Shrimp & Crab Stuffed Shells
Shrimp and crab stuffed shells are creamy, comforting and just a little more special than an everyday pasta dinner. Jumbo shells are filled with shrimp, crab and ricotta, then baked in a light garlic Parmesan sauce until everything is hot and golden.
The sauce is creamy without being overly heavy, so you can still taste the seafood in every bite.
Why You’ll Love This Recipe
- Creamy without being too heavy
- Plenty of shrimp and crab in the filling
- Beautiful enough for a holiday dinner
- Can be assembled ahead of time
Ingredient Notes
Jumbo pasta shells: Cook a few extra in case some tear while boiling.
Shrimp: Use raw peeled and deveined shrimp and chop them into small pieces before cooking.
Crab: Cooked crab meat works beautifully. Imitation crab can also be used for a more budget-friendly version.
Ricotta: Gives the filling a creamy texture without overpowering the seafood.
Lemon zest: A small amount brightens the filling without turning the dish lemony.
How to Make Shrimp & Crab Stuffed Shells
Cook the Shells: Preheat the oven to 375°F / 190°C. Cook the jumbo shells in salted water until just al dente, about 1–2 minutes less than the package directions. Drain and arrange them separately so they don’t stick together.
Cook the Shrimp: Melt 1 tablespoon of butter in a skillet over medium heat. Add the chopped shrimp, season lightly with salt and pepper and cook for about 2–3 minutes, just until pink and opaque. Transfer to a bowl and let cool slightly.
Make the Filling: Add the crab, ricotta, mozzarella, Parmesan, garlic, parsley, lemon zest and egg to the shrimp. Mix gently until combined.
Make the Garlic Parmesan Sauce: Melt the remaining butter in the skillet over medium-low heat. Add the garlic and cook for about 30 seconds. Stir in the flour and cook for another 30 seconds. Gradually whisk in the broth and cream. Simmer gently for 3–4 minutes, then stir in the Parmesan until smooth. Keep the heat low once the cheese is added so the sauce stays creamy.
Fill the Shells: Spread about one-third of the sauce over the bottom of a 9 x 13-inch / 23 x 33 cm baking dish. Spoon the seafood filling generously into each shell and arrange them in the dish.
Add the Sauce and Cheese: Spoon the remaining sauce around and lightly over the shells. Sprinkle with mozzarella and Parmesan. Don’t completely bury the shells — leaving some of the filling visible gives the finished dish a much nicer look.
Bake: Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until bubbling and lightly golden on top.
Rest and Serve: Let the shells rest for about 5 minutes before serving. Finish with fresh parsley and a little freshly ground black pepper.
Tips
- Don’t overcook the pasta before filling it because it will continue cooking in the oven.
- Cook the shrimp only until just done so it stays tender after baking.
- Keep the cream sauce fairly loose before baking; it thickens considerably in the oven.
- Cook a few extra shells because at least one always seems determined to tear. 😂
Make Ahead
Assemble the stuffed shells up to one day ahead, cover and refrigerate.
When baking directly from the refrigerator, add about 10 extra minutes to the covered baking time.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently, adding a small splash of cream or milk if the sauce has thickened.
Shrimp & Crab Stuffed Shells
Course: Main DishesDifficulty: Moderate6
servings25
minutes40
minutes560
kcal1
hour5
minutesJumbo pasta shells filled with shrimp, crab and ricotta, baked in a creamy garlic Parmesan sauce until golden and bubbling.
Ingredients
For the stuffed shells
18 jumbo pasta shells, plus a few extra in case of tearing
300 g raw shrimp, peeled, deveined and finely chopped
200 g cooked crab meat, drained and chopped if needed
1 tbsp unsalted butter
250 g ricotta cheese
100 g mozzarella cheese, shredded
1/3 cup finely grated Parmesan cheese
1 garlic clove, finely minced
2 tbsp chopped fresh parsley
1/2 tsp finely grated lemon zest
1 large egg
1/2 tsp salt
1/4 tsp black pepper
For the garlic Parmesan sauce
2 tbsp unsalted butter
3 garlic cloves, finely minced
2 tbsp all-purpose flour
1 cup / 250 mL chicken or vegetable broth
1 cup / 250 mL 18% cream
1/2 cup finely grated Parmesan cheese
1/4 tsp black pepper
Salt, to taste
For topping
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Fresh parsley, for serving
Directions
- Cook the Shells: Preheat the oven to 375°F / 190°C. Cook the jumbo shells in salted water until just al dente, about 1–2 minutes less than the package directions. Drain and arrange them separately so they do not stick together.
- Cook the Shrimp: Melt 1 tablespoon butter in a skillet over medium heat. Add the chopped shrimp, season lightly with salt and pepper and cook for 2–3 minutes, just until pink and opaque. Transfer to a bowl and let cool slightly so the shrimp do not overcook later.
- Make the Filling: Add the crab, ricotta, mozzarella, Parmesan, garlic, parsley, lemon zest and egg to the shrimp. Mix gently until evenly combined.
- Make the Garlic Parmesan Sauce: Melt 2 tablespoons butter in the skillet over medium-low heat. Add the garlic and cook for about 30 seconds. Stir in the flour and cook for another 30 seconds. Gradually whisk in the broth and cream. Simmer gently for 3–4 minutes, then stir in the Parmesan and black pepper until smooth. Keep the heat low after adding the cheese so the sauce stays creamy.
- Fill the Shells: Spread about one-third of the sauce over the bottom of a 9 x 13-inch / 23 x 33 cm baking dish. Spoon the seafood filling generously into each shell and arrange them in the dish.
- Add the Sauce and Cheese: Spoon the remaining sauce around and lightly over the stuffed shells. Sprinkle with mozzarella and Parmesan, leaving some of the shells and seafood filling visible rather than completely covering them.
- Bake: Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the sauce is bubbling and the cheese is lightly golden.
- Rest and Serve: Let the stuffed shells rest for 5 minutes before serving so the filling and sauce settle slightly. Finish with fresh parsley and freshly ground black pepper.
Notes
- Crab substitution: Cooked imitation crab can be used instead of crab meat if you want a more budget-friendly version.
