Shrimp and Crab Stuffed Shells

🦀🍤 Shrimp and Crab Stuffed Shells with Alfredo Sauce

Ingredients:

For the Pasta & Filling:

20 jumbo pasta shells

1 cup cooked shrimp, chopped (plus a few whole for topping)

1 cup crab meat (lump or imitation works too)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

2 garlic cloves, minced

2 tbsp fresh parsley, chopped

½ tsp Old Bay seasoning (or paprika)

Salt & black pepper to taste

For the Alfredo Sauce:

4 tbsp butter

3 garlic cloves, minced

2 cups heavy cream

1 cup grated Parmesan cheese

½ tsp Italian seasoning

Salt & pepper to taste

For Topping

Extra mozzarella & Parmesan

Fresh parsley

Instructions:

1. Cook pasta shells

Cook jumbo shells in salted boiling water until just al dente (they’ll bake later). Drain and let cool.

2. Make the filling

In a large bowl, combine chopped shrimp, crab, ricotta, mozzarella, Parmesan, egg, garlic, parsley, Old Bay, salt, and pepper. Mix until creamy and well blended.

3. Prepare the Alfredo sauce

In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Stir in heavy cream and simmer 3–4 minutes. Add Parmesan, Italian seasoning, salt, and pepper. Stir until smooth and creamy.

4. Assemble the shells

Pour about 1 cup of Alfredo sauce into the bottom of a greased 9x13 baking dish.

Stuff each shell with the seafood-cheese mixture and place into the dish.

5. Top & Bake

Pour remaining Alfredo sauce over the shells. Sprinkle with mozzarella and Parmesan. Place one whole shrimp on top of each shell (optional but pretty!).

6. Bake

Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top.

7. Serve

Garnish with parsley and serve hot with garlic bread or a side salad.

👉 This dish is creamy, cheesy, and loaded with seafood flavor—like a seafood Alfredo pasta but more elegant.