Creamy Seafood Stuffed Shells
Creamy seafood stuffed shells feature a rich and savory seafood filling encased in tender jumbo pasta shells, baked to perfection with bubbling cheese. A gourmet, yet comforting dinner option for seafood lovers.
Ingredients
For the filling
- 12 large jumbo pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, chopped
- 1 cup crab meat, shredded
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Cook the jumbo pasta shells according to the package instructions. Drain and set aside to cool.
- In a large skillet, heat olive oil over medium heat. Add minced garlic, chopped onion, and diced red bell pepper, sautéing until soft and fragrant.
- Add the shrimp and scallops; cook until the shrimp turns pink and the scallops are opaque.
- Stir in crab meat, cream cheese, heavy cream, grated Parmesan cheese, half of the mozzarella cheese, chopped parsley, lemon juice, salt, and black pepper. Mix until combined and creamy.
Baking
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the seafood mixture on the bottom of a baking dish.
- Carefully stuff each cooled pasta shell with the seafood mixture and arrange them in the baking dish.
- Top with the remaining mozzarella cheese and bake for about 25 minutes or until the cheese is bubbly and golden brown.
- Garnish with extra parsley if desired before serving.
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Notes
For the best flavor, use fresh seafood. If using frozen seafood, ensure it is thoroughly thawed and drained. You can prepare the filling a day ahead and store in the refrigerator for quicker assembly. Variations can include different seafood or the addition of vegetables like spinach or artichokes.