The Ultimate Creamy Seafood Stuffed Shells: A Step-by-Step Guide

Are you on the hunt for a truly impressive dish that offers comfort, sophistication, and an explosion of flavour? A meal that feels celebratory yet is straightforward enough for a special weekend supper? Your search ends here. We are delighted to guide you through making the most wonderfully decadent Creamy Seafood Stuffed Shells imaginable. This recipe strikes a perfect chord between tender pasta, a luxuriously smooth cheese sauce, and a generous filling of the finest seafood. It’s a genuine culinary treat that will have everyone asking for more.

Why You Will Adore This Recipe

In our view, a truly great recipe is about more than just a set of directions; it’s about creating an experience. Here’s precisely why we think this seafood pasta dish will earn a special place in your recipe collection:

• Elegant Yet Simple: It has the look and taste of a meal from a fine dining restaurant, yet we have broken down the method into simple, manageable steps for home cooks of any ability.
• Packed with Flavour: The symphony of juicy prawns, delicate crab meat, a rich cheese sauce, and perfectly prepared pasta is simply heavenly. Each mouthful is a wonderful blend of textures and tastes.
• Perfect for Any Occasion: Whether you are entertaining guests, marking a special anniversary, or simply spoiling your family, this dish is certain to leave a lasting impression.
• Versatile and Customisable: You can effortlessly tailor the seafood selection to your own liking. We will even be sharing some inspiring variations a little later on!

Ingredients for Your Creamy Seafood Stuffed Shells

To bring this culinary creation to life, we first need to gather our components. We have organised the ingredients into three sections for the pasta, the seafood filling, and that glorious creamy sauce. This approach helps to streamline your preparation in the kitchen.

For the Pasta Shells

• 25-30 large pasta shells (conchiglie)
• 1 tablespoon olive oil
• A generous pinch of salt

For the Seafood Filling

• 200g cooked king prawns, peeled, deveined, and roughly chopped
• 200g cooked crab meat (white or a mix of white and brown)
• 150g ricotta cheese
• 50g grated Parmesan cheese
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1/4 teaspoon black pepper
• A pinch of salt

For the Creamy Sauce

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk
• 100g grated Gruyère cheese (or sharp cheddar)
• 50g grated Parmesan cheese
• 1/2 teaspoon Dijon mustard
• A pinch of nutmeg
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions to Make the Perfect Stuffed Shells

With all our ingredients assembled, it is time to head to the kitchen! Follow these straightforward instructions for an impeccable seafood pasta bake that is bound to be a triumph.

1. Cook the Pasta Shells: In a large saucepan, bring salted water to a vigorous boil. Add your large pasta shells and cook them following the packet instructions until they are al dente, meaning they still have a slight firmness. It is crucial not to overcook them, as they will bake further in the oven. Once cooked, drain the shells and gently toss them with a spot of olive oil. This will stop them from sticking together as you prepare the filling.
2. Prepare the Seafood Filling: Take a medium-sized bowl and combine the chopped prawns, crab meat, ricotta, 50g of Parmesan, minced garlic, fresh parsley, salt, and pepper. Stir everything together gently until it is just mixed. Take care not to overwork the mixture, as you want to preserve the lovely texture of your crab and shrimp stuffed shells.
3. Create the Creamy Sauce: Place a saucepan over a medium heat and melt the butter. Add the plain flour and whisk it in, cooking for one minute while stirring continuously to form a roux. Begin to pour in the milk a little at a time, whisking constantly to ensure no lumps form. Continue to cook, stirring often, until the sauce has thickened enough to coat the back of a spoon, which should take around 5-7 minutes.
4. Finish the Sauce: Take the saucepan off the heat and stir in the Gruyère, the remaining 50g of Parmesan, the Dijon mustard, and a pinch of nutmeg. Continue stirring until all the cheese has melted and you have a completely smooth sauce. Season with salt and pepper to taste. This is your wonderfully rich creamy seafood sauce.
5. Assemble the Dish: Preheat your oven to 190°C (170°C Fan / Gas Mark 5). Take a 9×13 inch baking dish and spread a thin layer (about one-third) of your creamy sauce across the bottom. This creates a base and prevents the shells from sticking.
6. Stuff the Pasta Shells: Using a small spoon, carefully fill each pasta shell with a good amount of the seafood filling. Neatly arrange the filled shells in a single layer inside your prepared baking dish.
7. Bake to Perfection: Pour the rest of the creamy sauce all over the stuffed pasta shells, making sure they are well covered. For an extra cheesy finish, you can sprinkle a little more Parmesan over the top! Place in the oven and bake for 20-25 minutes, until the sauce is bubbling and the top has turned a lovely golden-brown colour.
8. Rest and Garnish: Allow the dish to sit for around 5 minutes after taking it out of the oven. This helps the sauce to settle a little. Garnish with a scattering of fresh parsley and serve straight away.

Our Top Tips for Flawless Seafood Stuffed Shells

We truly want you to have the best possible experience when making this dish. Here are some of our professional tips and tricks to help you achieve perfection.

Choosing Your Seafood

The quality of the seafood you choose will have a significant impact on the final dish. You can opt for fresh or frozen prawns; just be sure to thaw them fully and pat them dry before you start chopping. For the crab, tinned, frozen, or fresh meat will all work beautifully. Do not hesitate to experiment! Some finely chopped scallops or even a little lobster would make for an exceptionally decadent treat. If you are a fan of crab, we think you’ll also love our recipe for Tasty Louisiana Crab Cakes Delicious Easy. It is worth remembering that seafood is not just tasty but also highly nutritious. As noted by the NHS, fish and shellfish are a fantastic source of essential vitamins and minerals.

Perfectly Cooked Pasta

The key to flawless stuffed shells lies in cooking the pasta al dente. If the shells become too soft, they will be tricky to fill and could fall apart while baking. As a rule of thumb, we suggest cooking them for a minute or two less than the packet recommends. Rinsing the shells under cool water immediately after draining halts the cooking and makes them much easier to work with.

Make-Ahead and Storage Instructions

This recipe is wonderfully suited to being prepared in advance, making it ideal for entertaining. You can fully assemble the dish, cover it securely with foil, and keep it in the refrigerator for up to 24 hours. When you are ready to cook, just bake it from chilled as directed, but add an extra 10 minutes to the cooking time to ensure it is heated through.

Exciting Variations and Substitutions

One of the greatest pleasures of being in the kitchen is adapting a recipe to make it uniquely yours. Here are a few suggestions to inspire you:

• Spice It Up: For a subtle warmth, add a pinch of red pepper flakes or a dash of cayenne pepper to your sauce. If you appreciate a little spice in your pasta dishes, you must try The Ultimate Creamy Cajun Shrimp Pasta Recipe.
• Add Some Greens: A handful of wilted spinach or some finely chopped sun-dried tomatoes stirred into the seafood filling adds extra flavour, colour, and nutrients.
• Cheese Swaps: While Gruyère lends a delightful nutty taste, you should feel free to experiment with other cheeses. Asiago, fontina, or a high-quality mature cheddar would all be excellent choices.

Frequently Asked Questions

Can I use different types of pasta?

Large pasta shells, known as conchiglie, are the perfect shape for holding the delicious filling. However, if you cannot find them, other large, stuffable pasta shapes like manicotti or cannelloni tubes are great alternatives. You may just need to adjust the baking duration slightly.

What is the best seafood mix to use?

The classic combination of prawn and crab is always a winner. That said, feel free to use any seafood that you particularly enjoy. Scallops, lobster, or even a firm white fish like cod (cooked and flaked) would be superb. Simply try to keep the total weight of the seafood consistent with the recipe.

My sauce seems too thin. How can I fix it?

If your sauce appears a little thin, it could be that the roux needed another moment of cooking, or perhaps the milk was added too quickly. To remedy this, you can allow the sauce to simmer gently on a low heat for a few more minutes, which will help it to reduce and thicken. As another option, mix a small amount of cornflour with cold water to make a slurry, then whisk this into the sauce until it reaches the consistency you desire.

Can I freeze leftover creamy seafood stuffed shells?

Absolutely! This dish freezes very well. Once baked and fully cooled, you can store leftovers in an airtight, freezer-friendly container for up to two months. To reheat, allow the shells to thaw overnight in the fridge. Then, bake them at 180°C (160°C Fan) for about 20-25 minutes, or until piping hot. Please note that cream-based sauces can sometimes split a little when reheated, but the flavour will remain delicious.

Conclusion: Your New Favourite Special Occasion Meal

And there we have it—our comprehensive guide to creating the most rich, flavourful, and truly unforgettable Creamy Seafood Stuffed Shells. This recipe is proof that you do not need to be a professional chef to produce something truly magnificent in your own kitchen. With its luscious sauce, generous seafood filling, and tender pasta, it is a meal designed to create happy memories.

We wholeheartedly encourage you to try this recipe for your next special occasion. We are confident it will be a tremendous success! When you make it, please do let us know how it went in the comments section below—we always love to hear your feedback. And don’t forget to share photos of your beautiful dish with us on social media!