Easy Cheesy Shrimp & Crab Stuffed Shells with Creamy Alfredo Sauce
Luscious jumbo shells overflowing with sweet shrimp and tender crab, all swimming in a rich Alfredo sauce and blanketed in melted cheese. This recipe is surprisingly easy to pull off, making it perfect for a weeknight treat or impressing guests.
Equipment
- 9x13 inch baking dish
- Large bowl
Ingredients
Hauptzutaten
- 20 jumbo pasta shells
- 1 cup cooked shrimp chopped
- 1 cup cooked crab meat
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese divided
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- In a large bowl, combine chopped shrimp, crab meat, ricotta cheese, half of the mozzarella, half of the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed.
- Pour about 1 cup of Alfredo sauce into the bottom of a 9x13 inch baking dish and spread evenly.
- Gently stuff each cooked pasta shell with a generous amount of the shrimp and crab filling.
- Arrange stuffed shells in a single layer in the baking dish over the sauce.
- Pour the remaining Alfredo sauce over the tops of the stuffed shells.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove foil and bake for another 5-10 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
- Let rest for a few minutes before serving. Sprinkle with fresh chopped parsley for garnish. Enjoy!
Notes
Tips for Success:
- Don't Overcook the Pasta: Cook shells just to al dente as they will soften further in the oven.
- Rinse Your Shells: A cold rinse stops cooking and prevents sticking.
- Don't Overstuff (or Understuff!): Aim for comfortably full shells.
- Season Your Filling: Taste and adjust salt, pepper, and seasonings.
- Prep Ahead: Make the filling up to a day ahead. You can also stuff shells and arrange with the bottom sauce layer, refrigerate, then add top sauce/cheese before baking (may need longer bake time). Storage:
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently.
- Freezer (Cooked): Freeze cooked, cooled shells in a freezer-safe dish for up to 1-2 months. Thaw in fridge overnight and reheat.
- Freezer (Uncooked - with caution): Assemble (stuff shells, bottom sauce), freeze. Thaw completely before adding top sauce/cheese and baking (may need extra time). Ricotta texture might change slightly when frozen raw. FAQs:
- Can use imitation crab meat.
- Can be made ahead (filling or assembled partially).
- Serve with a simple side like a green salad, garlic bread, or steamed vegetables.
- Shells falling apart are usually due to overcooking them initially.
- Don't Overcook the Pasta: Cook shells just to al dente as they will soften further in the oven.
- Rinse Your Shells: A cold rinse stops cooking and prevents sticking.
- Don't Overstuff (or Understuff!): Aim for comfortably full shells.
- Season Your Filling: Taste and adjust salt, pepper, and seasonings.
- Prep Ahead: Make the filling up to a day ahead. You can also stuff shells and arrange with the bottom sauce layer, refrigerate, then add top sauce/cheese before baking (may need longer bake time). Storage:
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently.
- Freezer (Cooked): Freeze cooked, cooled shells in a freezer-safe dish for up to 1-2 months. Thaw in fridge overnight and reheat.
- Freezer (Uncooked - with caution): Assemble (stuff shells, bottom sauce), freeze. Thaw completely before adding top sauce/cheese and baking (may need extra time). Ricotta texture might change slightly when frozen raw. FAQs:
- Can use imitation crab meat.
- Can be made ahead (filling or assembled partially).
- Serve with a simple side like a green salad, garlic bread, or steamed vegetables.
- Shells falling apart are usually due to overcooking them initially.