Shrimp & Crab – Stuffed Shells Recipe

Cook the shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package directions (usually 9–12 minutes). Drain carefully and spread shells on a tray or baking sheet lightly oiled to prevent sticking. Set aside to cool.

Prepare shrimp

While shells are cooking, pat shrimp dry and roughly chop into 1/2-inch pieces. Season lightly with a pinch of salt and pepper.

Make filling

In a medium bowl combine ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, the egg, chopped shrimp, lump crab meat (check for any stray shells and gently flake larger crab chunks), chopped parsley, lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Fold gently until evenly mixed but still slightly chunky — do not overwork the crab. Taste and adjust seasoning as needed.

Sauté garlic

In a medium saucepan over medium heat, melt 3 tablespoons butter with 1 tablespoon olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Add red pepper flakes here if using (optional).

Make roux and add dairy

Stir in 1 tablespoon flour and cook 30 seconds to remove raw flour taste. Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking to prevent lumps.

Finish sauce

Simmer the sauce 3–5 minutes until slightly thickened. Whisk in 3/4 cup grated parmesan and 1/2 teaspoon Italian seasoning until melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lemon juice. Keep warm over the lowest heat, stirring occasionally. If sauce becomes too thick, thin with 1–2 tablespoons milk.

Preheat oven

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Coat dish with sauce

Pour about 1 cup of the warm alfredo sauce into the bottom of the prepared baking dish and spread to an even layer. This prevents the shells from sticking and ensures saucy results.

Stuff shells

Using a spoon, fill each cooled jumbo shell with a generous tablespoon (or slightly more) of the shrimp & crab-ricotta filling. Arrange the stuffed shells seam-side up in the baking dish, in a single layer. You should fill approximately 16–18 shells depending on size.

Top with sauce and cheese

Spoon the remaining alfredo sauce evenly over the shells to coat them. Sprinkle the remaining 1/2 cup shredded mozzarella and 2 tablespoons extra grated parmesan over the top.

Bake

Cover the dish loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake another 8–10 minutes until the cheese is melted, bubbling, and lightly golden at the edges.

Finish

Remove from oven and let rest 5 minutes. Sprinkle with 1 tablespoon chopped fresh parsley. Drizzle a little extra lemon juice if desired and serve warm.

If you prefer a lightly sautéed seafood flavor before stuffing, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add the chopped shrimp pieces and sauté 1–2 minutes until just opaque (they will finish cooking in the oven). Remove and cool slightly before folding into the filling. This step is optional because the shrimp finish cooking during baking.