Go Back
Seafood Stuffed Shells

Seafood Stuffed Shells Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 8 oz cooked shrimp, roughly chopped
  • 8 oz lump crabmeat
  • 15 oz whole-milk ricotta
  • 1 cup shredded low-moisture mozzarella, divided
  • 1/2 cup grated Parmesan, plus 1/4 cup for the sauce
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh chopped parsley, plus more for finishing
  • Salt and black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup half-and-half
  • Freshly grated nutmeg, a pinch (optional)

Method
 

  1. Cook the shells in salted boiling water for about 9 minutes until barely al dente, drain, rinse with cool water, and spread them out so they don't stick.
  2. Combine the ricotta, 3/4 cup mozzarella, 1/2 cup Parmesan, egg, shrimp, crab, lemon zest, parsley, salt, and pepper; fold gently until just mixed.
  3. Melt butter in a saucepan, sauté garlic for 1 minute, whisk in flour for 1 minute, then slowly add milk and half-and-half. Simmer for 3 to 4 minutes until thickened, then stir in 1/4 cup Parmesan and season with salt, pepper, and nutmeg if using.
  4. Preheat oven to 375°F (190°C). Spread 1/2 cup sauce in a 9x13 dish, stuff each shell with 2 to 3 tablespoons of filling, arrange them in the dish, pour the remaining sauce over, and top with the reserved 1/4 cup mozzarella.
  5. Cover with foil and bake for 25 minutes, uncover and bake 10 to 15 minutes more until bubbling and golden, then broil briefly if you want extra color. Rest 5 minutes, scatter fresh parsley on top, and serve.

Notes

Pre-cooked shrimp and lump crabmeat from the seafood counter make this recipe surprisingly quick. If your crabmeat seems wet, pat it dry with paper towels so the filling does not get watery.