Name: Seafood Stuffed Shells with Shrimp and Crab Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Seafood
Ingredients: 5 ounces jumbo pasta shells (makes about 16); 8 ounces large raw shrimp (peeled and chopped into chunks); 8 ounces claw crab meat; 12 ounces ricotta cheese; 2 ounces frozen chopped spinach; 2 tablespoon heavy cream; 2 teaspoon lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Old Bay seasoning; 1 teaspoon Italian seasoning; 1 cup heavy cream; 1 cup unsweetened almond milk; ½ teaspoon sea salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; Shredded mozzarella; Fresh parsley

Jump to Recipe

If you’re ready to fall in love with comfort food all over again, look no further than Seafood Stuffed Shells with Shrimp and Crab. This recipe takes tender jumbo pasta shells and fills them with a decadent blend of creamy ricotta, sweet crab, and juicy shrimp, all nestled in a light, savory cream sauce. The result is a sensational harmony of textures and flavors that’s both impressive enough for entertaining and easy enough for a cozy night in. With every bubbly bite, you get a taste of the sea encased in cheesy, perfectly baked shells. It’s everything you could want—elegant, hearty, and absolutely crave-worthy.

Seafood Stuffed Shells with Shrimp and Crab Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Seafood Stuffed Shells with Shrimp and Crab is in its simple, thoughtfully chosen ingredients. Each one does a special job, whether it’s adding creaminess, bringing out seafood flavors, or jazzing up colors. Here’s what you’ll need and why you need it:

Jumbo pasta shells: Big enough to cradle that fantastic seafood filling and bake to tender perfection.
Large raw shrimp: Chopped bites bring a sweet, juicy freshness to every forkful.
Claw crab meat: Adds delicate brininess and authentic seafood flair; opt for fresh or high-quality canned.
Ricotta cheese: The creamy binder for your filling—go for whole milk ricotta for maximum richness.
Frozen chopped spinach: Adds color and a subtle earthy note that balances the seafood.
Heavy cream (in two places): Used both in the filling and sauce for a luscious, decadent texture.
Lemon juice: Brings brightness and cuts through the richness of the dish.
Dijon mustard: Adds a gentle kick and depth of flavor.
Old Bay seasoning: The classic seafood spice blend that gives it that unmistakable seaside aroma.
Italian seasoning: Brings herbaceous warmth to the entire dish.
Shredded mozzarella: Melts dreamily on top for that picture-perfect finish.
Fresh parsley: A vibrant green garnish for both flavor and presentation.
Unsweetened almond milk: Lightens the cream sauce without sacrificing silkiness; substitute with dairy milk if you prefer.
Sea salt & black pepper: Crucial for seasoning every layer, from sauce to filling.
Garlic powder & onion powder: Boost every bite with extra savory depth.

How to Make Seafood Stuffed Shells with Shrimp and Crab

Step 1: Cook the Jumbo Pasta Shells

Begin by bringing a large pot of salted water to a rolling boil that would make any Italian grandmother proud. Add your jumbo pasta shells and cook them about 2 minutes shy of what the box says—this ensures they’ll finish cooking in the oven without turning mushy. Once they’re just al dente, drain them and quickly dunk them into an ice bath. That quick chill stops the cooking and keeps each shell perfectly structured for stuffing later.

Step 2: Prepare the Homemade Cream Sauce

While your pasta cools, turn your attention to the luxurious cream sauce. In a shallow saucepan, pour in the cup of heavy cream and almond milk. Sprinkle in sea salt, black pepper, garlic powder, and onion powder. Keep the heat low and give it frequent stirs as you let it gently reduce. You’re after a sauce that’s just thickened enough to blanket the shells, infusing each one with subtle, savory notes.

Step 3: Make the Seafood Filling

In a medium bowl, combine ricotta cheese, thawed chopped spinach, two tablespoons of heavy cream, lemon juice, Dijon mustard, Old Bay, and Italian seasoning. This mixture is the creamy heart of your seafood stuffed shells with shrimp and crab. Give it a taste and adjust the seasonings to match your palate. Next, carefully fold in the crab meat and chopped shrimp so you don’t break up those beautiful pieces—you want every shell to get some of each.

Step 4: Stuff the Shells

Ready to get a little hands-on? Using a piping bag makes things fuss-free, but honestly, a good old spoon (and clean hands) works wonders. Fill each cooled pasta shell generously with the seafood mixture. Don’t be shy—you want them stuffed and overstuffed with that rich, creamy filling.

Step 5: Assemble and Bake

Preheat your oven to 375°F while you arrange the filled shells in a greased 8×8 baking dish. Neatly line them up in rows, tucking them in close for family warmth. Pour your creamy sauce all over, letting it settle into every nook and cranny. Finally, shower the top with shredded mozzarella. Bake uncovered for 15 minutes, then switch to low broil for 2 to 4 minutes to get that irresistible golden-brown cheese crust. Finish with a sprinkle of chopped parsley right before serving, and you have an instant showstopper.

How to Serve Seafood Stuffed Shells with Shrimp and Crab

Garnishes

A sprinkling of freshly chopped parsley not only adds a pop of green color but also a hit of freshness that brightens up each serving of seafood stuffed shells with shrimp and crab. For an extra flourish, a little lemon zest or even a few curls of Parmesan can elevate the flavor and make your dish restaurant-worthy.

Side Dishes

For a complete feast, pair your seafood stuffed shells with shrimp and crab with garlic bread—the perfect tool for scooping up any extra sauce. A crisp Caesar salad or roasted asparagus also makes lovely, light companions that let the flavors of your main dish shine.

Creative Ways to Present

Turn weeknight dinner into a special event by serving individual stuffed shells in small ramekins or shallow bowls. For a party, plate them family style on a gorgeous platter, drizzling with extra cream sauce, and scattering parsley and a sprinkle of Old Bay on top. Don’t forget to photograph those golden, bubbling edges—they’re total crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

To store any leftover seafood stuffed shells with shrimp and crab, let the shells cool to room temperature first. Then transfer them to an airtight container and refrigerate for up to three days. The flavors meld beautifully, making leftovers taste just as delicious—if not more!

Freezing

If you want to freeze your seafood stuffed shells with shrimp and crab, assemble the entire dish but hold off on baking it. Wrap tightly with foil and freeze for up to two months. When you’re ready, bake directly from frozen (just add about 15 extra minutes and wait to broil until the cheese is melted).

Reheating

To reheat refrigerated leftovers, place them in an oven-safe dish, cover loosely with foil, and bake at 350°F until warmed through (about 20 minutes). For frozen shells, bake uncovered after the initial thaw, and let the cheese bubble before serving. The microwave works in a pinch, but the oven is best for keeping the shells’ lovely texture.

FAQs

Can I use imitation crab instead of real crab meat?

Absolutely! While real crab gives the most authentic flavor, imitation crab is a budget-friendly option that still works well in the filling for seafood stuffed shells with shrimp and crab. The texture will be slightly different, but most people won’t notice once it’s mixed with shrimp and cheese.

What if I can’t find jumbo pasta shells?

If jumbo shells are unavailable, try manicotti tubes or even lasagna noodles rolled up around the filling. The main goal is to have a pasta vessel that can hold plenty of that delectable seafood mixture.

Can I use fresh spinach instead of frozen?

Yes! Just sauté a handful of fresh spinach until wilted, then chop it finely and squeeze out any excess moisture. This substitution won’t affect the flavor, but using fresh adds a brighter green hue to your seafood stuffed shells with shrimp and crab.

Is it possible to double the recipe for a crowd?

Definitely. Simply double all the ingredients and use a larger baking dish (such as a 9×13-inch pan). The steps remain the same, but baking time may increase by a few minutes to ensure everything is heated through.

Can I make this dish gluten-free?

You certainly can! Use gluten-free jumbo shells if available, or substitute with another gluten-free pasta shape suitable for stuffing. Also, double-check your crab meat and seasoning labels for hidden gluten if you’re cooking for someone sensitive.

Final Thoughts

Few things are as comforting and irresistible as Seafood Stuffed Shells with Shrimp and Crab. Whether you’re looking to impress guests or just want to treat yourself, this recipe brings the flavors of the coast right to your table—no plane ticket required! Give it a try and relish that rich, savory goodness. I hope it becomes a beloved favorite in your kitchen, just as it has in mine.

Seafood Stuffed Shells with Shrimp and Crab Recipe

★★★★★

5.1 from 12 reviews

Author: lilan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Indulge in the delectable flavors of the sea with these Seafood Stuffed Shells featuring succulent shrimp and crab, nestled in creamy ricotta and spinach, all baked to perfection.

Instructions

Jumbo Shells – Boil water, cook shells slightly less than package instructions, drain, and set aside.
Homemade Cream Sauce – Heat cream, almond milk, and seasonings until slightly reduced.
Filling – Mix ricotta, spinach, cream, lemon juice, Dijon, Old Bay, Italian seasoning. Add crab meat and shrimp.
Assembly – Stuff shells with seafood mixture. Preheat oven, layer shells in a baking dish, pour cream sauce, top with mozzarella, bake, broil, garnish with parsley.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Seafood