Creamy Seafood Stuffed Shells (Print View)

Tender shells stuffed with lobster, crab, and creamy cheeses in a decadent Parmesan sauce.

# Components:

→ Seafood Filling

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -

→ Pasta & Sauce

11 -
12 -
13 -
14 -

→ For Baking

15 -
16 -

# 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:

01 -
  • The combination of lobster and crab feels like restaurant luxury but comes together in about an hour
  • The creamy cheese sauce keeps everything incredibly moist even after baking
  • These reheat beautifully for lunch the next day, if you somehow have leftovers
02 -
  • Overcooking the seafood in step one makes it tough and rubbery, so just heat it through gently
  • Stuff the shells generously because the filling shrinks slightly during baking and you want each bite full
  • The sauce thickens as it cools, so slightly thinner in the pan is better than gluey on the plate
03 -
  • Use a piping bag or zip top bag with the corner cut to fill shells quickly and neatly
  • Grate your own Parmesan since pre grated cheese has anti caking agents that affect melting
Return