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A close-up of creamy seafood stuffed shells filled with crab, shrimp, ricotta, and mozzarella, baked until golden and bubbly in a rich garlic Parmesan cream sauce, garnished with fresh parsley.

Seafood Stuffed Shells

Jumbo pasta shells stuffed with a creamy crab and shrimp ricotta filling, baked in a buttery garlic Parmesan cream sauce and topped with golden mozzarella. Restaurant-style comfort that is easier than it looks.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 5
Ingredients Equipment Method Notes

Ingredients
  

  • Shells & Filling
  • 20 jumbo pasta shells
  • ½ lb lump crab meat
  • ½ lb shrimp peeled and chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella plus extra for topping
  • ¼ cup grated Parmesan
  • 2 cloves garlic minced
  • 1 egg
  • 2 tbsp fresh parsley chopped
  • Salt and pepper to taste
  • Sauce
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken or seafood broth
  • ½ cup Parmesan cheese
  • Fresh parsley for garnish

Equipment

  • Large pot, skillet, saucepan, 9×13-inch baking dish

Method
 

  1. Cook shells in salted water until al dente; drain.
  2. Sauté chopped shrimp until pink; cool slightly.
  3. Mix crab, shrimp, ricotta, mozzarella, Parmesan, garlic, egg, parsley, salt, and pepper.
  4. Make sauce: melt butter, cook garlic, add cream, broth, and Parmesan; simmer until slightly thickened.
  5. Spread half the sauce in a 9×13 dish. Stuff shells and arrange in dish.
  6. Drizzle remaining sauce and top with extra mozzarella.
  7. Cover and bake at 375°F for 20 minutes; uncover and bake 10 minutes more until golden and bubbly.
  8. Garnish with parsley and serve.

Notes

Keep crab in chunks for best texture. Cook shells only to al dente. Can be assembled ahead. Rich and satisfying—pair with a green salad.