Seafood Stuffed Shells in a Creamy Alfredo Sauce

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Ingredients

For the Shells:

  • 20 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • ½ cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp Old Bay seasoning (or paprika + pinch of cayenne)
  • Salt & pepper to taste
  • ½ lb cooked shrimp, chopped
  • ½ lb crab meat (lump or imitation)
  • ½ cup cooked scallops or white fish (optional, chopped)
  • 2 Tbsp fresh parsley, chopped

For the Alfredo Sauce:

  • 4 Tbsp butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • ½ tsp nutmeg (optional, adds warmth)
  • Salt & black pepper, to taste

Instructions

Step 1: Cook the Shells

  1. Bring a large pot of salted water to a boil.
  2. Cook shells until just al dente (they’ll bake later). Drain, rinse gently with cool water, and set aside.

Step 2: Make the Seafood Filling

  1. In a large bowl, combine ricotta, half the mozzarella, Parmesan, egg, garlic powder, onion powder, Old Bay, salt, and pepper.
  2. Fold in the shrimp, crab, and scallops/fish if using. Stir in parsley.

Step 3: Make the Alfredo Sauce

  1. In a saucepan, melt butter over medium heat.
  2. Add garlic and sauté for 1 minute.
  3. Pour in cream and bring to a gentle simmer.
  4. Stir in Parmesan and nutmeg, whisking until smooth and slightly thickened. Season with salt and pepper.

Step 4: Assemble the Dish

  1. Preheat oven to 375°F (190°C).
  2. Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
  3. Stuff each shell with about 2 tablespoons of the seafood mixture and place in the dish.
  4. Pour remaining Alfredo sauce over the shells.
  5. Sprinkle with the rest of the mozzarella cheese.

Step 5: Bake

  1. Cover loosely with foil and bake for 25 minutes.
  2. Remove foil and bake an additional 10 minutes, until bubbly and golden on top.
  3. Garnish with parsley and extra Parmesan before serving.

🍽️ Serving Suggestions

  • Pair with a crisp side salad (Caesar or arugula works great).
  • Serve with garlic bread or roasted vegetables.
  • A glass of white wine (like Pinot Grigio or Chardonnay) complements the creamy seafood flavors beautifully.

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