Oh my gosh, you guys—I have to tell you about my absolute favorite comfort food discovery this year: seafood stuffed shells! Picture this: jumbo pasta shells stuffed to bursting with creamy ricotta, tender shrimp, and just the right kick of Old Bay seasoning, all smothered in rich Alfredo sauce. I swear, the first time I made these, my husband walked into the kitchen mid-bake and said, "What smells incredible?" before stealing three shells straight from the baking dish. Oops!

This dish is perfect for when you want something fancy-feeling but secretly easy—like impressing dinner guests or treating yourself after a long week. The combination of seafood and creamy cheese is just *chef's kiss*. And don't even get me started on how the Parmesan gets all golden and crispy on top... Trust me, once you try these, you'll be hooked!

Why You’ll Love Seafood Stuffed Shells

Okay, let me count the ways these stuffed shells will steal your heart (and your appetite):

Creamy dreaminess: That ricotta and cream cheese filling? It’s like a fluffy cloud of deliciousness hugging those juicy shrimp. And when it bakes with Alfredo sauce? Pure magic.
Flavor bomb: Old Bay seasoning + garlic = a combo that’ll make your taste buds dance. It’s got just enough zing without overpowering the seafood.
Looks fancy, secretly easy: Stuffed shells sound fancy, but honestly? Mix, stuff, bake. That’s it. Your guests will think you slaved for hours.
Leftovers heaven: These reheat like a dream—just pop ‘em in the oven for a few minutes, and they’re as good as fresh.
Endless swaps: Out of shrimp? Use crab. Want it spicy? Add red pepper flakes. This recipe is your oyster (pun totally intended).

Seriously, if comfort food had a love child with elegance, this would be it. You’re gonna adore these!

Ingredients You’ll Need for Seafood Stuffed Shells

Alright, let’s gather the goodies! Here’s everything you’ll need to make these dreamy stuffed shells. Don’t stress if you need to swap something—I’ve got notes for that too.

12 jumbo pasta shells – Cook them al dente so they hold their shape when stuffed. Pro tip: undercook them by 1 minute since they’ll bake later.
1 cup ricotta cheese – Go for the whole-milk kind—it’s creamier and makes the filling extra luxurious.
4 oz cream cheese – Softened! Or sub crème fraîche if you’re feeling fancy.
1 cup cooked shrimp – Chopped into bite-sized pieces. No shrimp? Crab works beautifully here.
1 tablespoon Old Bay seasoning – The secret weapon! Adjust to taste—start with less if you’re spice-shy.
2 cloves garlic – Freshly minced, please. Jarred garlic just doesn’t hit the same.
2 cups Alfredo sauce – Homemade or store-bought—no judgment! Just warm it slightly for easier pouring.
½ cup Parmesan cheese – Freshly grated is best. For extra zing, use Pecorino Romano.
¼ cup fresh parsley – For that pop of color and freshness. Skip the dried stuff here.
Extra Alfredo sauce – Because more is more when it comes to creamy sauce, right?
Green salad with light vinaigrette – To balance the richness. Arugula works great!

That’s it! Simple, right? Now let's get stuffing.

Step-by-Step Seafood Stuffed Shells Instructions

Okay, let's dive in—this is where the magic happens! Don't let the "stuffed" part intimidate you. It's way easier than it looks, and I’ll walk you through every step.

Preheat your oven to 375°F (190°C). This gives your shells that perfect bubbly, golden finish. While it heats up, grab a 9x13-inch baking dish—no need to grease it.
Mix the filling. In a big bowl, toss together the ricotta, softened cream cheese, chopped shrimp, Old Bay, and minced garlic. Stir until it’s creamy and well combined. Taste it! (I always do.) Need more kick? Add a pinch more Old Bay. Too thick? A splash of milk loosens it right up.
Stuff those shells! Grab a spoon and fill each cooked shell with the mixture—don’t be shy, pile it high! They should look plump and happy. If a few break, no stress. Hide them in the middle of the dish; no one will know.
Arrange and sauce. Place the stuffed shells snugly in your baking dish. Pour the Alfredo sauce over the top, letting it drizzle into all the nooks. Pro tip: Warm the sauce slightly first—it spreads like a dream.
Cheese it up. Sprinkle the Parmesan evenly over the top. Want extra crispiness? Go heavy on the cheese at the edges—they’ll get golden first.
Bake for 20-25 minutes, until the sauce is bubbling and the top is lightly golden. If you’re impatient like me, broil for the last 2 minutes for extra crunch (but watch closely—it burns fast!).
Garnish and serve. Scatter fresh parsley over the top for a pop of color. Serve with extra Alfredo sauce on the side and that crisp green salad. Dig in while it’s hot—the cheese pull is everything!

See? Totally doable. And the best part? Your kitchen will smell *amazing* the whole time. Happy baking!

Seafood Stuffed Shells Variations

One of the best things about this recipe? You can tweak it a million ways to match your mood or what’s in your fridge. Here are some of my go-to twists:

Crab lovers unite: Swap the shrimp for lump crab meat—it’s sweeter and gives serious gourmet vibes. Just fold it in gently so it stays chunky.
Spice it up: Add a pinch of red pepper flakes to the filling, or stir in a tablespoon of Cajun seasoning instead of Old Bay for a kick.
Dairy-free? Use almond milk ricotta and vegan cream cheese. For the sauce, try a cashew-based Alfredo—it’s shockingly creamy!
Extra veggies: Sauté some spinach or finely chopped artichokes and mix them into the filling. Sneaky, delicious, and adds color.
Lemon zest magic: Grate some lemon zest into the filling for a bright, fresh twist. A squeeze of juice on top before serving? *Chef’s kiss*.

Really, the sky’s the limit. Make it yours and have fun with it!

Serving and Storage Tips for Seafood Stuffed Shells

Alright, let’s talk about the best ways to serve these beauties—and what to do with any leftovers (if you’re lucky enough to have any!). Here’s my tried-and-true advice:

Serving perfection: Right out of the oven, these shells are *chef’s kiss*. I love plating them with extra warmed Alfredo sauce drizzled over the top—because let’s be honest, you can never have too much creamy goodness. That green salad with a light vinaigrette? Absolute must. The tangy freshness cuts through the richness perfectly.
Leftovers magic: Got extras? Lucky you! Let them cool, then store in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid the microwave—it makes the shells soggy.
Freezer friendly: Assemble the shells (unbaked), cover tightly with foil, and freeze for up to a month. When ready to eat, bake straight from frozen—just add 10-15 extra minutes to the cooking time.

Pro tip: If the Alfredo sauce thickens in the fridge, thin it with a splash of milk when reheating. Creamy bliss, every time!

Helpful Notes for Perfect Seafood Stuffed Shells

Before you dash off to the kitchen, here are my little insider tricks to make sure your stuffed shells turn out flawless every time:

Pasta pro tip: Undercook the shells by 1-2 minutes—they’ll finish cooking in the oven. Mushy shells = sad shells.
Season as you go: Taste the filling before stuffing! Old Bay varies by brand, so start with half and adjust. Remember: you can always add more, but you can’t take it out.
Broiler caution: If you broil for extra crispiness, don’t walk away—it goes from golden to burnt in seconds. Voice of experience here!
Lighter option: Swap half the ricotta for cottage cheese (blend it smooth first) and use low-fat Alfredo. Still creamy, just a tad lighter.

Now go forth and stuff with confidence!

Frequently Asked Questions About Seafood Stuffed Shells

I get it—you’ve got questions! Here are the ones I hear most (and my best answers, of course):

Can I freeze seafood stuffed shells?
Absolutely! Assemble the shells (unbaked), wrap the dish tightly in foil, and freeze for up to a month. Bake from frozen—just add 10-15 extra minutes.
What’s the best shrimp substitute?
Crab is my top pick—it’s sweet and luxurious. Or try scallops (chopped small) or even imitation crab in a pinch. No seafood? Sautéed mushrooms work surprisingly well!
My filling is too thick. Help!
Easy fix! Stir in a splash of milk, broth, or even pasta water until it’s creamy but still holds its shape.
Can I make these ahead?
Yes! Prep the stuffed shells and sauce separately, refrigerate overnight, then assemble and bake when ready. Perfect for stress-free entertaining.

Still stumped? Drop your question in the comments—I love troubleshooting kitchen adventures!

Final Thoughts on Seafood Stuffed Shells

Honestly, I could gush about these stuffed shells all day—they’re that good. Whether you’re craving cozy comfort food or need a showstopper for your next dinner party, this dish delivers every time. That moment when you cut into a shell and the creamy shrimp filling oozes out? Pure happiness. And the best part? It’s way easier than it looks. So grab your favorite pasta spoon and give it a whirl. I promise, once you taste that first cheesy, seafood-packed bite, you’ll be hooked. Now go forth and stuff those shells like the pasta-loving rockstar you are!

Creamy Seafood Stuffed Shells Recipe

Author: Emily Parker
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

Seafood stuffed shells are a rich and creamy pasta dish filled with a mixture of shrimp, ricotta, and cream cheese, topped with Alfredo sauce and Parmesan. Perfect for a comforting meal.

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, mix ricotta, cream cheese, shrimp, Old Bay seasoning, and minced garlic.
Stuff each cooked pasta shell with the filling mixture.
Arrange stuffed shells in a baking dish and cover with Alfredo sauce.
Sprinkle Parmesan cheese on top.
Bake for 20-25 minutes or until bubbly and golden.
Garnish with fresh parsley before serving.
Serve with extra Alfredo sauce and a side of green salad.

Notes

Use freshly cooked pasta shells for best texture.
Adjust Old Bay seasoning to taste.
Shrimp can be swapped with crab for a different flavor.
For a crispier top, broil for the last 2-3 minutes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (3 shells)
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 20g
Cholesterol: 120mg

Keywords: seafood stuffed shells, shrimp pasta, creamy pasta, baked pasta