Seafood Stuffed Shells

If you’re anything like me, seafood and pasta are your go-to comfort foods—so why not combine them into one creamy, cheesy, ultra-satisfying dish? These Seafood Stuffed Shells are everything you want in a cozy dinner: rich, flavorful, and impressive enough to serve at a dinner party (without causing you any extra stress in the kitchen).

What I love most about this recipe is how it feels like something you’d order at a fancy Italian restaurant, yet it’s incredibly simple to make at home. Think tender jumbo pasta shells stuffed with a luscious mixture of shrimp, crab, and creamy ricotta, all baked in a velvety homemade Alfredo sauce. It’s the kind of dish that makes people pause after the first bite and go, “Wait… you made this?”

Let me walk you through exactly how to bring this elegant-yet-easy recipe to life.

Why This Recipe Is So Special

This dish is perfect for a cozy night in or a special occasion. The seafood filling feels luxurious, but the steps are straightforward and easy to follow—even if you’re not super confident in the kitchen.

Here’s what makes it extra delicious:

• Jumbo shells that hold the perfect bite of creamy seafood goodness.

• Shrimp and crab, which create a light yet rich filling.

• Three types of cheese—ricotta, mozzarella, and Parmesan—for that ultimate creamy, melty texture.

• A homemade Alfredo sauce that ties it all together in the best way.

The whole thing bakes up bubbly and golden, with little browned cheese spots that’ll have you diving in before it even hits the table.

Ingredients You’ll Need

Before we dive into the steps, let’s gather everything you’ll need. This list includes two parts: one for the shells and filling, and one for the sauce.

this recipe

For the stuffed shells:

• 12 jumbo pasta shells

• 1 tablespoon olive oil

• ½ pound shrimp, peeled, deveined, and chopped

• ½ cup lump crab meat (or imitation crab, chopped)

• 1 cup ricotta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 egg

• 1 tablespoon chopped parsley

• 1 garlic clove, minced

• Salt and pepper to taste

For the Alfredo sauce:

• 2 tablespoons butter

• 2 garlic cloves, minced

• 1½ cups heavy cream

• 1 cup grated Parmesan cheese

• Salt and pepper to taste

• ¼ teaspoon crushed red pepper flakes (optional, but great for a little kick)

STEP 1: Cook the Pasta Shells

Start by preheating your oven to 375°F (190°C). While that’s heating up, bring a large pot of salted water to a boil and cook your jumbo shells according to the package directions—just until al dente. You want them firm enough to hold their shape when stuffed.

Once cooked, drain them and set them aside to cool slightly. You don’t want them too hot when handling later.

STEP 2: Sauté the Shrimp

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shrimp and sauté for about 2 to 3 minutes, or until they turn pink and are cooked through.

Season with a pinch of salt and pepper. Once done, remove them from the heat and let them cool a bit—just enough so they don’t scramble the egg when mixed into the filling.

STEP 3: Make the Seafood Filling

In a large mixing bowl, combine:

• The cooked shrimp

• ½ cup crab meat

• 1 cup ricotta cheese

• ½ cup mozzarella

• ¼ cup Parmesan

• 1 egg

• 1 tablespoon chopped parsley

• 1 minced garlic clove

• A good pinch of salt and pepper

Stir everything together until it’s well-mixed and creamy. The texture should be thick enough to spoon into the shells but still soft and luscious.

This filling is the heart of the dish—it’s savory, cheesy, and has that perfect seafood flavor without being too heavy.

STEP 4: Make the Creamy Alfredo Sauce

Now it’s time to get saucy. In a small saucepan over medium heat, melt 2 tablespoons of butter, then add 2 minced garlic cloves and sauté for about a minute until fragrant.

Next, pour in 1½ cups of heavy cream and bring it to a gentle simmer. Whisk in 1 cup of Parmesan cheese, and keep whisking until the sauce thickens slightly—this usually takes 3 to 4 minutes. Season with salt, pepper, and red pepper flakes if you like a little heat.

Once thickened, remove the sauce from heat and set it aside.

Now that your pasta shells are cooked, your seafood filling is prepped, and your Alfredo sauce is silky and ready to go—it’s time for the fun part: putting it all together! This step is super simple, and honestly, it’s kind of satisfying. Once assembled, everything goes into the oven for a quick bake, and in under 30 minutes, you’ve got a bubbling dish of seafood-stuffed goodness that smells absolutely incredible.

Let’s get right into the next few steps.

STEP 5: Prepare Your Baking Dish

Grab a 9×13-inch baking dish—this size works perfectly for fitting all your stuffed shells in a single layer.

Before adding any shells, spread a generous layer of the Alfredo sauce on the bottom of the dish. You don’t need to use all of it—just enough to create a creamy bed for the pasta to sit on. This not only prevents the shells from sticking but also keeps the bottoms moist and flavorful while baking.

STEP 6: Stuff the Pasta Shells

Using a spoon (or even a small cookie scoop if you have one), gently stuff each cooled pasta shell with the seafood filling. You don’t need to overfill them—a heaping tablespoon or so should do the trick. The filling should sit nicely inside the shell without spilling over too much.

As you stuff them, line the shells up in the baking dish over the Alfredo layer. You can place them open-side up to show off the delicious filling.

Tip: If any of your shells tore a little during boiling, don’t toss them! Just tuck them in a corner or fit them between other shells. Once everything’s covered in sauce and cheese, no one will notice.

STEP 7: Add the Sauce and Cheese Topping

Once all the shells are arranged in your baking dish, pour the remaining Alfredo sauce evenly over the top. Be sure to drizzle a little into each shell so every bite is extra creamy.

If you’re like me and believe there’s no such thing as too much cheese, feel free to sprinkle a little extra mozzarella or Parmesan over the top. This creates a beautifully golden, bubbly finish once baked.

STEP 8: Bake Until Golden and Bubbly

Cover the dish tightly with foil and pop it into your preheated 375°F (190°C) oven. Bake for 20 minutes with the foil on to let everything heat through and meld together.

Then, remove the foil and bake for another 10 minutes, just until the cheese is melted and starting to brown slightly around the edges.

Optional but recommended: For an even more golden, slightly crisp top, turn on the broiler for the last 1-2 minutes—just keep a close eye on it to avoid burning!

STEP 9: Let It Rest Before Serving

Once your stuffed shells are out of the oven and smelling like heaven, give the dish a few minutes to rest before digging in. This helps the sauce settle and makes it easier to serve clean portions.

Tips, Tricks, and Variations

These shells are pretty flexible, and there are plenty of little tweaks you can make depending on your taste—or what you have on hand. Here are a few helpful ideas to make this recipe your own:

• Use Different Seafood: Not a fan of crab? Try scallops, lobster, or even a mild white fish like cod. Just make sure it’s cooked and flaked before mixing it into the filling.

• Add Veggies: Want to sneak in some greens? Finely chopped spinach or sautéed mushrooms are great additions to the filling and pair beautifully with the seafood.

• Make It Ahead: You can prep everything—including stuffing the shells—the night before. Just cover tightly and refrigerate until you’re ready to bake the next day. Add 5-10 extra minutes of baking time if starting from cold.

• Freeze for Later: These shells freeze surprisingly well. Assemble the dish, cover tightly, and freeze before baking. When ready to eat, bake from frozen at 375°F for 45-50 minutes, covered, then uncover for the last 10 minutes.

• Serve With: Garlic bread, Caesar salad, or a glass of chilled white wine all pair perfectly with this dish. It’s rich, so a simple side really balances things out.