Creamy Seafood-Stuffed Shells Recipe
- 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
- 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.
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
"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!"
"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 family loved it!"
"very disappointing !!!! what a waste of crab meat !"
"This looks good but I don't like crabmeat. Has anyone tried it with canned tuna?"
"Easy and super delicious."
"Excellent. One of my favorite dishes."
"Everyone loved it. I will made again."
"We loved it. Very easy."
"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."
"Sauce was too thin and lacked flavor."
"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!"
"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!"
"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"
"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."
"Excellent! I made a few small changes. I added spinach and scallops because we are fans of both."
"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."
"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 whole family loved this recipe. easy to make and warms up well in microwave"
"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."
"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."
"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!"
"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 husband and I love love love this dish, will make again for us and friends."
"Awesome my family loved it!"
"Thanks!! Can't wait to try it "
"Could these shells be frozen. It is only my hubby and I and 24 shells are a lot."
"Made according to directions, everyone loved it! Will make again!!!"
"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!"
"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."
"What else can I use besides Mayonaise? My husband is allergic to it."
"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!"
"This recipe was very tasty. Make sure to cover the shells in sauce or else the shells will harden while baking"
"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."
"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!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.