Creamy Seafood Stuffed Shells Recipe with Lobster & Crab Recipe

If you are craving an indulgent, seafood-packed meal that feels as special as a night out but is effortlessly made at home, these Creamy Seafood Stuffed Shells are your new best friend. Bursting with tender lobster and lump crab meat combined with rich, gooey cheeses, this recipe is the ultimate comfort food with a luxurious twist. And remember, to get that perfect bake where flavors meld and the cheese sauce bubbles beautifully, preheat the oven to 375°F (190°C) before you start assembling.

Ingredients You’ll Need

These ingredients are simple but truly essential for crafting this luscious dish. Each component plays its part—from the rich cream cheese offering a velvety texture, to fresh garlic infusing aromatic warmth, and that luscious lobster and crab bringing the star flavors of the sea.

• Lobster meat (8 oz): Fresh or thawed lobster adds sweet, tender bites packed with ocean flavor.
• Lump crab meat (8 oz): Complements lobster with a delicate texture and subtle sweetness.
• Garlic cloves, minced (3): Provides bright and fragrant depth without overpowering.
• All-purpose flour (1 tbsp): Helps thicken the creamy sauce for that perfect consistency.
• Salt and pepper: Just enough to enhance every flavor without masking the seafood.
• Mozzarella cheese, shredded (1 cup, divided): Melts beautifully to bind the filling and sauce together.
• Butter (1 ½ tbsp, divided): Adds richness and helps create a smooth roux for the sauce.
• Cream cheese (8 oz): Essential for creamy, luscious filling that holds the seafood perfectly.
• Heavy whipping cream (½ cup): Gives the cheese sauce its silky, dreamy texture and taste.
• Parmesan Reggiano cheese (¾ cup, grated): Adds a nutty, sharp finish that rounds out the flavor profile beautifully.
• Aluminum foil: Keeps the dish moist during baking and ensures an even cook.

How to Make Creamy Seafood Stuffed Shells Recipe

Step 1: Prepare the Seafood

Start by melting half a tablespoon of butter in a skillet over medium heat. Toss in the minced garlic and let it sauté just until you can smell that irresistible aroma—about 1 minute. Then add the lobster and crab meat, cooking for 2 to 3 minutes until the seafood is warmed through but still tender. Remove from heat and set aside to keep those lovely flavors intact.

Step 2: Make the Filling

In a large bowl, combine the cooked seafood with cream cheese and half of the shredded mozzarella. Season with salt and pepper to taste. Mixing this filling well is key because you want every bite inside those shells to be creamy and packed with the perfect blend of cheesy seafood goodness.

Step 3: Cook the Jumbo Shells

Grab the jumbo pasta shells and cook them following the package instructions until al dente. Drain carefully and let them cool just enough so you can handle them without breaking. Each shell becomes a little ready-to-be-filled vessel of deliciousness.

Step 4: Prepare the Sauce

Cleaning out your skillet, melt the rest of the butter over medium heat. Stir in flour and cook for about 1 minute, stirring constantly to avoid lumps and develop a roux. Then, slowly whisk in the heavy cream, gradually thickening the sauce. Finally, add the grated Parmesan and remaining mozzarella, stirring continuously until the sauce is irresistibly smooth and creamy.

Step 5: Assemble and Preheat the oven to 375°F (190°C)

This is where everything comes together. Before assembling, don’t forget to preheat the oven to 375°F (190°C) to ensure your dish bakes evenly and the cheese melts perfectly. Spread a thin layer of the cheese sauce on the bottom of your baking dish. Carefully stuff each cooled pasta shell with the seafood mixture, nestling them side by side in the dish. Then generously pour the remaining sauce over the top, promising every shell gets coated in creamy goodness.

Step 6: Bake

Cover the dish with aluminum foil to lock in moisture and keep the shells from drying out. Bake for 20 minutes, then remove the foil to let the top become bubbling and golden—another 10 minutes. The total bake time perfectly melds all flavors, giving you that savory crust and oozy sauce we all dream of.

Step 7: Serve and Enjoy

Let your seafood stuffed shells cool just slightly before plating to avoid any spills of molten cheese. You are now ready to experience a creamy, cheesy bite filled with tender lobster and crab in every shell.

How to Serve Creamy Seafood Stuffed Shells Recipe

Garnishes

A sprinkle of freshly grated Parmesan or a handful of chopped fresh herbs like parsley or basil adds a lovely burst of color and subtle herbal brightness that balances the richness beautifully. A squeeze of lemon over the top can also elevate flavor with a fresh zing.

Side Dishes

Pair these stuffed shells with a crisp green salad or roasted vegetables to cut through the creamy heaviness. Garlic bread or a warm baguette make fantastic dippers for the remaining cheese sauce left in the dish, ensuring none of that deliciousness goes to waste.

Creative Ways to Present

Try serving in individual ramekins for a dinner party or garnish with edible flowers and microgreens for an elegant touch. You can also turn leftovers into an impressive pasta bake by mixing them with extra sauce and topping with breadcrumbs for a delightful crunch.

Make Ahead and Storage

Storing Leftovers

Allow your stuffed shells to cool completely at room temperature before transferring them to an airtight container. Keep refrigerated for up to 3 days, making it easy to enjoy this seafood delight again quickly.

Freezing

For longer storage, freeze assembled but unbaked shells covered tightly with foil or plastic wrap. They can be frozen for up to 2 months. When ready to enjoy, preheat the oven to 375°F (190°C) first, then bake straight from the freezer, adding extra time to ensure thorough heating.

Reheating

Reheat leftovers covered with foil in the oven at 350°F until warmed through. For best results and to restore that just-baked creaminess, preheat the oven to 375°F (190°C) when reheating and uncover the dish in the last few minutes to refresh the golden topping.

FAQs

Can I use frozen seafood for this recipe?

Absolutely! Just be sure to thaw all seafood completely and drain any excess moisture before cooking to keep the filling creamy and avoid watery shells.

What if I don’t have jumbo shells? Can I use another pasta?

You can substitute with large manicotti or even large ravioli, but jumbo shells work best because they cradle the seafood filling perfectly without leaking.

How long can I prepare this dish in advance?

You can prepare the filling and cook the shells a day ahead, assemble the dish, cover it, and refrigerate overnight. Don’t forget to preheat the oven to 375°F (190°C) before baking straight from the fridge.

Is there a way to make the sauce dairy-free?

Yes! You can substitute heavy cream with coconut cream and use dairy-free cream cheese and cheese alternatives, though the flavor and thickness will vary slightly.

Can I make this recipe spicy?

Definitely! Add a pinch of crushed red pepper flakes to the seafood filling or sprinkle some cayenne pepper into your cheese sauce for a subtle kick that balances with the creamy textures.

Final Thoughts

There is something genuinely comforting and celebratory about digging into these Creamy Seafood Stuffed Shells. From the moment you preheat the oven to 375°F (190°C) and start assembling, the aromas and textures promise a dish that feels both indulgent and homey. Whether sharing with loved ones or treating yourself, this recipe is a surefire way to bring joy and satisfaction to your table with delicious ease.

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