If there is one dinner that makes everyone at my table go quiet, it is these Creamy Seafood Stuffed Shells. They are rich, cozy, and packed with tender seafood tucked inside jumbo pasta shells. Then everything gets smothered in a creamy sauce and baked until bubbly.
The first time I made Creamy Seafood Stuffed Shells, I was trying to recreate something similar to a dish we had on vacation. I remember thinking it looked way too fancy for my little kitchen. But once I broke it down step by step, it turned out to be surprisingly simple. Now it is one of my favorite meals for birthdays, holidays, or when I just want to serve something that feels special.
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Ingredients
For The Pasta Shells
- 20 to 24 jumbo pasta shells
- Salt for boiling water
For The Seafood Filling
- ½ pound shrimp, peeled, deveined, and finely chopped
- ½ pound lump crab meat, picked over for shells
- 1 cup ricotta cheese
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Cream Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Preparation
Step 1: Cook The Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente.
Drain and rinse gently with cool water to stop the cooking. Lay them out on a baking sheet so they do not stick together.
Step 2: Make The Seafood Filling
In a large bowl, combine chopped shrimp, crab meat, ricotta, cream cheese, mozzarella, Parmesan, garlic, parsley, salt, and pepper.
Mix until well combined. The filling should be creamy but still textured from the seafood.
I like to taste a tiny bit and adjust the salt if needed. Seafood can vary in saltiness depending on the crab.
Step 3: Prepare The Cream Sauce
In a saucepan over medium heat, melt butter. Add garlic and cook for about 1 minute.
Whisk in flour and cook for another minute to remove the raw taste.
Slowly whisk in milk and heavy cream. Keep whisking until smooth. Simmer until the sauce thickens, about 4 to 5 minutes.
Stir in Parmesan cheese, salt, and pepper. Remove from heat.
Step 4: Stuff The Shells
Preheat your oven to 375 degrees F.
Spread a thin layer of cream sauce on the bottom of a baking dish.
Spoon the seafood mixture into each shell and place them in the dish.
Notes And Variations
- You can substitute scallops for part of the shrimp.
- Add a pinch of red pepper flakes for gentle heat.
- For a tomato twist, add a thin layer of marinara under the cream sauce.
- These reheat beautifully the next day.
I have made these for dinner guests more times than I can count, and every single time someone asks for the recipe.
FAQs
Yes, you can. Real crab gives the best flavor, but imitation crab works if that is what you have.
You can freeze them before baking. Cover tightly and freeze for up to 2 months. Thaw overnight before baking.
Medium shrimp work perfectly. Just chop them into small pieces so the filling is easy to spoon.
📖 Recipe
Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Description
This vibrant seafood dish features succulent shrimp and flaky salmon fillets seasoned with Cajun spices and seared to perfection. Drizzled with a rich garlic cream sauce and served with creamy mashed potatoes and sautéed green beans, this meal is bold, comforting, and impressive.
Ingredients
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon butter (for sauce)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 4 medium russet potatoes, peeled and cut into chunks
- ½ cup milk
- ¼ cup butter (for mashed potatoes)
- Salt and pepper to taste
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter (for green beans)
- 2 cloves garlic, minced (for green beans)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Boil peeled and chopped potatoes in salted water for 15-20 minutes until fork tender then drain and mash
- Add butter and milk to the potatoes and mash until creamy then season with salt and pepper and keep warm
- Pat shrimp and salmon dry and season generously with Cajun seasoning
- Heat olive oil in a skillet and cook shrimp 2-3 minutes per side until pink then remove
- Add butter to the same skillet and cook salmon 4-5 minutes per side until cooked through then remove
- In the same skillet melt butter and sauté garlic until fragrant
- Add heavy cream, chicken broth, Dijon mustard, salt, pepper, and smoked paprika and simmer 4-5 minutes until slightly thickened
- Return shrimp and salmon to the skillet and spoon sauce over top then simmer 2-3 minutes
- Blanch green beans in boiling salted water 3-4 minutes then drain
- Sauté garlic and red pepper flakes in butter then add green beans and cook 3-4 minutes until tender and slightly caramelized
- Plate mashed potatoes topped with salmon and shrimp, spoon sauce over and serve with green beans
Notes
Cook seafood just until done to prevent overcooking. Adjust Cajun seasoning and red pepper flakes to control spice level. Serve immediately for best flavor and texture.
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Final Thoughts
These Creamy Seafood Stuffed Shells are creamy, comforting, and perfect when you want to serve something a little extra special.
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