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Creamy Seafood Stuffed Shells

Tender jumbo pasta shells stuffed with a luxurious blend of shrimp, crab, and white fish in a creamy Parmesan sauce, baked until golden and bubbly.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 485

Ingredients
  

For the Shells and Seafood
  • 24 jumbo pasta shells
  • 1 tbsp olive oil
  • 8 oz raw medium shrimp peeled, deveined, and chopped
  • 8 oz white fish such as cod or haddock, cut into small pieces
  • 1 cup lump crab meat picked over for shells
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp lemon zest
For the Creamy Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for topping
  • 0.25 tsp freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
For Assembly
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh chives chopped for garnish
  • 1 lemon cut into wedges for serving

Equipment

  • Large pot
  • 9x13-inch baking dish
  • Large skillet
  • Medium Saucepan
  • Mixing bowls

Method
 

  1. Cook the jumbo shells in a large pot of salted boiling water until al dente. Drain, rinse with cool water, drizzle with oil, and set aside.
  2. In a skillet, heat olive oil over medium heat. Sauté shrimp and white fish for 3-4 minutes until just cooked. Transfer to a bowl.
  3. To the seafood bowl, add crab meat, garlic, parsley, and lemon zest. Gently fold to combine.
  4. In a saucepan, melt butter. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in warm milk and cream until smooth and thickened.
  5. Remove sauce from heat. Whisk in Parmesan cheese and nutmeg until melted. Season with salt and pepper.
  6. Pour about two-thirds of the sauce into the seafood mixture, stirring gently to coat.
  7. Preheat oven to 375°F (190°C). Spread the remaining sauce on the bottom of a 9x13 inch baking dish.
  8. Fill each pasta shell with a heaping tablespoon of the seafood mixture. Place them filling-side up in the prepared dish.
  9. Sprinkle the tops with mozzarella and extra Parmesan cheese. Cover with foil and bake for 20 minutes.
  10. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden. Let rest for 5-10 minutes, garnish with chives, and serve with lemon wedges.

Notes

For a make-ahead option, assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if starting from cold.