Creamy Seafood Stuffed Pasta Shells

The First Bite That Hooked Me

I still remember the first time I tasted these stuffed shells. The creamy sauce, the tender seafood—pure magic. Ever wondered how you could turn pasta shells into something unforgettable? It was at a tiny seaside café years ago. The chef shared her secret: balance. Too much filling? Messy. Too little? Boring. This recipe nails it. Try it once, and you’ll crave it forever. What’s your go-to comfort pasta dish? Share below!

My Kitchen Disaster Turned Win

My first attempt? A comedy of errors. I overcooked the shells—they tore like wet paper. The filling oozed everywhere. But here’s the thing: home cooking isn’t about perfection. It’s about joy, even in the mess. I salvaged it by baking the filling with extra sauce. Surprise—it was still delicious! Now I laugh while stuffing shells. Got a kitchen fail that turned out okay? Tell me!

Why This Dish Shines

• The ricotta-shrimp mix? Silky meets snappy. A texture dream. • Old Bay and Dijon add a sneaky kick—no bland bites here. Which flavor combo surprises you most? Is it the crab with parmesan or the mustard twist? Vote in the comments!

A Nod to the Past

This dish borrows from Italian-American kitchens of the 1970s. Think surf-and-turf, but cozy. *Did you know?* Imitation crab (called “surimi”) was a cheap swap for lobster. Today, it’s a staple for budget-friendly feasts. Love food history? Me too. Let’s swap stories!

Ingredients:

Ingredient	Amount	Notes
Filling:
Jumbo pasta shells	12 ounces
Small cooked shrimp	1 pound	Peeled and deveined, thawed if frozen
Imitation crab	1 pound	Diced or shredded
Ricotta cheese	1 (15-ounce) container
Egg	1 large
Old bay seasoning	1 teaspoon
Italian seasoning	1 teaspoon
Dijon mustard	½ teaspoon
Salt	½ teaspoon
Pepper	½ teaspoon
Sauce:
Alfredo sauce	1 (15-ounce) jar
Heavy cream	1 cup
Grated parmesan cheese	½ cup
Italian seasoning	2 teaspoons
Salt and pepper	To taste
Crumb Topping:
Italian bread crumbs	½ cup
Grated parmesan cheese	½ cup
Melted butter	2 tablespoons
Old bay seasoning	1 teaspoon

How to Make Creamy Seafood Stuffed Pasta Shells

Step 1 Preheat oven to 350°F. Spray a 9×13-inch dish with cooking spray. Cook shells until al dente. Drain and set aside. (Hard-learned tip: Undercook shells slightly—they’ll soften more in the oven.) Step 2 Mix ricotta, egg, and seasonings in a bowl. Fold in shrimp and crab. Taste for salt—seafood can be salty already. Step 3 Whisk alfredo sauce, cream, parmesan, and seasonings. Pour ½ cup into the dish. This prevents sticking and adds flavor. Step 4 Stuff each shell with 2 tbsp filling. Arrange them open-side up. Pack them snug—they’ll hold better. Step 5 Pour remaining sauce over shells. Mix crumbs, parmesan, butter, and Old Bay. Sprinkle evenly for a crispy top. Step 6 Bake 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving. *Fun fact: Resting helps the filling set.* What’s your go-to seafood swap for this dish? Share below! Cook Time: 25 minutes Total Time: 45 minutes Yield: 6 servings Category: Dinner, Pasta

3 Twists on Seafood Stuffed Shells

Spicy Cajun Swap Old Bay for Cajun seasoning. Add diced jalapeños to the filling. Kick it up a notch! Lobster Luxe Use cooked lobster instead of crab. Top with extra parmesan. Fancy but worth it. Veggie Delight Skip seafood. Use sautéed spinach, mushrooms, and garlic. Still creamy, still dreamy. Which twist would you try first? Vote in the comments!

Serving & Sipping Ideas

Pair shells with garlic bread and a crisp salad. Garnish with fresh parsley or lemon wedges. Drink match: Chilled white wine or sparkling lemonade. Both cut through the richness. Which would you choose tonight?

Keep It Fresh or Freeze It

Store leftovers in the fridge for up to 3 days. Cover the dish tightly with foil or transfer to airtight containers. To reheat, pop it in the oven at 325°F until warm—about 15 minutes. *Fun fact: My grandkids fight over the last shell every time!* Freeze unbaked stuffed shells for busy nights. Just thaw overnight in the fridge before baking. Why this matters: Meal prep saves time and cuts food waste. Ever tried freezing this dish? Share your tips below!

Fix Common Hiccups

Shells cracking? Undercook them slightly—they’ll soften more while baking. Filling too runny? Drain shrimp well and blot crab with paper towels. Sauce too thick? Stir in a splash of milk before pouring. Why this matters: Small tweaks make big differences in texture and flavor. Did you run into other issues? Tell us how you solved them! Batch-cooking tip: Double the filling and sauce, but cook shells in batches to avoid sticking.

Your Questions, Answered

Q: Can I use gluten-free pasta shells? A: Yes! Swap in gluten-free shells—just check cooking times, as they vary. Q: How far ahead can I assemble this? A: Prep it 1 day ahead. Keep covered in the fridge until baking. Q: What’s a good ricotta swap? A: Cottage cheese works. Blend it first for smoother texture. Q: Can I halve the recipe? A: Absolutely. Use an 8×8 dish and adjust bake time. Q: Fresh crab instead of imitation? A: Go for it! Reduce seasoning slightly—fresh crab has its own flavor.

Dig In and Share!

This dish is a crowd-pleaser—creamy, crunchy, and packed with seafood goodness. I’d love to see your twist on it! Tag Savory Discovery on Pinterest with your photos. Happy cooking! —Elowen Thorn.