[X]

Home > Recipes > Creamy Seafood-Stuffed Shells

Creamy Seafood-Stuffed Shells Recipe

Creamy Seafood-Stuffed Shells Recipe photo by Taste of Home

Read reviews (30)

Rate 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

[X]

Rate Creamy Seafood-Stuffed Shells Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Creamy Seafood-Stuffed Shells

Creamy Seafood-Stuffed Shells

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 30 reviews

Sort Reviews:

Reviewed on Jan. 09, 2013 by Bingmower

Everyone loved it. I will made again.

Reviewed on Dec. 27, 2012 by Bingmower

We loved it. Very easy.

Reviewed on Dec. 05, 2012 by simplygrreat

Mmmm!! This was very good. I omitted the green peppers, but followed the rest of the recipe as written. There was an abundance of sauce to go around. Will definately be making again for company.

Reviewed on Nov. 29, 2012 by catly66

Sauce was too thin and lacked flavor.

Reviewed on Sep. 19, 2012 by blhenn

This dish was amazing. The entire family loved it and it was so easy to make. I made this out of my "best loved recieps" cookbook. The only thing I found wrong with the recipe was that I think the sauce should be made in a medium saucepan instead of a small saucepan.... a small saucepan was not big enough for 4 cups of milk, flour, butter and 1.5 cups of cheese. Mine boiled over a tiny bit. But the taste was excellent!

Reviewed on Sep. 19, 2012 by blhenn

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.

View all >