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Creamy Seafood-Stuffed Shells Recipe

Creamy Seafood-Stuffed Shells Recipe photo by Taste of Home

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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 Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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.

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Reviews for Creamy Seafood-Stuffed Shells

Creamy Seafood-Stuffed Shells

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Reviewed on Feb. 19, 2011 by poohett

Could these shells be frozen. It is only my hubby and I and 24 shells are a lot.

Reviewed on Feb. 18, 2011 by wanna c a moose

Made according to directions, everyone loved it! Will make again!!!

Reviewed on Feb. 18, 2011 by susanberish

Great Recipe, Thanks!

I made this as stated except I used Cooked Lasagna noodles and did a roll up version, I have used Large Manicotti shells too and stuffed them with this filling and covered with sauce, these are great no matter how what pasta you use!

Reviewed on Feb. 18, 2011 by OregonCat1

For the lady whose husband is allergic to mayonnaise (probably the gluten in it??) - since it only needs 1/4 cup - you could try a thick, Greek style plain yogurt, if not thick enough, drain thru cheesecloth or coffee filter for a bit to lose the extra moisture. Also, this is similar to a recipe I had years ago which used chopped chicken, and once I even folded in some chopped spinach - yum yum. Recipes like this are somewhat flexible so they are great for family and guests alike.

Reviewed on Feb. 18, 2011 by eelaron

What else can I use besides Mayonaise? My husband is allergic to it.

Reviewed on Feb. 18, 2011 by shelleyd

Just yummy! In answer to comment about coering shells with sauce so they don't harden, I always baking dish with foil to keep shells moist and soft. Remove foil for last 10 minutes to allow top to brown. This would be a great filling and sauce if you like for stuffed mushrooms!

Reviewed on Feb. 06, 2010 by fritzesmom

This recipe was very tasty. Make sure to cover the shells in sauce or else the shells will harden while baking

Reviewed on Oct. 24, 2009 by June P.

I made this for a neighborhood get together and they loved it. I did use one cup of half and half with the milk because I only had 1% milk. It made it real creamy. I had fun making it. This is a keeper.

Reviewed on Jan. 16, 2008 by zucchini lady

I'm always looking for great sea food recipes, made this for company, and was a great success! Will go in my "keeper" recipe box!

Very tasty!

Reviewed on Jan. 14, 2008 by Anonymous

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