0 from 9 votes
Seafood Stuffed Shells Recipe
It's easy to make the most tantalizing seafood stuffed shells filled with tender shrimp, crab meat, and a combination of creamy cheeses and bold spices.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 523 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Seafood Shells –
- 24 jumbo pasta shells
- 2 tablespoons butter
- 1 cup diced sweet onion
- 4-5 cloves garlic minced
- 1 ¼ pounds raw shrimp chopped
- 1 pounds crab meat
- 8 ounces cream cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- 1 tablespoon Old Bay seasoning
- ¼ - ½ teaspoon crushed red pepper optional
For the Seafood Sauce –
- 2 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups seafood stock
- 2 tablespoon cooking sherry
- ½ cup tomato sauce
- ½ cup heavy cream
- ½ teaspoon Old Bay seasoning
- ¼ cup Parmesan Cheese
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish. Then set a large pot of water over high heat and bring to a boil. (Do not salt the water.)
- Once the water is boiling, drop the jumbo pasta shells into the water and cook according to the package instructions. (I usually like to throw in a couple extra shells just in case any of them break.) Once cooked, drain the shells and place them open-side-up in the baking dish.
- For the Seafood Filling: Meanwhile, set a large skillet (or sauté pan) over medium heat. Place 2 tablespoons of butter in the skillet. Once melted, add the diced onion and garlic to the skillet. Stir and sauté for 1 to 2 minutes. Then stir in the chopped shrimp pieces. Stir and sauté for another 2 to 3 minutes until cooked and pink.
- Now stir in the crab meat, cream cheese, Parmesan cheese, old bay seasoning, chopped parsley, and crushed red pepper. Gently stir until the cream cheese melts and the seafood is well coated in the sauce. Turn off the heat.
- Spoon 2 to 3 tablespoons of seafood filling into each jumbo shell. If you have extra filling, it’s OK to go back and add more filling where needed.
- For the Seafood Sauce: Rinse out the skillet and set it back on the stove over medium heat. Add the butter and flour. As the butter melts, whisk it together with the flour to create a smooth roux. Continue to whisk the roux around the pan until it reaches a golden brown color. Then whisk in the seafood stock, cooking sherry, tomato sauce, heavy cream, and old bay seasoning. Continue to whisk until the sauce comes to a simmer. Allow the sauce to simmer on low for 4-6 minutes to thicken, then turn off the heat. (Do not let the sauce boil.)
- Carefully pour the seafood sauce over the top of each stuffed shell. Then sprinkle the top with the remaining Parmesan cheese.
- Bake the shells, uncovered, for 20 to 25 minutes, until the sauce is bubbling around the edges of the dish. Serve warm with an extra sprinkling of parsley if desired.
Cup of Yum
Notes
- Cool the leftovers and transfer them to an airtight container. Homemade seafood stuffed shells will keep well in the fridge for up to 3 days.
- To freeze: Assemble the dish and do not bake. I suggest using a disposable metal pan that can easily go from the freezer to the oven. Wrap the container in aluminum foil and freeze for up to 2 months. Thaw and bake for 30 minutes, or bake from frozen for 1 hour.
Nutrition Information
Serving
4shells
Calories
523kcal
(26%)
Carbohydrates
37g
(12%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
113mg
(38%)
Sodium
1399mg
(58%)
Potassium
493mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1094IU
(22%)
Vitamin C
9mg
(10%)
Calcium
336mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 523
% Daily Value*
| Serving | 4shells | |
| Calories | 523kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 113mg | 38% |
| Sodium | 1399mg | 58% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1094IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 336mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.