Name: Seafood Alfredo Stuffed Shells : Creamy & Indulgent
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 20 jumbo pasta shells; 1 tablespoon olive oil; 1 cup cooked shrimp, chopped; 1 cup cooked lump crab meat (or imitation crab); 1 cup bay scallops, cooked and chopped; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 egg; 1 teaspoon garlic powder; 1 tablespoon lemon juice; 1 tablespoon chopped fresh parsley; Salt and pepper to taste; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1½ cups heavy cream; 1½ cups grated Parmesan cheese; Salt and pepper to taste

Looking for a luxurious twist on comfort food that’s both decadent and family-friendly? These Seafood Alfredo Stuffed Shells bring together tender jumbo pasta shells, a rich blend of seafood, and velvety Alfredo sauce, all baked to golden, bubbly perfection. Inspired by classic stuffed scallops in shell, stuffed crab shells, and other fancy seafood dishes, this recipe feels like a restaurant-quality meal but is easy enough to make at home.

Whether you’re celebrating a special occasion, planning a romantic dinner, or just want to elevate your weeknight meal, these baked shells are the perfect way to indulge in all the goodness of seafood and creamy cheese in one satisfying dish.

Why You’ll Love These Stuffed Shells With Seafood

Rich, Creamy Comfort Food – The Alfredo sauce brings all the decadence.
Elegant Enough for Guests – Great for entertaining or holiday dinners.
Versatile and Customizable – Mix and match your favorite seafood.
Make-Ahead Friendly – Prepare in advance for stress-free meals.
Great for Seafood Lovers – Combines crab, shrimp, and scallops in one dish.

Whether you’re a fan of crab stuffed shells, lobster stuffed shells, or anything in between, this version brings all the flavors together in a stunning baked presentation.

Ingredients for Seafood Alfredo Stuffed Shells

For the Stuffed Shells:

20 jumbo pasta shells
1 tablespoon olive oil
1 cup cooked shrimp, chopped
1 cup cooked lump crab meat (or imitation crab)
1 cup bay scallops, cooked and chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Salt and pepper to taste

For the Alfredo Sauce:

2 tablespoons unsalted butter
2 cloves garlic, minced
1½ cups heavy cream
1½ cups grated Parmesan cheese
Salt and pepper to taste

Optional garnishes: extra mozzarella, parsley, paprika

These ingredients come together for a creamy, flavorful filling and a luscious sauce that brings it all to life.

Kitchen Equipment You’ll Need

Large pot (for boiling pasta)
Skillet (for preparing seafood)
Medium saucepan (for Alfredo sauce)
Mixing bowls
Spoon or piping bag (for filling shells)
9×13-inch baking dish
Aluminum foil
Cheese grater

Having these on hand makes prep and assembly smooth and stress-free.

How to Make Seafood Alfredo Stuffed Shells – Step-by-Step

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and rinse with cool water to stop the cooking process. Set aside on a baking sheet to dry.

Step 2: Prepare the Seafood Filling

In a large bowl, mix the chopped shrimp, crab meat, and scallops with the ricotta, mozzarella, Parmesan, egg, garlic powder, lemon juice, parsley, salt, and pepper. Stir until combined and creamy.

Tip: If using frozen seafood, be sure it’s fully thawed and well-drained before mixing.

Step 3: Make the Alfredo Sauce

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Pour in the heavy cream and bring to a gentle simmer, then stir in the Parmesan. Cook until smooth and slightly thickened. Season with salt and pepper to taste.

Remove from heat and let cool slightly.

Step 4: Fill the Shells

Use a spoon or piping bag to fill each shell generously with the seafood mixture. Arrange filled shells in a greased 9×13 baking dish.

Step 5: Assemble and Bake

Pour the Alfredo sauce evenly over the shells. Top with a sprinkle of shredded mozzarella and a dash of paprika if desired. Cover with foil and bake at 350°F (175°C) for 25–30 minutes.

Uncover and broil for 3–5 minutes until the top is golden and bubbly.

Let rest for 5 minutes before serving.

Tips for Perfect Baked Shells Stuffed With Seafood

Use Jumbo Pasta Shells – They hold the filling better and don’t tear as easily.
Don’t Overcook the Seafood – Lightly cook shrimp and scallops just until opaque to avoid rubbery texture.
Room Temperature Ricotta – Helps the filling mix more easily.
Use Fresh Parmesan – It melts smoother and adds more flavor to the sauce.
Broil Carefully – Just enough for color—watch closely to avoid burning the top.

Flavor Variations

These stuffed shells are already decadent, but here are a few variations to try:

Crab Stuffed Shells Only – Double the crab meat and skip the shrimp and scallops.
Lobster Stuffed Shells – Use chopped cooked lobster for a luxurious upgrade.
Spinach & Seafood – Add sautéed spinach to the filling for a veggie boost.
Stuffed Shell Appetizer – Use smaller shells and serve as finger food with dipping sauce.
Cajun Twist – Add Cajun seasoning to the seafood mixture for bold, smoky heat.

This recipe is the perfect base for many versions of stuffed shells with seafood—make it your own!

Common Mistakes to Avoid

Overfilling the Shells – It can cause them to split during baking. Use a modest amount per shell.
Skipping the Bake Time – Baking helps meld flavors and soften the shells to perfection.
Using Too Much Sauce – Just enough to coat and fill the dish is perfect—avoid drowning the shells.
Drying Out the Filling – Don’t overcook seafood before stuffing or you’ll lose that tender bite.
Skipping Salt – Season every layer, including the sauce, for full flavor.

Serving Suggestions

Serve these creamy seafood shells with:

A crisp Caesar salad or green salad
Garlic bread or soft dinner rolls
Roasted asparagus or steamed green beans
A side of sautéed mushrooms or lemony broccoli
A simple lemon wedge to brighten the plate

It’s an elegant, restaurant-worthy meal that pairs beautifully with light, refreshing sides.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Assemble the dish (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheat: Warm individual portions in the microwave or cover and reheat in the oven at 325°F until hot throughout. Add a splash of cream if the sauce has thickened too much.

These baked shells stuffed with creamy seafood filling are ideal for prep-ahead meals and freezer-friendly comfort food.

FAQs About Seafood Alfredo Stuffed Shells

Can I use frozen seafood?
Yes! Just thaw and drain it completely to avoid excess moisture in the filling.

What kind of Alfredo sauce should I use?
Homemade is best for flavor, but a high-quality jarred sauce works in a pinch.

Can I make this dish ahead of time?
Absolutely. Assemble up to a day in advance and bake when ready to serve.

Can I turn this into lobster stuffed shells?
Yes. Replace the shrimp and crab with chopped cooked lobster meat for a luxurious alternative.

Can I use a different pasta shape?
Manicotti or cannelloni can work, but shells offer the best texture and presentation.

Final Thoughts

These Seafood Alfredo Stuffed Shells are everything you want in a special meal—comforting, elegant, rich, and absolutely irresistible. Whether you’re celebrating a milestone, making a romantic dinner, or just treating yourself to a plate of creamy, cheesy goodness, this dish brings the wow factor without complicated prep.

With flavors that rival the best stuffed crab shells, lobster stuffed shells, or any seafood pasta you’ve had in a restaurant, this baked shell recipe is sure to earn a spot in your regular rotation.