The sun was just warming the porch swing when my neighbor’s granddaughter dropped by after swimming lessons at the community pool. She shyly asked if I’d ever tried seafood pasta, she loved seafood but had never baked it before.

I invited her in for a taste of something I learned from my father-in-law during a summer trip to the Gulf Coast. We talked about the chattering pelicans and early morning dock markets as she spooned a bite of creamy Alfredo into her mouth.

Later, while the shells cooked on the stove, she helped me chop parsley and taste-test the sauce. We laughed at her surprised expression when the shrimp burst with ocean flavor, and she told me she’d never felt so fancy eating pasta in her own kitchen. Placing the shells side by side in the baking dish, I felt that same pride I used to have walking into my first classroom, knowing that a lesson shared can become a treasured memory.

By the time our creation bubbled out of the oven, smooth mozzarella melted atop those plump, seafood-stuffed shells, the afternoon light danced on our plates. She wiped her fingers and exclaimed, “It tastes like summer vacation!”

Short Description

Jumbo pasta shells filled with shrimp, lump crab, and ricotta cheese, nestled in creamy homemade Alfredo sauce, baked till bubbly and golden, elegant enough for guests, comforting enough for family.

Key Ingredients

Shells & Filling

20 jumbo pasta shells
1 Tbsp olive oil
½ lb cooked shrimp, chopped
½ lb lump crab meat, drained
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
1 large egg
2 Tbsp chopped fresh parsley
1 clove garlic, minced
Salt and black pepper, to taste
Pinch crushed red pepper flakes (optional)

Alfredo Sauce

2 Tbsp unsalted butter
2 cloves garlic, minced
1½ cups heavy cream
1 cup grated Parmesan
Salt and black pepper, to taste

Topping

½ cup shredded mozzarella
Fresh parsley, for garnish

Tools Needed

Large pot for pasta
Large bowl for filling
Saucepan for Alfredo
9×13-inch baking dish
Spoon or piping bag for filling shells

Cooking Instructions

Step 1: Preheat and Cook Shells
Preheat oven to 375°F. Cook jumbo shells in salted boiling water until al dente. Drain and let cool.

Step 2: Mix the Filling
In a bowl, combine chopped shrimp, crab, ricotta, mozzarella, Parmesan, egg, parsley, garlic, salt, pepper, and red pepper flakes (if using). Stir to blend.

Step 3: Make Alfredo Sauce
Melt butter in a saucepan over medium heat. Sauté garlic for 1 minute. Add cream, bring to simmer. Stir in Parmesan; cook 3–4 minutes until sauce thickens. Season with salt and pepper.

Step 4: Assemble Shells
Spread ½ cup Alfredo sauce on bottom of baking dish. Fill each shell with 1–2 Tbsp seafood filling; arrange in dish.

Step 5: Top and Bake
Pour remaining Alfredo sauce over shells. Sprinkle with mozzarella. Cover dish with foil and bake 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.

Step 6: Rest and Garnish
Let dish rest 5 minutes after baking. Garnish with fresh parsley. Serve warm with garlic bread or fresh salad.

Why You’ll Love This Recipe

Seafood celebration: Savory shrimp and crab in every cheesy bite

Creamy comfort: Alfredo sauce cradles shells in rich flavor

Elegant enough for guests: Looks fancy but easy to prepare

Family friendly: Mild flavors loved by kids and grownups alike

Prep-ahead friendly: Assemble, refrigerate, and bake fresh later

Mistakes to Avoid & Solutions

Overcooked shells: Can fall apart
Solution: Drain at al dente and cool before filling

Watery Alfredo: Sauce too thin
Solution: Simmer until it coats back of spoon

Underfilled shells: Look sparse
Solution: Use full 1–2 Tbsp filling per shell

Cheesy top doesn’t melt evenly
Solution: Add mozzarella halfway through uncovered bake

Shells stick to dish
Solution: Coat bottom layer of sauce well

Serving and Pairing Suggestions

Serve gently on warm plates to preserve presentation

Pair with crunchy Caesar salad or garlic Parmesan broccoli

Bread picks up extra sauce beautifully

Perfect for dinner parties or holiday celebrations

Storage and Reheating Tips

Refrigerate leftovers in airtight container up to 3 days

Reheat in oven at 350°F for 10–12 minutes until warmed and cheese soft

Microwave for 1–2 minutes for a quick reheating (shells may soften)

Freeze assembled dish before baking; thaw overnight, then bake as directed

FAQs

1. Can I use frozen shrimp or crab?
Yes, just thaw and drain well before mixing.

2. Can I prepare this ahead?
Absolutely, fill shells, cover, and refrigerate a few hours before baking.

3. Is there a lighter version?
Try half-and-half instead of cream and low-fat cheeses.

4. Can I add vegetables?
Yes, spinach or sautéed mushrooms fold in nicely.

5. Can this be gluten-free?
Yes, use gluten-free pasta shells and ensure sauce ingredients are gluten-free.

Tips & Tricks

Gently dry seafood to avoid watery filling

Use piping bag to fill neatly

Simmer sauce on low to avoid curdling

Let dish rest before garnishing for cleaner presentation

Add lemon zest to parsley garnish for brightness

Recipe Variations

Spicy Cajun: Add Cajun seasoning, omit red pepper flakes; use pepper jack cheese

Lemon-Herb: Add lemon zest to filling, garnish with fresh dill and parsley

Cheesy Broccoli: Stir in chopped cooked broccoli with filling for veggie boost

Final Thoughts

Cooking these Shrimp And Crab Stuffed Shells With Alfredo Sauce alongside my neighbor’s granddaughter brought back memories of teaching summer art classes, guiding little hands through tasks that felt messy and magical. Those seafood-packed shells with creamy Alfredo and gooey cheese sparked smiles and curiosity.

I treasure how recipes like this connect generations—a taste of ocean breeze and family warmth in every bite. Make them once, and you’ll understand why a simple pasta dish can stand at the heart of so many shared stories.

Shrimp And Crab Stuffed Shells With Alfredo Sauce

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Shells & Filling
20 jumbo pasta shells
1 Tbsp olive oil
½ lb cooked shrimp, chopped
½ lb lump crab meat, drained
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
1 large egg
2 Tbsp chopped fresh parsley
1 clove garlic, minced
Salt and black pepper, to taste
Pinch crushed red pepper flakes (optional)
Alfredo Sauce
2 Tbsp unsalted butter
2 cloves garlic, minced
1½ cups heavy cream
1 cup grated Parmesan
Salt and black pepper, to taste
Topping
½ cup shredded mozzarella
Fresh parsley, for garnish

Instructions

Step 1: Preheat and Cook Shells
Preheat oven to 375°F. Boil jumbo shells in salted water until al dente. Drain and cool.

Step 2: Mix the Filling
Combine shrimp, crab, ricotta, mozzarella, Parmesan, egg, parsley, garlic, salt, pepper, and red pepper flakes in a bowl. Mix well.

Step 3: Make Alfredo Sauce
Melt butter in a saucepan. Sauté garlic for 1 minute, add cream, and bring to a simmer. Stir in Parmesan and cook 3–4 minutes until thick. Season to taste.

Step 4: Fill and Assemble
Spread ½ cup Alfredo in a baking dish. Stuff shells with filling and arrange in dish.

Step 5: Top and Bake
Pour remaining sauce over shells. Sprinkle with mozzarella. Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes until bubbly.

Step 6: Rest and Serve
Let rest for 5 minutes. Garnish with parsley and serve warm.