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Creamy Seafood-Stuffed Shells Recipe
Creamy Seafood-Stuffed Shells Recipe photo by Taste of Home

Creamy Seafood-Stuffed Shells Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES: 8 servings

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

  1. Cook pasta according to package directions.
  2. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
  3. In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
  4. Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish.
  5. 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 2 minutes or until thickened. Stir in Parmesan cheese.
  6. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly. Yield: 8 servings.
Originally published as Creamy Seafood-Stuffed Shells in Taste of Home

Full-Bodied White Wine

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

Reviews for Creamy Seafood-Stuffed Shells

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 16, 2015

"We thought this was great! I added a little white wine to the sauce after blending the butter and flour. That added a nice depth of flavor. This would also be great with a combo of crab, shrimp and scallops. A nice and easy recipe to prepare."

MY REVIEW
Reviewed Jan. 9, 2015

"My family loved it!"

MY REVIEW
Reviewed Jan. 4, 2015

"very disappointing !!!! what a waste of crab meat !"

MY REVIEW
Reviewed Jan. 1, 2015

"I made for Christmas Day dinner. Received rave reviews. Very easy to make. I did double sauce, to make sure all shells were covered to avoid drying out."

MY REVIEW
Reviewed Dec. 26, 2014

"This looks good but I don't like crabmeat. Has anyone tried it with canned tuna?"

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