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 9x13-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.