Creamy Seafood Stuffed Shells (Print)

Tender jumbo shells stuffed with lobster, crab, and cream cheese in a decadent Parmesan sauce.

# What You'll Need:

→ Seafood Filling

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→ Pasta & Sauce

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→ For Baking

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# Directions:

01 - In a large skillet over medium heat, melt ½ tablespoon butter. Add garlic; sauté 1 minute until fragrant. Stir in lobster and crab meat, cook for 2–3 minutes until just heated through. Remove from heat and set aside.
02 - In a large bowl, combine the cooked seafood, softened cream cheese, ½ cup mozzarella, salt, and pepper. Mix until fully combined and creamy.
03 - Boil jumbo shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.
04 - In the same skillet, melt remaining 1 tablespoon butter over medium heat. Stir in flour; cook 1 minute. Slowly whisk in ½ cup heavy cream. Add grated Parmesan and remaining ½ cup mozzarella, stirring until smooth and creamy. Season with salt and pepper to taste.
05 - Preheat oven to 375°F. Spread a thin layer of cheese sauce on the bottom of a 9x13-inch baking dish. Stuff each shell generously with seafood filling; arrange in the baking dish. Pour remaining cheese sauce evenly over the shells.
06 - Cover with aluminum foil; bake 20 minutes. Remove foil and bake 10 minutes more, or until sauce is bubbly and top is golden.
07 - Let cool slightly. Garnish with extra Parmesan or fresh herbs. Serve warm.

# Expert Advice:

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  • The combination of lobster and crab feels like restaurant luxury but comes together in under an hour
  • These shells reheat beautifully for lunch the next day, if there are any left
  • The creamy Parmesan sauce ties everything together into pure comfort food magic
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  • Overcooking the seafood makes it tough and rubbery, so just heat it through gently
  • Undercook your pasta shells slightly since they will finish cooking in the oven
  • Room temperature ingredients mix together much more smoothly than cold ones
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  • Use a Ziploc bag with the corner snipped off to pipe filling into torn shells neatly
  • Make the filling up to a day ahead and refrigerate until ready to stuff and bake
  • Let the finished dish rest at least 10 minutes before serving so the sauce thickens slightly
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