After a long beach day full of sandcastles and salty air, I realized dinner needed to be comforting, yet light enough to honor the seafood we’d been craving all day. When we got home, rinsed off, and I stood in the kitchen surveying the pantry, the jumbo shells called to me.

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My husband had picked up fresh shrimp, and I had a can of lump crab meat just waiting to shine. In that moment, I decided to combine them into a seafood-stuffed shell that would highlight every beachy flavor without feeling heavy. By the time I started chopping shrimp and mixing it into creamy ricotta and mozzarella, the kitchen had transformed. My daughter, busy with homework, peeked in and said, “That smells like a restaurant.”

I rolled shells into the boiling water and stirred the Alfredo sauce, watching it thicken until creamy and smooth. As I layered the shells in the dish, I remembered family reunions where we passed around pan after pan of pasta and sauce—those hearty memories informed every spoonful I filled.

When the final bake had bubbles of cheese and a golden top, I called everyone to the table. We served it with garlic bread and a crisp salad, and my youngest surprised me by offering compliments from the first bite. That night, between shared laughs and stories, I realized this dish is more than comfort food, it’s a memory in the making, combining practicality with a touch of seaside charm.

Short Description

Jumbo pasta shells stuffed with shrimp, crab, and cheeses, baked in homemade Alfredo sauce until bubbling and golden—a comforting, seafood-forward meal.

Key Ingredients

20 jumbo pasta shells
1 tbsp olive oil
½ lb cooked shrimp, chopped
½ lb lump crab meat, drained
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 large egg
2 tbsp chopped fresh parsley
1 clove garlic, minced
Salt and black pepper to taste
Pinch crushed red pepper flakes (optional)

Alfredo Sauce

2 tbsp unsalted butter
2 cloves garlic, minced
1½ cups heavy cream
1 cup grated Parmesan cheese
Salt and black pepper to taste

Topping

½ cup shredded mozzarella cheese
Fresh parsley for garnish

Tools Needed

Large pot for pasta
Mixing bowls
Saucepan
9×13-inch baking dish
Wooden spoon or spatula
Measuring cups and spoons
Oven-safe dish and plate for assembly

Cooking Instructions

Step 1: Preheat & Cook Shells
Preheat oven to 375°F (190°C). Cook shells in salted boiling water until al dente (about 8–10 minutes). Drain and set aside.

Step 2: Prepare the Filling
In a large bowl, combine chopped shrimp, crab, ricotta, mozzarella, Parmesan, egg, parsley, garlic, salt, pepper, and red pepper flakes. Stir until evenly mixed.

Step 3: Make Alfredo Sauce
In a saucepan over medium heat, melt butter. Add garlic, sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and cook 3–4 minutes until thickened; season with salt and pepper. Remove from heat.

Step 4: Assemble Shells
Spread ½ cup Alfredo sauce in the bottom of a 9×13-inch baking dish. Using a spoon, fill each shell with 1–2 tablespoons of the seafood mixture and arrange upright in the dish.

Step 5: Top & Bake
Pour remaining Alfredo sauce over stuffed shells. Sprinkle with shredded mozzarella. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden.

Step 6: Garnish & Serve
Let rest 5 minutes. Garnish with fresh parsley and serve warm with garlic bread or salad.

Tip: If sauce is too thick before baking, stir in a splash of milk for a smoother consistency.

Why You’ll Love This Recipe

Coastal Comfort: Light seafood flavors in a creamy, cheesy pasta dish

Impressive Yet Easy: Feels restaurant-style but simple enough for a busy weeknight

Family-Pleasing: Perfect for gatherings with both kids and adults

Make-Ahead Option: Assemble ahead, refrigerate, then bake when ready

Nutrient Boost: Seafood adds protein and omega-3s, balanced by veggies on the side

Mistakes to Avoid & Solutions

Watery Filling:
Issue: Shells release moisture during baking.
Solution: Thoroughly drain crab and shrimp before mixing.

Undercooked Shells:
Issue: Shells remain firm.
Solution: Test for al dente—tender but slightly firm at the center.

Clumpy Alfredo Sauce:
Issue: Sauce separates or looks grainy.
Solution: Keep heat moderate, stir constantly, and remove as soon as sauce thickens.

Dry Tops:
Issue: Cheese browns too fast.
Solution: Cover with foil until final 10 minutes of baking and monitor closely.

Serving and Pairing Suggestions

Pair with garlic bread, crusty Italian bread, or cheesy pull-apart rolls

Add a crisp Caesar salad or roasted broccoli for a veggie balance

Serve in buffet style—ideal for family dinners or gatherings

Pair with a chilled white wine like Pinot Grigio or sparkling water with lemon

Storage and Reheating Tips

Refrigerate: Store leftover shells covered in foil or airtight container for up to 3 days

Freeze: Assemble, cover tightly, and freeze for up to 1 month. Thaw overnight before baking

Reheat (Oven): 350°F for 15–20 minutes, covered with foil, until warmed through

Reheat (Microwave): Cover loosely and heat in 1-minute bursts to avoid sauce separation

FAQs

1. Can I use imitation crab instead of lump crab?
Yes, though lump crab has a sweeter, more delicate texture.

2. Is shrimp okay to use pre-cooked?
Absolutely, just ensure it’s thawed and well-drained before adding.

3. Can I use low-fat dairy?
Mixing low-fat ricotta with whole milk cream balances health and flavor.

4. Is this dish gluten-free?
Replace shells with gluten-free pasta shells and use cornstarch-thickened Alfredo.

5. Can I add vegetables to the filling?
Yes, finely chopped spinach or bell peppers are great folded into the seafood mix.

Tips & Tricks

Gently pat seafood with paper towels to avoid soggy filling

Use a piping bag for neater stuffing if you want faster prep

Add half a lemon’s zest to filling for bright flavor

Stir fresh parsley and garlic into Alfredo for an herb-forward kick

Let shells rest after baking to set filling and make serving easier

Recipe Variations

1. Florentine Twist:
Fold in 1 cup fresh spinach chopped into the seafood mixture before stuffing.

2. Cajun Seafood:
Add 1 tsp Cajun seasoning and chopped bell peppers; use pepper-jack cheese on top.

3. Lobster Upgrade:
Swap crab for lobster for a luxury version—drizzle top with melted garlic butter.

4. Chicken & Broccoli:
Use shredded cooked chicken and steamed broccoli in place of seafood, season with Italian herbs.

5. Pesto Alfredo Shells:
Stir ¼ cup basil pesto into Alfredo sauce before pouring over shells for herbal richness.

Final Thoughts

That evening, watching my family dig into cheesy shells filled with fresh shrimp and crab felt like the perfect balance of elegance and simplicity. The gentle hum of conversation, buttery Alfredo sauce dripping onto bread, and shared laughter reminded me why home cooking matters, it nourishes both stomach and soul.

This dish is proof that with a few quality ingredients and a bit of love, you can create a meal worthy of special occasions without the fuss. Give it a try on your next family night, and savor the creamy, coastal flavors gathered around your table.

Shrimp And Crab Stuffed Shells With Alfredo Sauce