How do you make creamy lobster shrimp stuffed shells?

Start by preparing a seafood filling with broiled lobster and sautéed shrimp. Blend with ricotta, mozzarella, and seasonings. Stuff this mixture into al dente jumbo pasta shells. Pour a homemade Parmesan cream sauce over the shells and bake until golden and bubbly. This step-by-step process ensures every bite is rich and flavorful. For a visual guide to creamy seafood pasta, check out this Seafood Alfredo Bake for more inspiration.

What’s the best cheese for stuffed shells with seafood?

Parmesan reigns supreme for its nutty, salty depth, but a mix of ricotta for creaminess and mozzarella for meltiness creates a balanced filling. Some cooks even add Gruyère or fontina for an extra decadent twist.

Can you freeze lobster shrimp stuffed shells before baking?

Yes, these shells freeze exceptionally well. Assemble them fully, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and bake as directed, adding 10–15 extra minutes. This make-ahead option makes it ideal for entertaining or meal prepping.

What sides pair well with creamy seafood stuffed pasta?

Balance the richness with fresh and crisp sides like: Lemon garlic roasted asparagus A light Caesar salad Crusty artisan bread for soaking up extra sauce Steamed green beans with a citrus vinaigrette

Creamy Lobster Shrimp Stuffed Shells Recipe – The Best Seafood Pasta Dinner

Description

This Creamy Lobster Shrimp Stuffed Shells recipe combines tender lobster and shrimp with a rich Parmesan cream sauce, creating a decadent seafood pasta perfect for special occasions or a comforting family dinner.

Ingredients

Scale

25 jumbo pasta shells
5 oz. lobster (about 3 medium tails)
2 Tbsp. red pepper, minced
2 Tbsp. onion, minced
1 Tbsp. butter, plus 1/4 cup butter, plus more for lobster
1 pkg. frozen shrimp (71/90 count), thawed
1 1/2 tsp. Old Bay seasoning, plus more for top
Freshly grated black pepper and salt
1/4 cup flour
4 cups 2% milk
Large pinch of nutmeg
Few dashes hot sauce
1 1/2 cups Parmesan cheese, grated
1 large egg, beaten
1/2 cup mozzarella cheese, grated
1/3 cup ricotta cheese
Green onions for garnish (optional)

Instructions

Fill a large pot with salted water and cook the pasta shells according to package directions. Drain, rinse, and set aside.
Cut the shells of the lobster tails down the center. Gently pull the lobster meat out, clean, brush with 1 Tbsp. butter, and broil on a baking sheet for 5-7 minutes until just cooked. Cool and chop into bite-sized pieces.
In a medium skillet, melt 1 Tbsp. butter. Sauté onion and red pepper for 1 minute, then add shrimp and cook for 3-4 minutes until pink. Season with Old Bay and black pepper. Set aside.
In a saucepan, melt 1/4 cup butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Season with salt, pepper, nutmeg, and hot sauce. Stir in Parmesan cheese until melted.
Combine lobster, shrimp mixture, ricotta, mozzarella, and beaten egg in a bowl. Mix gently.
Preheat oven to 350°F. Grease a 9×13-inch pan. Stuff each shell with seafood mixture and arrange in the pan. Pour cream sauce over shells and sprinkle with more Old Bay seasoning.
Bake covered for 25 minutes, then uncover and bake an additional 10 minutes until bubbly and slightly browned. Garnish with green onions if desired and serve hot.

Notes

You can assemble the stuffed shells up to a day ahead and refrigerate before baking.
Substitute crab meat for lobster as a more budget-friendly alternative.
For a spicier kick, add extra hot sauce or a pinch of cayenne pepper to the cream sauce.
Freeze unbaked shells tightly wrapped for up to 2 months; thaw overnight before baking.

Nutrition

Serving Size: 1 portion (approx. 2-3 shells with sauce)
Calories: 320 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.3 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 19 g
Cholesterol: 120 mg

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