Creamy Seafood Stuffed Shells

Why You’ll Love This Recipe

• Indulgent and Flavorful: The combination of shrimp, lobster, and crab with creamy cheese creates a rich and satisfying filling.
• Cheesy and Creamy: The creamy sauce and melted cheese make every bite comforting and delicious.
• Perfect for Entertaining: Impress your guests with this beautiful and delicious dish that’s surprisingly easy to make.

Ingredients

For the Shells:

• 20 large pasta shells
• 1 lb shrimp, peeled and deveined
• 1/2 lb crab meat (or lobster, if preferred)
• 8 oz cream cheese, softened
• 1 cup spinach, chopped
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

For the Sauce:

• 3 tbsp butter
• 3 tbsp flour
• 1 cup heavy cream
• 1/2 cup almond milk (or regular milk)
• 1/2 cup vegetable broth
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 1 tsp Italian seasoning
• Salt and pepper to taste

Directions

1. Prepare the Pasta Shells: Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in heavy cream, almond milk, and 1/2 cup vegetable broth. Cook until the sauce thickens, about 5-7 minutes. Add garlic, Parmesan, Italian seasoning, salt, and pepper. Remove from heat and set aside.
3. Prepare the Seafood Filling: In a skillet, cook shrimp and crab (or lobster) until just cooked through, about 3-4 minutes. In a large mixing bowl, combine the seafood with cream cheese, spinach, mozzarella, and Parmesan cheese.
4. Stuff the Shells: Carefully stuff each pasta shell with the seafood and cheese mixture.
5. Assemble and Bake: Preheat your oven to 350°F (175°C). Spread a thin layer of the sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining sauce over the shells. Sprinkle with extra cheese if desired. Bake for 25-30 minutes, until bubbly and golden.
6. Serve: Let the dish cool for a few minutes, then serve garnished with extra Parmesan and fresh herbs if desired.

Servings and Timing

• Servings: 4-6
• Total Time: 45 minutes (including cooking and baking)

Variations

• Gluten-Free: Use gluten-free pasta shells and flour substitutes for the sauce.
• Dairy-Free: Swap cream cheese and cheeses for dairy-free alternatives.
• Vegan: Use plant-based seafood substitutes and vegan cheese.

Storage

• To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Conclusion

Creamy Seafood Stuffed Shells are a decadent, flavorful dish that combines the best of seafood and creamy cheese. Whether you’re serving it for a special occasion or a cozy family dinner, this dish is sure to be a crowd-pleaser. Enjoy the rich and comforting flavors in every bite!

Creamy Seafood Stuffed Shells

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Dinner, Comfort Food, Seafood
• Method: Baking
• Cuisine: American, Italian
• Diet: Gluten Free

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Description

Creamy Seafood Stuffed Shells are a luxurious and flavorful dish that brings together seafood and creamy cheese filling, all nestled inside tender pasta shells. Baked with a rich sauce, this dish is both indulgent and satisfying, making it perfect for special occasions or a comforting dinner.

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Ingredients

For the Shells:

20 large pasta shells

1 lb shrimp, peeled and deveined

1/2 lb crab meat (or lobster, if preferred)

8 oz cream cheese, softened

1 cup spinach, chopped

1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

For the Sauce:

3 tbsp butter

3 tbsp flour

1 cup heavy cream

1/2 cup almond milk (or regular milk)

1/2 cup vegetable broth

2 cloves garlic, minced

1/2 cup Parmesan cheese, grated

1 tsp Italian seasoning

Salt and pepper to taste

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Instructions

• Prepare the Pasta Shells:
  Cook the pasta shells according to the package instructions until al dente. Drain and set aside.

• Prepare the Sauce:
  In a medium saucepan, melt butter over medium heat. Stir in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in heavy cream, almond milk, and vegetable broth . Cook until the sauce thickens, about 5-7 minutes. Add garlic, Parmesan, Italian seasoning, salt, and pepper. Remove from heat and set aside.

• Prepare the Seafood Filling:
  In a skillet, cook shrimp and crab (or lobster) until just cooked through, about 3-4 minutes. In a large mixing bowl, combine the seafood with cream cheese, spinach, mozzarella, and Parmesan cheese.

• Stuff the Shells:
  Carefully stuff each pasta shell with the seafood and cheese mixture.

• Assemble and Bake:
  Preheat your oven to 350°F (175°C). Spread a thin layer of the sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining sauce over the shells. Sprinkle with extra cheese if desired. Bake for 25-30 minutes, until bubbly and golden.

• Serve:
  Let the dish cool for a few minutes, then serve garnished with extra Parmesan and fresh herbs if desired.

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Notes

Variations

Gluten-Free: Use gluten-free pasta shells and flour substitutes for the sauce.

Dairy-Free: Swap cream cheese and cheeses for dairy-free alternatives.

Vegan: Use plant-based seafood substitutes and vegan cheese.

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Storage

To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing: You can freeze the prepared, unbaked stuffed shells for up to 2 months. Bake from frozen at 375°F for 30 minutes, then uncover and bake for an additional 10-15 minutes.