Creamy Seafood Stuffed Shells

The first time I made these stuffed shells, it was actually supposed to be a regular Tuesday night dinner. I had scored some lobster meat on sale and wanted to make something that felt special without spending three hours in the kitchen. My roommate walked in mid assembly, took one whiff of the garlic butter hitting the pan, and asked what special occasion I was secretly celebrating. That is when I realized this recipe tastes like a restaurant meal but comes together with surprising ease.

I brought these to a friend dinner last winter and watched three people go completely silent after their first bites. One of them actually put down her fork and said wait, you made this. There is something about stuffed shells that feels like home anyway, but adding seafood transforms it into the kind of dish people remember months later. Now whenever anyone suggests a potluck, I get the same text asking if I am bringing those shells.

Ingredients

• 8 oz lobster meat, chopped: Look for precooked lobster meat to save time, or cook fresh lobster and pick the meat yourself
• 8 oz lump crab meat: Pick through carefully to remove any shell fragments
• 3 garlic cloves, minced: Fresh garlic makes a noticeable difference here
• 1 tablespoon all-purpose flour: This thickens the cheese sauce perfectly
• Salt and pepper: Season generously since seafood needs enough salt to shine
• 1 cup shredded mozzarella cheese, divided: Half goes in the filling, half melts on top
• 1 ½ tablespoons unsalted butter, divided: Used for sautéing the seafood and making the sauce
• 8 oz cream cheese, softened: Let it sit at room temperature for smooth mixing
• ½ cup heavy whipping cream: Makes the filling rich and creamy
• ¾ cup Parmesan Reggiano cheese, grated: Freshly grated gives the best flavor
• 18–20 jumbo pasta shells: Cook them slightly less than the package directs
• ½ cup heavy whipping cream for sauce: Creates the velvety base for the cheese sauce
• Additional ¾ cup Parmesan cheese: For the sauce and topping
• Aluminum foil: Essential for the initial baking phase
• Fresh herbs or extra Parmesan for garnish: Pretty but completely optional

Instructions

Prepare the seafood:

Melt half a tablespoon of butter in a large skillet over medium heat, add the minced garlic and let it sizzle for about a minute until fragrant. Stir in the lobster and crab meat and cook for just 2 to 3 minutes until heated through, then remove from heat.

Make the filling:

In a large bowl, combine the cooked seafood with softened cream cheese, half a cup of mozzarella, salt, and pepper. Mix until everything is fully combined into a creamy, cohesive mixture.

Cook the pasta:

Boil the jumbo shells in salted water until al dente according to package instructions. Drain and let them cool slightly so they are easier to handle.

Prepare the cheese sauce:

In the same skillet, melt the remaining butter over medium heat and stir in the flour for one minute. Slowly whisk in half a cup of heavy cream, then add the grated Parmesan and remaining mozzarella, stirring until smooth and creamy.

Assemble the dish:

Preheat your oven to 375°F and spread a thin layer of cheese sauce on the bottom of a 9x13-inch baking dish. Stuff each shell generously with the seafood filling and arrange them in the dish, then pour the remaining sauce evenly over everything.

Bake until bubbly:

Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for 10 more minutes until the sauce is bubbling and the top is golden brown.

Serve warm:

Let the dish cool for a few minutes before serving. Garnish with extra Parmesan or fresh herbs if you like.

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Last Christmas Eve, my sister asked if I could make something that felt festive but was not the usual ham or prime rib. I made a double batch of these shells and my dad, who is not normally one for seafood pasta, went back for thirds. Now they have officially been added to our holiday rotation and I have accepted that I will be making them every December for the foreseeable future.

Make It Your Own

Sometimes I add chopped shrimp or scallops to the filling when I want to switch things up. A pinch of red pepper flakes adds a subtle warmth that cuts through all that richness beautifully.

Wine Pairing Magic

A crisp Chardonnay or Sauvignon Blanc cuts through the creaminess while letting the seafood flavors shine. The buttery notes in an oaked Chardonnay are particularly lovely with all that cheese.

Getting Ahead

You can assemble the entire dish up to a day ahead and keep it refrigerated until baking time. This makes it perfect for dinner parties when you want to actually spend time with your guests instead of being stuck in the kitchen.

• Add an extra 5 to 10 minutes to the baking time if baking from cold
• Let the dish sit at room temperature for 20 minutes before baking
• Cover tightly with plastic wrap then foil when storing overnight

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There is something deeply satisfying about serving a dish that looks impressive but did not leave you exhausted. These shells are that perfect balance of elegant and achievable.

Recipe Questions & Answers

→ Can I prepare these stuffed shells ahead of time?

Yes! Assemble the dish completely, cover tightly, and refrigerate up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What other seafood can I use in the filling?

Fresh shrimp, scallops, or even chopped crayfish work beautifully. Aim for about 1 pound total seafood, keeping the lobster and crab as the stars while adding other shellfish for variety.

→ How do I prevent the shells from tearing during boiling?

Use plenty of water, stir gently occasionally, and cook just until al dente. Overcooking makes shells fragile. Handle with care when draining and stuff while slightly warm for best flexibility.

→ Can I freeze this dish?

Absolutely! Assemble in a freezer-safe dish, wrap tightly with foil and plastic, and freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.

→ What wine pairs best with this dish?

A crisp Chardonnay complements the rich cream sauce beautifully, while Sauvignon Blanc cuts through the decadence with bright acidity. For red wine lovers, a light Pinot Noir works without overwhelming the delicate seafood.

→ How do I know when the shells are done baking?

The sauce should be bubbly around the edges, the cheese on top golden brown, and the shells heated through. An instant thermometer inserted into the center should read 165°F (74°C).