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 golden and bubbly.
A Seafood Lover's Dream Dinner
There is something irresistible about jumbo pasta shells stuffed to the brim with sweet crab meat and juicy shrimp, then bathed in a silky homemade Alfredo sauce. This is the kind of dish that turns a regular Tuesday into something worth dressing up for, and it is far easier to pull off than it looks. If you love the idea of crab stuffed shrimp but want something a little more substantial and shareable, these stuffed shells are exactly the answer.
The filling here is rich without being heavy, balanced with ricotta cheese, a touch of lemon, and fresh parsley so the seafood flavor stays front and center. And the Alfredo sauce is the kind you will want to make on its own just to pour over everything in your fridge.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan keeps your Alfredo sauce from scorching, and a sturdy baking dish helps the shells bake evenly without drying out at the edges. These are the products that genuinely help this recipe shine:
Choosing and Prepping Your Seafood
The quality of your shrimp and crab meat really does make or break this dish. Fresh or properly thawed frozen shrimp, peeled and deveined, will give you the best texture. For the crab meat, lump or claw meat from the seafood counter works beautifully, just be sure to pick through it for any stray shell fragments.
Knowing how to cook shrimp properly is key to a great filling. The goal is a quick sear, just until the shrimp turns pink and opaque, since it will continue cooking once baked inside the shells.
Chef's Tip: Slightly undercook your shrimp in the skillet. It finishes cooking in the oven, and starting it too far can leave you with a rubbery, overcooked bite later.
Building the Filling and Sauce
Once your shrimp is cooked and cooled slightly, folding it together with crab meat, ricotta cheese, shredded mozzarella, and parmesan creates a filling that is creamy, savory, and packed with seafood flavor in every bite. A beaten egg helps everything hold together neatly inside each shell instead of spilling out during baking.
The Alfredo sauce comes together quickly on the stovetop with butter, garlic, and heavy cream. Letting it simmer just until it thickens slightly, then finishing with a touch of parmesan and lemon juice, gives it a bright, rounded flavor that pairs perfectly with the rich filling.
A few things that make this recipe foolproof:
- Cook your jumbo pasta shells just shy of al dente so they hold their shape during baking
- Spread a thin layer of sauce on the bottom of the dish before adding the shells so nothing sticks
- Don't skip the foil during the first part of baking, it keeps the sauce from drying out
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 golden and bubbly.
Ingredients
- 24 jumbo pasta shells, about 1 box, cooked al dente
- 1 lb shrimp, peeled, deveined, and chopped into small pieces
- 1 lb crab meat, lump or claw, picked over for shells
- 1 1/2 cups ricotta cheese, whole milk
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, plus extra for topping
- 1 large egg, lightly beaten, helps bind the filling
- 3 cloves garlic, minced
- 4 tbsp unsalted butter, divided, for the sauce and sautéing
- 2 cups heavy cream, for the Alfredo sauce
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked
- 1 tsp Italian seasoning, or a mix of dried basil and oregano
Instruction
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente, about 9 to 10 minutes. Drain and lay them out on a baking sheet so they don't stick together.
While the shells cook, melt 1 tablespoon of butter in a skillet over medium heat. Add the chopped shrimp and a pinch of salt, and cook for 2 to 3 minutes until just pink and opaque. Remove from heat and let cool slightly.
In a large bowl, combine the cooked shrimp, crab meat, ricotta cheese, 1 cup of mozzarella, parmesan, beaten egg, half the minced garlic, parsley, salt, and pepper. Mix gently until evenly combined.
Preheat the oven to 375 degrees F (190 degrees C). Spread a thin layer of Alfredo sauce (see next steps) or a little cream in the bottom of a 9x13 inch baking dish.
Make the Alfredo sauce: in a saucepan, melt the remaining butter over medium heat and saute the remaining garlic for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer, whisking often.
Stir in the remaining parmesan and Italian seasoning, and simmer for 3 to 4 minutes until the sauce thickens slightly. Stir in the lemon juice and remove from heat.
Spoon the shrimp and crab filling into each pasta shell, about 2 tablespoons per shell, and arrange them snugly in the prepared baking dish.
Pour the warm Alfredo sauce evenly over the stuffed shells, making sure each one is well coated. Sprinkle the remaining mozzarella cheese over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and lightly golden and the sauce is bubbling at the edges.
Let the dish rest for 5 minutes, then garnish with fresh parsley and an extra crack of black pepper before serving.
Equipment
- Large pot
- 9x13 inch baking dish
- Large skillet
- Saucepan
- Mixing bowl
- Whisk
- Aluminum foil
Notes
Serving, Storing, and Make-Ahead Tips
These stuffed pasta shells are rich enough to stand on their own, but a simple green salad and warm crusty bread on the side round out the meal nicely. A light squeeze of lemon over the top right before serving brightens up every bite.
If you are planning ahead, you can fully assemble the dish, cover it, and refrigerate it up to a day before baking, which makes it a great option for entertaining. Leftovers keep well in the fridge for a few days and reheat nicely with a splash of cream stirred in to refresh the sauce.
Chef's Tip: Freezing is possible, but the texture of the ricotta and cream sauce is best enjoyed fresh or within a few days, so this dish shines brightest when made and served within the week.
However you serve it, this crab stuffed shrimp and pasta bake is the kind of comforting, restaurant style dinner that feels special enough for guests but simple enough for a weeknight when you are craving something a little indulgent.
