Seafood Alfredo Stuffed Shells

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.

Course dinner, Main Course
Cuisine American
Keyword Alfredo, pasta, Seafood, Stuffed shells
Servings 12 - 14 stuffed shells


  • 12 - 14 cooked jumbo pasta shells
  • 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 Mozzarella cheese
  • __
  • 1 tbsp butter
  • 1 1/4 cup heavy cream
  • 1/2 cup sour cream
  • 1 clove of garlic pressed
  • 1/4 cup dry Parmesan cheese
  • 1/4 cup fresh grated Parmesan cheese
  • salt
  • __
  • Fresh grated Parmesan for topping


  1. Cook shells until they are almost done and set aside.
  2. Preheat oven to 350 and lightly grease a casserole dish.
  3. In a medium mixing bowl, place diced green onion and Mozzarella cheese.
  4. 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.
  5. Add seafood and mix.
  6. 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.
  7. You can make Alfredo in the same pan as you cooked seafood.
  8. 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.
  9. Add cheeses and some salt, mix well. Simmer for about 5 minutes.
  10. Add sauce to the casserole dish.
  11. Stuff pasta shells with the seafood mixture and carefully place each in the sauce. You can scoop some sauce over the shells as well.
  12. Grate some Parmesan cheese over the top.
  13. Bake for 17-20 minutes.

Recipe Notes

Recipe from Lyuba at All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.