Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe

I absolutely love sharing this Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe because it brings together the best of the sea in a comforting, creamy, and flavorful way that feels both indulgent and homey. The combination of tender shrimp and delicate crab packed inside jumbo pasta shells, smothered in a luscious tomato cream sauce, is pure magic to me. Whenever I make this dish, it instantly transforms any meal into something special that everyone can’t wait to dig into.

Why You’ll Love This Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe

What really makes this recipe stand out for me is the incredible balance of flavors and textures. The shrimp and crab bring that fresh, briny sweetness, while the cream cheese and parmesan create this silky, cheesy filling that feels so rich but not overwhelming. The touch of Old Bay seasoning adds just the perfect hint of spice and depth without taking away from the seafood’s natural goodness. It’s a dish that feels both elegant and comforting at the same time, and I find myself craving it on cozy nights or when I want to impress guests.

Another reason I’m such a fan of this recipe is how straightforward it is to prepare. The steps come together smoothly — you cook the shells, whip up the seafood filling, and then make a quick roux-based creamy tomato sauce. Even if you’re not an experienced cook, this recipe won’t intimidate you. Plus, it’s perfect for a variety of occasions: a family dinner that feels special, a casual dinner party where you want to wow your friends, or a holiday meal where you want to bring some fresh seafood flair to the table without spending all day in the kitchen.

Ingredients You’ll Need

Each ingredient in this Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe plays a vital role to create that perfect balance of taste, texture, and color that makes the dish so inviting and satisfying.

• Jumbo pasta shells: These are perfect for stuffing and hold the filling beautifully without falling apart.
• Butter: Adds richness and helps sauté the aromatics as well as create the sauce base.
• Sweet onion: Brings a gentle sweetness that complements the seafood without overpowering it.
• Garlic: Adds vibrancy and an irresistible aroma to every bite.
• Raw shrimp: When chopped and cooked just right, shrimp bring a tender texture and ocean-fresh flavor.
• Crab meat: The star of the show that adds a delicate, sweet seafood taste.
• Cream cheese: For that luscious creaminess inside the filling that binds everything together.
• Parmesan cheese: Gives a nutty, savory touch both inside the filling and on top for a tasty crust.
• Fresh parsley: Adds a pop of green and a light herbal note that brightens up the dish.
• Old Bay seasoning: A must for that classic seafood seasoning with a bit of warmth and complexity.
• Crushed red pepper (optional): For a little gentle kick if you like a bit of heat.
• Flour: For making the roux that thickens the seafood sauce.
• Seafood stock: Deepens the seafood flavor in the creamy tomato sauce.
• Cooking sherry: Adds subtle sweetness and layers of flavor to the sauce.
• Tomato sauce: Brings acidity and color to balance the richness of the cream and cheese.
• Heavy cream: Creates a silky texture for the sauce that ties everything together.

Directions

Step 1: Preheat your oven to 350°F and grease or simply set out a 9 by 13-inch baking dish. Then, bring a large pot of water to a boil—do not add salt. Add the jumbo pasta shells and cook them according to the package directions until al dente. I like to cook a couple extra shells just in case some break. Once cooked, drain the shells carefully and place them open-side up in your baking dish.

Step 2: While the shells cook, start your seafood filling. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced sweet onion and minced garlic and sauté for 1 to 2 minutes until fragrant and softened, but not browned.

Step 3: Stir in the chopped raw shrimp and cook them for 2 to 3 minutes, until they turn pink and are just cooked through.

Step 4: Add the crab meat, cream cheese, grated parmesan, Old Bay seasoning, chopped parsley, and crushed red pepper if using. Stir gently, allowing the cream cheese to melt completely and coat the seafood filling evenly. Then remove the skillet from the heat.

Step 5: Spoon about 2 to 3 tablespoons of the seafood filling into each cooked shell, filling them generously. If you have any leftover filling, feel free to add more to any shells that need it.

Step 6: Rinse the skillet, then melt 2 tablespoons of butter over medium heat to start your sauce. Sprinkle in 3 tablespoons of flour and whisk it into the butter to form a smooth roux. Keep whisking until it turns golden brown; this usually takes a couple of minutes.

Step 7: Gradually whisk in the seafood stock, cooking sherry, tomato sauce, heavy cream, and half a teaspoon of Old Bay seasoning. Keep whisking until the sauce starts to simmer. Let it gently simmer on low heat for 4 to 6 minutes, stirring occasionally, until it thickens slightly. Remember not to let the sauce boil.

Step 8: Pour the creamy seafood sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining grated parmesan cheese over the top.

Step 9: Bake uncovered for 20 to 25 minutes until the sauce is bubbling around the edges, and the parmesan on top has melted to a beautiful golden color. Serve immediately with a sprinkle of fresh parsley if you like.

Servings and Timing

This Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe makes about 6 hearty servings, perfect for a family dinner or a small gathering. Preparation takes roughly 15 minutes, cooking the seafood and shells is quick and simple, and baking time is about 20 to 25 minutes. In total, you’re looking at about 1 hour from start to finish, which includes time for the sauce to thicken and the flavors to meld beautifully. No additional resting time is needed; I love serving this dish nice and hot straight from the oven.

How to Serve This Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe

When I serve this Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe, I like to keep the accompaniments simple to let the shells shine. A crisp green salad with a bright vinaigrette pairs wonderfully, adding a refreshing crunch that contrasts the creamy richness. Roasted or steamed asparagus, garlic green beans, or sautéed spinach also work beautifully to balance the meal. For bread, a rustic garlic baguette or soft dinner rolls help soak up every last drop of the luscious sauce.

For garnishing, a sprinkle of freshly chopped parsley or a few grinds of black pepper adds that final touch of color and freshness. You might even add a pinch of lemon zest or a squeeze of fresh lemon juice right before serving to enhance the seafood’s brightness. I like to serve the shells hot, straight from the oven, plating about 3 to 4 stuffed shells per person depending on appetite, arranged neatly with a drizzle of extra sauce on the side for presentation.

When it comes to drinks, this recipe pairs perfectly with a chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio. A lightly sparkling cocktail with citrus notes also complements the dish beautifully. For non-alcoholic options, I enjoy sparkling water infused with lemon and mint or a bright, freshly squeezed lemonade. This dish shines for special family dinners, weekend celebrations, or anytime you want to impress with a comforting yet classy seafood feast.

Variations

I love that this Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe is quite versatile and allows for several tasty variations. If you want to change up the seafood, lobster chunks or scallops would be luxurious swaps that keep things exciting and elegant. For a simpler version, you could use just shrimp or just crab if you want to keep the ingredient list a bit shorter or more budget-friendly.

For dietary modifications, this recipe can be adapted for gluten-free diets by using gluten-free jumbo pasta shells and substituting the all-purpose flour with a gluten-free blend or cornstarch when making the sauce. For a lighter or dairy-free option, I sometimes swap the cream cheese and heavy cream with rich coconut cream or a cashew-based cream, although the flavor will become a bit different, it still remains delicious and creamy. Vegans could make a plant-based filling with hearts of palm or artichoke, vegan cream cheese, and seasoned tofu or tempeh for protein, while using vegetable broth instead of seafood stock in the sauce.

You could also experiment with the sauce by adding a little white wine instead of sherry or stirring in fresh herbs like tarragon or basil for an herbal twist. If you have a grill, you might try grilling the stuffed shells briefly after baking for a slight smoky char to add depth—the possibilities are endless and fun to explore.

Storage and Reheating

Storing Leftovers

After enjoying your feast, any leftovers of the Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe should be allowed to cool completely before transferring to an airtight container. I find glass containers with tight lids work best for maintaining freshness. Stored in the refrigerator, leftovers will keep well for up to 3 days. Be sure to cover the top tightly to prevent the sauce from drying out.

Freezing

You can absolutely freeze this dish if you want to save it for later. I recommend assembling the stuffed shells in a disposable metal pan, but do not bake them before freezing. Wrap the entire dish tightly in aluminum foil to protect it from freezer burn. It will keep well frozen for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator and bake for around 30 minutes until heated through, or bake it directly from frozen for about an hour—just be sure the sauce is bubbling and hot throughout before serving.

Reheating

To reheat leftover or thawed seafood stuffed shells, I prefer to use the oven so the shells stay tender and the sauce heats evenly. Preheat to 350°F, cover with foil to prevent drying out, and bake for approximately 15 to 20 minutes until hot. Avoid microwaving if possible as it can sometimes make the pasta rubbery and the seafood tough. Adding a splash of seafood stock or cream over the top before reheating helps keep everything moist and tastes as fresh as the first time.

FAQs

Can I use frozen shrimp and crab for this recipe?

Yes, you can use frozen shrimp and crab, but be sure to thaw them completely and pat dry before cooking so they don’t release excess water. This helps maintain the right texture and prevents the filling from becoming watery.

Is it necessary to make the seafood sauce from scratch?

While making the seafood sauce from scratch really enhances the flavor and texture, you could substitute it with a store-bought creamy tomato sauce if you’re short on time. Just try to choose a sauce with minimal additives and good quality ingredients to keep that fresh taste.

What can I do if I don’t have jumbo pasta shells?

If jumbo shells aren’t available, you can use large manicotti tubes or even large wonton wrappers for a similar stuffed pasta effect, though cooking times may vary slightly. Just keep an eye on them so they don’t overcook.

Can this recipe be made ahead of time?

Yes! You can assemble the stuffed shells and make the sauce ahead, then refrigerate them covered for up to 24 hours before baking. This makes it a fabulous make-ahead meal for busy days or entertaining.

How spicy is this recipe?

The recipe is gently spiced thanks to the Old Bay seasoning and optional crushed red pepper. If you prefer mild flavors, simply omit the crushed red pepper. If you like more heat, feel free to add more crushed red pepper or a dash of cayenne to the filling or sauce.

Conclusion

I can’t recommend this Seafood Stuffed Shells with Shrimp, Crab, and Creamy Tomato Sauce Recipe enough—it’s one of those dishes that feels like a warm hug from the ocean, wrapped up in creamy, cheesy goodness. Whether you’re cooking for a special occasion or just want to make an ordinary night extraordinary, this recipe delivers on flavor, ease, and sheer deliciousness. Give it a try soon, and I guarantee it will quickly become one of your favorite seafood meals to share with loved ones.

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