Seafood Alfredo Stuffed Shells
Amazing combination of two classic dishes. It’s a perfect union between Seafood Alfredo and Stuffed Shells. Pasta shells stuffed with a mix of shrimp, scallops, crab and cheese, baked in Alfredo sauce.
All this cool weather is making me want to make nothing but comfort food every day. These Seafood Alfredo Shells would make a wonderful weekend comfort dinner.
Seafood and Alfredo sauce go together very well (just think shrimp alfredo) so why not try them in the comforting pasta dish like stuffed pasta shells. Classic stuffed shells is a long time family favorite recipe of mine, and like many other favorite classic recipes, I like to make variations.
You can also add a little of your own variation by using different seafood. I recommend sticking to shellfish like lobster, shrimp, and crab but you can also try adding flaked salmon.
Storing and Reheating Recommendation
- Storing: You can store cooled stuffed shells right in the same baking dish. Cover the cooled dish air-tight with food wrap, foil, or a fitted lid and refrigerate. Properly stored, they should last 2-3 days.
- To reheat: be very careful reheating seafood and cream sauce! It’s very easy to scald and overheat it. You can reheat in the microwave, just make to reheat in 30-40 second increments and just until heated through.
- You can also reheat in the oven at 350Ā°F. Reheat just until heather through.
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Seafood Alfredo Stuffed Shells Recipe
Ingredients
- 12 – 14 cooked jumbo pasta shells
Filling:
- 1 tbsp olive oil
- 2 shallots
- 1 cup cherry tomatoes quartered
- 2 large cloves of garlic minced
- 5 oz claw crab meat
- 4 oz small scallops
- 5 oz shrimp chopped
- 1 tsp lemon juice
- salt
- 1/3 cup diced green onion
- 1 cup shredded mozzarella cheese
Alfredo Sauce;
- 1 tbsp unsalted butter
- 1 1/4 cup heavy whipping cream
- 1/2 cup full fat sour cream
- 2 garlic cloves pressed
- 1/2 cup grated Parmesan cheese
- salt
- Fresh grated Parmesan for topping
Instructions
- Cook shells until they are almost done and set aside.
- Preheat oven to 350ā and lightly grease a casserole dish.
- In a medium mixing bowl, place diced green onion and Mozzarella cheese.
- In a cooking pan, over medium heat, heat up oil and add diced shallots, chopped tomatoes and minced garlic. Saute veggies until soft and fragrant.
- Add seafood and mix.
- Add lemon juice and salt to taste. Cook just until seafood is done (until shrimp are pink and scallops are white). Add veggie/seafood mixture to the mixing bowl. Mix well.
- You can make Alfredo in the same pan as you cooked seafood.
- Melt butter in the pan and saute garlic just until fragrant. Add heavy cream and sour cream. Carefully whisk until combined with a silicone covered whisk. Bring to simmer.
- Add cheeses and some salt, mix well. Simmer for about 5 minutes.
- Add sauce to the casserole dish.
- Stuff pasta shells with the seafood mixture and carefully place each in the sauce. You can scoop some sauce over the shells as well.
- Grate some Parmesan cheese over the top.
- Bake for 17-20 minutes.
Notes
- Storing:Ā You canĀ storeĀ cooled stuffed shells right in theĀ same baking dish.Ā CoverĀ the cooled dishĀ air-tightĀ with food wrap, foil, or a fitted lid andĀ refrigerate. Properly stored, they should lastĀ 2-3 days.
- To reheat:Ā be very careful reheating seafood and cream sauce! It’s very easy to scald and overheat it. You can reheat in the microwave, just make to reheat inĀ 30-40 second incrementsĀ and just until heated through.
- You can also reheat in the oven at 350Ā°F. Reheat just until heather through.
Nutrition
More Recipes To Try
All images and text Ā©Lyubov Brooke for Ā©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This recipe looks so good, but coming home from the grocery store and trying to get everything prepared, I find myself a little frustrated because these measurements are in ounces and if you arenāt cooking savvy is a little confusing.
even trying to use Google conversions charts itās difficult and really only gives fluid ounces.
It says to chop the shrimp but not to chop the Scallopsā¦.
What I was hoping would be an easily executed has meal us me very confused lol.
Can the seafood shells be prepared ahead and frozen?
Is there any way to pin this recipe for later? Looks so good.
Hi Brenda!
There are social media share buttons between the title and as the post starts. Can you see them? They may not show on mobile. Please let me know if you are using your phone and I’ll have to work on the buttons to be visible on mobile devices.
I have prepared several of you recipes and they are very easy to prepare. Our family has enjoyed all your recipes. Keep your good recipes coming.
Elliott
Thank you so much, Elliott! It’s the best compliment when people use and enjoy my recipes š