Best Creamy Seafood Stuffed Shells Recipe

There are some dishes that just scream comfort and indulgence, and for my family, creamy seafood stuffed shells are right at the top of that list. From the moment the aroma of garlic, herbs, and simmering seafood starts to fill the kitchen, everyone knows they’re in for a treat. This isn’t just your average pasta dish; it’s an experience. The tender jumbo shells, brimming with a rich, flavorful seafood filling, all enveloped in a velvety, dreamy cream sauce – it’s a symphony of textures and tastes that’s utterly irresistible. Over the years, I’ve tweaked and perfected this recipe, making it a go-to for special occasions, cozy weekend dinners, or even when we just need a little bit of culinary magic to brighten up a weeknight. Every time I serve these creamy seafood stuffed shells, the plates are cleaned, and requests for seconds are inevitable. It’s a dish that brings smiles to faces and warmth to the heart, truly embodying the joy of sharing good food with loved ones. If you’re looking for a recipe that’s guaranteed to impress and satisfy, look no further – this creamy seafood stuffed shells recipe is about to become your new favorite.

Ingredients

• Jumbo Pasta Shells: (24 shells) – The perfect vessel for holding our delectable seafood filling, providing a satisfying bite and visual appeal.
• Shrimp: (1 pound, peeled and deveined) – Adds a sweet and succulent seafood flavor, providing a meaty texture to the filling. Choose medium to large shrimp for best results.
• Crab Meat: (8 ounces, lump or claw meat, canned or fresh) – Contributes a delicate sweetness and luxuriousness, enhancing the overall seafood profile. Ensure to pick through for any shell fragments.
• Scallops: (8 ounces, bay or sea scallops) – Offers a buttery, slightly briny flavor and tender texture, rounding out the seafood medley. If using sea scallops, cut them into smaller, bite-sized pieces.
• Butter: (½ cup, unsalted) – Forms the base of our creamy sauce and adds richness and flavor to both the sauce and the filling.
• All-Purpose Flour: (½ cup) – Used as a thickening agent for the cream sauce, creating a smooth and velvety texture.
• Milk: (4 cups, whole milk recommended) – The liquid component of the cream sauce, providing body and richness. Whole milk creates the creamiest sauce, but 2% can also be used.
• Heavy Cream: (1 cup) – Adds extra richness and luxuriousness to the sauce, making it incredibly decadent.
• Parmesan Cheese: (1 cup, grated) – Imparts a salty, nutty flavor to both the filling and the sauce, adding depth and complexity. Use freshly grated Parmesan for the best flavor and melting quality.
• Mozzarella Cheese: (2 cups, shredded) – Provides a gooey, melty texture and mild flavor, creating a beautiful cheese pull and complementing the seafood and cream sauce.
• Garlic: (4 cloves, minced) – Infuses the sauce and filling with a pungent, savory flavor, essential for a flavorful seafood dish.
• Yellow Onion: (½ cup, finely diced) – Adds a subtle sweetness and aromatic base to the sauce and filling, enhancing the overall flavor profile.
• Dry White Wine: (½ cup, such as Pinot Grigio or Sauvignon Blanc) – Adds acidity and complexity to the sauce, enhancing the seafood flavors and creating a more refined taste. Chicken broth can be substituted if preferred.
• Fresh Parsley: (¼ cup, chopped) – Provides a fresh, herbaceous note and a pop of color, brightening up the dish and adding a touch of freshness.
• Dried Oregano: (1 teaspoon) – Offers a warm, earthy, and slightly peppery flavor, complementing the seafood and cream sauce beautifully.
• Dried Thyme: (½ teaspoon) – Adds a subtle, earthy, and slightly minty flavor, enhancing the herbal notes in the dish.
• Red Pepper Flakes: (¼ teaspoon, optional) – Provides a gentle warmth and subtle spice, balancing the richness of the cream sauce and adding a layer of complexity. Adjust to taste or omit if you prefer no spice.
• Salt: (To taste) – Enhances the flavors of all the ingredients and balances the overall seasoning.
• Black Pepper: (Freshly ground, to taste) – Adds a subtle pungency and depth of flavor, complementing the other seasonings.
• Olive Oil: (2 tablespoons) – Used for sautéing the onion and garlic, adding flavor and preventing sticking.

Instructions

1. Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions for al dente, usually around 8-10 minutes. Be careful not to overcook them, as they need to hold their shape for stuffing. Drain the shells and rinse them under cold water to stop the cooking process. Gently set them aside on a baking sheet lined with parchment paper to prevent sticking.
2. Sauté Aromatics: In a large skillet or pot, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
3. Create the Cream Sauce Base: Reduce the heat to low. Add the butter to the skillet and let it melt completely. Sprinkle the all-purpose flour over the melted butter and whisk continuously to create a smooth roux. Cook the roux for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. Be careful not to brown it.
4. Build the Cream Sauce: Gradually whisk in the milk, about ½ cup at a time, ensuring each addition is fully incorporated and smooth before adding more. Continue whisking until all the milk is added and the sauce starts to thicken. Stir in the heavy cream and white wine (or chicken broth).
5. Season the Cream Sauce: Add the dried oregano, dried thyme, red pepper flakes (if using), salt, and freshly ground black pepper to the cream sauce. Stir well to combine the seasonings. Bring the sauce to a gentle simmer and cook for about 5-7 minutes, stirring occasionally, allowing it to thicken slightly and the flavors to meld together beautifully.
6. Prepare the Seafood Filling: In the same skillet with the cream sauce, gently add the shrimp and scallops. Cook for about 3-5 minutes, or until the shrimp turns pink and opaque and the scallops are cooked through and no longer translucent. Be careful not to overcook the seafood, as it will become rubbery.
7. Incorporate Crab Meat and Parmesan: Remove the skillet from the heat. Gently stir in the crab meat and grated Parmesan cheese. The residual heat from the sauce will warm the crab meat and melt the cheese. Stir until the cheese is melted and the filling is well combined. Taste and adjust seasoning with salt and pepper as needed.
8. Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a large baking dish (9×13 inch or similar) with butter or cooking spray.
9. Stuff the Shells: Using a spoon, carefully stuff each jumbo shell with a generous amount of the creamy seafood filling. Don’t overstuff them so they can sit nicely in the baking dish.
10. Arrange and Top with Cheese: Arrange the stuffed shells in the prepared baking dish, nestled closely together. Pour any remaining cream sauce from the skillet over the stuffed shells, ensuring they are nicely coated. Sprinkle the shredded mozzarella cheese evenly over the top of the stuffed shells.
11. Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through and bubbling around the edges.
12. Garnish and Serve: Remove the baking dish from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley for a pop of color and freshness. Serve hot and enjoy the creamy, seafood-filled deliciousness!

Nutrition Facts

Servings: 6-8 servings
Calories per serving (estimated): 550-650 calories (Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Approximate Nutrition Facts per Serving (Based on 8 Servings):

• Calories: 580 kcal
• Protein: 40g
• Fat: 35g

(These values are approximate and can vary. For precise nutritional information, use a nutrition calculator with specific ingredient brands and amounts.)

Preparation Time

Prep Time: 45 minutes (Includes ingredient preparation, sauce and filling making, and shell stuffing)
Cook Time: 35 minutes (Includes pasta cooking and baking time)
Total Time: 1 hour 20 minutes (From start to finish, ready to serve)

This recipe, while seemingly indulgent, is manageable to prepare within a reasonable timeframe. The majority of the time is spent in the preparation of the sauce and filling, and stuffing the shells, which is well worth the effort for the delicious result. You can even break down the preparation by making the sauce and filling ahead of time and assembling and baking closer to serving time.

How to Serve

These creamy seafood stuffed shells are a complete and satisfying meal on their own, but they can be elevated further with the right accompaniments. Here are some delicious serving suggestions:

• Side Salad:
  • Classic Caesar Salad: The crisp romaine lettuce and tangy dressing provide a refreshing contrast to the rich and creamy shells.
  • Arugula Salad with Lemon Vinaigrette: The peppery arugula and bright lemon dressing cut through the richness and add a light, fresh element.
  • Simple Green Salad with Balsamic Vinaigrette: A basic green salad with mixed greens, tomatoes, and cucumbers offers a light and healthy side.
• Bread:
  • Garlic Bread: Crusty garlic bread is perfect for soaking up the delicious creamy sauce.
  • Cheesy Breadsticks: Enhance the cheesy goodness with cheesy breadsticks for dipping.
  • Crusty Italian Bread: A simple loaf of crusty Italian bread is always a welcome addition for scooping up the sauce.
• Vegetables:
  • Steamed Asparagus: Lightly steamed asparagus provides a healthy and elegant green vegetable side.
  • Roasted Broccoli: Roasted broccoli with a sprinkle of parmesan cheese complements the dish beautifully.
  • Sautéed Spinach with Garlic: A simple side of sautéed spinach adds nutrients and a touch of green.
• Wine Pairing:
  • Dry White Wine: Continue with the white wine theme by serving a chilled Pinot Grigio, Sauvignon Blanc, or Chardonnay. The acidity in these wines pairs well with the creamy sauce and seafood.
  • Light-bodied Red Wine: For red wine lovers, a light-bodied red like Pinot Noir can also complement the dish without overpowering the seafood flavors.

Additional Tips for Perfect Creamy Seafood Stuffed Shells

1. Don’t Overcook the Shells: Cook the jumbo shells just until al dente. They will continue to cook in the oven, and overcooked shells can become mushy and difficult to stuff. Slightly undercooked is better than overcooked.
2. Use Quality Seafood: Fresh, high-quality seafood will make a noticeable difference in the flavor of your stuffed shells. If using frozen seafood, make sure it is fully thawed and patted dry before cooking.
3. Customize Your Seafood Mix: Feel free to adjust the seafood combination based on your preferences and availability. Lobster, mussels, or clams can also be incorporated for variety.
4. Make it Spicy (Optional): If you enjoy a bit of heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the cream sauce. You can also use a spicy Italian sausage in the filling for a different flavor profile.
5. Add Vegetables to the Filling: For extra flavor and nutrition, consider adding finely diced vegetables to the filling, such as bell peppers, zucchini, or mushrooms. Sauté them with the onion and garlic before adding the seafood.
6. Make-Ahead Friendly: You can prepare the sauce and seafood filling a day ahead of time and store them separately in the refrigerator. Stuff the shells and bake just before serving. You can also assemble the stuffed shells completely and refrigerate them unbaked for up to 24 hours. Add a few extra minutes to the baking time if baking directly from the refrigerator.
7. Freezing Instructions: Leftover stuffed shells can be frozen for future enjoyment. Allow them to cool completely, then arrange them in a freezer-safe container. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through, about 20-30 minutes. You can also reheat them in the microwave, but the texture may be slightly softer.
8. Cheese Variations: While mozzarella and Parmesan are classic choices, you can experiment with other cheeses like provolone, Gruyère, or Fontina for different flavor profiles. A blend of cheeses can add complexity and depth to the cheesy topping.

FAQ Section

Q1: Can I use frozen seafood for this recipe?
A: Yes, you can use frozen shrimp, scallops, and crab meat. Ensure the seafood is completely thawed before cooking. Pat it dry with paper towels to remove excess moisture, which will help it sear nicely and prevent the sauce from becoming watery.

Q2: Can I make this recipe vegetarian?
A: While this specific recipe is designed for seafood, you can adapt it to be vegetarian by replacing the seafood with sautéed vegetables like mushrooms, artichoke hearts, spinach, and roasted red peppers. Consider adding ricotta cheese to the filling for extra creaminess and protein.

Q3: What if I don’t have white wine? Can I substitute anything else?
A: Yes, if you don’t have white wine, you can substitute chicken broth or vegetable broth. A splash of lemon juice can also add a touch of acidity that wine would provide. In a pinch, you can even omit the wine altogether, but it does add a layer of flavor complexity.

Q4: How do I prevent the cream sauce from being too thick or too thin?
A: The key is to whisk the roux (butter and flour mixture) thoroughly and gradually add the milk. If the sauce becomes too thick, whisk in a little more milk or broth to thin it out. If it’s too thin, simmer it for a few more minutes, stirring constantly, to allow it to reduce and thicken.

Q5: Can I use pre-shredded cheese, or is freshly grated better?
A: Freshly grated Parmesan cheese is highly recommended for the filling and sauce because it melts smoother and has a richer flavor. Pre-shredded mozzarella for the topping is acceptable for convenience, but freshly shredded mozzarella will also melt more smoothly and have a better texture.

Q6: How long can I store leftover stuffed shells in the refrigerator?
A: Leftover creamy seafood stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they are cooled completely before refrigerating. Reheat thoroughly before serving.

Q7: Can I make this recipe gluten-free?
A: To make this recipe gluten-free, use gluten-free jumbo pasta shells, which are available in many supermarkets. Substitute the all-purpose flour in the cream sauce with a gluten-free all-purpose flour blend or cornstarch. Use cornstarch as a thickener by making a slurry (mix cornstarch with a little cold milk or water) and adding it to the sauce while simmering.

Q8: What are some other topping options besides mozzarella cheese?
A: You can get creative with toppings! Consider using a blend of Italian cheeses, a sprinkle of breadcrumbs for added texture, a drizzle of pesto after baking, or even a sprinkle of fresh herbs like basil or oregano in addition to parsley for a different flavor profile. A light dusting of paprika before baking can also add color and a subtle smoky note.

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