Shrimp and Crab Stuffed Shells with Alfredo Sauce
Jumbo pasta shells stuffed with sweet crab meat, juicy shrimp, and creamy ricotta, baked in a rich homemade Alfredo sauce until bubbly and golden.
A Seafood Lover's Dream Dinner
There is something magical about the moment you cut into a jumbo pasta shell and find it packed with sweet crab meat and juicy shrimp, all wrapped in a blanket of creamy Alfredo sauce. This is the kind of dish that turns an ordinary Tuesday into a special occasion, and it is easier to make than it looks. If you love Crab Stuffed Shrimp and rich, cheesy pasta bakes, this recipe brings both of those cravings together in one glorious casserole dish.
What makes these Stuffed Pasta Shells so irresistible is the contrast of textures. You get tender pasta on the outside, a creamy ricotta and cheese filling studded with seafood in the middle, and a luscious homemade Alfredo sauce blanketing the whole thing. It is comfort food with a touch of elegance, perfect for a date night in or a dinner party where you want to impress without spending all day in the kitchen.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy 9x13 baking dish, a good piping bag for filling the shells neatly, and fresh, quality Crab Meat are what separate a good version of this dish from a truly great one. Using freshly grated parmesan instead of the pre-shredded kind also makes the Alfredo sauce noticeably silkier.
Choosing and Prepping Your Seafood
The seafood is the star here, so it is worth taking a little care with it. For the Jumbo Pasta Shells, look for a box that yields a few extra shells beyond what you need, since a couple almost always tear during boiling. For the crab, fresh or refrigerated lump crab meat from the seafood counter gives you those beautiful big chunks, but a good quality canned option works too if that is what is available.
Knowing How To Cook Shrimp properly is key to keeping this dish from turning rubbery. Chop the shrimp small before cooking, and saute it just until it turns pink and opaque, usually only 2 to 3 minutes. It will finish cooking gently in the oven, so slightly undercooking it on the stovetop is exactly right.
Chef's Tip: Pat your crab meat and cooked shrimp dry with a paper towel before mixing them into the ricotta filling. Excess moisture is the number one reason stuffed shells turn watery instead of creamy.
Building the Creamy Filling and Alfredo Sauce
The filling comes together with Ricotta Cheese, Shredded Mozzarella, parmesan, a beaten egg to help everything hold together, garlic, and fresh parsley. Folding in the shrimp and crab at the end, rather than mashing them in with a mixer, keeps those beautiful chunks of seafood intact so every bite has real texture.
The Alfredo Sauce itself is wonderfully simple: butter, heavy cream, and a generous amount of freshly grated parmesan whisked together until smooth. A small pinch of red pepper flakes adds warmth without making the dish spicy, and a squeeze of lemon juice in the filling brightens up all that richness.
Once your shells are boiled, your filling is mixed, and your sauce is made, assembly is quick. A layer of Alfredo on the bottom of the dish keeps the shells from sticking, then each shell gets stuffed and nestled in seam side up, and the rest of the sauce goes on top with a final blanket of cheese.
Ready to make it? Here is the full step-by-step recipe:
Shrimp and Crab Stuffed Shells with Alfredo Sauce
Jumbo pasta shells stuffed with sweet crab meat, juicy shrimp, and creamy ricotta, baked in a rich homemade Alfredo sauce until bubbly and golden.
Ingredients
- 24 jumbo pasta shells, about 8 oz dry, plus a few extra in case of tearing
- 3/4 lb shrimp, peeled, deveined, and chopped into small pieces
- 8 oz lump crab meat, picked over for shells, patted dry
- 1 1/2 cups ricotta cheese, whole milk, for best texture
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, plus more for topping
- 1 large egg, lightly beaten
- 3 cloves garlic, minced, divided
- 3 tbsp fresh parsley, chopped, divided
- 4 tbsp unsalted butter, for the Alfredo sauce and sauteing shrimp
- 2 cups heavy cream, for the Alfredo sauce
- 1 cup parmesan cheese, freshly grated, for the Alfredo sauce
- 1 tbsp olive oil, for sauteing shrimp
- 1/2 lemon, juiced
- 1 tsp salt, or to taste, divided
- 1/2 tsp black pepper, freshly cracked, or to taste
- 1/4 tsp red pepper flakes, optional, for a bit of heat
Instruction
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente. Drain, rinse briefly with cool water to stop the cooking, and set aside on a baking sheet in a single layer so they don't stick together.
While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the chopped shrimp with a pinch of salt and pepper, and saute for 2 to 3 minutes until just pink and opaque. Stir in half the minced garlic during the last 30 seconds. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella, the parmesan, egg, remaining minced garlic, 2 tablespoons of parsley, lemon juice, salt, and pepper. Fold in the cooked shrimp and lump crab meat gently, keeping the crab in nice chunks.
Preheat the oven to 375 degrees F (190 degrees C).
Make the Alfredo sauce: in a saucepan over medium heat, melt the remaining butter. Pour in the heavy cream and bring to a gentle simmer, whisking occasionally. Reduce heat to low and whisk in the parmesan cheese until smooth and creamy. Season with salt, pepper, and red pepper flakes if using.
Spread about 1 cup of the Alfredo sauce over the bottom of a 9x13 inch baking dish.
Stuff each pasta shell generously with the shrimp and crab filling, using a spoon or piping bag for easy filling. Arrange the shells seam side up in the baking dish.
Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella cheese and a little extra parmesan.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbly and the cheese is golden in spots.
Let the dish rest for 5 minutes, then garnish with the remaining fresh parsley before serving.
Equipment
- Large pot
- 9x13 inch baking dish
- Large skillet
- Saucepan
- Mixing bowl
- Piping bag or spoon
- Aluminum foil
Notes
Serving Suggestions and Storage Tips
This dish is rich, so it pairs beautifully with something bright on the side. A simple arugula salad with lemon vinaigrette, garlicky sauteed spinach, or roasted asparagus all work well to balance the creaminess. A crusty loaf of bread is almost mandatory for mopping up any extra Alfredo sauce left on the plate.
If you have leftovers, they hold up surprisingly well. Store them in an airtight container in the fridge for up to three days, and reheat gently in the oven so the sauce does not separate. You can also freeze unbaked stuffed shells for up to two months. Just thaw them overnight in the refrigerator before baking as directed.
This recipe is easy to scale up for a crowd. Simply double the filling and sauce ingredients and use two baking dishes, or one extra large casserole dish if you have one on hand.
Whether you are making this for a holiday table, a birthday dinner, or simply because you are craving something indulgent, these shrimp and crab stuffed shells deliver restaurant quality flavor from your own kitchen.
