Name: Creamy Shrimp and Seafood Stuffed Shells Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 ½ tablespoons butter (divided: 1 tablespoon and ½ tablespoon); 1 tablespoon all-purpose flour; ½ cup heavy whipping cream; ½ cup unsweetened almond milk (or any milk of choice); ¼ cup dry white wine (Pinot Grigio recommended, or substitute with broth); 3 garlic cloves, minced; ½ cup grated Parmesan Reggiano cheese; ½ teaspoon Italian seasoning (adjust to taste); Salt and pepper, to taste; 20 jumbo pasta shells (12 oz package); 8 oz raw shrimp, peeled, deveined, chopped into ½-1 inch chunks; 8 oz lobster meat; 8 oz cream cheese; 8 oz lump crab meat; 2 cups finely chopped fresh spinach (or thawed and drained frozen spinach); 1 cup shredded mozzarella cheese (divided into ½ cup portions); ¼ cup grated Parmesan Reggiano cheese; 1 ½ teaspoons Old Bay seasoning; Salt and pepper, to taste; Foil (for baking)

Jump to Recipe· 3.8 from 70 reviews

If you are looking for a dish that brings a comforting, elegant feel to your dinner table, this Creamy Shrimp and Seafood Stuffed Shells Recipe is exactly what you need. It combines tender jumbo pasta shells filled with a luscious blend of shrimp, lobster, crab, and creamy cheeses, all bathed in a velvety sauce that’s bursting with flavor. Whether it’s a special occasion or a cozy weekend meal, this seafood-stuffed pasta will quickly become a favorite, fooling everyone into believing you’ve spent hours creating a restaurant-quality masterpiece.

Ingredients You’ll Need

The image shows eight small white bowls arranged in rows on a white marbled surface. The top row has two glass bowls with creamy white liquids. Below them on the left is a glass bowl filled with shredded pale yellow cheese, and on the right is a clear glass bowl with a small amount of clear liquid. The third row has a bowl with a mix of green herbs, salt, and black pepper on the left, and a bowl with a yellow block of butter on the right. The bottom row has a bowl with white flour on the left and a bowl with minced light yellow garlic on the right. A purple cloth and some orange flowers are partially visible on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Getting the flavor and texture just right in this recipe is all about simple, quality ingredients that work together beautifully. Each element from the creamy cheeses to the fresh seafood plays a crucial role in delivering that decadent taste and inviting look on your plate.

Pasta Sauce Ingredients: These form the foundation of a rich, creamy sauce that envelops the shells perfectly.
Jumbo Pasta Shells: Their large size makes them perfect for stuffing and soaking up all the sauce.
Shrimp and Seafood: Freshness is key here to achieve that tender, buttery seafood flavor.
Cheeses: Cream cheese, mozzarella, and Parmesan add melt-in-your-mouth texture and a sharp bite.
Spinach and Seasonings: They provide freshness and just enough seasoning to balance the richness.

1 ½ tablespoons butter (divided): Used in cooking the sauce and seafood, it adds richness.
1 tablespoon all-purpose flour: For thickening the creamy sauce beautifully.
½ cup heavy whipping cream: The backbone of the sauce’s smooth texture.
½ cup unsweetened almond milk: Adds creaminess with a subtle nutty undertone.
¼ cup dry white wine (Pinot Grigio preferred): Infuses the sauce with bright, complex flavor.
3 garlic cloves (minced): Elevates the sauce with its aromatic kick.
½ cup grated Parmesan Reggiano Cheese: Adds savory depth.
½ teaspoon Italian Seasoning: A touch of herbaceous warmth, adjustable to taste.
Salt and pepper: To perfectly season every component.
20 jumbo pasta shells: The perfect vessel for the seafood filling.
8 oz raw shrimp (peeled, deveined, chopped): The star protein with a sweet, briny flavor.
8 oz lobster meat: Adds luxurious richness to the filling.
8 oz cream cheese: Creates a smooth, creamy filling base.
8 oz lump crab meat: Brings a delicate texture and sweetness.
2 cups finely chopped fresh spinach: Adds vibrant color and a fresh taste.
1 cup shredded mozzarella cheese (divided): Brings gooey, melty magic on top and inside.
¼ cup grated Parmesan Reggiano Cheese: For extra savory notes inside the filling.
1 ½ teaspoons Old Bay Seasoning: A classic seafood seasoning to amplify flavor.
Foil: To help bake and retain moisture during cooking.

How to Make Creamy Shrimp and Seafood Stuffed Shells Recipe

Step 1: Prepare the Pasta Shells

First things first, cook your jumbo pasta shells according to the package directions but take them off the heat about 2 minutes earlier than recommended. This clever trick prevents overcooking since they’ll go back in the oven later. After draining, immediately rinse them with cold water to stop any further cooking and to avoid sticking. This prep makes the shells perfectly tender but sturdy enough to hold your delicious filling.

Step 2: Make the Cream Sauce

In a skillet over medium-high heat, melt 1 tablespoon of butter and stir in the flour until it thickens ever so slightly. This is the magic base for your creamy sauce. Slowly add the heavy cream, almond milk, and white wine, stirring as you go to create a silky mixture. Then toss in the minced garlic, grated Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Keep tasting and adjusting until the sauce sings with flavor. Set it aside—it’s about to get cozy with all the seafood.

Step 3: Cook the Seafood

Warm the skillet again, melt the remaining ½ tablespoon of butter, then add the chopped shrimp and lobster chunks. Cook for 3 to 4 minutes on each side until they turn a perfect pink and are cooked through. Once done, remove them from the pan to let them cool just a bit before mixing into your filling.

Step 4: Prepare the Seafood Filling

In a large bowl, combine cream cheese with the cooked shrimp and lobster, lump crab meat, finely chopped spinach, half the mozzarella, Parmesan, and Old Bay seasoning. Season with salt and pepper to taste and stir everything until wonderfully blended. This filling is the heart of your Creamy Shrimp and Seafood Stuffed Shells Recipe, packed with creamy, fresh seafood goodness.

The image shows four stages of making stuffed pasta shells. The first stage (top left) has a clear bowl with three layers: white creamy cheese at the bottom left edge, a pile of shredded pale yellow cheese in the middle, and finely chopped bright green spinach on top. The second stage (top right) is the same clear bowl with the cheese and spinach mixed together, creating a creamy, speckled, pale green mixture with small bits of pink shrimp scattered throughout. The third stage (bottom left) shows a large white oval dish filled with a smooth, thick, light beige sauce dotted with black pepper. The last stage (bottom right) shows the white oval dish filled with large pasta shells arranged in rows, each shell stuffed with the creamy shrimp and spinach mixture, displaying white, pink, and green colors. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Step 5: Assemble and Bake

Pour the luscious pasta sauce into the bottom of a 9×13 baking dish to keep everything moist during baking. Stuff each cooked pasta shell generously with about 1½ to 2 tablespoons of the seafood filling, placing them snugly into the baking dish atop the sauce. Sprinkle the remaining mozzarella cheese on top for a golden, melty crust. Cover the dish with foil and bake at 350 degrees for 20 minutes, then uncover and bake for another 5 to 10 minutes until the cheese is lightly browned and bubbly. Let it cool slightly before diving in—it’s worth the wait.

How to Serve Creamy Shrimp and Seafood Stuffed Shells Recipe

Garnishes

To dress up the dish even more, sprinkle fresh chopped parsley or basil over the top right before serving. The vibrant green adds a lovely pop of color and a fresh herbal note that complements the creamy seafood flavors. A squeeze of lemon juice on the side can also brighten each bite beautifully.

Side Dishes

Pairing this dish with a crisp green salad or roasted vegetables keeps the meal balanced without overshadowing the star stuffed shells. Garlic bread or a warm baguette are perfect companions for sopping up any remaining sauce—because you definitely won’t want to waste a drop.

Creative Ways to Present

For a fancy dinner party, serve the shells individually on plates with a drizzle of extra sauce and a sprinkle of Parmesan. Or create a family-style presentation by arranging the shells on a large platter with lemon wedges and fresh herbs scattered around. Either way, it makes quite the impression and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the leftovers even tastier the next day. Just cover well to prevent the shells from drying out.

Freezing

If you want to keep this dish for longer, you can freeze the assembled stuffed shells before baking. Wrap the baking dish tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before baking as directed, adding a little extra time if baking from frozen.

Reheating

Reheat in the oven at 325 degrees covered with foil to maintain moisture, usually about 20-25 minutes depending on the portion size. If pressed for time, individual portions can be reheated in the microwave, though the texture is best when warmed gently in the oven.

FAQs

Can I use frozen seafood for this recipe?

Absolutely! Just be sure to thaw and drain any frozen seafood well before using to prevent excess moisture, which can make the filling watery. Fresh is wonderful, but frozen works perfectly in a pinch.

What if I don’t have white wine? Can I substitute it?

Yes, if you prefer not to use wine, a good-quality chicken or vegetable broth works well and still adds depth to the sauce without overpowering the seafood flavors.

Can I make a dairy-free version of the creamy sauce?

It’s possible by swapping the dairy ingredients for plant-based alternatives like vegan cream cheese, coconut cream, and dairy-free cheeses. Keep in mind this will change the flavor slightly, but you can still achieve a rich, creamy texture.

Is it okay to use smaller pasta shells?

Jumbo shells hold the filling best and provide a hearty bite, but if you only have smaller shells, you can still use them—you might just need to adjust the filling amount and prep time accordingly.

Can I prepare this recipe ahead of time and bake it later?

Definitely! Assemble the stuffed shells and cover them tightly, then refrigerate for up to 24 hours before baking. This makes it easy to prepare in advance and bake fresh when you’re ready to serve.

Final Thoughts

This Creamy Shrimp and Seafood Stuffed Shells Recipe is truly one of those dishes that feels special yet comes together without fuss. Whether you’re cooking for yourself, family, or guests, it delivers that wow factor with layers of creamy, savory seafood flavors encased in perfectly cooked pasta shells. Give this recipe a try—you might just find your new go-to comfort food that everyone will ask for again and again.