creamy seafood stuffed shells
Treat yourself to pure indulgence with these creamy seafood stuffed shells—a dish that brings restaurant-quality elegance to your own kitchen table. The combination of sweet lobster and delicate crab, cloaked in a luxuriously cheesy, Parmesan-kissed sauce, truly transforms the humble pasta shell into a showstopping centerpiece. This recipe will walk you through each step, from preparing the savory filling to that all-important instruction: Preheat the oven to 375°F (190°C), ensuring the perfect bubbly, golden finish. Whether for a special weeknight dinner or impressing guests, this creamy seafood stuffed shells recipe is a celebration of flavor and comfort.
Ingredients You’ll Need

Ingredients You’ll Need
You only need a handful of ingredients for this elegant dish, and each one plays a starring role. The quality of your seafood, the creaminess of your cheeses, and the simple seasonings all blend together in a way that brings out the best in every bite.
- Jumbo pasta shells: Their generous size makes them perfect vessels for holding that rich seafood filling.
- Lobster meat (8 oz): Adds a sweet, tender bite that feels utterly luxurious—buy pre-cooked to keep things simple.
- Lump crab meat (8 oz): Contributes a delicate brininess; always check for shell fragments for the smoothest texture.
- Garlic (3 cloves, minced): Sautéed in butter, it brings warmth and depth to both the filling and the sauce.
- Butter (1½ tablespoons, divided): Used for both sautéing and the creamy cheese sauce base; real butter is best here.
- All-purpose flour (1 tablespoon): Thickens the cheese sauce into luscious, pourable goodness.
- Salt and pepper (to taste): Make sure to season each component as you go for balanced flavor.
- Cream cheese (8 oz): Lends that decadent, tangy richness to the filling—soften it for easy mixing.
- Heavy whipping cream (½ cup): Helps create a velvety, smooth sauce over the stuffed shells.
- Mozzarella cheese, shredded (1 cup, divided): Gives gooey texture to both the filling and the sauce—save half for the topping.
- Parmesan Reggiano cheese, grated (¾ cup): Crown jewel of the sauce, packing every bite with nutty, salty flavor.
- Aluminum foil: Essential for keeping the shells moist while they bake, then removed for that golden finish.
How to Make creamy seafood stuffed shells
Step 1: Prepare the Seafood
Start by melting half a tablespoon of butter in a large skillet over medium heat. Add your minced garlic and sauté until it’s just fragrant—about a minute should do the trick, but don’t let it brown! Next, add both the lobster and crab meat, giving them a gentle toss in the garlicky butter for two to three minutes. When you smell the sweet aroma of seafood filling the kitchen, take the skillet off the heat and set everything aside. This quick sauté brings out the best in the seafood while keeping it perfectly tender.
Step 2: Make the Filling
In a large mixing bowl, combine your buttery seafood with the softened cream cheese, half of the shredded mozzarella, and a good sprinkle of salt and pepper. Mix it all together until you have a uniformly creamy, cheesy filling flecked with bits of juicy lobster and crab. This is really the heart of your creamy seafood stuffed shells—the mozzarella holds everything together, while the cream cheese makes every bite melt-in-your-mouth delicious.
Step 3: Cook the Jumbo Shells
While your seafood is cooling, bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions, usually around nine minutes, until they’re just al dente. Drain, then quickly run them under cool water to stop the cooking and prevent sticking. Spread them out on a baking sheet so they can cool slightly—this makes stuffing them super easy later on.
Step 4: Prepare the Sauce
Back to your skillet! Melt the remaining tablespoon of butter over medium heat, then stir in the flour and cook for about a minute, whisking constantly. This step is key—it gets rid of the raw flour taste and builds a smooth base. Gradually pour in the heavy cream while whisking, creating a creamy roux. Stir in the grated Parmesan and the rest of your mozzarella, whisking until it’s all gloriously smooth and velvety. Taste and season with salt and pepper. This sauce brings everything together in a creamy, cheesy embrace.
Step 5: creamy seafood stuffed shells
This is where the magic happens: Preheat the oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish—this prevents the shells from sticking and infuses the pasta with flavor. Gently stuff each cooled shell with your lobster-crab filling and arrange them in the dish. Once all the shells are snuggled together, pour over the rest of that luscious Parmesan cheese sauce. The anticipation is real!
Step 6: Bake Until Golden
Cover your baking dish with aluminum foil and pop it in the oven. Remember to preheat the oven to 375°F (190°C) if you haven’t already—it makes all the difference for a perfectly heated bake. Let the shells bake for 20 minutes, then remove the foil and allow them to go another 10 minutes uncovered. You’ll know they’re ready when the top is bubbly and turns a gorgeous golden brown.
Step 7: Serve and Enjoy
Let your creamy seafood stuffed shells cool for a few minutes before diving in. This brief wait lets the filling set and intensifies the flavors. Sprinkle with extra Parmesan or fresh herbs if you’re feeling fancy—and then serve them up while still perfectly warm and melty.
How to Serve creamy seafood stuffed shells
Garnishes
For a touch of freshness and restaurant-quality flair, top your creamy seafood stuffed shells with a healthy dusting of freshly grated Parmesan cheese and a sprinkle of chopped parsley or chives. A squeeze of lemon over the top just before serving will brighten the richness and make every bite pop.
Side Dishes
These decadent shells shine brightest with simple accompaniments. A crisp green salad tossed in lemon vinaigrette helps cut through the creaminess, while garlic bread or a warm baguette is perfect for sopping up any extra sauce. Steamed asparagus or sautéed green beans also balance out the meal beautifully.
Creative Ways to Present
Channel your inner chef and try serving the shells in individual ramekins for personal-sized portions, or arrange them artfully on a bed of wilted spinach for a pop of color. If you’re hosting a holiday dinner, consider scattering microgreens or edible flowers over the top for an unforgettable presentation that matches the flavor.
How to Serve

Serve this delicious recipe with your favorite sides.
Make Ahead and Storage
Storing Leftovers
Leftover creamy seafood stuffed shells keep beautifully in the refrigerator. Just transfer any extras to an airtight container, and they’ll stay fresh and flavorful for up to three days. The sauce might thicken a bit, but a splash of cream when reheating will bring things back to life.
Freezing
If you want to make this dish ahead for easy entertaining or weeknight dinners, assemble the shells and cheese sauce in your baking dish, cover tightly with aluminum foil, and freeze before baking. When ready to enjoy, let the dish thaw overnight in the refrigerator, then preheat the oven to 375°F (190°C) and bake as directed. The texture and flavor hold up surprisingly well!
Reheating
For best results, reheat the shells gently in a covered baking dish at 350°F (175°C) for about 20 minutes, adding a splash of cream or milk if the sauce looks too thick. Microwave reheating works in a pinch but can make the pasta a bit softer—just use short intervals and cover the dish to retain moisture.
FAQs
Can I use other types of seafood in this recipe?
Definitely! Feel free to swap out the lobster and crab for shrimp, scallops, or even cooked white fish. Just make sure any seafood you use is cooked before mixing it into the filling.
Is there a substitute for cream cheese?
Yes, you can use ricotta cheese or mascarpone for a slightly different flavor and texture. Keep in mind cream cheese adds a distinctive tang, so taste and adjust seasoning as needed.
How do I keep the shells from tearing while stuffing?
Allowing the pasta shells to cool before stuffing helps a lot. Try holding them gently in your palm and using a small spoon to fill—if they tear a little, don’t worry, the sauce will help hold everything together during baking.
Can I make this dish gluten-free?
Absolutely! Substitute gluten-free jumbo shells and use a gluten-free 1:1 flour blend in the sauce. Double-check your Parmesan and mozzarella labels for hidden gluten, just to be safe.
Do I really need to creamy seafood stuffed shells?
Yes, it’s very important! Preheating the oven to 375°F (190°C) ensures even cooking and gives the shells that perfectly bubbly, golden finish. Skipping this step can lead to undercooked pasta or unevenly melted cheese.
Final Thoughts
There you have it—a dish that feels like a special occasion, but is easy enough for any night of the week. Gather your ingredients, don’t forget to preheat the oven to 375°F (190°C), and treat yourself and your loved ones to the unforgettable comfort of creamy seafood stuffed shells. Can’t wait to hear how it turns out in your kitchen!
Printcreamy seafood stuffed shells
Indulge in these decadent Creamy Seafood Stuffed Shells for a luxurious dining experience. Succulent lobster and crab meat meld with rich cheeses, enveloped in a velvety cream sauce, creating a dish that is both elegant and satisfying.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
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
- Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes, then remove from heat and set aside.
- Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, and season with salt and pepper. Mix well until fully combined.
- Cook the Jumbo Shells: Cook the jumbo pasta shells according to the package instructions. Drain and let them cool slightly before filling with the seafood mixture.
- Prepare the Sauce: In the same skillet, melt the remaining butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually add the heavy cream, whisking to combine. Stir in the grated Parmesan cheese and remaining shredded mozzarella, continuing to stir until the sauce becomes smooth and creamy.
- Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish. Stuff the cooled pasta shells with the seafood filling and place them in the baking dish. Pour the remaining cheese sauce over the stuffed shells.
- Bake: Cover the 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.
- Serve: Let the dish cool slightly before serving. Garnish with extra Parmesan or fresh herbs for added flavor. Serve warm and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 960mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 175mg
Keywords: Seafood, Stuffed Shells, Lobster, Crab, Creamy, Cheese, Baked