Shrimp and Crab Stuffed Shells with Alfredo Sauce | Creamy Seafood Pasta
Make shrimp and crab stuffed shells with creamy Alfredo sauce for a rich, delicious seafood pasta. Perfect for dinner parties or a comforting meal!
Equipment
- Large pot (for pasta)
- Skillet or saucepan for sauce
- Mixing bowls
- Baking dish (9x13 inch)
- Foil
Ingredients
- 18–20 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup crab meat (fresh or canned, drained)
- 1 cup ricotta cheese
- ½ cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
For Alfredo Sauce:
- 4 tbsp butter
- 2 cups heavy cream
- 1 cup freshly grated parmesan
- 2 garlic cloves, minced
- Pinch of nutmeg (optional)
Instructions
- Cook Pasta Shells: Boil shells until al dente. Drain and set aside.
- Prepare Filling: Mix shrimp, crab, ricotta, parmesan, egg, parsley, garlic, salt, and pepper in a bowl.
- Stuff Shells: Spoon filling into each shell and place in baking dish.
- Make Alfredo Sauce: Melt butter in saucepan, sauté garlic, add cream, and simmer until thickened. Stir in parmesan until smooth.
- Assemble Dish: Pour Alfredo sauce over stuffed shells. Cover with foil.
- Bake: Bake at 375°F (190°C) for 20 minutes covered, then uncover and bake 10 minutes until bubbly and golden.
- Serve: Garnish with parsley and serve hot.
- Expert Tip: Cover with foil during the first half of baking to prevent shells from drying out.
Notes
- Use fresh crab for best flavor, but imitation crab works in a pinch.
- Don’t overcook pasta shells—they should be firm enough to hold filling.
- Add spinach or zucchini to the filling for extra nutrition.
- Store leftovers in the fridge for 2–3 days or freeze uncooked shells for up to 2 months.
- Reheat gently in the oven to preserve texture.