Shrimp and Crab Stuffed Shells with Alfredo Sauce is a rich and comforting seafood pasta dish, featuring tender jumbo shells filled with a creamy seafood mixture and smothered in velvety Alfredo sauce. It’s the perfect indulgent entrée for a special dinner or festive occasion.
Why You’ll Love This Recipe
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Decadent and satisfying: Combines seafood richness with creamy, cheesy goodness.
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Perfect for entertaining: Elegant presentation and universally loved flavors.
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Freezer-friendly: Great make-ahead meal for busy weeks or hosting.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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jumbo pasta shells
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cooked shrimp, chopped
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cooked crab meat
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ricotta cheese
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shredded mozzarella cheese
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grated Parmesan cheese
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Alfredo sauce
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garlic powder
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Italian seasoning
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salt and pepper to taste
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fresh parsley, chopped (for garnish)
directions
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Preheat the Oven
Set oven to 375 °F (190 °C). -
Cook the Pasta Shells
Boil shells in salted water until al dente. Drain and set aside. -
Prepare the Filling
In a large bowl, mix shrimp, crab meat, ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined. -
Stuff the Shells
Fill each shell with the seafood mixture. -
Assemble the Dish
Spread 1 cup of Alfredo sauce in the bottom of a baking dish. Arrange the stuffed shells on top, then pour over the remaining sauce. -
Top and Bake
Sprinkle extra mozzarella if desired. Cover with foil and bake for 20 minutes. -
Finish Baking
Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden. -
Serve
Garnish with chopped parsley and serve hot.
Servings and timing
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Servings: 4
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Prep time: 20 minutes
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Cook time: 30 minutes
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Total time: 50 minutes
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Calories: ~450 kcal per serving
Variations
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Sauce swap: Use a tomato cream sauce or garlic butter sauce for a twist.
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Spicy version: Add crushed red pepper or cayenne to the filling.
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Meat alternative: Replace seafood with cooked chicken or Italian sausage.
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Vegetarian option: Omit seafood and add spinach or sautéed mushrooms.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 325 °F (160 °C) oven for 15–20 minutes or until heated through. For freezing, assemble the dish without baking, wrap well, and freeze for up to 2 months. Bake from frozen at 375 °F (190 °C) for 45–50 minutes.
FAQs
Can I use imitation crab meat?
Yes, it can be used as a budget-friendly alternative with similar texture.
Is fresh or frozen shrimp better?
Either works—ensure frozen shrimp are thawed and patted dry before using.
Can I make this dish ahead of time?
Yes, assemble up to 24 hours ahead and store covered in the refrigerator.
How do I prevent the shells from tearing?
Do not overcook the shells and handle them gently when stuffing.
Can I use homemade Alfredo sauce?
Absolutely—it adds a fresher taste and allows you to control ingredients.
What cheese alternatives work well?
Try fontina or provolone in place of mozzarella for a different flavor profile.
Is it gluten-free?
Not as written; use gluten-free pasta shells and check sauce ingredients.
How can I make it lighter?
Use light ricotta, reduced-fat cheese, and a homemade light Alfredo sauce.
What sides pair best with this dish?
A crisp Caesar salad, garlic bread, or steamed vegetables complement it well.
How do I reheat individual portions?
Use the oven or a covered skillet on low heat; microwave with caution to avoid drying.
Conclusion
Shrimp and Crab Stuffed Shells with Alfredo Sauce is a luscious pasta bake that marries the richness of seafood with creamy cheese and indulgent sauce. It’s a standout dish that’s as fitting for a casual family dinner as it is for a celebratory meal, offering a gourmet touch with comforting familiarity.
[tasty-recipe id=”19511″]