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
   (23)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 3, 2013

Excellent. One of my favorite dishes.

MY REVIEW
Reviewed Jan. 9, 2013

Everyone loved it. I will made again.

MY REVIEW
Reviewed Dec. 27, 2012

We loved it. Very easy.

MY REVIEW
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
Reviewed Nov. 29, 2012

Sauce was too thin and lacked flavor.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT