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

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3.9 from 11 reviews

These Seafood Stuffed Shells are a delightful combination of tender shrimp and crab meat mixed with creamy cheeses and bold spices, all baked in jumbo pasta shells and topped with a luscious seafood sauce. Perfect as a comforting seafood dinner that impresses with its rich flavors and creamy texture.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the Seafood Shells

  • 24 jumbo pasta shells
  • 2 tablespoons butter
  • 1 cup diced sweet onion
  • 4-5 cloves garlic, minced
  • 1 ¼ pounds raw shrimp, chopped
  • 1 pound crab meat
  • 8 ounces cream cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon Old Bay seasoning
  • ¼ – ½ teaspoon crushed red pepper (optional)

For the Seafood Sauce

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups seafood stock
  • 2 tablespoons cooking sherry
  • ½ cup tomato sauce
  • ½ cup heavy cream
  • ½ teaspoon Old Bay seasoning
  • ¼ cup Parmesan cheese

Instructions

  1. Preheat and Prepare Pasta: Preheat the oven to 350°F and set out a 9 x 13-inch baking dish. Bring a large pot of water to a boil without salting it. Add jumbo pasta shells to the boiling water and cook according to package instructions. Drain shells and place them open-side-up in the baking dish.
  2. Cook Seafood Filling: Heat a large skillet over medium heat and melt 2 tablespoons butter. Add diced onion and minced garlic, sauté for 1 to 2 minutes. Add chopped shrimp and cook until pink, about 2 to 3 minutes. Stir in crab meat, cream cheese, grated Parmesan cheese, Old Bay seasoning, chopped parsley, and crushed red pepper. Mix gently until cream cheese melts and mixture is well combined. Remove from heat.
  3. Stuff the Shells: Spoon 2 to 3 tablespoons of the seafood filling into each cooked jumbo shell, filling them generously. Add extra filling to any shells as needed.
  4. Prepare Seafood Sauce: Clean the skillet and place it back on medium heat. Add butter and flour to form a roux, whisk constantly until roux is golden brown. Gradually whisk in seafood stock, cooking sherry, tomato sauce, heavy cream, and Old Bay seasoning. Stir until the sauce simmers, then reduce heat and simmer for 4 to 6 minutes to thicken. Do not boil.
  5. Assemble and Bake: Pour the seafood sauce evenly over the stuffed shells. Sprinkle remaining Parmesan cheese on top. Bake uncovered for 20 to 25 minutes until sauce bubbles around the edges. Serve warm with optional extra parsley.

Notes

  • Cool leftovers and store in an airtight container; refrigerate up to 3 days.
  • To freeze: assemble the dish unbaked in a disposable metal pan, cover with foil, and freeze up to 2 months. Thaw then bake for 30 minutes, or bake from frozen for 1 hour.
  • Serving size is approximately 4 shells per person.
  • Use extra shells when cooking in case some break during boiling.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/seafood-stuffed-shells-with-shrimp-crab-and-creamy-tomato-sauce-recipe/