Creamy Seafood Stuffed Shells

Imagine sinking your teeth into a creamy, cheesy masterpiece, bursting with the sweet succulence of seafood and the comforting embrace of perfectly cooked pasta shells. This, my friends, is not a dream. It’s Creamy Seafood Stuffed Shells, a dish so divine, it’ll make you want to propose to your plate. Forget diamonds, this is the real treasure.

This recipe is a culmination of years of culinary experimentation (and a few kitchen disasters, let’s be honest). I’ve perfected this recipe to be as foolproof and delicious as possible, guaranteeing a culinary experience that’ll have your tastebuds singing. Get ready for a flavor explosion!

These Creamy Seafood Stuffed Shells are:

Easy to prepare even a novice chef can conquer this recipe.

A symphony of flavors that will tantalize your senses.

A showstopper dish that’s visually stunning.

Incredibly versatile you can easily adapt the seafood to your preferences.

Ingredients for Creamy Seafood Stuffed Shells

Here’s what you’ll need to make this delicious dish:

Jumbo Pasta Shells Choose large shells that can comfortably hold the creamy seafood filling. Look for a sturdy pasta that won’t break during the stuffing process.

Shrimp Opt for fresh, raw shrimp, peeled and deveined for optimal flavor and ease of use. A pound is a good amount for this recipe.

Scallops Use fresh, dry-packed scallops for a delightful sweetness. Half a pound will compliment the shrimp perfectly.

Crab Meat Look for lump crab meat for the best texture and flavor. Be sure to check for any unwanted shells.

Chicken Broth Use low-sodium chicken broth for a lighter, more flavorful base for the creamy sauce. You can also use vegetable broth as a substitute.

Heavy Cream Use the highest fat content heavy cream for the richest and creamiest sauce. It’s the star of this show.

Ricotta Cheese Full-fat ricotta cheese adds a lovely tang and creaminess to the filling. Look for the freshest option you can find.

Parmesan Cheese Grate your own parmesan cheese for the best flavor. A good quality parmesan will elevate the entire dish.

Mozzarella Cheese Shredded mozzarella adds a wonderful stretch and melt to the finished dish. Use a low-moisture mozzarella for the best results.

Garlic Freshly minced garlic adds a depth of flavor that’s simply irreplaceable. Don’t be shy with the garlic!

Onion Finely chopped onion adds a subtle sweetness to the filling and a lovely texture. Yellow onion is a classic choice.

Lemon Juice Freshly squeezed lemon juice provides a zingy brightness that cuts through the richness of the cream and cheese.

Fresh Parsley Fresh parsley adds a pop of freshness and a touch of elegance to the finished dish. Chopped finely.

Agar-Agar Powder A plant-based alternative to agar-agar, this will help to thicken the sauce slightly.

Salt and Pepper To taste, obviously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Seafood Stuffed Shells

Follow these simple steps to prepare this delicious dish:

Step 1: Preparing the Seafood and Sauce

Cook the shrimp and scallops in a pan with a little olive oil until pink and opaque. Set aside. In a separate pan, sauté the minced garlic and chopped onion until softened. Add the crab meat and cook until heated through.

Step 2: Creating the Creamy Filling

In a bowl, combine the cooked shrimp, scallops, and crab meat with the ricotta cheese, half of the parmesan cheese, half of the mozzarella cheese, parsley, and lemon juice. Season with salt and pepper to taste.

Step 3: Stuffing the Shells

Preheat your oven to 375°F (190°C). Cook the pasta shells according to package directions. Once cooked, gently stuff each shell with the seafood mixture.

Step 4: Preparing the Creamy Sauce

In a saucepan, whisk together the chicken broth, heavy cream, and agar-agar powder. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly (about 5-7 minutes). Season with salt and pepper to taste.

Step 5: Baking the Stuffed Shells

Pour the creamy sauce into a greased 9×13 inch baking dish. Arrange the stuffed shells in the baking dish, ensuring they’re evenly spaced. Top with the remaining parmesan and mozzarella cheese.

Step 6: Baking and Serving

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let the dish rest for 5-10 minutes before serving. Transfer to plates and drizzle with any remaining sauce for the perfect finishing touch. Enjoy!

Perfecting the Cooking Process

Preheat your oven while you cook the pasta. Prepare the creamy seafood filling concurrently. Stuff the shells and bake until bubbly and golden, ensuring the cheese is melted and the filling is heated through.

Add Your Touch

Swap the shrimp for scallops or add some cooked chicken for extra protein. Experiment with different herbs like dill or parsley. A squeeze of lemon juice brightens the flavors beautifully.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven, adding a splash of milk or cream to restore moisture.

Prepare the seafood filling ahead of time to save time. Don’t overcook the pasta; it should be al dente. Undercooked pasta will turn mushy during baking.

Overstuffing the shells leads to messy spills. Use a generous amount of sauce to keep the shells moist. Don’t be shy with the cheese!

My first attempt at Creamy Seafood Stuffed Shells was a disaster – my shells cracked, and the filling was bland! Luckily, a friend suggested pre-cooking the shells to avoid cracking, and the resulting dish was perfect!

Conclusion for Creamy Seafood Stuffed Shells

This Creamy Seafood Stuffed Shells recipe is a guaranteed crowd-pleaser, offering a delightful blend of creamy textures and fresh seafood flavors. It’s relatively simple to make, even for beginner cooks, and allows for plenty of customization. Remember to adjust seasonings to your preference and feel free to experiment with different cheese blends and seafood combinations. With a little practice, you’ll master the art of crafting these delicious stuffed shells, leaving your friends and family wanting more. So grab your aprons and get ready to experience the creamy, cheesy, seafood heaven that awaits!

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FAQs

Can I make Creamy Seafood Stuffed Shells ahead of time?

Absolutely! You can assemble the stuffed shells up to a day in advance. Just cover them tightly with plastic wrap and refrigerate. When you’re ready to bake, add about 15 minutes to the cooking time, as they’ll need a little extra time to heat through. This is a great tip for entertaining, allowing you to focus on other preparations before your guests arrive. Remember, though, the longer they sit, the more likely the shells will absorb the delicious sauce, so timing is key for ultimate creamy goodness.

What kind of cheese works best in Creamy Seafood Stuffed Shells?

Ricotta is a classic choice, providing a lovely creaminess that complements the seafood beautifully. However, feel free to experiment! A blend of ricotta and mascarpone adds extra richness, or try a mixture of ricotta, mozzarella, and Parmesan for a sharp, tangy kick. The best cheese is the one that makes you happiest – so go wild and find your perfect cheesy match for this Creamy Seafood Stuffed Shells recipe!

Are there any substitutions for the seafood in this Creamy Seafood Stuffed Shells recipe?

While the recipe calls for a delightful mix of shrimp, scallops, and crab, you can certainly adapt it to your taste and what’s available. Chicken or firm white fish, like cod or halibut, could easily be substituted. Just be sure to cook the protein thoroughly before adding it to the cheese mixture. Remember to adjust cooking times accordingly, as different seafoods cook at different rates. Get creative and make this recipe your own!

How can I make my Creamy Seafood Stuffed Shells extra creamy?

The key to extra creamy Creamy Seafood Stuffed Shells lies in the sauce! Make sure you use plenty of high-quality ricotta and don’t be shy with the cream cheese or a little extra cream! For an even richer flavor, sauté some finely chopped shallots or garlic in butter (or a plant-based butter alternative) before starting the sauce. Adding a touch of nutmeg or white pepper can also enhance the creamy texture. The key is experimenting to find your own perfect level of creaminess.