Looking for a show-stopping meal that combines elegance, comfort, and incredible flavor? These Creamy Seafood Stuffed Shells are the ultimate indulgence. Tender pasta shells are filled with succulent prawns and crab meat, then smothered in a rich, cheesy sauce. Perfect for family dinners, date nights, or special occasions, this recipe delivers restaurant-quality results right in your own kitchen.
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Ingredients
For the Pasta Shells
- 25–30 large pasta shells (conchiglie)
- 1 tbsp olive oil
- Pinch of salt
For the Seafood Filling
- 200g cooked prawns, peeled, deveined, and chopped
- 200g cooked crab meat
- 150g ricotta cheese
- 50g grated Parmesan
- 1 garlic clove, minced
- 2 tbsp fresh parsley, chopped
- ¼ tsp black pepper
- Pinch of salt
For the Creamy Cheese Sauce
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk
- 100g Gruyère cheese, grated (or sharp cheddar)
- 50g Parmesan, grated
- ½ tsp Dijon mustard
- Pinch of nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 1–2 minutes less than package instructions. Drain and toss with olive oil to prevent sticking.
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2. Prepare the Seafood Filling
In a medium bowl, combine prawns, crab meat, ricotta, 50g Parmesan, garlic, parsley, salt, and pepper. Gently mix, keeping the seafood texture intact.
3. Make the Creamy Cheese Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour, cooking for 1 minute to form a roux.
- Gradually add milk, whisking constantly to avoid lumps.
- Cook until thickened (5–7 minutes).
- Remove from heat and stir in Gruyère, remaining Parmesan, Dijon mustard, and nutmeg. Season with salt and pepper.
4. Assemble the Dish
Preheat oven to 190°C (170°C fan / Gas Mark 5). Spread ⅓ of the sauce in a 9×13-inch baking dish. Stuff each shell with seafood mixture and arrange in a single layer. Pour remaining sauce over shells, sprinkle extra Parmesan if desired.
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5. Bake to Perfection
Bake 20–25 minutes until bubbling and golden on top. Let rest 5 minutes, then garnish with parsley.
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Pro Tips
- Choosing Seafood: Fresh or fully thawed frozen prawns and crab work best. Scallops or lobster can elevate the dish further.
- Pasta Perfection: Avoid overcooking shells; al dente pasta holds the filling and texture beautifully.
- Make-Ahead: Assemble up to 24 hours in advance. Keep covered in the fridge; bake with an extra 10 minutes if chilled.
Substitutions & Variations
- Spicy Twist: Add red pepper flakes or cayenne to the sauce.
- Greens: Mix in chopped spinach or sun-dried tomatoes for color and nutrients.
- Cheese Options: Swap Gruyère for Asiago, Fontina, or mature cheddar.
Serving Ideas
Serve hot with a crisp green salad, garlic bread, or roasted vegetables. Pairs beautifully with a chilled white wine like Sauvignon Blanc or Pinot Grigio.
Nutrition (Per Serving Estimate)
- Calories: 450 kcal
- Protein: 28g
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
Frequently Asked Questions
Can I use other pasta?
Yes! Manicotti or cannelloni work well, just adjust baking time slightly.
What seafood combination works best?
Prawns and crab are classic. Try scallops, lobster, or flaked white fish for variety.
How do I thicken a thin sauce?
Simmer gently, or whisk in a small slurry of cornflour and cold water until desired consistency.
Can I freeze leftovers?
Absolutely. Cool fully, store airtight for up to 2 months. Reheat at 180°C (160°C fan) for 20–25 minutes after thawing.
These Creamy Seafood Stuffed Shells are luxurious, comforting, and perfect for impressing family or guests. With tender pasta, rich cheese sauce, and fresh seafood, this dish is sure to become a new favorite for special occasions.
Decadent Creamy Seafood Stuffed Shells
Equipment
- large pot
- Mixing bowls
- saucepan
- Whisk
- 9×13-inch baking dish
Ingredients
- 25–30 large pasta shells (conchiglie)
- 1 tbsp olive oil
- salt, for pasta water
- 200 g cooked prawns, chopped
- 200 g cooked crab meat
- 150 g ricotta cheese
- 50 g Parmesan cheese, grated (for filling)
- 1 garlic clove, minced
- 2 tbsp fresh parsley, chopped
- 0.25 tsp black pepper
- salt, to taste
- 50 g unsalted butter
- 50 g plain flour
- 600 ml whole milk
- 100 g Gruyère cheese, grated
- 50 g Parmesan cheese, grated (for sauce)
- 0.5 tsp Dijon mustard
- pinch of nutmeg
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, about 1–2 minutes less than package directions. Drain and toss with olive oil.
- In a bowl, gently mix prawns, crab meat, ricotta, Parmesan, garlic, parsley, salt, and pepper until just combined.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, and cook until thickened.
- Remove sauce from heat and stir in Gruyère, Parmesan, Dijon mustard, nutmeg, salt, and pepper until smooth.
- Preheat oven to 190°C (375°F). Spread one-third of the sauce in a greased baking dish. Stuff each shell with seafood filling and arrange in a single layer.
- Pour remaining sauce over the shells and bake for 20–25 minutes until bubbling and lightly golden. Rest 5 minutes before serving.
Notes
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