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Creamy seafood stuffed shells filled with shrimp and cheese, garnished with herbs.

Creamy Seafood Stuffed Shells

A quick and comforting dish made with big pasta shells stuffed with a creamy seafood filling, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 package large pasta shells (jumbo shells), about 12–16 shells
  • 1 cup cooked lobster, chopped (can be fresh or frozen then thawed)
  • 1 cup cooked crab meat, shredded (lump or claw, drained if canned)
  • 1 cup cooked shrimp, chopped (peeled and deveined)
  • 2 cups ricotta cheese (whole-milk ricotta is richer, but part-skim works)
  • 1 cup shredded mozzarella cheese (mild or whole-milk)
  • 1/2 cup grated Parmesan cheese
  • 2 cups heavy cream
  • 2 tablespoons butter
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • Salt and pepper to taste
  • Fresh parsley for garnish
Optional Add-ons
  • 1 zest of 1 lemon or a squeeze of lemon juice for brightness
  • A pinch of red pepper flakes for kids who like a tiny kick (or leave out)
  • 1/2 cup frozen peas or finely chopped spinach for color and veggies
  • 1/4 cup panko or seasoned breadcrumbs for a slight crunchy topping
  • a few tablespoons of chopped fresh chives or basil for extra fresh flavor
  • 1 tablespoon of Dijon mustard stirred into the cream for depth (optional)

Method
 

Preheat and prep
  1. Preheat your oven to 375°F (190°C). Grease a medium baking dish with butter or nonstick spray.
Cook shells
  1. Boil the jumbo shells in salted water just until al dente (follow package timing). Drain and lay them out on a baking sheet.
Make the filling
  1. In a large bowl, combine chopped lobster, shredded crab, chopped shrimp, ricotta, half of the mozzarella, and the Parmesan. Season with salt and pepper.
Stuff shells
  1. Spoon the seafood mixture into each shell and place filled shells snugly in the prepared baking dish.
Make cream sauce
  1. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
  2. Pour in the heavy cream, bring to a gentle simmer, and stir until thickened. Season lightly with salt and pepper.
Combine and bake
  1. Pour the cream sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
  2. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 8–12 minutes until bubbly and golden.
Rest and serve
  1. Let the dish rest for 5 minutes. Sprinkle with chopped parsley and lemon zest if using. Serve warm.

Notes

Make-ahead friendly; prepare shells earlier in the day and refrigerate. Allows for flexible ingredients based on preference.