Big pasta shells packed with a creamy mix of seafood, cheese, and spinach, then baked to perfection in a silky sauce. Pure indulgence on a plate!
→ For the Sauce Base
01
1/2 tablespoon butter (separated from the other tablespoon)
02
1 1/2 tablespoons total butter
03
1 tablespoon regular flour
04
1/2 cup thick heavy cream
05
1/2 cup any milk you like, unsweetened almond milk works too
06
1/4 cup dry wine (try Pinot Grigio or swap with broth)
07
Three garlic cloves, minced finely
08
Half cup Parmesan cheese (grated)
09
A small pinch of Italian herbs
10
Salt and pepper, as much as you prefer
→ For the Shells & Seafood Filling
11
20 large pasta shells from a 12oz box
12
8 ounces raw shrimp, peeled, deveined, and chopped into little pieces
13
8 ounces of lobster meat
14
Cream cheese (softened), 8 ounces
15
A cup of cooked and drained crab meat (8 ounces)
16
Two cups of spinach (use fresh and chopped or frozen that's been drained)
17
Mozzarella cheese, shredded, split into two half cups
18
1/4 cup Parmesan cheese
19
1 1/2 teaspoons seafood seasoning (Old Bay is great)
20
Add just enough salt and pepper for taste
21
Foil to cover the baking dish
Step 01
Fill a pot with salted water and get it boiling. Simmer your large shells for 2 minutes less than directed by the box—they should be a bit underdone. Strain the shells and cool them quickly under cold water. Spread them out on a baking tray so they can dry and cool off completely.
Step 02
Over medium heat in a big skillet, melt a single tablespoon of butter. Stir in your flour and mix until you’ve got a bubbly paste, which should take around a minute. Begin adding in the cream, wine, and milk in small amounts while slowly whisking to keep lumps away. Let it cook until it starts thickening, about 3 to 4 minutes.
Step 03
Pour in your garlic, Parmesan, and dried herbs. Add salt and pepper, giving it a quick taste to make sure you like it. Now let it simmer carefully for 2 or 3 more minutes, stirring occasionally, until your sauce is smooth and clings to your spoon. Spread this sauce evenly across the bottom of a 9x13-inch dish.
Step 04
Using the same skillet (no need to wash it), melt the leftover butter over medium-high heat. Toss in your chopped shrimp and lobster, cooking them just until their color turns pink and they’re no longer raw, which takes roughly 2 to 3 minutes. Don’t cook them too long! Take off the heat and let the seafood cool down.
Step 05
In a large bowl, gently combine the seafood, softened cream cheese, drained crab, spinach, half-cup mozzarella, quarter-cup Parmesan, and your seafood seasoning. Taste it and adjust seasoning if you feel it’s needed. Stir gently to keep the seafood pieces intact.
Step 06
Get your oven warmed to 350°F (175°C). With a spoon, fill each shell with 1 1/2 to 2 tablespoons of the seafood mixture. Place your stuffed shells in the baking dish on top of the cream sauce, spacing them evenly in a single layer.
Step 07
Spread the second half of your mozzarella on top of the shells. Seal the dish with foil and bake it for 20 minutes. Then remove the foil and let it cook uncovered for an extra 5 to 10 minutes, or until the cheese is bubbly and lightly browned.
Step 08
Give the dish a few minutes to rest before serving. Add more flavor to your plates with fresh parsley or a sprinkle of paprika. Serve right away with some garlic bread and a basic salad if you’d like!
Save