Seafood Stuffed Shells with Creamy Garlic Sauce
Creamy seafood stuffed shells with shrimp, crab & scallops in a white garlic sauce. Easy, comforting, and great for entertaining—try it now!
Ingredients
For the Pasta:
- 24 jumbo pasta shells plus extras
For the Filling:
- 2 tbsp olive oil
- 1 medium shallot minced
- 3 cloves garlic minced
- ½ lb shrimp peeled, deveined, chopped
- ½ lb scallops rinsed, chopped
- 1 6 oz can lump crab meat
- 1 tsp Old Bay seasoning
- 4 –5 cups fresh spinach chopped
- 15 oz ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
For the Sauce:
- 3 tbsp butter
- 2 tbsp flour
- 1½ cups milk
- ½ cup heavy cream
- ¼ cup dry white wine or chicken broth
- 1 cup grated parmesan cheese
- ½ cup shredded mozzarella cheese for topping
Instructions
- Preheat oven to 375°F. Cook pasta shells in salted water for 7–8 minutes. Drain and set aside.
- In a large skillet, heat olive oil. Sauté shallot for 2 minutes, then garlic for 30 seconds.
- Season shrimp and scallops with Old Bay. Cook in skillet for 4 minutes. Transfer to a bowl.
- Sauté spinach for 1–2 minutes. Add to the seafood bowl and let cool.
- Mix ricotta, 1 cup mozzarella, ½ cup parmesan, egg, Italian seasoning, salt, and pepper. Fold in crab and seafood-spinach mix.
- Melt butter in the same skillet. Stir in flour and cook 2 minutes. Whisk in milk, cream, and wine. Simmer until thick. Stir in 1 cup parmesan.
- Spread ½ cup sauce in a baking dish. Fill shells and place in the dish. Pour remaining sauce over. Top with mozzarella.
- Bake uncovered for 20–25 minutes until bubbly. Let rest 5–10 minutes before serving.
Notes
Tip: Use a piping bag or spoon to neatly fill each shell.
Variation: Swap scallops for lobster or use marinara instead of white sauce for a lighter seafood stuffed shells version.
Variation: Swap scallops for lobster or use marinara instead of white sauce for a lighter seafood stuffed shells version.