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Creamy Seafood-Stuffed Shells Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 30 min. YIELD: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 large 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.

Nutritional Facts

3 each: 448 calories, 23g fat (11g saturated fat), 148mg cholesterol, 710mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 29g protein

Reviews for Creamy Seafood-Stuffed Shells

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MY REVIEW
kredhead
Reviewed Apr. 7, 2016

"This was delicious, it tasted like the hot seafood dip in a bread bowl recipe I've made for years from this site. Nice for a special occasion or company, can vary seafood & veggies. I made a few changes to bulk it up & ended up with 21 shells & plenty of sauce. I used a Tbsp ice cream style scoop to deliver the stuffing, it was just enough to fill the shells. I doubled the peppers & onions & used extra fresh shrimp I sauteed in same pan with some garlic. Used a sheers to cut the shrimp into pieces, trader joes has nice canned crab. I added a Tbsp of Dijon mustard to the sauce & extra pepper. You could use every pot & bowl & dish in the house, multiple uses is better. I would add drained frozen spinach next time, maybe a bit of wine in the sauce. I felt it needed salt at the end, I let everyone figure that out for themselves. Reheats in the microwave, great as leftovers, would freeze nicely. Im sure you could make this into a lasagna with no cook noodles easily. Keeper recipe!"

MY REVIEW
seatiger
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
asdplus3
Reviewed Jan. 9, 2015

"My family loved it!"

MY REVIEW
bigguy62
Reviewed Jan. 4, 2015

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

MY REVIEW
Inthekitchn
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
lynflyn
Reviewed Dec. 26, 2014

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

MY REVIEW
PamNmemphis
Reviewed Dec. 23, 2014

"Easy and super delicious."

MY REVIEW
karlasimmons
Reviewed Dec. 3, 2013

"Excellent. One of my favorite dishes."

MY REVIEW
Bingmower
Reviewed Jan. 9, 2013

"Everyone loved it. I will made again."

MY REVIEW
Bingmower
Reviewed Dec. 27, 2012

"We loved it. Very easy."

MY REVIEW
simplygrreat
Reviewed Dec. 5, 2012

"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."

MY REVIEW
catly66
Reviewed Nov. 29, 2012

"Sauce was too thin and lacked flavor."

MY REVIEW
blhenn
Reviewed Sep. 19, 2012

"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!"

MY REVIEW
blhenn
Reviewed Sep. 19, 2012

"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 excelent!"

MY REVIEW
Margielou_wa
Reviewed Nov. 5, 2011

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

Margielou"

MY REVIEW
macali
Reviewed Nov. 5, 2011

"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"

MY REVIEW
fishergal75
Reviewed Aug. 23, 2011

"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."

MY REVIEW
buzzard123
Reviewed Aug. 17, 2011

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

MY REVIEW
Careaga
Reviewed Apr. 24, 2011

"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."

MY REVIEW
cmurphy71
Reviewed Mar. 22, 2011

"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!"

MY REVIEW
leeken
Reviewed Mar. 9, 2011

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

MY REVIEW
jonirondeau
Reviewed Mar. 8, 2011

"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."

MY REVIEW
LauraManning
Reviewed Mar. 1, 2011

"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."

MY REVIEW
dianam88
Reviewed Feb. 21, 2011

"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!"

MY REVIEW
chaffy
Reviewed Feb. 21, 2011

"ABSOLUTELY DELICIOUS!!! I am thinking of using the sauce recipe from this dish and adding crabmeat and putting over some nice light pasta for another alternative.

Thanks so much for this wonderful recipe."

MY REVIEW
recipecollector123
Reviewed Feb. 20, 2011

"My husband and I love love love this dish, will make again for us and friends."

MY REVIEW
mrsjoe2009
Reviewed Feb. 20, 2011

"Awesome my family loved it!"

MY REVIEW
eelaron
Reviewed Feb. 19, 2011

"Thanks!! Can't wait to try it Big Smile"

MY REVIEW
poohett
Reviewed Feb. 19, 2011

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

MY REVIEW
wanna c a moose
Reviewed Feb. 18, 2011

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

MY REVIEW
susanberish
Reviewed Feb. 18, 2011

"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!"

MY REVIEW
OregonCat1
Reviewed Feb. 18, 2011

"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."

MY REVIEW
eelaron
Reviewed Feb. 18, 2011

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

MY REVIEW
shelleyd
Reviewed Feb. 18, 2011

"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!"

MY REVIEW
fritzesmom
Reviewed Feb. 6, 2010

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

MY REVIEW
June P.
Reviewed Oct. 24, 2009

"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."

MY REVIEW
zucchini lady
Reviewed Jan. 16, 2008

"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!"

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Wine Pairings

Full-Bodied White Wine

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