Seafood never had it so good with these Seafood-Stuffed Shells ! This recipe is a favorite at home because it combines the delicate taste of seafood with the comfort of pasta and creamy sauce. While living in Manhattan, I’ve always found it essential to have a couple of go-to recipes that are both elegant and simple enough for a family dinner. These shells hit the mark every single time.
If you’re looking for another delicious treat, check out our Crescent Roll Breakfast Recipes for a savory morning delight.
Why you’ll love this recipe
There’s something special about the blend of shrimp, crabmeat, and scallops all nestled in pasta shells. The creamy béchamel sauce not only adds richness but also ties all the flavors together wonderfully. Whether you’re preparing a special dinner for family or impressing guests, this dish brings the perfect blend of sophistication and comfort.
Ingredients
- 6 ounces dry jumbo pasta shells
- Extra-virgin olive oil, for drizzling and greasing the baking dish
- 8 ounces peeled and deveined shrimp
- 1 pound lump crabmeat, picked over for shells
- 8 ounces dry-packed sea scallops, cut into small pieces
- 2 tablespoons Dijon mustard
- 1/2 cup mayonnaise
- Dash of Old Bay seasoning
- 1 medium shallot, minced
- Small handful minced flat-leaf parsley, plus more for garnish
- Freshly ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 bay leaf
- 1 cup panko breadcrumbs
Step-by-step instructions
- Preheat the oven to 325°F (160°C) and set the rack to the middle position.
- In a large pot of salted boiling water, cook shells according to package instructions for baked shells. Transfer shells to a large bowl of cold water until cooled slightly, then drain. Drizzle shells with oil and toss to coat. Set aside.
- Fill a large bowl with ice water. Poach shrimp in the same pot of pasta water until just barely cooked through, about 1 to 2 minutes. Drain, chill in the ice bath, and then drain again. Chop shrimp into small pieces.
- In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.
- In a small saucepan, melt 1 1/2 tablespoons butter over medium-high heat. Add flour and whisk to form a paste. Cook until the raw flour scent is gone, about 1 minute. Whisk in milk in a steady stream, ensuring a smooth texture. Add the bay leaf.
- Heat, stirring, until the sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until the sauce is thick enough to lightly coat the back of a spoon, about 3 minutes. Season with salt and pepper. Discard the bay leaf.
- Lightly grease a 9- by 13-inch baking dish with oil. Spread 1/2 cup of béchamel sauce on the bottom of the baking dish. Fill each shell with a large scoop of the seafood mixture and place it in the baking dish with the opening side up. Repeat until the dish is full.
- Spoon the remaining 1 cup of béchamel sauce on top of the shells. Melt the remaining 2 tablespoons butter and toss with breadcrumbs; season with salt. Sprinkle breadcrumbs on top of the shells.
- Bake shells until heated through, about 25 minutes. Switch oven to broiler setting and broil until bread crumbs turn golden, rotating the baking dish occasionally for even browning. Garnish with minced parsley and serve.
Recipe tips & variations
- Ensure your seafood is fresh and of good quality for the best flavor.
- Feel free to add more Old Bay seasoning if you prefer a stronger spice.
- If you’re not a fan of crab, you can substitute with more shrimp or white fish.
Storage & reheating
These Seafood-Stuffed Shells can be stored in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) until warm. If using a microwave, cover them with a damp paper towel to avoid drying out.
FAQs
How can I make this dish ahead of time?
You can prepare the shells and seafood stuffing earlier in the day and store them separately. When ready to bake, assemble them and follow the remaining steps.
Can I freeze the leftovers?
Yes, freeze them in an airtight container for up to two months. Thaw them in the refrigerator overnight before reheating.
What can I serve with these shells?
A light side salad or roasted veggies complement the richness of the dish perfectly.
Recipes you may like
- Breakfast Potatoes Recipe Easy & Crispy
- Breakfast Pizza Recipe Easy & Cheesy
- Crescent Roll Breakfast Recipes
Enjoy making and sharing this delightful Seafood-Stuffed Shells recipe with your family and friends! It’s one of those dishes that really brings us all together around the dinner table.
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Seafood-Stuffed Shells
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
Delightful Seafood-Stuffed Shells filled with shrimp, crabmeat, and scallops in a creamy béchamel sauce.
Ingredients
- 6 ounces dry jumbo pasta shells
- Extra-virgin olive oil, for drizzling and greasing the baking dish
- 8 ounces peeled and deveined shrimp
- 1 pound lump crabmeat, picked over for shells
- 8 ounces dry-packed sea scallops, cut into small pieces
- 2 tablespoons Dijon mustard
- 1/2 cup mayonnaise
- Dash of Old Bay seasoning
- 1 medium shallot, minced
- Small handful minced flat-leaf parsley, plus more for garnish
- Freshly ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 bay leaf
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 325°F (160°C) and set the rack to the middle position.
- In a large pot of salted boiling water, cook shells according to package instructions for baked shells. Transfer shells to a large bowl of cold water until cooled slightly, then drain. Drizzle shells with oil and toss to coat. Set aside.
- Fill a large bowl with ice water. Poach shrimp in the same pot of pasta water until just barely cooked through, about 1 to 2 minutes. Drain, chill in the ice bath, and then drain again. Chop shrimp into small pieces.
- In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.
- In a small saucepan, melt 1 1/2 tablespoons butter over medium-high heat. Add flour and whisk to form a paste. Cook until the raw flour scent is gone, about 1 minute. Whisk in milk in a steady stream, ensuring a smooth texture. Add the bay leaf.
- Heat, stirring, until the sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until the sauce is thick enough to lightly coat the back of a spoon, about 3 minutes. Season with salt and pepper. Discard the bay leaf.
- Lightly grease a 9- by 13-inch baking dish with oil. Spread 1/2 cup of béchamel sauce on the bottom of the baking dish. Fill each shell with a large scoop of the seafood mixture and place it in the baking dish with the opening side up. Repeat until the dish is full.
- Spoon the remaining 1 cup of béchamel sauce on top of the shells. Melt the remaining 2 tablespoons butter and toss with breadcrumbs; season with salt. Sprinkle breadcrumbs on top of the shells.
- Bake shells until heated through, about 25 minutes. Switch oven to broiler setting and broil until bread crumbs turn golden, rotating the baking dish occasionally for even browning. Garnish with minced parsley and serve.
Notes
- Ensure your seafood is fresh and of good quality for the best flavor.
- Feel free to add more Old Bay seasoning if you prefer a stronger spice.
- If you’re not a fan of crab, you can substitute with more shrimp or white fish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 170mg