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Easy Creamy Seafood Stuffed Shells Recipe

Easy Creamy Seafood Stuffed Shells Recipe

Creamy seafood stuffed shells are filled with tender shrimp, crab, and lobster, mixed into a rich cheese and spinach filling, then baked in a silky white sauce. It’s cozy, elegant, and perfect for special dinners or anytime comfort food.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Baked
Cuisine: American / Italian-inspired
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup heavy cream
  • ½ cup unsweetened almond milk or any milk
  • ¼ cup dry white wine or seafood broth
  • 3 garlic cloves minced
  • ½ cup grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • Salt and pepper to taste
For the Shells and Filling
  • 20 jumbo pasta shells
  • 8 oz raw shrimp peeled and chopped
  • 8 oz cooked lobster meat
  • 8 oz lump crab meat
  • 8 oz cream cheese
  • 2 cups finely chopped fresh spinach or thawed, drained frozen spinach
  • 1 cup shredded mozzarella cheese divided
  • ¼ cup grated Parmesan cheese
  • 1½ teaspoons Old Bay seasoning
  • Salt and pepper to taste

Method
 

  1. Cook the shells just under al dente. Drain and cool.
  2. Make the sauce: Melt butter in a skillet, whisk in flour. Add cream, milk, wine, garlic, Parmesan, Italian seasoning, salt, and pepper. Simmer until thickened.
  3. Cook the seafood in the same skillet with a little butter until just opaque. Remove and cool slightly.
  4. Mix the filling: Combine shrimp, lobster, crab, cream cheese, spinach, ½ cup mozzarella, Parmesan, Old Bay, salt, and pepper.
  5. Stuff each shell with 1½–2 tablespoons of filling. Place in a baking dish over a layer of the cream sauce.
  6. Top with sauce and cheese: Pour remaining sauce over shells and sprinkle remaining mozzarella.
  7. Bake at 350°F covered with foil for 20 minutes. Uncover and bake 5–10 more minutes until bubbly and golden.

Notes

  • Undercook shells slightly to prevent tearing.
  • If the filling is too wet, mix in breadcrumbs or extra cheese.
  • Use broth instead of wine for an alcohol-free version.
  • Can be made a day ahead and baked just before serving.
  • Freeze unbaked shells for up to 2 months.

Nutritional Facts (Per Serving – Serves 6)

Nutrient Amount
Calories 460 kcal
Protein 29 g
Carbs 18 g
Fat 30 g
Saturated Fat 16 g
Sodium 780 mg
Cholesterol 165 mg