly cracked black pepper.
Enjoy your creamy, cheesy seafood stuffed shells — a delicious dish that’s sure to impress!
FAQ for Creamy Seafood Stuffed Shells
Can I Use Frozen Seafood Instead of Fresh?
Absolutely! Just make sure to thaw any frozen seafood completely before using it. This will ensure even cooking and the right texture. You can thaw seafood overnight in the fridge or quickly by placing it in a sealed bag under cold running water.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and flour to thicken. For a non-dairy version, try unsweetened almond or coconut milk with a thickener like cornstarch.
How Long Can Leftovers Be Stored?
Leftover stuffed shells can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) until warmed through, adding a splash of cream if needed to refresh the sauce.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffed shells ahead of time and assemble them in the baking dish, then cover and refrigerate for up to 24 hours before baking. If you do this, you may need to add a few extra minutes to the baking time since the dish will be cold from the fridge.
