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Seafood Alfredo Stuffed Shells : Creamy & Indulgent

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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

Scale

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

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.

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.

Nutrition

Keywords: Seafood Alfredo Stuffed Shells

Find it online: https://lyndyskitchen.com/seafood-alfredo-stuffed-shells-creamyindulgent/