The Ultimate Creamy Seafood-Stuffed Pasta Shells with Savory Béchamel Recipe

Succulent seafood-stuffed pasta shells invite you to savor a delightful culinary adventure that blends oceanic flavors with rich, velvety textures.

Delicate shells cradle a sumptuous maritime filling that promises an elegant dining experience.

Mediterranean influences shine through this sophisticated dish, combining subtle maritime elegance with classic comfort.

creamy béchamel sauce envelops each shell, creating a luxurious backdrop for the intricate seafood mixture.

Intricate layers of flavor meld together, offering a harmonious balance between delicate seafood and smooth, silky sauce.

Each bite promises a symphony of taste that transports you straight to coastal kitchens.

Imagine a plate that celebrates maritime ingredients with sophisticated technique and passionate cooking.

You can want to dive into this irresistible recipe that revamps simple ingredients into an extraordinary meal.

How to Make Creamy Seafood-Stuffed Pasta Shells with Ease

Step 1: Prepare Oven and Ingredients

Preheat oven to 375°F. Gather all ingredients. Thaw seafood completely if frozen. Remove from refrigerator and let sit at room temperature for 15 minutes.

Step 2: Cook Pasta Shells

Fill large pot with water and add pinch of salt. Bring to rolling boil. Add pasta shells and cook until almost al dente, about 8-9 minutes. Drain in colander and rinse with cold water to stop cooking. Set aside on clean kitchen towel.

Step 3: Create Seafood Filling

• Diced onions
• Minced garlic
• Chopped shrimp
• Diced scallops

• Lump crab meat
• Chopped fresh parsley
• Mayonnaise
• Dijon mustard
• Old Bay seasoning
• Fresh lemon juice

Step 4: Craft Creamy Béchamel Sauce

• Clam juice
• Half and half

• Old Bay seasoning
• Salt
• White pepper

Step 5: Assemble Seafood Shells

Grease 9×13 inch baking dish. Carefully stuff each pasta shell with seafood mixture. Arrange shells in single layer. Pour béchamel sauce evenly over shells. Sprinkle panko breadcrumbs on top.

Step 6: Bake and Finish

Place baking dish in preheated oven. Bake for 25-30 minutes until sauce bubbles and top turns golden brown. Switch oven to broil. Broil for 2-3 minutes to create crispy top. Remove from oven. Let rest 5 minutes before serving.

Pro Tips for Seafood-Stuffed Pasta Shells

• Master Seafood Selection: Choose fresh, high-quality seafood like jumbo shrimp, scallops, and lump crab meat for maximum flavor and texture.
• Perfect Pasta Technique: Slightly undercook shells to prevent overcooking during baking, ensuring a tender, not mushy, pasta base.
• Seasoning Secrets: Balance Old Bay seasoning carefully to enhance seafood without overwhelming delicate flavors, tasting as you mix.
• Sauce Smoothness Strategy: Whisk béchamel sauce continuously to prevent lumps and achieve a silky, creamy consistency that coats shells evenly.
• Crispy Topping Trick: Sprinkle breadcrumbs mixed with a touch of melted butter for a golden, crunchy layer that adds delightful texture contrast.

How to Keep Seafood-Stuffed Pasta Shells Fresh

• Refrigerate: Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Freeze: Carefully wrap the dish in plastic wrap and aluminum foil, then freeze for up to 1 month. Label with the date to track freshness.
• Reheat: Warm individual portions in the microwave for 1-2 minutes, stirring halfway through. For oven reheating, cover with foil and warm at 350°F for 15-20 minutes until heated completely, preventing the seafood from becoming tough or dry.

What to Pair with Creamy Seafood-Stuffed Pasta Shells

• Pair with Crisp White Wine: Reach for a chardonnay or sauvignon blanc to complement the rich, creamy seafood flavors. These wines cut through the richness and enhance the delicate seafood notes.
• Match with Fresh Green Salad: Create a light arugula salad with lemon vinaigrette to balance the heavy, decadent pasta shells. The citrusy, peppery greens will refresh the palate between bites.
• Serve Alongside Crusty Bread: Grab a rustic sourdough or French baguette to soak up the luxurious béchamel sauce. The bread's crusty exterior and soft interior provide perfect textural contrast.
• Finish with Citrus Sorbet: End the meal with a zesty lemon or lime sorbet to cleanse the palate. Its bright, tangy profile will counteract the dish's rich, creamy elements.

Fun Variations on Seafood-Stuffed Pasta Shells

• Mediterranean Seafood Blast: Replace Old Bay with za'atar, add feta cheese, and incorporate sun-dried tomatoes for a Greek-inspired version.
• Spicy Cajun Seafood Shells: Swap seasoning with Cajun spice blend, include andouille sausage, and add diced bell peppers for Louisiana flair.
• Asian Fusion Seafood Creation: Use ginger, soy sauce, and sesame oil in filling. Top with crispy panko breadcrumbs and green onions for an East Asian touch.
• Light Herb Garden Version: Incorporate fresh dill, chives, and tarragon. Use lighter cream sauce and add white wine for subtle European elegance.

FAQs for Creamy Seafood-Stuffed Pasta Shells

• Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood. Just make sure to thaw it completely and pat dry before cooking to prevent excess moisture.

• How do I know when the pasta shells are cooked correctly?

Cook the shells until they are almost al dente, which means they should be slightly firm. They’ll continue cooking in the oven, so avoid overcooking.

• Can I substitute the seafood mix with something else?

Absolutely! You can use a single type of seafood like crab or shrimp, or even try a vegetarian version with ricotta and spinach.

• How long can I store leftovers?

Store the stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy breadcrumb topping.

Why Creamy Seafood-Stuffed Pasta Shells with Savory Béchamel Impress

• Packed with succulent shrimp, tender scallops, and sweet crab, this recipe delivers an incredible seafood symphony that bursts with marine deliciousness in every single bite.
• The luxurious béchamel sauce creates a silky, rich coating that transforms humble pasta shells into a restaurant-worthy dish perfect for special occasions or weekend dinner treats.
• Despite its impressive appearance, this recipe requires basic cooking skills and delivers maximum satisfaction with minimal complex techniques, making it accessible for home cooks of all levels.
• From prep to table, this dish comes together in under an hour, offering a spectacular meal that looks like you've spent hours cooking but actually involves straightforward steps anyone can master.

Ingredients You Need for Creamy Seafood-Stuffed Pasta Shells

• Jumbo Pasta Shells: Large shells perfect for stuffing, providing a delicate container for the seafood mixture.

• Shrimp, Scallops, Crab: Fresh or high-quality frozen seafood gives a luxurious maritime flavor, mix of different textures and tastes.

• Onion, Garlic, Parsley: Classic flavor base that enhances the seafood's natural sweetness and adds freshness.

• Mayonnaise, Mustard, Lemon Juice: Creamy elements that help hold the seafood filling together and provide bright, tangy notes.

• Old Bay Seasoning, Salt, Pepper: Classic seafood seasoning blend that adds depth and traditional maritime taste.

• Half and Half, Clam Juice: Creates a rich, silky béchamel sauce with subtle oceanic undertones.

• Breadcrumbs: Adds a crispy golden texture to the final dish, providing delightful crunch.

Creamy Seafood-Stuffed Pasta Shells With Savory Bchamel Recipe

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• Total Time: 50 minutes
• Yield: 6 1x

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Description

Succulent seafood-stuffed pasta shells swim in a luxurious béchamel sauce, creating a Mediterranean-inspired masterpiece. Delicate pasta pockets packed with oceanic treasures promise a gourmet experience you won’t soon forget.

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Ingredients

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Main Seafood Ingredients:

• 8 ounces (226 grams) lump crab meat
• 8 ounces (226 grams) shrimp, thawed if frozen, peeled, deveined, and cut into ½-inch pieces
• 8 ounces (226 grams) bay scallops, thawed if frozen and cut into ½-inch pieces if necessary

Pasta and Filling Ingredients:

• 6 ounces (170 grams) jumbo pasta shells (approximately 22 shells)
• 1 tablespoon (15 milliliters) unsalted butter
• ½ small yellow onion, finely diced
• 4 cloves garlic, finely chopped or grated
• ¼ cup (15 grams) finely chopped fresh parsley
• ⅓ cup (80 milliliters) mayonnaise
• 1 tablespoon (15 milliliters) Dijon mustard
• 1 teaspoon Old Bay seasoning
• ½ lemon, juiced

Sauce and Topping Ingredients:

• 3 tablespoons (45 milliliters) unsalted butter
• 3 tablespoons (23 grams) all-purpose flour
• 1 cup (240 milliliters) clam juice
• 2 cups (480 milliliters) half and half
• 1 teaspoon Old Bay seasoning
• ½ cup (60 grams) panko breadcrumbs
• 2 tablespoons (30 milliliters) unsalted butter, melted
• Kosher salt and groun

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Instructions

1. Meticulously thaw seafood ingredients to room temperature, ensuring optimal texture and flavor absorption.
2. Gently cook pasta shells in salted boiling water until they reach a tender yet firm consistency, carefully draining to prevent overcooking.
3. In a skillet, sauté aromatic onions and garlic until translucent, releasing their delicate fragrance.
4. Quickly pan-sear shrimp and scallops, allowing them to develop a golden exterior while maintaining a succulent interior.
5. Combine the cooked seafood with delicate crab meat, finely chopped parsley, creamy mayonnaise, zesty mustard, and vibrant Old Bay seasoning.
6. Squeeze fresh lemon juice into the seafood mixture, brightening the overall flavor profile and adding a subtle citrus note.
7. Create a velvety béchamel sauce by whisking a roux of butter and flour, gradually incorporating clam juice and rich half and half.
8. Season the sauce with Old Bay, salt, and freshly ground pepper, developing a complex and layered taste.
9. Carefully stuff each pasta shell with the seafood mixture, arranging them meticulously in a prepared baking dish.
10. Pour the luxurious béchamel sauce over the stuffed shells, ensuring complete coverage.
11. Sprinkle a golden layer of breadcrumbs across the top, providing a crisp and textural contrast.
12. Bake in a preheated oven until the dish becomes bubbling and heated through, then briefly broil to achieve a gorgeous golden-brown crust.

Notes

• Seafood Selection Matters: Choose fresh, high-quality shrimp, scallops, and crab for the most delicious and authentic flavor profile.
• Seasoning Technique: Old Bay brings a signature coastal taste that elevates the entire seafood mixture, adding depth and complexity.
• Texture Balance: Slightly undercook pasta shells to prevent mushiness, ensuring a perfect al dente texture after baking.
• Sauce Consistency: Whisk béchamel sauce carefully to avoid lumps, creating a smooth, creamy base that coats the shells beautifully.
• Make-Ahead Friendly: Prepare the seafood filling and assemble the dish earlier in the day, then bake just before serving for convenience.
• Crispy Topping Tip: Breadcrumbs add a delightful crunch, transforming the dish from good to restaurant-worthy with minimal effort.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 550
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 160 mg