This Creamy Seafood Stuffed Shells recipe has become a staple in our household, and for good reason! From the moment the aroma of simmering seafood and creamy sauce fills the kitchen, you know you’re in for a treat. The kids, usually picky eaters, devour these shells with gusto, and my husband always asks for seconds (and sometimes thirds!). What I love most is how impressive it looks and tastes, yet it’s surprisingly straightforward to make, especially if you prep the stuffing and sauce ahead of time. It’s become our go-to dish for special occasions, potlucks, or even just a cozy weekend dinner when we want something a little bit special. The combination of tender pasta, succulent seafood, and a rich, velvety sauce is simply irresistible. If you’re looking for a crowd-pleasing dish that’s both elegant and comforting, look no further – these creamy seafood stuffed shells are a guaranteed winner!

Ingredients for Creamy Seafood Stuffed Shells

This recipe utilizes readily available ingredients to create a restaurant-quality dish in your own kitchen. Here’s what you’ll need to gather:

For the Jumbo Pasta Shells:

24 Jumbo Pasta Shells: Choose a good quality brand of jumbo shells. You’ll need about 24 shells, but it’s always wise to cook a few extra in case some break during boiling.

For the Creamy Seafood Stuffing:

1 pound Seafood Mix: Use a mix of your favorite seafood. Good options include:
- Shrimp: Peeled and deveined shrimp, about ½ pound. Small to medium size works best.
- Scallops: Bay or sea scallops, about ½ pound. If using sea scallops, cut them into smaller pieces.
- Crab Meat: Imitation crab meat (flake style) or real crab meat (lump or claw meat), about ½ cup.
- Lobster Meat: Cooked lobster meat (optional, for a more luxurious touch), about ½ cup.
- Calamari: Cooked calamari rings (optional, for added texture), about ½ cup.
- Mussels or Clams (cooked and chopped): (Optional, for deeper seafood flavor), about ½ cup.
- Choose a combination that you enjoy and is readily available. Frozen seafood mix is also a convenient option, just ensure it’s fully thawed and drained.
1 tablespoon Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits.
1 small Onion: Finely diced, about ½ cup. Yellow or white onion works well.
2 cloves Garlic: Minced or finely grated. Fresh garlic is essential for the best flavor.
4 ounces Cream Cheese: Softened to room temperature for easy mixing. Full-fat or reduced-fat cream cheese will work.
½ cup Ricotta Cheese: Whole milk ricotta cheese provides the best texture and flavor.
¼ cup Grated Parmesan Cheese: Freshly grated Parmesan cheese is recommended for its superior taste.
¼ cup Chopped Fresh Parsley: Fresh parsley adds brightness and freshness to the stuffing.
1 teaspoon Lemon Zest: Zest from one lemon. Adds a subtle citrusy note that complements the seafood.
½ teaspoon Dried Oregano: Adds a touch of Italian herb flavor.
¼ teaspoon Red Pepper Flakes: (Optional) Adds a subtle hint of heat. Adjust to your spice preference.
Salt and Black Pepper: To taste. Season generously to enhance the flavors.

For the Creamy White Wine Sauce:

4 tablespoons Butter: Unsalted butter is recommended to control the salt level.
4 tablespoons All-Purpose Flour: Used to create a roux to thicken the sauce.
3 cups Milk: Whole milk or 2% milk will create a richer sauce.
1 cup Chicken Broth: Low-sodium chicken broth is preferred to control the salt level. Vegetable broth can be used for a vegetarian option (if using imitation seafood).
½ cup Dry White Wine: A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay adds depth of flavor. If you prefer not to use wine, substitute with additional chicken broth and a squeeze of lemon juice.
½ cup Heavy Cream: Heavy cream adds richness and creaminess to the sauce.
½ cup Grated Parmesan Cheese: Adds cheesy flavor and helps to thicken the sauce.
Salt and White Pepper: To taste. White pepper is traditionally used in white sauces for its milder flavor and to avoid black specks.

For Topping (Optional):

Additional Grated Parmesan Cheese: For sprinkling on top before baking and serving.
Fresh Parsley Sprigs: For garnish.

Step-by-Step Instructions: Making Creamy Seafood Stuffed Shells

Follow these detailed instructions to create perfectly creamy and delicious seafood stuffed shells:

1. Prepare the Jumbo Pasta Shells:

Bring a large pot of salted water to a rolling boil.
Add the jumbo pasta shells and cook according to package directions, usually about 8-10 minutes, or until al dente (slightly firm to the bite). Be careful not to overcook them, as they will become too soft and may break when stuffing.
Drain the shells in a colander and rinse with cold water to stop the cooking process and prevent sticking.
Gently set the cooked shells aside on a baking sheet lined with parchment paper or a clean kitchen towel to dry slightly.

2. Prepare the Creamy Seafood Stuffing:

If using raw seafood (shrimp, scallops), cook it first. Heat olive oil in a large skillet over medium heat. Add the shrimp and scallops and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook seafood, as it will become rubbery. Remove from skillet and let cool slightly. Chop into smaller pieces. If using pre-cooked seafood mix, ensure it is thawed and drained if necessary.
In the same skillet, add the diced onion and cook over medium heat until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
In a large mixing bowl, combine the softened cream cheese, ricotta cheese, grated Parmesan cheese, chopped parsley, lemon zest, dried oregano, red pepper flakes (if using), salt, and black pepper. Mix until well combined and smooth.
Add the cooked and chopped seafood to the cheese mixture and gently fold to combine everything evenly. Taste the stuffing and adjust seasoning as needed. You may want to add a little more salt, pepper, or lemon zest.

3. Make the Creamy White Wine Sauce:

In a large saucepan or Dutch oven, melt the butter over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. This step is important for thickening the sauce and preventing a floury taste.
Gradually whisk in the milk and chicken broth, a little at a time, ensuring each addition is fully incorporated and smooth before adding more. Whisk constantly to prevent lumps from forming.
Stir in the dry white wine (or additional chicken broth and lemon juice).
Bring the sauce to a simmer, stirring occasionally, and cook for about 5-7 minutes, or until the sauce has thickened slightly.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
Season the sauce with salt and white pepper to taste. Be mindful of the salt content of the chicken broth and Parmesan cheese when seasoning.

4. Stuff the Pasta Shells and Assemble the Dish:

Preheat oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish with butter or cooking spray.
Spoon the seafood stuffing into each cooked jumbo pasta shell, using a spoon or your fingers. Don’t overstuff the shells, as the filling may spill out during baking.
Pour about half of the creamy white wine sauce into the bottom of the prepared baking dish, spreading it evenly.
Arrange the stuffed shells in a single layer over the sauce in the baking dish.
Pour the remaining creamy white wine sauce over the stuffed shells, ensuring they are mostly covered.
Sprinkle additional grated Parmesan cheese over the top, if desired.

5. Bake the Creamy Seafood Stuffed Shells:

Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 20 minutes.
Remove the foil and bake for another 15-20 minutes, or until the sauce is bubbly, the cheese is melted and lightly golden brown, and the shells are heated through. Baking time may vary slightly depending on your oven.
Let the stuffed shells rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

6. Serve and Enjoy:

Garnish with fresh parsley sprigs, if desired.
Serve hot and enjoy your delicious Creamy Seafood Stuffed Shells!

Nutrition Facts for Creamy Seafood Stuffed Shells

(Estimated Nutritional Information per Serving – May Vary Based on Specific Ingredients and Portion Sizes)

Servings: Approximately 6-8 servings (depending on portion size – about 3-4 shells per serving)
Calories per Serving: Approximately 550-700 calories

Important Notes:

These are estimated values and can vary depending on the specific ingredients used, portion sizes, and cooking methods.
This recipe is relatively high in calories due to the cream cheese, ricotta cheese, heavy cream, and seafood.
It is also a good source of protein from the seafood and cheese.
For a slightly lighter version, you can use reduced-fat cream cheese and milk, but it may slightly alter the texture and richness of the dish.
Consult a nutrition professional for personalized dietary advice.

Preparation Time for Creamy Seafood Stuffed Shells

Prep Time: Approximately 45-60 minutes (includes cooking seafood, preparing stuffing and sauce)
Cook Time: Approximately 35-40 minutes (boiling shells and baking stuffed shells)
Total Time: Approximately 1 hour 20 minutes – 1 hour 40 minutes

Tips for Time Management:

Make-Ahead Components: You can prepare the seafood stuffing and the creamy white wine sauce up to a day ahead of time. Store them separately in the refrigerator. This will significantly reduce the prep time on the day you plan to bake the shells.
Cook Shells in Advance: The jumbo pasta shells can also be cooked and stored in the refrigerator for a day. Toss them lightly with olive oil to prevent sticking.
Assemble Ahead: You can stuff the shells and assemble the baking dish a few hours before baking. Cover and refrigerate until ready to bake. If baking directly from the refrigerator, you may need to add 10-15 minutes to the baking time to ensure the dish is heated through.

How to Serve Your Creamy Seafood Stuffed Shells

Creamy Seafood Stuffed Shells are a complete meal on their own, but they pair beautifully with a variety of side dishes to create a truly memorable dining experience.

Side Dish Suggestions:

Fresh Green Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the shells.
Garlic Bread or Breadsticks: Perfect for soaking up the delicious creamy sauce.
Roasted Asparagus or Broccoli: Roasted vegetables add a healthy and flavorful element to the meal.
Steamed Green Beans: A classic and simple side dish that complements the seafood.
Caesar Salad: A slightly richer salad option that still pairs well with the creamy shells.
Tomato and Mozzarella Salad (Caprese Salad): The acidity of tomatoes and fresh mozzarella offer a nice balance.
Sautéed Spinach or Kale: Healthy and flavorful leafy greens.

Garnish Ideas:

Fresh Parsley Sprigs: Adds a pop of color and freshness.
Lemon Wedges: A squeeze of fresh lemon juice brightens the flavors.
Red Pepper Flakes: For those who like a little extra heat.
Extra Grated Parmesan Cheese: For a cheesy finish.
Chopped Chives or Green Onions: Adds a mild oniony flavor and visual appeal.

Pro-Tips for Perfect Creamy Seafood Stuffed Shells

Elevate your Creamy Seafood Stuffed Shells to the next level with these helpful tips:

Don’t Overcook the Pasta Shells: Al dente shells are crucial. Overcooked shells will become mushy and difficult to stuff. Cook them until they are just tender but still have a slight bite. They will continue to cook in the oven.
Use High-Quality Seafood: The flavor of the seafood is central to this dish. Use fresh or high-quality frozen seafood for the best taste. If using frozen, ensure it is fully thawed and patted dry before cooking.
Soften Cream Cheese Properly: Softened cream cheese is essential for a smooth and creamy stuffing. Allow the cream cheese to come to room temperature for at least 30 minutes before mixing. You can also microwave it briefly in 10-second intervals, being careful not to melt it completely.
Taste and Adjust Seasoning: Seasoning is key to a flavorful dish. Taste the seafood stuffing and the creamy white wine sauce at various stages and adjust salt, pepper, and other seasonings as needed. Don’t be afraid to be generous with seasoning, especially salt, to bring out the flavors.
Don’t Overbake: Overbaking can dry out the shells and sauce. Bake until the sauce is bubbly and the cheese is melted and lightly golden brown. The shells should be heated through, but still tender.

Frequently Asked Questions (FAQ) About Creamy Seafood Stuffed Shells

Here are some common questions and answers to help you make the best Creamy Seafood Stuffed Shells:

Q1: Can I use different types of seafood in the stuffing?

A: Absolutely! This recipe is very versatile. You can use any combination of your favorite seafood. Good alternatives or additions include cooked lobster meat, calamari rings, mussels, or clams. You can also use just one type of seafood if you prefer, such as all shrimp or all crab meat.

Q2: Can I make this recipe ahead of time?

A: Yes, you can prepare several components ahead of time. The seafood stuffing and creamy white wine sauce can be made up to a day in advance and stored separately in the refrigerator. You can also cook the shells in advance. You can even stuff the shells and assemble the baking dish a few hours before baking. This makes it a great dish for entertaining or busy weeknights.

Q3: Can I freeze Creamy Seafood Stuffed Shells?

A: Yes, you can freeze baked Creamy Seafood Stuffed Shells. Allow them to cool completely, then wrap the baking dish tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then bake, covered with foil, at 350°F (175°C) for about 30-40 minutes, or until heated through. You may need to add a little extra sauce or milk if the sauce seems dry after freezing and thawing.

Q4: I don’t drink white wine. Can I substitute it in the sauce?

A: Yes, if you prefer not to use white wine, you can substitute it with an equal amount of low-sodium chicken broth and a squeeze of fresh lemon juice. This will still provide a similar flavor profile to the sauce. You can also use vegetable broth for a completely alcohol-free version and to keep it vegetarian if using imitation seafood.

Q5: Can I make this recipe vegetarian?

A: While traditionally made with seafood, you can adapt this recipe to be vegetarian. Use imitation crab meat (which is often vegetarian, but check the ingredients) or consider using a filling of sautéed mushrooms, spinach, and artichoke hearts in a creamy cheese mixture instead of seafood. Ensure you use vegetable broth in the sauce as well. This will create a delicious vegetarian stuffed shell dish with a creamy and savory filling.

Creamy Seafood Stuffed Shells Recipe