Creamy Seafood Stuffed Shells 

Indulge in decadent Creamy Seafood Stuffed Shells, featuring jumbo pasta shells generously filled with a luscious mixture of shrimp, crab, and lobster in a creamy, cheesy sauce. This impressive bake delivers rich seafood flavor balanced by a silky cream sauce and melty mozzarella—perfect for special dinners or elegant weeknight meals. Serve it with a crisp salad or crusty bread for a memorable feast. 

Ingredients

Pasta & Filling (makes ~20 shells)

• 20 jumbo pasta shells, cooked al dente (drained, cooled) 

• 8 oz raw shrimp, peeled, deveined, roughly chopped
  
  

• 8 oz lobster meat, chopped
  
  

• 8 oz lump crab meat
  
  

• 8 oz cream cheese, cut into cubes
  
  

• 2 cups finely chopped fresh spinach (thawed & drained if frozen)
  
  

• 1 cup shredded mozzarella (plus extra for topping)
  
  

• ¼ cup grated Parmesan
  
  

• 1½ tsp Old Bay seasoning (plus extra for topping)
  
  

• Salt & pepper, to taste
  
  

Cream Sauce

• 1 Tbsp butter
  
  

• 1 Tbsp flour
  
  

• ½ cup heavy cream
  
  

• ½ cup unsweetened almond milk (or milk/broth)
  
  

• ¼ cup dry white wine (or broth)
  
  

• 3 garlic cloves, minced
  
  

• ½ tsp Italian seasoning
  
  

• Salt & pepper, to taste
  
  

• ½ cup Parmesan cheese

Directions

1. Preheat & prepare shells: Boil pasta until 2 min shy of al dente. Drain, rinse in cold water, set aside.
   
   

2. Cook seafood filling: Melt ½ Tbsp butter in a skillet. Add shrimp, lobster, crab, garlic; sauté ~3–4 min until shrimp turn pink. Transfer to a bowl. Stir in cream cheese, spinach, mozzarella, Parmesan, Old Bay, salt & pepper.
   
   

3. Make sauce: In the same skillet, melt remaining butter. Sauté garlic & onion briefly (optional). Whisk in flour; gradually stir in cream, almond milk, and wine until smooth. Add seasoning and Parmesan; simmer until thickened (~3 min).
   
   

4. Assemble: Pour sauce into a 9×13 dish. Stuff each shell with filling and arrange over sauce. Top with extra mozzarella and a sprinkle of Old Bay.
   
   

5. Bake: Cover with foil and bake at 350 °F for 20 min. Remove foil and bake another 5–10 min until cheese is bubbly and golden.
   
   

6. Serve: Rest 5 minutes. Garnish with chopped parsley and red pepper flakes (optional). 

Nutrients (approximate per 3‑shell serving)

• Calories: 538 kcal
  
  

• Protein: 39 g
  
  

• Fat: 31 g
  
  

• Carbohydrates: 29 g