Description
Imagine a symphony of the sea, perfectly harmonized within the comforting embrace of jumbo pasta shells. These Creamy Seafood Stuffed Shells are not just a meal; they’re an experience. Plump shrimp, succulent lobster, and delicate crab meat mingle with creamy cheese, vibrant spinach, and zesty Old Bay seasoning, all nestled within tender pasta shells. Bathed in a rich, homemade Parmesan cream sauce and crowned with bubbly mozzarella, this dish is a guaranteed showstopper for any occasion, from a cozy family dinner to an elegant gathering.
Why You Will Love This Recipe
- Ultimate Comfort Food: These stuffed shells are the epitome of comfort food with a gourmet twist. The creamy sauce, the cheesy filling, and the perfectly cooked seafood create a symphony of textures and flavors that will warm your soul.
- Impress Your Guests: This dish looks and tastes like it came straight from a fancy restaurant, but it’s surprisingly easy to make at home. Impress your friends and family with your culinary skills without spending hours in the kitchen.
- Customizable to Your Taste: This recipe is incredibly versatile. You can substitute your favorite seafood, adjust the seasonings, or even add extra vegetables to create a dish that perfectly suits your palate.
- Make-Ahead Friendly: You can assemble the stuffed shells ahead of time and bake them just before serving, making it perfect for entertaining. The flavors meld together beautifully as it sits, making it even more delicious.
- A Seafood Lover’s Dream: If you’re a fan of seafood, this recipe is a must-try. The combination of shrimp, lobster, and crab creates a rich, complex flavor that will leave you craving more.
Ingredients:
- Pasta Sauce:
- (You can also use 1 cup of your favorite jarred sauce if you don’t want to make your own.)
- Cream Sauce:
- 1 1/2 tablespoons butter, divided (1 tablespoon and 1/2 tablespoon)
- 1 tablespoon all-purpose flour
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened almond milk (Any milk will work)
- 1/4 cup dry white wine (I use Pinot Grigio. Wine will provide immense flavor. You can substitute with any broth)
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan Reggiano Cheese
- 1/2 teaspoon Italian Seasoning (You can start with 1/4 teaspoon and taste repeatedly. Adjust to taste)
- Salt and pepper to taste
- Shells and Filling:
- 20 jumbo pasta shells (A 12oz package will have more than enough shells)
- 8 oz raw shrimp, peeled and deveined, chopped into 1/2–1 inch chunks
- 8 oz lobster meat
- 8 oz cream cheese, softened
- 8 oz lump crab meat
- 2 cups finely chopped fresh spinach (You can also use frozen. Be sure to thaw and drain it first)
- 1 cup shredded mozzarella cheese, divided into 1/2 cup portions
- 1/4 cup grated Parmesan Reggiano Cheese
- 1 1/2 teaspoons Old Bay Seasoning (Substitute your favorite seafood seasoning if preferred)
- Salt and pepper to taste
Preparation:
Step 1: Prep Your Pasta Shells
Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook until they are just shy of al dente, about 2 minutes less than the package directions suggest. This is crucial because the shells will continue to cook in the oven. Undercooking them slightly ensures they hold their shape and don’t become mushy. Once cooked, drain the shells immediately and rinse them under cold water to stop the cooking process. Gently toss them with a drizzle of olive oil to prevent them from sticking together. Set aside while you prepare the sauce and filling.
Step 2: Whip Up That Dreamy Cream Sauce
In a medium skillet over medium heat, melt 1 tablespoon of butter. Once melted, whisk in the all-purpose flour. Cook for about 1-2 minutes, whisking constantly, until the mixture is thick and bubbly. This creates a roux, which will thicken the sauce. Slowly pour in the heavy cream, almond milk (or your milk of choice), and white wine (or broth, if substituting). Whisk continuously to avoid lumps. The sauce should start to thicken as it heats. Continue to simmer and whisk until the sauce is smooth and coats the back of a spoon, about 5-7 minutes. Stir in the minced garlic, grated Parmesan Reggiano cheese, and Italian seasoning. Season with salt and pepper to taste. Remember, the Parmesan cheese is salty, so start with a small amount of salt and add more as needed. Taste the sauce and adjust the seasonings to your preference. Don’t be afraid to add a little extra Parmesan or Italian seasoning for a more intense flavor.
Step 3: Cook the Seafood
In the same skillet (no need to wash it!), melt the remaining 1/2 tablespoon of butter over medium heat. Add the chopped shrimp and lobster meat. Cook for about 2-3 minutes per side, or until the shrimp turns pink and opaque and the lobster is heated through. Be careful not to overcook the seafood, as it will become rubbery. Remove the seafood from the skillet and set aside to cool slightly. Once cooled, you can gently chop the lobster into smaller pieces if desired.
Step 4: Mix Up the Filling
In a large bowl, combine the cooked shrimp, lobster meat, lump crab meat, softened cream cheese, finely chopped fresh spinach (or thawed and drained frozen spinach), half of the shredded mozzarella cheese (1/2 cup), and grated Parmesan Reggiano cheese. Add the Old Bay seasoning (or your preferred seafood seasoning), salt, and pepper to taste. Use a wooden spoon or spatula to gently mix all the ingredients together until well combined. Be careful not to overmix, as you want to keep the crab meat in large pieces. Taste the filling and adjust the seasonings as needed. You can add a pinch of red pepper flakes for a little heat or a squeeze of lemon juice for brightness.
Step 5: Assemble and Bake
Preheat your oven to 375°F (190°C). Spread a thin layer of your favorite pasta sauce (or 1 cup of jarred sauce) evenly over the bottom of a 9×13 inch baking dish. This will help prevent the shells from sticking and add flavor to the dish. Using a spoon or a small ice cream scoop, carefully fill each jumbo pasta shell with the seafood mixture, about 1 1/2 to 2 tablespoons per shell. Arrange the stuffed shells in the baking dish, side by side, on top of the pasta sauce. Pour the creamy Parmesan sauce evenly over the stuffed shells, ensuring they are well coated. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
COOKING Rating:
- Difficulty: Medium
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
Serving Suggestions:
- Serve hot, garnished with fresh parsley or basil.
- Pair with a simple green salad and crusty bread for a complete meal.
- Accompany with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the seafood flavors.
- Serve as an appetizer or main course for a special occasion.
Tips:
- To prevent the pasta shells from tearing while stuffing, make sure they are cool to the touch before handling them.
- If you’re using frozen spinach, be sure to thaw it completely and squeeze out all the excess moisture before adding it to the filling.
- Don’t overcook the seafood, as it will become tough and rubbery. Cook it just until it turns opaque.
- Taste the filling and sauce as you go and adjust the seasonings to your preference.
- For a richer flavor, use homemade pasta sauce and cream sauce.
- If you want to make the dish ahead of time, assemble the stuffed shells and store them in the refrigerator for up to 24 hours. Add an extra 5-10 minutes to the baking time.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)
- Calories: Approximately 550-650 per serving
- Protein: 40-50g per serving
- Sodium: 800-1000mg per serving
Conclusion
These Creamy Seafood Stuffed Shells are a testament to the magic that happens when simple ingredients come together in perfect harmony. The combination of tender pasta, succulent seafood, rich cream sauce, and bubbly cheese creates a truly unforgettable dish that will impress even the most discerning palates. Whether you’re looking for a comforting weeknight meal or an elegant dish to serve at a special occasion, these stuffed shells are sure to be a hit. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will transport you to the shores of the sea.
Questions and Answers about this Recipe:
Q1: Can I use different types of seafood in this recipe?
A: Absolutely! The beauty of this recipe lies in its versatility. While the recipe calls for shrimp, lobster, and crab meat, you can easily substitute or add other types of seafood to suit your taste. Scallops, mussels, clams, or even smoked salmon would all be delicious additions. Just be sure to adjust the cooking time accordingly to ensure that the seafood is cooked through but not overcooked. If you’re using a mixture of seafood, consider adding some chopped vegetables, such as bell peppers or mushrooms, to complement the flavors.
Q2: Can I make this recipe ahead of time?
A: Yes, you can definitely make these stuffed shells ahead of time, which is a great option for entertaining or busy weeknights. Assemble the shells as directed in the recipe, but do not bake them. Instead, cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap, cover the dish with aluminum foil, and bake as directed, adding an extra 5-10 minutes to the baking time to ensure the filling is heated through.
Q3: What if I don’t have white wine? Can I substitute it with something else?
A: If you don’t have white wine on hand, you can easily substitute it with chicken or vegetable broth. The white wine adds a subtle acidity and depth of flavor to the cream sauce, but the broth will still provide a savory element. You can also add a splash of lemon juice or white wine vinegar to the broth to mimic the acidity of the wine. Just be sure to taste the sauce and adjust the seasonings as needed. For a non-alcoholic version, a good quality chicken or vegetable broth will work wonderfully.
Q4: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can certainly use frozen spinach in this recipe. Just be sure to thaw it completely and squeeze out all the excess moisture before adding it to the filling. Excess moisture will make the filling watery and affect the overall texture of the dish. To thaw the spinach, you can either place it in the refrigerator overnight or microwave it according to the package directions. Once thawed, squeeze out the moisture using a clean kitchen towel or your hands.
Q5: What’s the best way to prevent the pasta shells from tearing while stuffing them?
A: The key to preventing the pasta shells from tearing is to avoid overcooking them and allowing them to cool slightly before stuffing. Cook the shells until they are just shy of al dente, about 2 minutes less than the package directions suggest. This will ensure that they hold their shape and don’t become too soft. Once cooked, drain the shells immediately and rinse them under cold water to stop the cooking process. Gently toss them with a drizzle of olive oil to prevent them from sticking together. Allow the shells to cool to the touch before stuffing them. This will make them easier to handle and less likely to tear. If you find that the shells are still tearing, try using a smaller spoon or a piping bag to fill them.
