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Creamy Seafood Stuffed Shells Recipe with Lobster & Crab Recipe

Preheat the oven to 375°F (190°C) Recipe
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★★★★★

5 from 19 reviews

Creamy Seafood Stuffed Shells feature tender jumbo pasta shells filled with a luscious mix of lobster and crab meat blended with cream cheese and mozzarella, all baked in a rich, velvety Parmesan cream sauce. This decadent seafood casserole is perfect for special occasions or a gourmet weeknight meal.

Ingredients

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Seafood Filling

  • 8 oz lobster meat
  • 8 oz lump crab meat
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
  • 1 ½ tablespoons butter (divided)
  • 8 oz cream cheese
  • ½ cup heavy whipping cream
  • ¾ cup Parmesan Reggiano cheese, grated

For Baking

  • Aluminum foil

Instructions

  1. Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes to warm through, then remove from heat and set aside.
  2. Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella cheese, and season with salt and pepper. Mix well until fully combined to create a creamy seafood filling.
  3. Cook the Jumbo Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain them carefully and let shells cool slightly to make them easier to handle before filling.
  4. Prepare the Sauce: In the same skillet used for seafood, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the heavy cream, stirring continuously until smooth. Stir in the grated Parmesan cheese and the remaining ½ cup shredded mozzarella. Continue stirring until the sauce becomes thick and creamy.
  5. Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin, even layer of the cheese sauce on the bottom of a baking dish. Stuff each pasta shell with the seafood filling and arrange them in the dish. Pour the remaining cheese sauce over the stuffed shells, spreading to cover evenly.
  6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden brown.
  7. Serve: Allow the stuffed shells to cool slightly before serving. Optionally garnish with extra grated Parmesan or fresh herbs such as parsley or basil. Serve warm and enjoy the creamy seafood delight.

Notes

  • Use fresh or thawed seafood for best flavor; canned seafood is not recommended.
  • To save time, buy pre-cooked lobster and crab meat from a trusted seafood market.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • Fresh parsley or basil make great garnishes for added color and flavor.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated gently in the oven or microwave.

Nutrition

Keywords: seafood stuffed shells, lobster shells, crab stuffed pasta, creamy seafood pasta, baked seafood casserole, stuffed jumbo shells, Parmesan seafood bake

Find it online: https://trendytasterecipes.com/preheat-the-oven-to-375f-190c-recipe/