Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Fat: 17g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
Keywords: Seafood Alfredo Stuffed Shells