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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


  • 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.

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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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!"

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."

asdplus3 User ID: 1200558 217334
Reviewed Jan. 9, 2015

"My family loved it!"

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

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

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."

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?"

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

"easy and super delicious."

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

"Excellent. One of my favorite dishes."

Bingmower User ID: 6460087 150678
Reviewed Jan. 9, 2013

"Everyone loved it. I will made again."

Bingmower User ID: 6460087 64465
Reviewed Dec. 27, 2012

"We loved it. Very easy."

simplygrreat User ID: 1816390 72961
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."

catly66 User ID: 6938369 138468
Reviewed Nov. 29, 2012

"Sauce was too thin and lacked flavor."

blhenn User ID: 5747906 60079
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!"

blhenn User ID: 5747906 144336
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!"

Margielou_wa User ID: 56764 56289
Reviewed Nov. 5, 2011

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


macali User ID: 5485545 144335
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"

fishergal75 User ID: 3108017 60875
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."

buzzard123 User ID: 1847538 57388
Reviewed Aug. 17, 2011

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

Careaga User ID: 2760560 57378
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."

cmurphy71 User ID: 3456093 113262
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!"

leeken User ID: 3059302 60078
Reviewed Mar. 9, 2011

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

jonirondeau User ID: 3484643 124408
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."

LauraManning User ID: 968398 60074
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."

dianam88 User ID: 5427000 138467
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!"

chaffy User ID: 4542621 60069
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."

recipecollector123 User ID: 4893878 64460
Reviewed Feb. 20, 2011

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

mrsjoe2009 User ID: 5046362 57377
Reviewed Feb. 20, 2011

"Awesome my family loved it!"

eelaron User ID: 4526091 145710
Reviewed Feb. 19, 2011

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

poohett User ID: 4057505 144334
Reviewed Feb. 19, 2011

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

wanna c a moose User ID: 5674058 145708
Reviewed Feb. 18, 2011

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

susanberish User ID: 4969933 124406
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!"

OregonCat1 User ID: 3498848 121274
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."

eelaron User ID: 4526091 60874
Reviewed Feb. 18, 2011

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

shelleyd User ID: 1768114 124393
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!"

fritzesmom User ID: 3258079 64456
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"

June P. User ID: 4530330 150673
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."

zucchini lady User ID: 2608427 57375
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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