Creamy Seafood Stuffed Shells

The smell of lemon and Parmesan wafting through my kitchen takes me back to a tiny apartment in Chicago where I first attempted stuffed shells, armed with a handwritten recipe from my Italian neighbor. My then-boyfriend (now husband) watched skeptically as I wrestled with ricotta and oversized pasta. That first attempt was messy, but the way he closed his eyes at first bite made me realize some dishes are worth the effort, no matter how many pots you dirty.

Last winter, during a fierce snowstorm that kept everyone housebound, I made a triple batch of these shells. My brother-in-law who swore he hated seafood pasta went back for fourths, and we spent the entire evening talking around that bubbling dish as if it were the centerpiece of the table. Sometimes food just brings people together like that.

Ingredients

• 16 jumbo pasta shells: The bigger the better here, they need to hold all that gorgeous seafood filling without tearing
• 225 g cooked shrimp: Fresh is ideal but frozen thawed shrimp work perfectly fine, just pat them very dry before chopping
• 120 g lump crab meat: Spend the extra money on real lump crab, the texture makes such a difference in the final bite
• 225 g ricotta cheese: Whole milk ricotta gives you that restaurant-quality creaminess you cannot fake
• 110 g cream cheese: Must be completely softened or you will end up with tiny lumps in your filling
• 60 g grated Parmesan: Use the stuff you grate yourself, not the green shaker can, trust me on this one
• 1 egg: Room temperature egg incorporates better into the cheese mixture
• 2 tbsp fresh parsley: Flat-leaf parsley has a brighter flavor than curly, and fresh is non-negotiable here
• 2 tbsp chives or green onions: Their mild onion flavor bridges the gap between seafood and creamy cheese
• 1 clove garlic: Freshly minced, never the pre-chopped stuff from a jar which can taste metallic
• 2 tbsp butter: Unsalted lets you control exactly how salty your white sauce becomes
• 2 tbsp all-purpose flour: This creates the roux base that thickens your sauce into velvet
• 350 ml whole milk: The fat content is crucial for sauce that coats rather than runs
• 120 ml heavy cream: This small addition makes the sauce feel restaurant-rich
• 60 g Parmesan: Same quality rules apply, grate it fresh right into the hot sauce
• 1 tsp lemon zest: Use a microplane to avoid the bitter white pith beneath the yellow skin
• 2 tbsp fresh lemon juice: Brightens all the heavy cream and cheese, cutting through the richness
• ¼ tsp ground nutmeg: Just enough to add warmth without making it taste like dessert
• 50 g shredded mozzarella: Low-moisture part-skim creates that perfect golden blanket on top

Instructions

Get your oven and dish ready:

Preheat oven to 180°C and grease your baking dish with a little butter or oil, getting into all the corners

Cook the pasta shells:

Boil shells until just shy of al dente since they will cook more in the oven, then drain and immediately rinse with cold water to stop them from getting mushy

Make the seafood filling:

Mix everything except the pasta until completely combined, then taste and adjust the salt before you start stuffing

Start your white sauce:

Melt butter over medium heat, whisk in flour and cook for one full minute while stirring constantly to get rid of the raw flour taste

Add the liquids slowly:

Whisk in the milk and cream gradually, letting the sauce come back to a simmer between additions if needed to prevent lumps

Finish the sauce:

Stir in Parmesan, lemon zest, lemon juice, nutmeg, and season to taste, then remove from heat completely

Assemble the dish:

Spread one-third of sauce in the dish, fill each shell with about two tablespoons of filling, and arrange them carefully so none tip over

Add the remaining sauce:

Pour the rest of your white sauce over and around the shells, making sure every bit gets coated

Top with cheese:

Sprinkle mozzarella and extra Parmesan evenly across the top, covering any exposed pasta

Bake until bubbly:

Cover tightly with foil for 25 minutes, then uncover and bake 10 more minutes until everything is golden and bubbling up the sides

Let it rest:

Wait 5 minutes before serving so the filling sets slightly and does not spill out when you cut into a shell

Save

My mother-in-law asked for the recipe after trying these at a Sunday dinner, and now she makes them better than I do. There is something so satisfying about seeing a recipe you love travel through other peoples kitchens, taking on their little tweaks and touches along the way.

Making It Ahead

You can assemble the entire dish up to 24 hours in advance, just keep it covered in the refrigerator. Add an extra 10 minutes to the covered baking time if baking cold from the fridge. I have learned through messy oven incidents that the dish must reach room temperature before the final uncovered bake, or the cheese topping burns before the center heats through.

Seafood Variations

When I am feeling extra fancy, I will swap in small pieces of lobster tail or add chopped scallops to the filling. The key is keeping all seafood pieces roughly the same size so every bite gets the same balance of flavors. Just remember that lobster cooks much faster than shrimp if you are starting with raw seafood.

Serving Suggestions

A crisp green salad with vinaigrette cuts through all that richness beautifully. I like to serve these with simply roasted asparagus or broccolini. A crusty baguette is essential for mopping up any extra sauce left on the plate.

• Pinot Grigio or Sauvignon Blanc complement without overpowering
• Lemon wedges on the side let guests add brightness to taste
• Extra chopped parsley makes everything look finished and fresh

Save

These shells have become my go-to for special occasions, the kind of dish that makes people feel celebrated without me spending the entire evening chained to the stove.

Recipe Questions & Answers

→ How do I ensure the pasta shells stay intact while stuffing?

Cook pasta shells until just al dente to maintain firmness. Handle gently when filling to avoid tearing.

→ Can I substitute the seafood in the filling?

Yes, lobster or scallops can replace shrimp and crab for variety without compromising flavor.

→ What is the best way to make the white sauce smooth?

Whisk the butter and flour thoroughly and slowly add milk and cream while stirring to avoid lumps and achieve a creamy texture.

→ How long should the dish rest after baking?

Allow the baked shells to sit for about 5 minutes to let the sauce set and flavors meld before serving.

→ What wine pairs well with this seafood pasta dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the rich and creamy flavors perfectly.