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Creamy Seafood-Stuffed Shells Recipe

Photo by: Taste of Home Creamy Seafood-Stuffed Shells Recipe

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. —Katie P. Sloan, Charlotte, North Carolina

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Creamy Seafood-Stuffed Shells Recipe

Prep: 40 min. Bake: 30 min.

Yield: 8 Servings

40 30 70

Ingredients

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.
In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

Originally published as Creamy Seafood-Stuffed Shells in Taste of Home February/March 2008

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Reviews for Creamy Seafood-Stuffed Shells (24)

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Creamy Seafood-Stuffed Shells

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Rate and Review this Recipe

Reviewed on Nov. 05, 2011 by Margielou_wa

I am going to try this for a holiday potluck. It certainly has good reviews.

Margielou

Reviewed on Nov. 05, 2011 by macali

This recipe is restaurant quality or better. I add more vegges + celery and make enuf to fill all shells. I am alone so I put 3 shells to small foil pans, pour sauce over each pan cover with those foil squares and freeze freeze. Freeezes well and is like freshly made. Its liuke a treasure in my freezer. Thank you Kate P. Sloan

Reviewed on Aug. 23, 2011 by fishergal75

We liked the recipe and I made it exactly as printed except for using only shrimp which I cooked but the only thing was I felt it was lacking something to give it just a little bit...not much...just a little kick or heat. I might try adding just a few red pepper flakes tothe sauce next time. The shells didn't get hard as some have mentioned but I might use the suggestion to cover for part of the baking next time.

Reviewed on Aug. 17, 2011 by buzzard123

Excellent! I made a few small changes. I added spinach and scallops because we are fans of both.

Reviewed on Apr. 24, 2011 by Careaga

Thanks for an excellent recipe to enjoy as our Easter Sunday Dinner. I added more shrimp than called for. I will definitely make this again.

Reviewed on Mar. 22, 2011 by cmurphy71

This was good but I ended up using canned salad shrimp which was fishy tasting. I would change a few things around next time but will make again for sure. Good leftovers. I ate it for lunch for two days!

Reviewed on Mar. 09, 2011 by leeken

my whole family loved this recipe. easy to make and warms up well in microwave

Reviewed on Mar. 08, 2011 by jonirondeau

I was very excited to make this recipe because I too love seafood and pasta! It was very good! I used a jar of alfredo sauce instead of making my own and it was still yummy. I also added some clams to the seafood mix and some mushrooms to my saute. I also found that it was just as good warmed up.

Reviewed on Mar. 01, 2011 by LauraManning

This was really good and pretty simple to make. I didn't have bell pepper or red onion (replaced with yellow), and didn't feel like I was missing anything. Contrary to what someone else wrote, my husband and I thought the leftovers heated up well.

Reviewed on Feb. 21, 2011 by dianam88

Everyone really enjoyed this dish. It doesn't re-heat well (the sauce gets a little clumpy). But freshly baked, this dish was a big hit! I did not have seafood seasoning on hand and it was still very tasty!

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