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.
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
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.
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.
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.
