NEXT RECIPE >

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

Creamy Seafood-Stuffed Shells Recipe

Read Reviews
4.5 37 30
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 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

Nutritional Facts

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

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
(30)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (6)
3 Star
 (3)
2 Star
 (1)
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
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."

Loading Image