Creamy Seafood Stuffed Shells

The smell of garlic butter hitting a hot skillet still takes me back to my tiny apartment kitchen, where I first attempted stuffed shells for a dinner party. I was so nervous about ruining expensive lobster that I hovered over the pan the entire time, my roommate hovering behind me asking if it was done yet. We ended up eating straight from the baking dish at 11pm because I lost track of time talking, but those first bites were absolutely worth every minute of stress.

Last Christmas Eve, I made these for my family after my mom casually mentioned she had never tried lobster before. Watching her face light up at that first creamy, briny bite was better than any gift I could have wrapped. Now she requests them every time I visit home, and I have learned to double the recipe because the leftovers disappear almost as fast as the main event.

Ingredients

• 8 oz lobster meat: Chunks from the tail work best here since they stay tender and sweet through baking
• 8 oz lump crab meat: Spend the extra few minutes picking through for shells, nothing ruins a luxurious bite like crunching into shell fragments
• 3 garlic cloves: Minced finely because nobody wants overwhelming garlic chunks in their delicate seafood filling
• 1 tablespoon all-purpose flour: Just enough to give your cheese sauce body without making it heavy or pasty
• 1 cup shredded mozzarella cheese: Divided use gives you stretch in the filling and that gorgeous golden bubble on top
• 1 ½ tablespoons unsalted butter: Split between cooking the seafood and starting your sauce base
• 8 oz cream cheese: Must be fully softened or you will fight lumps in your filling forever
• ½ cup heavy whipping cream: For the filling, adds that restaurant quality richness
• ¾ cup Parmesan Reggiano cheese: Grated fresh because the pre grated stuff just does not melt the same way
• 18–20 jumbo pasta shells: Always cook a few extra because some will inevitably tear or stick together
• ½ cup heavy whipping cream: For the sauce, creating that silky pourable consistency
• Additional ¾ cup Parmesan and ½ cup mozzarella: Because there is no such thing as too much cheese in stuffed shells

Instructions

Sauté the seafood:

Melt half your butter in a large skillet over medium heat, add minced garlic and let it sizzle for about 1 minute until your whole kitchen smells amazing. Toss in the lobster and crab meat, cooking just 2 or 3 minutes until everything is heated through but not tough.

Create the filling:

In a large bowl, combine your cooked seafood with softened cream cheese, half the mozzarella, salt, and pepper. Mix until completely blended and creamy, tasting to adjust the seasoning since seafood needs more salt than you might think.

Prepare the pasta:

Boil your jumbo shells in generously salted water until they are just al dente, usually a minute less than the package says. Drain carefully and let them cool until you can handle them without burning your fingers.

Make the cheese sauce:

In your same skillet, melt the remaining butter and stir in flour, letting it cook for 1 minute to lose its raw taste. Whisk in the heavy cream slowly, then add both cheeses, stirring until everything melts into this gorgeous smooth sauce.

Assemble the dish:

Preheat your oven to 375°F and spread a thin layer of cheese sauce across the bottom of a 9x13 baking dish. Stuff each shell with your seafood filling, arranging them snugly in the dish, then pour the remaining sauce over everything.

Bake to perfection:

Cover tightly with aluminum foil and bake for 20 minutes, then remove the foil and give it another 10 minutes until the sauce is bubbling up around the edges and the top has turned this beautiful golden brown.

Serve and enjoy:

Let the dish rest for about 5 minutes because molten cheese burns are not part of the experience. Sprinkle with extra Parmesan or fresh herbs if you are feeling fancy, then serve while still steaming hot.

Save

My friend Sarah swore she hated seafood until she tried these at my annual holiday potluck. She texted me the next morning asking for the recipe, and now she makes them for her family every Sunday, claiming they are the only seafood dish her picky eater son actually requests. Food has this magical way of changing minds and bringing people together.

Make Ahead Magic

You can assemble the entire dish up to 24 hours ahead, cover tightly, and refrigerate until baking time. Add about 10 minutes to the covered baking time since everything will be cold going into the oven. I have learned the hard way that frozen shells do not hold up well, so if you are planning way ahead, stick to refrigeration.

Cheese Swaps That Work

Gruyère adds this incredible nutty depth that pairs beautifully with seafood, while fontina melts into the creamiest sauce you have ever tasted. White cheddar brings a nice sharpness that cuts through the rich filling, and I have even used smoked gouda when I wanted something extra special. Just stick to cheeses that melt smoothly since gritty sauce is disappointing.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts right through the richness of these shells, while roasted asparagus or broccolini adds a nice vegetable element without competing with the seafood. Crusty bread is essential for soaking up every drop of that luscious cheese sauce, and honestly, I would not judge anyone for eating these shells with just a simple side of more buttered bread.

• Chilled white wine like Chardonnay or Sauvignon Blanc balances the creamy richness perfectly
• Lemon wedges on the side let guests brighten their portion to taste
• Fresh basil or parsley adds color and a burst of freshness against all that cheese

Save

There is something so satisfying about pulling that foil off a bubbling dish of stuffed shells and watching everyone lean in closer as the aroma fills the room. These have become my go to for making any Tuesday night feel like a celebration.

Common Questions

→ Can I prepare stuffed shells ahead of time?

Yes, assemble the dish completely and refrigerate up to 24 hours before baking. Add 5-10 minutes to the covered baking time if cooking from cold.

→ What other seafood works well in this filling?

Shrimp, scallops, or a combination of all three create delicious variations. Cook shrimp and scallops briefly before adding to the filling mixture.

→ How do I prevent shells from tearing when stuffing?

Handle cooled shells gently and use a small spoon or piping bag to fill. Overcooking pasta during boiling makes shells more fragile, so cook until just al dente.

→ Can I freeze this dish?

Assemble unbaked shells in a freezer-safe dish, wrap tightly, and freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.

→ What wine pairs best with this dish?

A crisp Chardonnay complements the rich cream sauce beautifully, while Sauvignon Blanc cuts through the decadence with bright acidity.

→ How do I make this gluten-free?

Use gluten-free jumbo pasta shells and substitute cornstarch for the flour in the sauce preparation. Results may vary slightly in texture.