Creamy Seafood Stuffed Shells: 5 Easy Steps to Fancy Dinner

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When you want to make a dinner that stops people mid-sentence, these Creamy Seafood Stuffed Shells are the move. We’re talking tender pasta shells stuffed with lobster, crab, and shrimp, hugged by a velvety cheese sauce that’s just decadent enough to make you feel fancy but comforting enough to count as soul food.

It’s the perfect storm of seafood sweetness, cheesy richness, and that baked-pasta magic. Whether it’s date night, a family birthday, or you just want to flex in your own kitchen, this is your showpiece.

Why You’ll Love This Creamy Seafood Stuffed Shells Recipe

Rich and Decadent

Lobster, crab, shrimp, Parmesan, cream cheese—this is indulgence you can fork into.

Perfect for Special Occasions

Guests will think you spent all day (you didn’t). It’s that kind of recipe.

Comforting and Satisfying

Cheesy, creamy, and bubbling straight from the oven—like a hug in pasta form.

Customizable

Not into lobster? Double the shrimp. Want heat? Chili flakes have your back.

Make-Ahead Friendly

Prep it in the morning, bake it at night. The flavors only get better.

Creamy Seafood Stuffed Shells Ingredients

Seafood Filling

8 oz lobster meat, cooked and chopped
8 oz lump crab meat
8 oz shrimp, peeled, deveined, chopped
3 garlic cloves, minced
1 tbsp all-purpose flour
Salt and pepper, to taste
1 cup shredded mozzarella (½ cup for filling, ½ cup for sauce)
1 ½ tbsp butter (divided)
8 oz cream cheese, softened
½ cup heavy whipping cream
¾ cup Parmesan Reggiano, grated

For Baking

Jumbo pasta shells (about 20)
Aluminum foil

How to Make Creamy Seafood Stuffed Shells

Creamy Seafood Stuffed Shells – Jumbo pasta shells filled with lobster, crab, and shrimp in a creamy cheese sauce. — Jumbo shells packed with succulent lobster, crab, and shrimp, baked to perfection in a rich, golden cheese sauce.

Prepare the Seafood

Heat 1 tbsp butter in a skillet over medium heat until the surface shimmers—that shimmer means the butter is hot enough to cook without soaking into the seafood.
Add minced garlic and stir for about 30 seconds. You’re chasing fragrance here, not color. Browning garlic at this stage would make it bitter, which will carry through the sauce.
Add lobster, crab, and shrimp. Season lightly with salt and pepper—just enough to wake up the flavors, not overwhelm them.
Cook only until the shrimp turns from translucent to pink, about 2–3 minutes. Pull the pan off the heat immediately.

Chef’s Note: This is a par-cook stage, just enough heat to release flavor into the butter without drying anything out. The oven will finish the job—if you go too far now, you’ll get chewy, rubbery bites that no amount of sauce can save.

Make the Filling

In a large mixing bowl, combine the cooled seafood, cream cheese, and ½ cup mozzarella.
Season again with salt and pepper—layering seasoning here means your filling won’t taste flat later.
Fold the mixture gently with a spatula. Think of the crab lumps as gold nuggets—you don’t want to break them down into paste.

Tip: If your cream cheese is too firm to mix, let it sit at room temperature for 15–20 minutes or microwave it for 10–15 seconds.

Cook the Jumbo Shells

Bring a large pot of generously salted water to a rolling boil—about 1 tbsp salt per 4 cups water. This is your one chance to season the pasta from the inside out.
Drop in the shells and cook just until al dente—firm to the bite but no raw center. Usually, this is 1–2 minutes less than package directions.
Drain immediately, then rinse with cool water to stop the cooking and keep them from sticking together.

Pro Move: Overcooked shells will collapse or tear when you try to fill them. Keep them firm—they’ll soften more in the oven.

Prepare the Sauce

Melt the remaining ½ tbsp butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute. This cooks off the raw flour flavor and creates the roux base for your sauce.
Slowly stream in the heavy cream while whisking constantly—go slow to avoid lumps.
Add Parmesan and remaining mozzarella, stirring until the sauce is silky smooth and coats the back of a spoon.

Tip: If your sauce gets too thick, whisk in a splash more cream or milk until it loosens.

Assemble the Dish

Spread a thin layer of sauce on the bottom of your baking dish—this prevents sticking and creates a flavorful base.
Using a spoon or piping bag, fill each shell with the seafood mixture. Arrange them snugly in the dish so they don’t tip over while baking.
Pour the remaining sauce evenly over the top, making sure every shell gets some love.

Bake

Cover tightly with foil and bake at 350°F for 25 minutes. Covering keeps the steam in, which gently warms the filling without drying it out.
Remove foil and bake for another 10–15 minutes until the top is golden and the edges are bubbling.

Reminder: Bubbling edges are your green light—the sauce is hot, thickened, and ready to serve.

Serve

Let the dish rest for 5 minutes so the sauce thickens (and so you don’t burn your tongue).
Garnish with fresh parsley or chives for that final pop of color.

Seafood Stuffed Shells Recipe Variations

Add Shrimp: Use extra shrimp for a more pronounced briny sweetness.
Spicy Kick: Add ½ tsp red pepper flakes to the filling.
Herb Infusion: Basil or tarragon brings a fresh lift to the sauce.
Cheese Swap: Gruyère or Fontina for a nutty, melty twist.
Gluten-Free Option: Use gluten-free shells and flour for the roux.

Storing & Reheating Creamy Seafood Stuffed Shells

Storage: Keep refrigerated up to 3 days.
Reheating: Oven at 325°F until warm, or microwave gently.
Freezing: Assemble but don’t bake; wrap tightly and freeze for up to 2 months.

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Air Fryer Salmon Recipe – Quick, easy, and perfectly cooked every time.

Benefits of This Seafood Pasta Bake

Benefit	Why It Matters
Restaurant-Level Flavor at Home	You’re using lobster, crab, and shrimp with a creamy cheese sauce—this is luxury dining without the markup.
Make-Ahead Friendly	Assemble in the morning or even the day before; bake when you’re ready to serve.
Customizable	Adjust the seafood mix, add herbs, swap cheeses—this dish plays well with your taste.
Impressive Presentation	Stuffed shells look fancy without the stress of complicated plating.
Comfort + Elegance	It’s rich enough for special occasions, yet still the kind of dish you crave on a cozy night in.
Feeds a Crowd	Serves six generously, perfect for family dinners or entertaining.
Freezer-Friendly	Assemble, freeze, and bake when needed—flavor stays intact.

FAQs – Creamy Seafood Stuffed Shells

Can I use imitation crab?

Yes, but real crab is sweeter and has better texture.

Can I make this ahead?

Absolutely—assemble, cover, and refrigerate up to 24 hours before baking.

Can I use milk instead of cream?

Yes, but the sauce will be thinner and less rich.

How do I prevent shells from breaking?

Don’t overcook in the boiling step, and handle with care when stuffing.

What sides go well?

Garlic bread, roasted asparagus, or a crisp salad.

Can I add other seafood?

Scallops and flaky white fish work—just pre-cook gently.

How do I make it lighter?

Swap cream cheese for ricotta and use half-and-half instead of heavy cream.

Creamy Seafood Stuffed Shells for Special Occasions

These Creamy Seafood Stuffed Shells are the kind of dish you make when you want to impress without stress. Rich, comforting, and full of that sweet briny seafood flavor, they’re as perfect for a cozy Sunday dinner as they are for a holiday feast. Pour the wine, grab a fork, and dig in—this is the seafood pasta you’ll keep coming back to.

If you enjoyed this recipe, invite, visit my page on Pinterest for more comforting, flavor-packed dishes you can master at home.

Creamy Seafood Stuffed Shells with Lobster, Crab, and Shrimp

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