{"id":35816,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/creamy-seafood-stuffed-shells\/"},"modified":"2024-11-12T09:53:13","modified_gmt":"2024-11-12T15:53:13","slug":"creamy-seafood-stuffed-shells","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/creamy-seafood-stuffed-shells\/","title":{"rendered":"Seafood-Stuffed Shells"},"content":{"rendered":"<p>These seafood-stuffed shells are rich, decadent and loaded with seafood. Crab and shrimp create a luxurious filling for jumbo shells, and a creamy Parmesan cheese sauce makes the dish feel homey and comforting. Stuffed shells are fancy enough to enjoy as a <a href=\"https:\/\/www.tasteofhome.com\/collection\/seafood-recipes-for-christmas-gatherings\/\" data-name=\"www.tasteofhome.com\/collection\/seafood-recipes-for-christmas-gatherings\/\" data-module=\"content engagement\" data-position=\"embedded links\">seafood recipe for Christmas<\/a> or a date night at home\u2014and cozy enough for any ol&#8217; weeknight dinner.<\/p>\n<p>This elegant dish is surprisingly easy to make, although <a href=\"https:\/\/www.tasteofhome.com\/collection\/stuffed-shell-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/stuffed-shell-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">stuffed shell recipes<\/a> require more prep work than regular pasta casseroles. If you&#8217;re the type to plan ahead, you can assemble the dish a day ahead so it&#8217;s ready to pop in the oven at dinnertime.<\/p>\n<h2>Ingredients for Seafood-Stuffed Shells<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078550\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_1b.jpg?fit=700%2C1024\" alt=\"Jumbo pasta shells, Crab, Shrimp, Seafood seasoning, Eggs and mayonnaise, Parmesan cheese sauce in small bowls\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>Jumbo pasta shells:<\/strong> Pasta shells come in a variety of sizes. The jumbo shells are the easiest to fill and provide the most room to fit all that delicious seafood stuffing.<\/li>\n<li><strong>Crab:<\/strong> We recommend splurging on lump crabmeat for this recipe. It has a different flavor and texture than <a href=\"https:\/\/www.tasteofhome.com\/article\/imitation-crab\/\" data-name=\"www.tasteofhome.com\/article\/imitation-crab\/\" data-module=\"content engagement\" data-position=\"embedded links\">imitation crab<\/a>, which is made from finely pureed whitefish.<\/li>\n<li><strong>Shrimp:<\/strong>\u00a0Use small shrimp (41-50 per pound), or chop larger shrimp into bite-sized pieces. You can buy precooked shrimp or cook the shrimp in the pasta water after removing the pasta shells.<\/li>\n<li><strong>Seafood seasoning:<\/strong> Seasoning blends like Old Bay add a little kick to the dish.<\/li>\n<li><strong>Eggs and mayonnaise:<\/strong> These ingredients work as binders to hold the crab and shrimp together. Mayonnaise might sound like an odd ingredient for baked pasta, but trust us. It adds a lovely, creamy texture to the seafood mixture.<\/li>\n<li><strong>Parmesan cheese sauce:<\/strong> This sauce is a riff of a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/basic-white-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/basic-white-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">basic white sauce<\/a>. It starts with a roux, a combination of flour and butter that thickens the milk into a creamy sauce. Parmesan cheese adds a light nuttiness and accentuates the sweet flavor of the seafood stuffing.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the pasta shells<\/h3>\n<p>Cook the pasta shells according to package directions.<\/p>\n<p><em>Editor&#8217;s Tip<\/em><em>:\u00a0<\/em>If you need to cook your shrimp, drop them into the simmering pasta water after removing the pasta shells. Cook for one to three minutes or until the shrimp turn pink. Transfer them to an ice bath to halt the cooking.<\/p>\n<h3>Step 2: Cook the green pepper mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2078551 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_2b.jpg?fit=700%2C1024\" alt=\"Cooking green pepper, onion and butter in a small skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Meanwhile, in a small skillet, saute the green pepper and onion in 1 teaspoon butter until tender. Set aside.<\/p>\n<h3>Step 3: Make the seafood mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078554\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_3b.jpg?fit=700%2C1024\" alt=\"Adding milk to seafood mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.<\/p>\n<h3>Step 4: Stuff the pasta shells<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078555\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_4.jpg?fit=700%2C1024\" alt=\"Seafood mixture being added to boiled pasta shells\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Drain and rinse the pasta shells. Stuff each one with 1 rounded tablespoon seafood mixture. Place the stuffed shells in a greased 13&#215;9-inch baking dish.<\/p>\n<h3>Step 5: Make the Parmesan cheese sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078556\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_5b.jpg?fit=700%2C1024\" alt=\"Flour being whisked into melted butter in a pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small saucepan, melt the remaining butter over medium heat. Whisk in the flour and coarsely ground pepper.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078557\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_5bv2.jpg?fit=700%2C1024\" alt=\"Adding milk to pasta sauce in a pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Gradually whisk in the remaining milk. Bring the mixture to a boil. Cook and stir for two minutes or until thickened.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078558\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_6b.jpg?fit=700%2C1024\" alt=\"Adding parmesan cheese in thick pasta sauce \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the Parmesan cheese.<\/p>\n<h3>Step 6: Bake the seafood-stuffed shells<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078560\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_7b.jpg?fit=700%2C1024\" alt=\"Pouring cream over stuffed pasta shells\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour the cream sauce over the stuffed shells. Sprinkle with the remaining seafood seasoning. Bake, uncovered, for 30 to 35 minutes or until bubbly.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078561\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_08b.jpg?fit=700%2C1024\" alt=\"Seafood Stuffed Shells served in a plate with salad on side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add bread crumbs:<\/strong> Top the stuffed shells with panko or buttered bread crumbs before baking.<\/li>\n<li><strong>Change the seafood filling: <\/strong>Use any combination of fresh or frozen seafood (thawed first). Use all shrimp if crab is too rich for your taste, or add whitefish, scallops or lobster to the mix. You can even use canned tuna to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tuna-filled-shells\/\" data-name=\"www.tasteofhome.com\/recipes\/tuna-filled-shells\/\" data-module=\"content engagement\" data-position=\"embedded links\">tuna-filled shells<\/a>.<\/li>\n<li><strong>Turn it into seafood manicotti:<\/strong> Swap in manicotti shells for the jumbo shells, as we do in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crab-stuffed-manicotti\/\" data-name=\"www.tasteofhome.com\/recipes\/crab-stuffed-manicotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">crab-stuffed manicotti<\/a> recipe.<\/li>\n<\/ul>\n<h2>Can you make seafood-stuffed shells ahead of time?<\/h2>\n<p>Stuffing the shells can be a bit labor-intensive, so feel free to make this dish a day ahead. Assemble the casserole, and cover it tightly. Store in the refrigerator overnight. Remove the dish from the refrigerator 30 minutes before baking. Then, bake as directed. The sauce will thicken in the refrigerator but regain its saucy consistency once it&#8217;s reheated.<\/p>\n<h2>How long do seafood-stuffed shells last?<\/h2>\n<p>Leftover seafood-stuffed shells are good for up to three days when stored in an airtight container in the refrigerator. Enjoy them while you can, because we don&#8217;t recommend <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-a-casserole-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-a-casserole-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">freezing dairy-heavy casseroles<\/a> like stuffed shells. The creamy sauce can separate in the freezer, giving the dish a gritty texture when thawed.<\/p>\n<h2>Seafood-Stuffed Shells Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078562\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_10b.jpg?fit=700%2C1024\" alt=\"Seafood Stuffed Shell in a spoon\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you keep jumbo shells from falling apart?<\/h3>\n<p>Overcooked jumbo shells can fall apart, so cook the pasta according to the package directions for al dente. Then, rinse the pasta under cold water to stop the cooking process. The pasta shells can also break apart if they stick together. Follow our <a href=\"https:\/\/www.tasteofhome.com\/collection\/pasta-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/pasta-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">tips for cooking pasta<\/a>, and use plenty of boiling water, stirring the pot occasionally so the pasta doesn&#8217;t clump together. Once cooked, keep the cooled shells separated on a greased baking sheet.<\/p>\n<h3>What do you serve with seafood-stuffed shells?<\/h3>\n<p>This seafood pasta is rich and filling, so we recommend pairing the shells with <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetable side dishes<\/a> like roasted broccoli, sauteed green beans or a garden salad. If you want to lean into the decadence, serve seafood-stuffed shells with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/great-garlic-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/great-garlic-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">garlic bread<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that&#8217;s easy to make but special enough to serve company. I serve it with garlic bread and a salad. \u2014Katie P. Sloan, Charlotte, North Carolina<\/p>\n","protected":false},"author":7954,"featured_media":2082853,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,306302,303971,304162,304523,304423,304328,307050,304292,305487,304338,304515,307049,303966,340638,304408,304368,306848,304268,304458,307514,306297,324623,304243,340657,307064,306332,304150],"categories-v2":[308503,312163,308500,309439,308888,308821,308988,308984,308481,310090,308305,310796,308992,308880,310085,308495,340804,308813,308745,309603,259483,308865,310497,312156,309177,309586,340841,310142,312193,309434],"coauthors":[50034],"recommended_recipes":[{"post_title":"Stuffed Shells with Meat","post_link":"\/recipes\/easy-beef-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Beef-Stuffed-Shells_EXPS_FT24_85164_EC_041124_1.jpg"},{"post_title":"Stuffed Shells","post_link":"\/recipes\/four-cheese-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2024\/09\/Stuffed-Shells_EXPS_TOHVP24_32209_MF_08_15_1.jpg"},{"post_title":"Stuffed Pasta Shells","post_link":"\/recipes\/stuffed-pasta-shells\/","post_image":"\/wp-content\/uploads\/2025\/02\/Stuffed-Pasta-Shells_EXPS_TOHD24_4989_EmilyJDavis_10.jpg"},{"post_title":"Chicken Parmesan Stuffed Shells","post_link":"\/recipes\/chicken-parmesan-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Parmesan-Stuffed-Shells_EXPS_SDFM18_202025_C10_06_4b-4.jpg"},{"post_title":"Cheese-Stuffed Shells","post_link":"\/recipes\/cheese-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheese-Stuffed-Shells_EXPS_MRRA19_129_C11_16_2b.jpg"},{"post_title":"Tuna-Filled Shells","post_link":"\/recipes\/tuna-filled-shells\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tuna-Filled-Shells_EXPS_MIOPBZ17_14722_B10_014_6b.jpg"},{"post_title":"Cheeseburger Stuffed Pasta Shells","post_link":"\/recipes\/cheeseburger-stuffed-pasta-shells\/","post_image":"\/wp-content\/uploads\/0001\/01\/Cheeseburger-Stuffed-Shells_EXPS_FT19_243470_F_0711_1.jpg"},{"post_title":"Stuffed Vegetarian Shells","post_link":"\/recipes\/stuffed-vegetarian-shells\/","post_image":"\/wp-content\/uploads\/2024\/09\/Vegetarian-Stuffed-Shells_TOHD24_24678_OrlyCatz_14.jpg"},{"post_title":"Stuffed Shells with Arrabbiata Sauce","post_link":"\/recipes\/stuffed-shells-with-arrabbiata-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Stuffed-Shells-with-Arrabbiata-Sauce_EXPS_HCA17_168512_B10_19_4b.jpg"},{"post_title":"Seafood-Stuffed Mushrooms","post_link":"\/recipes\/seafood-stuffed-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/01\/Seafood-Stuffed-Mushrooms_EXPS_FT21_29923_F_1029_1.jpg"},{"post_title":"Chicken-Ricotta Stuffed Shells","post_link":"\/recipes\/chicken-ricotta-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chicken-Ricotta-Stuffed-Shells_EXPS_TOHD24_33898_KristinaVanni_6.jpg"},{"post_title":"Bacon-Cheese Stuffed Shells","post_link":"\/recipes\/bacon-cheese-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2017\/09\/Bacon-Cheese-Stuffed-Shells_exps40885_TH1999449D06_09_3bC_RMS.jpg"},{"post_title":"Chicken Alfredo Stuffed Shells","post_link":"\/recipes\/chicken-alfredo-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps47116_CW1794335D29C.jpg"},{"post_title":"Spinach Stuffed Shells with White Sauce","post_link":"\/recipes\/spinach-stuffed-shells-with-white-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31431_SD955952D15D.jpg"},{"post_title":"Veggie-Cheese Stuffed Shells","post_link":"\/recipes\/veggie-cheese-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33884_CFT961319D55B-1.jpg"},{"post_title":"Stuffed Shells with Meat Sauce","post_link":"\/recipes\/stuffed-shells-with-meat-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Tuna-Stuffed Jumbo Shells","post_link":"\/recipes\/tuna-stuffed-jumbo-shells\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps6489_TH1507C27A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Creamy-Seafood-Stuffed-Shells_EXPS_TOHX25_25665_MD_P2_10_22_9b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/creamy-seafood-stuffed-shells\/","name":"Seafood-Stuffed Shells","datePublished":"2018-01-01","dateModified":"2024-11-12","prepTime":"PT40M","cookTime":"PT30M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Creamy-Seafood-Stuffed-Shells_EXPS_TOHX25_25665_MD_P2_10_22_9b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Seafood-stuffed shells celebrate the decadent flavors of crab and shrimp. Baked with a rich Parmesan cheese sauce, these shells are comforting enough for a weeknight dinner but elegant enough for a dinner party.","recipeIngredient":["24 uncooked jumbo pasta shells","1\/4 cup finely chopped celery","1\/4 cup finely chopped green pepper","1\/4 cup finely chopped red onion","1 tablespoon butter plus 1\/4 cup butter, divided","2 cans (6 ounces each) lump crabmeat, drained","8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped","1\/2 cup shredded part-skim mozzarella cheese","1-1\/2 teaspoons seafood seasoning, divided","1\/4 teaspoon pepper","1 large egg, lightly beaten","1\/4 cup mayonnaise","2 tablespoons plus 4 cups 2% milk, divided","1\/4 cup all-purpose flour","1\/4 teaspoon salt","1\/4 teaspoon coarsely ground pepper","1-1\/2 cups grated Parmesan cheese","Optional: Soft bread crumbs, toasted in butter and chopped fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the pasta shells","text":"Cook the pasta shells according to package directions. Editor's Tip: If you need to cook your shrimp, drop them into the simmering pasta water after removing the pasta shells. Cook for one to three minutes or until the shrimp turn pink. Transfer them to an ice bath to halt the cooking."},{"@type":"HowToStep","name":"Cook the green pepper mixture","text":"Meanwhile, in a small skillet, saute the green pepper and onion in 1 teaspoon butter until tender. Set aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the seafood mixture","text":"In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stuff the pasta shells","text":"Preheat the oven to 350\u00b0F. Drain and rinse the pasta shells. Stuff each one with 1 rounded tablespoon seafood mixture. Place the stuffed shells in a greased 13x9-inch baking dish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the Parmesan cheese sauce","text":"In a small saucepan, melt the remaining butter over medium heat. Whisk in the flour and coarsely ground pepper. Gradually whisk in the remaining milk. Bring the mixture to a boil. Cook and stir for two minutes or until thickened. Stir in the Parmesan cheese.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_5b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the seafood-stuffed shells","text":"Pour the cream sauce over the stuffed shells. Sprinkle with the remaining seafood seasoning. Bake, uncovered, for 30 to 35 minutes or until bubbly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Seafood-Stuffed-Shells_TOHX25_25665_MD_P2_10_22_7b.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 448 calories","fatContent":"23g fat (11g saturated fat)","cholesterolContent":"148mg cholesterol","sodiumContent":"710mg sodium","carbohydrateContent":"31g carbohydrate (7g sugars","fiberContent":"1g fiber)","proteinContent":"29g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.571429,"reviewCount":35,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFries"},"reviewBody":"This is so delicious. I used imitation crab meat and since my store didn\u2019t have any small shrimp, I used a can of tiny shrimp. I also baked it with more mozzarella on top. I think next time I will add capers to the stuffing. This is definitely going to be in our rotation of meals!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kcduncan1956"},"reviewBody":"<p>This was absolutely decadent! Even my pasta hating husband loved it! It\u2019s just the two of us, so I have plenty for another meal.  I added two cups of saut\u00e9ed baby spinach to the mix. Served with a spinach salad.  I recommend this to any seafood lover! \ud83d\ude0b <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePin"},"reviewBody":"Made this tonight for dinner for my seafood loving family. While my husband enjoys whatever I cook, he rarely compliments a dish. He said this was keeper and to put it in the \"rotation\". My three kids all said they liked it. Used extra small shrimp, which I chopped a little after thawing, since the store didn't have salad shrimp. Also, I added some minced garlic to the onion\/pepper mixture and sprinkled some additional mozzarella cheese on top at the end and put it back in the oven to melt. I got 24 stuffed shells, but thought they were a little skimpy on the filling so I might only make 20 next time. Also, I'll increase the seafood seasoning and add a little salt to the cream sauce for a little more flavor. Thanks for the recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPuzzle"},"reviewBody":"This was delicious, it tasted like the hot seafood dip in a bread bowl recipe I've made for years from this site.  Nice for a special occasion or company, can vary seafood & veggies.  I made a few changes to bulk it up & ended up with 21 shells & plenty of sauce.  I used a Tbsp ice cream style scoop to deliver the stuffing, it was just enough to fill the shells.  I doubled the peppers & onions & used extra fresh shrimp I sauteed in same pan with some garlic.  Used a sheers to cut the shrimp into pieces, trader joes has nice canned crab.  I added a Tbsp of Dijon mustard to the sauce & extra pepper.  You could use every pot & bowl & dish in the house, multiple uses is better.  I would add drained frozen spinach next time, maybe a bit of wine in the sauce.  I felt it needed salt at the end, I let everyone figure that out for themselves.  Reheats in the microwave, great as leftovers, would freeze nicely.  Im sure you could make this into a lasagna with no cook noodles easily.  Keeper recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTeepee"},"reviewBody":"I used 20-25 shrimp and rough cut them. Easy and YUMMY recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFish"},"reviewBody":"I made this yesterday for my Super Bowl Party  (Philadelphia Eagles vs. New England Patriots) and they came out great.  I didn't buy salad shrimp, because I don't like them so, I saute some that I already had in the freezer with Oid Bay and butter and garlic.  The dish was so easy to put together and it was delicious.  When I made the cheese sauce, I had a container with Parmesan and Asiago cheese and It made the sauce very very creamy.  next time I will and white wine.   I did add a little bit of salt to the cheese sauce.  I wiil be making this again. GO EAGLES!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDog"},"reviewBody":"We thought this was great!  I added a little white wine to the sauce after blending the butter and flour.  That added a nice depth of flavor.  This would also be great with a combo of crab, shrimp and scallops.  A nice and easy recipe to prepare.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueDucky"},"reviewBody":"I made for Christmas Day dinner.  Received rave reviews.  Very easy to make.  I did double sauce,  to make sure all shells were covered to avoid drying out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanAnchor"},"reviewBody":"Could these shells be frozen.  It is only my hubby and I and 24 shells are a lot.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"My husband and I love love love this dish, will  make again for us and friends.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTrumpet"},"reviewBody":"very disappointing !!!! what a waste of crab meat !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCoathanger"},"reviewBody":"We loved it. Very easy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTooth"},"reviewBody":"Easy and super delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBandAid"},"reviewBody":"This was good but I ended up using canned salad shrimp which was fishy tasting.  I would change a few things around next time but will make again for sure.  Good leftovers.  I ate it for lunch for two days!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTrumpet"},"reviewBody":"My family loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTooth"},"reviewBody":"This dish was amazing. The entire family loved it and it was so easy to make. I made this out of my \"best loved recieps\" cookbook. The only thing I found wrong with the recipe was that I think the sauce should be made in a medium saucepan instead of a small saucepan.... a small saucepan was not big enough for 4 cups of milk, flour, butter and 1.5 cups of cheese. Mine boiled over a tiny bit. But the taste was excelent!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBeer"},"reviewBody":"Sauce was too thin and lacked flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"Mmmm!!  This was very good.  I omitted the green peppers, but followed the rest of the recipe as written.  There was an abundance of sauce to go around.  Will definately be making again for company.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHat"},"reviewBody":"We liked the recipe and I made it exactly as printed except for using only shrimp which I cooked but the only thing was I felt it was lacking something to give it just a little bit...not much...just a little kick or heat.  I might try adding just a few red pepper flakes tothe sauce next time.  The shells didn't get hard as some have mentioned but I might use the suggestion to cover for part of the baking next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePin"},"reviewBody":"Awesome my family loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"25665","romance_copy_dek":"Seafood-stuffed shells celebrate the decadent flavors of crab and shrimp. Baked with a rich Parmesan cheese sauce, these shells are comforting enough for a weeknight dinner but elegant enough for a dinner party.","enhanced_recipe_title":"Creamy Seafood-Stuffed Shells","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"24 uncooked jumbo pasta shells","IngredientText":"24 uncooked jumbo pasta shells"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup finely chopped celery","IngredientText":"1\/4 cup finely chopped celery"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup finely chopped green pepper","IngredientText":"1\/4 cup finely chopped green pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup finely chopped red onion","IngredientText":"1\/4 cup finely chopped red onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter plus 1\/4 cup butter, divided","IngredientText":"1 tablespoon butter plus 1\/4 cup butter, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (6 ounces each) lump crabmeat, drained","IngredientText":"2 cans (6 ounces each) lump crabmeat, drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped ","IngredientText":"8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shredded part-skim mozzarella cheese","IngredientText":"1\/2 cup shredded part-skim mozzarella cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons seafood seasoning, divided","IngredientText":"1-1\/2 teaspoons seafood seasoning, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, lightly beaten","IngredientText":"1 large egg, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup mayonnaise","IngredientText":"1\/4 cup mayonnaise"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons plus 4 cups 2% milk, divided","IngredientText":"2 tablespoons plus 4 cups 2% milk, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup all-purpose flour","IngredientText":"1\/4 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon coarsely ground pepper","IngredientText":"1\/4 teaspoon coarsely ground pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups grated Parmesan cheese","IngredientText":"1-1\/2 cups grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Soft bread crumbs, toasted in butter and chopped fresh parsley","IngredientText":"Optional: Soft bread crumbs, toasted in butter and chopped fresh parsley"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Creamy-Seafood-Stuffed-Shells_EXPS_TOHX25_25665_MD_P2_10_22_9b.jpg","RecipeId":25665,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Creamy Seafood-Stuffed Shells Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Creamy-Seafood-Stuffed-Shells_EXPS_TOHX25_25665_MD_P2_10_22_9b.jpg","ContributorId":null,"Firstname":"Katie","Lastname":"Sloan","City":"Charlotte","StateDescription":"North Carolina","IsCommunityCook":false,"TimeCallout":"Prep: 40 min. 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