Seafood Stuffed Shells

Seafood stuffed shells are a decadent and flavorful dish that brings the elegance of restaurant-style seafood to your home kitchen. Combining tender jumbo pasta shells filled with a rich mixture of shrimp, crab, and scallops, all coated in a creamy béchamel sauce and topped with crispy breadcrumbs, this dish is perfect for special occasions, dinner parties, or an indulgent weeknight meal.

Unlike traditional stuffed shells, which are often filled with ricotta and spinach, this seafood variation adds a luxurious twist. The natural sweetness of crab, the succulence of shrimp, and the delicate texture of scallops make every bite satisfying. The dish is further enhanced by Old Bay seasoning, Dijon mustard, and a buttery breadcrumb topping for the perfect balance of flavor and texture.

Whether you’re a seafood lover or simply looking to impress guests with a gourmet dish, seafood stuffed shells are a must-try recipe.

Overview of Seafood Stuffed Shells

Seafood stuffed shells are inspired by traditional Italian stuffed pasta but incorporate a coastal influence with fresh seafood. The concept of stuffing pasta shells dates back to Italy, where large shells, known as conchiglioni, are often filled with cheese, meats, or vegetables before being baked in tomato or cream sauce.

Over time, variations emerged to accommodate different regional flavors, with seafood becoming a popular adaptation in coastal areas. The addition of béchamel sauce, a French influence, adds creaminess that complements the delicate seafood filling.

This dish works well for special gatherings and can be prepared in advance, making it an excellent choice for entertaining.

Preparation Phase & Tools to Use

Ingredients List

To make seafood stuffed shells, you’ll need the following ingredients:

Pasta and Seafood

• Kosher salt
• 6 ounces dry jumbo pasta shells (about 25 shells)
• Extra-virgin olive oil (for drizzling and greasing the baking dish)
• 8 ounces peeled and deveined shrimp
• 1 pound lump crabmeat, picked over for shells
• 8 ounces dry-packed sea scallops, cut into small pieces

Filling and Seasoning

• 2 tablespoons Dijon mustard
• ½ cup mayonnaise
• Dash of Old Bay seasoning
• 1 medium shallot, minced
• Small handful of minced flat-leaf parsley, plus more for garnish
• Freshly ground black pepper

Béchamel Sauce

• 3 ½ tablespoons unsalted butter, divided
• 1 ½ tablespoons all-purpose flour
• 1 ½ cups milk
• 1 bay leaf

Topping

• 1 cup panko breadcrumbs (about 3 ½ ounces)

Step-by-Step Instructions

Step 1: Cooking the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add the jumbo pasta shells and cook according to package instructions for baked shells (usually 3 minutes less than the standard boiling time).
3. Using a slotted spoon, transfer the cooked shells to a bowl of cold water to stop the cooking process.
4. Drain and lightly drizzle with olive oil to prevent sticking.

Step 2: Preparing the Seafood Filling

1. Fill a large bowl with ice water.
2. Bring the same pot of water used for pasta to a simmer.
3. Add the shrimp and poach until just barely cooked through (about 1–2 minutes).
4. Transfer the shrimp to the ice bath, then drain and chop into small pieces.
5. In a large mixing bowl, combine the chopped shrimp, crabmeat, and scallops.
6. Add the Dijon mustard, mayonnaise, Old Bay seasoning, minced shallot, and chopped parsley.
7. Mix well and season with salt and pepper to taste.

Step 3: Making the Béchamel Sauce

1. In a small saucepan, melt 1 ½ tablespoons butter over medium-high heat.
2. Add the flour and whisk to form a smooth paste. Cook for about 1 minute to remove the raw flour taste.
3. Whisking constantly, slowly add the milk in a steady stream to maintain a smooth texture.
4. Add the bay leaf and stir occasionally until the sauce comes to a simmer and begins to thicken.
5. Reduce heat to low and cook, stirring frequently, until the sauce is thick enough to lightly coat the back of a wooden spoon.
6. Season with salt and pepper to taste. Remove the bay leaf before assembling the dish.

Step 4: Assembling the Stuffed Shells

1. Lightly grease a 9×13-inch baking dish with olive oil.
2. Spread ½ cup of the béchamel sauce evenly across the bottom of the dish.
3. Using a spoon, fill each pasta shell with a generous scoop of the seafood mixture.
4. Place the stuffed shells in the baking dish, arranging them snugly with the opening facing up.
5. Spoon the remaining béchamel sauce over the stuffed shells, covering them evenly.

Step 5: Preparing the Breadcrumb Topping

1. In a small bowl, melt the remaining 2 tablespoons of butter.
2. Add the panko breadcrumbs and toss to coat evenly.
3. Lightly season with salt.
4. Sprinkle the buttered breadcrumbs over the stuffed shells.

Step 6: Baking & Broiling

1. Preheat the oven to 325°F (160°C).
2. Bake uncovered for 25 minutes, or until the shells are heated through.
3. Switch the oven to broil and cook for an additional 1–2 minutes, watching closely until the breadcrumbs turn golden brown.
4. Rotate the baking dish occasionally for even browning.

Final Steps & Serving Suggestions

1. Remove the dish from the oven and let it rest for a few minutes before serving.
2. Garnish with additional chopped parsley.
3. Serve warm, optionally with a fresh squeeze of lemon for added brightness.

Seafood stuffed shells pair wonderfully with garlic bread, a crisp green salad, or a light vegetable side dish. The rich, creamy sauce combined with the seafood filling makes for a deeply satisfying meal that’s perfect for any occasion.

Perfect Side Dishes for Seafood Stuffed Shells

Pairing the right side dishes with seafood stuffed shells enhances the flavors and creates a balanced meal. The rich, creamy filling benefits from light, fresh, or slightly tangy sides that cleanse the palate while complementing the dish’s texture.

1. Garlic Parmesan Asparagus

Roasted asparagus with a touch of garlic and parmesan adds a crispy, savory contrast to the soft stuffed shells. The slight bitterness of asparagus balances the richness of the béchamel sauce.

• Trim the tough ends of fresh asparagus.
• Toss with olive oil, minced garlic, salt, and pepper.
• Roast at 400°F for 12–15 minutes, then sprinkle with grated parmesan before serving.

2. Cheesy Garlic Mashed Potatoes

Mashed potatoes provide a creamy and comforting texture that pairs well with seafood. A hint of garlic and cheese adds depth without overpowering the delicate seafood flavors.

• Boil peeled potatoes until tender, then mash with butter, roasted garlic, and cream.
• Stir in shredded parmesan or sharp cheddar for extra flavor.
• Season with salt and a dash of black pepper.

3. Sautéed Spinach & Mushrooms

A simple sauté of fresh spinach and mushrooms brings an earthy element to the plate. The natural umami of mushrooms and the slight bitterness of spinach cut through the richness of the stuffed shells.

• Heat olive oil in a pan and sauté sliced mushrooms until golden.
• Add fresh spinach and cook until wilted.
• Season with salt, pepper, and a squeeze of lemon juice.

4. Cilantro Lime Slaw

A light, crunchy slaw with a citrusy kick refreshes the palate between bites of creamy seafood pasta.

• Shred cabbage and carrots, then mix with chopped cilantro.
• Whisk together lime juice, olive oil, honey, salt, and cumin for a dressing.
• Toss the slaw and let it marinate for at least 10 minutes before serving.

5. Parmesan Zucchini Fries

Crispy zucchini fries bring a fun and flavorful side that contrasts the soft texture of the stuffed shells. They are a healthier alternative to traditional French fries while still providing a satisfying crunch.

• Slice zucchini into matchsticks and coat with a mixture of panko breadcrumbs, grated parmesan, and Italian seasoning.
• Bake at 425°F for 15–20 minutes until crispy.

6. Honey Butter Skillet Corn

Sweet and buttery skillet corn adds a hint of natural sweetness that complements the savory seafood filling.

• Sauté fresh or frozen corn in butter until lightly caramelized.
• Stir in a drizzle of honey and a pinch of salt.
• Finish with chopped parsley or chives for color.

7. Greek Tortellini Salad

A cold pasta salad with Mediterranean flavors balances the warmth of the baked stuffed shells.

• Cook cheese tortellini and let cool.
• Mix with cherry tomatoes, olives, cucumbers, feta cheese, and a lemon-oregano dressing.
• Serve chilled for a refreshing contrast.

8. Instant Pot Cilantro Lime Rice

Light and fluffy rice infused with fresh cilantro and lime complements the creamy seafood flavors without overpowering them.

• Cook white rice with a bay leaf for subtle aroma.
• Once cooked, mix in chopped cilantro, lime zest, and a squeeze of lime juice.
• Season with salt and fluff with a fork.

Nutritional Information & Health Benefits

1. Calories & Macronutrient Breakdown

Seafood stuffed shells are packed with protein-rich seafood, healthy fats, and carbohydrates from the pasta. A single serving provides a balanced mix of macronutrients that keep you full and satisfied.

• Shrimp, crab, and scallops offer lean protein while being low in saturated fat.
• The béchamel sauce adds calcium from milk and a touch of butter for richness.
• Panko breadcrumbs provide a crisp texture with minimal extra calories.

2. Omega-3 Fatty Acids & Heart Health

The seafood in this dish contains Omega-3 fatty acids, which are beneficial for heart health. These essential fats help reduce inflammation, lower blood pressure, and improve cholesterol levels.

3. Vitamins & Minerals

• Shrimp and crab are excellent sources of vitamin B12, zinc, and selenium, which support immune function and brain health.
• Scallops provide magnesium and phosphorus for bone strength.
• Parsley and shallots add antioxidants that support overall wellness.

4. Adjusting the Recipe for Dietary Preferences

• Low-Fat Option: Use a lighter béchamel sauce with low-fat milk and reduce butter.
• Gluten-Free Option: Substitute gluten-free pasta shells and breadcrumbs.
• Dairy-Free Option: Replace milk with unsweetened almond or oat milk and use dairy-free butter alternatives.

Common Mistakes to Avoid & Recipe Perfection

1. Overcooking the Pasta Shells

Jumbo pasta shells should be slightly undercooked before baking. They continue to soften while absorbing the béchamel sauce. Boiling them for too long makes them fragile and more likely to break when filling.

2. Using Wet Seafood

Excess moisture in seafood can water down the filling and cause it to become runny. To avoid this:

• Drain crab meat well and pat dry.
• Blot shrimp and scallops with a paper towel after poaching.

3. Skipping the Seasoning

Seafood has a mild flavor and needs proper seasoning to shine. Don’t skip the Old Bay seasoning, Dijon mustard, and shallots, as they enhance the depth of the dish.

4. Not Making a Smooth Béchamel Sauce

• Whisk constantly to prevent lumps.
• Add milk gradually instead of pouring it all at once.
• Cook the flour and butter (roux) long enough to eliminate a raw taste.

5. Forgetting to Remove the Bay Leaf

The bay leaf adds a subtle herbal note to the béchamel sauce, but leaving it in can result in an unpleasant, overpowering flavor. Always remove it before assembling the dish.

6. Not Letting the Dish Rest Before Serving

Allowing the stuffed shells to rest for a few minutes after baking helps the filling set, making it easier to serve. It also prevents burning your mouth on hot seafood!

Tips for Storing & Reheating

Seafood stuffed shells can be made ahead of time and stored for later use, making them a great meal-prep option for busy schedules. Proper storage and reheating ensure the dish maintains its rich, creamy texture and fresh seafood flavors.

1. Storing in the Refrigerator

If you plan to eat the stuffed shells within a few days, storing them in the refrigerator is the best option.

• Allow the dish to cool completely before storing.
• Place leftovers in an airtight container or cover the baking dish tightly with plastic wrap.
• Store in the refrigerator for up to 3 days.

2. Freezing for Long-Term Storage

Seafood stuffed shells can be frozen either before or after baking.

Freezing Before Baking

• Assemble the stuffed shells but do not bake them.
• Arrange them in a freezer-safe baking dish or on a tray.
• Cover tightly with plastic wrap and aluminum foil to prevent freezer burn.
• Freeze for up to 3 months.

Freezing After Baking

• Let the shells cool completely before freezing.
• Store in an airtight container or wrap tightly in plastic wrap and foil.
• Freeze for up to 3 months.

3. Reheating Instructions

Reheating from the Refrigerator

• Preheat the oven to 350°F.
• Cover the dish with foil and bake for 15–20 minutes, or until heated through.
• Remove the foil in the last 5 minutes to crisp up the breadcrumbs.

Reheating from Frozen

• Let the stuffed shells thaw in the refrigerator overnight.
• Bake at 350°F for 25–30 minutes.
• If reheating directly from frozen, bake at 375°F for 40–45 minutes, covering with foil to retain moisture.

Reheating in the Microwave

• Place a serving of shells on a microwave-safe plate.
• Cover with a damp paper towel to prevent drying out.
• Heat on medium power for 2–3 minutes, checking for even warmth.

Frequently Asked Questions (FAQs)

1. Can I use imitation crab meat instead of real crab?

Yes, you can substitute imitation crab meat, but the texture and flavor will be slightly different. Real lump crab has a sweet, delicate taste, while imitation crab is slightly firmer and less rich. If using imitation crab, chop it finely and mix with a little extra mayonnaise for moisture.

2. What’s the best way to keep the filling from being too runny?

• Make sure to drain all seafood well before mixing.
• Use high-quality mayonnaise, as some lower-fat versions can release excess moisture.
• If the mixture is too loose, add a bit of grated parmesan cheese or breadcrumbs to absorb extra liquid.

3. Can I add cheese to the filling?

Absolutely! While this recipe focuses on the seafood flavors, adding ricotta cheese, mascarpone, or shredded mozzarella can create a creamier texture. Be mindful not to overpower the seafood’s delicate taste.

4. How can I make this dish spicier?

• Add red pepper flakes or a dash of hot sauce to the seafood filling.
• Mix a little cayenne pepper into the béchamel sauce for extra heat.
• Serve with a side of spicy garlic butter or sriracha mayo.

5. Can I make this dish ahead of time?

Yes! You can assemble the stuffed shells a day in advance, cover, and refrigerate them. When ready to bake, remove from the fridge, add the topping, and bake as directed.

6. What wine pairs well with seafood stuffed shells?

A light, crisp white wine enhances the dish’s creamy texture and seafood flavors. Recommended options:

• Chardonnay – Buttery and smooth, complements the béchamel sauce.
• Sauvignon Blanc – Crisp and citrusy, balances the richness of the dish.
• Pinot Grigio – Light and refreshing, does not overpower the seafood.

7. Can I use a different type of pasta instead of shells?

Yes! If you can’t find jumbo shells, try using:

• Manicotti – Similar tube-shaped pasta that holds fillings well.
• Lasagna noodles – Roll up the seafood mixture inside and bake with sauce.
• Cannelloni – Another great alternative for stuffing with seafood.

8. What other sauces can I use instead of béchamel?

If you want to experiment with different flavors, try:

• Alfredo Sauce – A rich, creamy alternative with parmesan.
• Lemon Garlic Butter Sauce – Light and tangy, perfect for seafood lovers.
• Tomato Cream Sauce – A combination of marinara and cream for a balanced taste.

Conclusion

Seafood stuffed shells are a luxurious and flavorful dish that transforms classic stuffed pasta into an elegant seafood experience. The combination of shrimp, crab, and scallops in a creamy béchamel sauce, topped with crispy breadcrumbs, makes this dish both indulgent and comforting.

By following the storage and reheating tips, you can easily make this dish ahead of time, ensuring a stress-free meal for any occasion. Whether you pair it with a fresh salad, roasted vegetables, or a crisp glass of white wine, seafood stuffed shells will always impress.

Try this recipe for your next family dinner, holiday meal, or special gathering, and enjoy the delicious flavors of the sea in every bite!

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