Creamy Seafood-Stuffed Shells Recipe

4.5 39 32
Creamy Seafood-Stuffed Shells Recipe
Creamy Seafood-Stuffed Shells Recipe photo by Taste of Home
Publisher Photo

Creamy Seafood-Stuffed Shells Recipe

Read Reviews
4.5 39 32
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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.

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

Cook pasta according to package directions.
Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
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.
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.
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

Nutritional Facts

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

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  • 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.
Originally published as Creamy Seafood-Stuffed Shells in Taste of Home

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Reviews forCreamy Seafood-Stuffed Shells

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hotspotdot User ID: 5837756 284228
Reviewed Feb. 25, 2018

"Made this tonight for dinner for my seafood loving family. While my husband enjoys whatever I cook, he rarely compliments a dish. He said this was keeper and to put it in the "rotation". My three kids all said they liked it. Used extra small shrimp, which I chopped a little after thawing, since the store didn't have salad shrimp. Also, I added some minced garlic to the onion/pepper mixture and sprinkled some additional mozzarella cheese on top at the end and put it back in the oven to melt. I got 24 stuffed shells, but thought they were a little skimpy on the filling so I might only make 20 next time. Also, I'll increase the seafood seasoning and add a little salt to the cream sauce for a little more flavor. Thanks for the recipe!!"

MY REVIEW
Francine User ID: 9420824 283274
Reviewed Feb. 5, 2018

"I made this yesterday for my Super Bowl Party (Philadelphia Eagles vs. New England Patriots) and they came out great. I didn't buy salad shrimp, because I don't like them so, I saute some that I already had in the freezer with Oid Bay and butter and garlic. The dish was so easy to put together and it was delicious. When I made the cheese sauce, I had a container with Parmesan and Asiago cheese and It made the sauce very very creamy. next time I will and white wine. I did add a little bit of salt to the cheese sauce. I wiil be making this again. GO EAGLES!!!!"

MY REVIEW
kredhead User ID: 710648 246749
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 User ID: 6524050 217991
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 User ID: 1200558 217334
Reviewed Jan. 9, 2015

"My family loved it!"

MY REVIEW
bigguy62 User ID: 8198766 216919
Reviewed Jan. 4, 2015

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

MY REVIEW
Inthekitchn User ID: 2535970 216534
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 User ID: 8183606 215976
Reviewed Dec. 26, 2014

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

MY REVIEW
PamNmemphis User ID: 7173432 215734
Reviewed Dec. 23, 2014

"easy and super delicious."

MY REVIEW
karlasimmons User ID: 2545049 138887
Reviewed Dec. 3, 2013

"Excellent. One of my favorite dishes."

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