Shrimp And Crab Stuffed Shells With Alfredo Sauce
Jumbo pasta shells stuffed with shrimp, crab, and cheeses, baked in homemade Alfredo sauce until bubbling and golden—a comforting, seafood-forward meal.
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
Instructions
- Preheat oven to 375°F (190°C). Boil shells in salted water until al dente, 8–10 minutes. Drain and cool slightly.
- In a bowl, combine shrimp, crab, ricotta, mozzarella, Parmesan, egg, parsley, garlic, salt, pepper, and red pepper flakes.
- Melt butter in a saucepan over medium heat. Sauté garlic for 1 minute.
- Add cream, simmer, then stir in Parmesan. Cook 3–4 minutes until thickened. Season and remove from heat.
- Spread ½ cup Alfredo sauce in a 9×13 dish. Stuff each shell with seafood filling and place in the dish.
- Pour remaining sauce over shells. Top with mozzarella. Cover and bake for 20 minutes, then uncover and bake 10 more until golden and bubbly.
- Rest 5 minutes. Garnish with parsley and serve warm.