This Seafood Stuffed Shells recipe is a decadent, comforting dish that combines tender jumbo pasta shells filled with a rich, creamy mixture of shrimp, crab, and scallops. Topped with a luxurious béchamel sauce and golden, crispy breadcrumbs, this dish is perfect for special occasions or when you want to impress guests with a restaurant-quality meal.
Easy Seafood Stuffed Shells Recipe
These Seafood Stuffed Shells are packed with fresh seafood flavors and creamy textures, making them a true crowd-pleaser. The dish is surprisingly simple to prepare, and the blend of Dijon mustard, Old Bay seasoning, and creamy béchamel sauce elevates the seafood filling to gourmet status.
Why Our Seafood Stuffed Shells Are the Best
Our Seafood Stuffed Shells recipe is the perfect balance of creamy, savory, and seafood-forward flavors. The béchamel sauce adds richness, the breadcrumbs provide a crispy contrast, and the fresh parsley brightens the entire dish. It’s a timeless recipe that’s perfect for a cozy dinner or an elegant gathering.
Ingredients Notes for Seafood Stuffed Shells
- 6 ounces dry jumbo pasta shells: Boil extra shells to account for any that tear during cooking.
- 8 ounces peeled and deveined shrimp: Adds a sweet, tender seafood flavor.
- 1 pound lump crabmeat: Provides a rich, delicate texture; pick over for shells.
- 8 ounces dry-packed sea scallops: Substitute with additional shrimp if preferred.
- 2 tablespoons Dijon mustard: Adds a tangy, savory element to the filling.
- 1/2 cup mayonnaise: Gives the filling creaminess and binds it together.
- Dash of Old Bay seasoning: Enhances the seafood flavor with a hint of spice.
- 1 medium shallot: Adds a mild onion flavor to the filling.
- Fresh parsley: Brightens and garnishes the dish.
- 3 1/2 tablespoons butter, divided: Used in the béchamel sauce and breadcrumb topping.
- 1 1/2 cups milk: The base for the creamy béchamel sauce.
- 1 bay leaf: Infuses the sauce with subtle aromatic flavor.
- 1 cup panko breadcrumbs: Creates the perfect crispy topping.
Ingredient Tip: For an extra seafood-forward flavor, substitute some of the milk in the béchamel with seafood stock.
Kitchen Tools Needed for Seafood Stuffed Shells
- Large pot for boiling pasta
- Large bowl for mixing the filling
- Small saucepan for béchamel sauce
- 9×13-inch baking dish
- Slotted spoon or spider strainer
- Whisk
- Spoon for filling shells
How to Make Seafood Stuffed Shells
1. Cook the Pasta Shells
- Preheat your oven to 325°F (160°C) and set the rack to the middle position.
- Boil a large pot of salted water and cook 6 ounces of jumbo pasta shells according to the package instructions for baked shells (or 3 minutes less if no specific baking instructions are provided).
- Carefully transfer the cooked shells to a bowl of cold water to cool slightly. Drain and drizzle lightly with olive oil to prevent sticking.
2. Prepare the Shrimp
- Poach the 8 ounces of shrimp in the same pasta water for 1 to 2 minutes or until just cooked through.
- Transfer the shrimp to an ice bath to stop the cooking process, then drain and chop into small pieces.
3. Make the Seafood Filling
- In a large mixing bowl, combine the chopped shrimp, 1 pound crabmeat, 8 ounces chopped scallops, 2 tablespoons Dijon mustard, 1/2 cup mayonnaise, dash of Old Bay seasoning, minced shallot, and minced parsley.
- Mix well and season with salt and freshly ground black pepper to taste.
4. Make the Béchamel Sauce
- In a small saucepan, melt 1 1/2 tablespoons butter over medium-high heat. Add 1 1/2 tablespoons flour and whisk to form a paste. Cook for about 1 minute until the raw flour smell is gone.
- Gradually whisk in 1 1/2 cups milk, adding a little at a time to prevent lumps. Add the bay leaf.
- Cook, stirring constantly, until the sauce thickens enough to coat the back of a wooden spoon (about 3 minutes). Season with salt and pepper, then discard the bay leaf.
5. Assemble the Shells
- Lightly grease a 9×13-inch baking dish with olive oil. Spread 1/2 cup béchamel sauce in an even layer at the bottom.
- Fill each shell with a large scoop of the seafood mixture and arrange them in the baking dish, opening side up. Repeat until the dish is full (you’ll use about 18 shells).
6. Add the Topping
- Spoon the remaining 1 cup béchamel sauce over the shells.
- Melt the remaining 2 tablespoons butter and toss with 1 cup panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the shells.
7. Bake and Broil
- Bake the shells in the preheated oven for 25 minutes or until heated through.
- Switch the oven to broiler mode and broil the shells for 1 to 2 minutes, watching closely, until the breadcrumbs are golden brown.
8. Garnish and Serve
Scatter minced parsley over the top for garnish and serve warm.
How to Store Seafood Stuffed Shells
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Assemble the stuffed shells (without breadcrumbs) and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, add breadcrumbs, and bake as directed.
Seafood Stuffed Shells Variations
- Cheesy Shells: Add grated Parmesan or Gruyère cheese to the béchamel sauce for extra richness.
- Tomato Twist: Spread marinara sauce under the shells instead of béchamel for a tangy flavor.
- Vegetable Addition: Add sautéed spinach or mushrooms to the seafood filling for added texture and flavor.
- Herb-Infused: Incorporate thyme or chives into the béchamel for an aromatic twist.
- No Crab Option: Replace the crabmeat with an equal amount of shrimp or scallops for a simpler variation.
What to Serve With Seafood Stuffed Shells
These shells are rich and satisfying on their own but pair beautifully with:
- Garlic bread: Perfect for soaking up the creamy béchamel sauce.
- Green salad: A simple arugula or mixed greens salad balances the richness of the dish.
- White wine: A crisp Sauvignon Blanc or Pinot Grigio complements the seafood flavors.
Top Tips for Perfect Seafood Stuffed Shells
- Cook shells al dente: Slightly undercooked shells will hold their shape better when stuffed and baked.
- Use fresh seafood: Fresh shrimp, crab, and scallops make all the difference in flavor.
- Season each layer: Add salt and pepper to both the filling and béchamel for a well-balanced dish.
- Don’t overfill shells: Fill them generously, but avoid overstuffing to keep the dish neat and evenly baked.
- Broil carefully: Watch the breadcrumbs closely under the broiler to prevent burning.
Tips from Well-Known Chefs
- Ina Garten recommends using high-quality seafood to ensure the best flavor in seafood dishes.
- Gordon Ramsay suggests adding a pinch of nutmeg to béchamel sauce for a subtle depth of flavor.
- Mary Berry advises poaching shrimp lightly to avoid overcooking them before mixing into fillings.
Frequently Asked Questions (FAQ)
1. Can I use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp, but skip the poaching step to avoid overcooking.
2. Can I make this dish ahead of time?
Absolutely! Assemble the shells and refrigerate for up to 24 hours before baking.
3. Can I use canned crab?
Yes, but fresh lump crabmeat is preferred for better flavor and texture.
4. How do I prevent shells from tearing?
Cook extra shells and handle them gently while filling.
5. Can I substitute the scallops?
Yes, replace scallops with additional shrimp or crab for a simpler filling.
These Seafood Stuffed Shells are a creamy, indulgent, and elegant dish that’s sure to impress! Perfect for holidays, date nights, or anytime you’re craving something special.
Seafood Stuffed Shells Recipe
These Seafood-Stuffed Shells are filled with a flavorful mixture of shrimp, crabmeat, and scallops, all topped with a creamy béchamel sauce and golden breadcrumbs. Perfect for an elegant dinner!
Ingredients
For the Pasta:
- – Kosher salt
- – 6 oz dry jumbo pasta shells about 25 shells
- – Extra-virgin olive oil for drizzling and greasing
For the Filling:
- – 8 oz peeled and deveined shrimp
- – 1 lb lump crabmeat picked over for shells
- – 8 oz dry-packed sea scallops cut into small pieces (or substitute with more shrimp)
- – 2 tbsp Dijon mustard
- – 1/2 cup mayonnaise
- – Dash of Old Bay seasoning
- – 1 medium shallot about 2 oz, minced
- – Small handful flat-leaf parsley minced (plus more for garnish)
- – Freshly ground black pepper
For the Béchamel Sauce:
- – 3 1/2 tbsp unsalted butter divided
- – 1 1/2 tbsp all-purpose flour
- – 1 1/2 cups milk
- – 1 bay leaf
- – Salt and pepper to taste
For the Topping:
- – 1 cup panko breadcrumbs about 3 1/2 oz
Instructions
- Cook the Pasta Shells: Preheat the oven to 325°F (160°C). Boil jumbo shells in salted water according to the package instructions for baked shells (or cook 3 minutes less than usual). Drain and cool in a bowl of cold water. Drizzle lightly with olive oil to prevent sticking and set aside.
- Poach the Shrimp: In the same pot of pasta water, poach the shrimp for 1-2 minutes, until just cooked through. Transfer to an ice bath, then drain and chop into small pieces.
- Make the Filling: In a mixing bowl, combine the crabmeat, chopped shrimp, scallops, Dijon mustard, mayonnaise, Old Bay seasoning, minced shallot, and parsley. Mix well and season with salt and pepper.
- Prepare the Béchamel Sauce: In a small saucepan, melt 1 1/2 tbsp butter over medium-high heat. Add flour and whisk to form a paste. Cook for about 1 minute to remove the raw flour taste. Slowly add milk while whisking constantly, and add the bay leaf. Cook until the sauce thickens enough to coat the back of a spoon (about 3 minutes). Season with salt and pepper. Remove the bay leaf and set aside.
- Assemble the Shells: Lightly grease a 9×13-inch baking dish with olive oil. Spread 1/2 cup of béchamel sauce across the bottom of the dish. Fill each shell with the seafood mixture and arrange them in the baking dish, open side up. Spoon the remaining béchamel sauce over the stuffed shells.
- Add the Breadcrumb Topping: Melt the remaining 2 tbsp butter and mix with the panko breadcrumbs. Sprinkle the breadcrumb mixture over the shells.
- Bake and Broil: Bake the shells for about 25 minutes, or until heated through. Switch the oven to broiler mode and broil until the breadcrumbs are golden brown, rotating the dish for even browning. Watch closely to avoid burning.
- Serve: Garnish with minced parsley and serve hot.
Notes
- Extra Shells: Cook more than the required 18 shells to account for breakage.
- Make-Ahead: Assemble the dish ahead of time, cover tightly, and refrigerate for up to 1 day before baking.
- Variations: Substitute scallops with extra shrimp if desired.
– Pair with a light green salad or roasted vegetables for a complete meal.