Creamy Seafood Stuffed Shells with Garlic Shrimp

If you're looking for a comforting seafood dinner that feels special but is surprisingly easy to prepare, these Creamy Seafood Stuffed Shells with Garlic Shrimp are a must-try. Jumbo pasta shells are filled with tender garlic-seasoned shrimp, creamy ricotta, Parmesan cheese, and fresh herbs, then nestled in a rich homemade garlic cream sauce and baked until hot, bubbly, and beautifully cheesy.

Every shell is packed with delicious flavor. The shrimp adds a delicate seafood taste, the ricotta creates a smooth and creamy filling, and the garlic Parmesan sauce brings everything together. A generous layer of melted mozzarella on top gives this casserole its irresistible golden finish.

This recipe is perfect for Sunday family dinners, special occasions, holiday meals, or whenever you want to serve something a little more impressive than an ordinary pasta dish. It can also be assembled ahead of time, making dinner preparation much easier.

Why You'll Love These Seafood Stuffed Shells

• Loaded with seafood: Tender garlic shrimp adds delicious flavor and satisfying protein.
• Rich and creamy filling: Ricotta, mozzarella, and Parmesan create a smooth, cheesy filling.
• Homemade garlic sauce: A buttery cream sauce coats the pasta and keeps every bite flavorful.
• Perfect for entertaining: The stuffed shells look beautiful straight from the baking dish.
• Make-ahead friendly: Assemble the casserole in advance and bake when you're ready.
• Comfort food favorite: It's a delicious combination of creamy pasta, seafood, garlic, and melted cheese.

Ingredients You'll Need

For the Stuffed Shells

• 20 jumbo pasta shells: These large shells are perfect for holding the creamy seafood filling. Cook a few extra in case some break.
• 1 pound large shrimp, peeled and deveined: Provides the main seafood flavor. Chop the shrimp into small pieces so they fit easily inside the shells.
• 1 tablespoon olive oil: Helps cook the shrimp and prevents sticking.
• 2 tablespoons unsalted butter: Adds richness and helps create the delicious garlic shrimp flavor.
• 4 cloves garlic, minced: Gives the shrimp a wonderful savory aroma.
• 15 ounces ricotta cheese: Creates a creamy, tender filling and holds the ingredients together.
• 1 cup shredded mozzarella cheese: Adds a mild, stretchy cheesy texture to the filling.
• 1/2 cup freshly grated Parmesan cheese: Brings a salty, nutty flavor that complements the shrimp.
• 1 large egg: Helps bind the filling so it stays inside the pasta shells.
• 2 tablespoons chopped fresh parsley: Adds freshness and color.
• 1 teaspoon Italian seasoning: Adds a balanced blend of herbs.
• 1/2 teaspoon paprika: Adds gentle warmth and a little color.
• 1/2 teaspoon salt: Enhances the flavor of the filling.
• 1/4 teaspoon black pepper: Adds a mild peppery finish.
• 1 tablespoon fresh lemon juice: Brightens the seafood flavor.

For the Creamy Garlic Sauce

• 3 tablespoons unsalted butter: Creates the rich base of the sauce.
• 4 cloves garlic, minced: Adds a deep garlic flavor throughout the casserole.
• 2 tablespoons all-purpose flour: Thickens the sauce and helps it coat the pasta.
• 2 cups whole milk: Creates a smooth, creamy sauce.
• 1 cup heavy cream: Adds richness and a silky texture.
• 1/2 cup freshly grated Parmesan cheese: Adds savory flavor and helps thicken the sauce.
• 1/2 teaspoon Italian seasoning: Complements the herbs in the filling.
• 1/4 teaspoon black pepper: Adds gentle seasoning.
• 1/4 teaspoon salt, or to taste: Balances the creamy sauce.

For the Topping

• 1 cup shredded mozzarella cheese: Melts over the shells and creates a golden, cheesy topping.
• 2 tablespoons grated Parmesan cheese: Adds extra flavor to the top.
• 1 tablespoon chopped fresh parsley: Makes the finished casserole look fresh and inviting.

How to Make Creamy Seafood Stuffed Shells with Garlic Shrimp

Step 1: Preheat the Oven and Prepare the Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray. Set it aside while preparing the pasta, shrimp, and creamy sauce.

Step 2: Cook the Jumbo Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package directions until just al dente. They should be tender enough to stuff but still firm enough to hold their shape.

Drain the shells carefully and rinse briefly with cool water to stop the cooking process. Arrange them in a single layer on a lightly oiled baking sheet or plate so they don't stick together. Set aside.

Step 3: Prepare the Garlic Shrimp

Pat the peeled and deveined shrimp dry with paper towels. Chop the shrimp into small bite-sized pieces and season with paprika, a little salt, and black pepper.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Add the chopped shrimp and cook for approximately 1 to 2 minutes, stirring gently, until the shrimp is nearly cooked through. Remove the skillet from the heat and stir in the fresh lemon juice.

Transfer the shrimp to a plate and allow it to cool slightly. Avoid overcooking because the shrimp will be baked again inside the stuffed shells.

Step 4: Make the Creamy Seafood Filling

In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, egg, parsley, Italian seasoning, salt, and black pepper.

Stir until the mixture is smooth and well combined. Gently fold in the cooked garlic shrimp, making sure the shrimp is evenly distributed throughout the filling.

The mixture should be thick, creamy, and easy to spoon into the pasta shells.

Step 5: Prepare the Garlic Cream Sauce

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Sprinkle in the flour and whisk continuously for approximately 1 minute. Gradually pour in the milk while whisking to prevent lumps from forming.

Add the heavy cream and continue cooking for 3 to 5 minutes, stirring frequently, until the sauce begins to thicken.

Reduce the heat to low. Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Continue stirring until the cheese melts and the sauce becomes smooth and creamy.

Remove the saucepan from the heat. The sauce should be pourable rather than extremely thick because it will continue to thicken slightly in the oven.

Step 6: Fill the Pasta Shells

Spread about half of the garlic cream sauce across the bottom of the prepared baking dish.

Using a small spoon, carefully fill each cooked jumbo shell with the shrimp and ricotta mixture. Don't overfill the shells, but add enough filling to make each one generous.

Arrange the stuffed shells in the baking dish with the open side facing upward. Continue until all 20 shells have been filled.

Step 7: Add the Creamy Sauce

Pour the remaining garlic Parmesan sauce evenly over the stuffed shells. Spoon a little extra sauce around the edges to keep the pasta moist while baking.

Make sure the shells are generously coated, but leave some of the filling visible at the top for a beautiful presentation.

Step 8: Add the Cheese Topping

Sprinkle the shredded mozzarella evenly over the stuffed shells. Finish with the remaining Parmesan cheese.

The cheese will melt into a delicious golden topping as the casserole bakes.

Step 9: Bake Until Hot and Bubbly

Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 to 15 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.

Make sure the center of the casserole is hot and the shrimp filling is fully cooked. If using a food thermometer, check that the shrimp reaches 145°F.

Step 10: Rest and Garnish

Remove the dish from the oven and let it rest for about 5 minutes. Sprinkle with freshly chopped parsley and serve warm.

Each shell should be tender, filled with creamy garlic shrimp, and surrounded by a rich Parmesan sauce.

Tips for Perfect Seafood Stuffed Shells

• Cook the pasta carefully: Slightly undercooked shells are easier to fill and less likely to tear.
• Use large shrimp: Large shrimp provide a satisfying seafood texture. Chop them into small pieces for even distribution.
• Drain the ricotta if watery: If your ricotta contains excess liquid, drain it before mixing the filling.
• Let the shrimp cool slightly: This prevents the hot shrimp from affecting the texture of the ricotta and egg mixture.
• Don't overcook the shrimp: Cook it only until nearly done before adding it to the filling.
• Keep the sauce creamy: Avoid making it too thick before baking, as the pasta will absorb some moisture.
• Cover during the first part of baking: Foil helps prevent the exposed pasta from drying out.
• Use freshly grated cheese: It generally melts more smoothly and gives the sauce a better texture.

Delicious Variations

Garlic Shrimp and Crab Stuffed Shells

For an even more luxurious seafood filling, replace 1/4 pound of the shrimp with 4 ounces of cooked lump crab meat. Fold the crab gently into the ricotta mixture so the pieces remain intact.

Spicy Cajun Seafood Shells

Add 1 teaspoon of Cajun seasoning to the shrimp and filling. A pinch of crushed red pepper flakes in the garlic sauce adds extra heat. Reduce the added salt if your Cajun seasoning is already salty.

Spinach and Shrimp Stuffed Shells

Add 1 cup of thawed, thoroughly squeezed frozen spinach to the ricotta filling. It adds color and extra vegetables without overpowering the shrimp.

Lemon Garlic Seafood Shells

Add another teaspoon of lemon zest and a little extra fresh parsley to the filling. The bright citrus flavor makes the creamy seafood sauce taste lighter and fresher.

Extra Cheesy Stuffed Shells

Add 1/2 cup of shredded provolone or Monterey Jack to the filling. The extra cheese creates an even richer texture and makes the casserole especially satisfying.

Mixed Seafood Stuffed Shells

Replace 1/4 pound of the shrimp with cooked scallops or chopped cooked crab. Keep the total seafood quantity at approximately 1 pound so the filling maintains the right consistency.

What to Serve with Creamy Seafood Stuffed Shells

These stuffed shells are rich and satisfying, so fresh and simple sides work especially well.

• Garlic bread: Perfect for soaking up the creamy Parmesan sauce.
• Fresh green salad: A crisp salad with lemon vinaigrette balances the richness of the cheese.
• Roasted asparagus: Adds a fresh vegetable side that pairs beautifully with shrimp.
• Steamed broccoli: A simple vegetable option that complements the seafood filling.
• Roasted cherry tomatoes: Their sweet and slightly tangy flavor adds a nice contrast.

How to Store and Reheat

Refrigerator

Allow leftover stuffed shells to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3 days.

Reheating

Place the shells in an oven-safe dish and add 1 to 2 tablespoons of milk or cream to loosen the sauce. Cover with foil and reheat at 325°F until heated through. Individual portions can also be reheated in the microwave using short intervals.

Freezing

For the best texture, freeze the stuffed shells before baking. Assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Cream-based sauces can sometimes separate after freezing, so stir the sauce well before assembling if you prepare it ahead. Cooked shrimp may also become slightly firmer after freezing and reheating.

Make-Ahead Instructions

Prepare the shrimp filling, cook the shells, and make the sauce up to one day ahead. Store the components separately in the refrigerator. Assemble the casserole shortly before baking for the best texture.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Frozen shrimp works perfectly. Thaw it completely in the refrigerator or under cold running water, then drain and pat it dry before cooking. Removing excess moisture helps keep the filling from becoming watery.

Can I use cooked shrimp?

Absolutely. Chop the cooked shrimp into small pieces and fold it directly into the ricotta mixture. Since it is already cooked, avoid additional skillet cooking. Make sure the assembled casserole is heated thoroughly without leaving it in the oven longer than necessary.

Can I prepare stuffed shells without ricotta?

Yes. Cottage cheese can be used instead. Drain it well and blend it briefly for a smoother filling. Cream cheese can also be mixed with mozzarella, although it will create a richer and denser texture.

How do I keep the shells from tearing?

Cook the shells just until al dente, handle them gently while draining, and let them cool slightly before filling. Cooking a few extra shells is helpful because some may break during preparation.

Can I add crab meat to the filling?

Yes! Cooked lump crab meat is an excellent addition. Fold it gently into the ricotta and shrimp mixture to keep the crab pieces from breaking apart.

Why is my garlic cream sauce too thick?

The sauce may have cooked too long or reduced too much. Whisk in a little extra milk until it reaches a smooth, pourable consistency before adding it to the casserole.

How do I know when the stuffed shells are ready?

The cheese should be fully melted, the sauce should bubble around the edges, and the seafood filling should be hot throughout. Shrimp should reach an internal temperature of 145°F.

Recipe Card

Creamy Seafood Stuffed Shells with Garlic Shrimp

Jumbo pasta shells filled with garlic shrimp, ricotta, mozzarella, and Parmesan, baked in a rich homemade garlic cream sauce until bubbly and golden.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the shells:

• 20 jumbo pasta shells
• 1 pound large shrimp, peeled, deveined, and chopped
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

For the garlic cream sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste

For the topping:

• 1 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish.
2. Cook jumbo pasta shells in salted boiling water until just al dente. Drain and set aside.
3. Heat olive oil and 2 tablespoons butter in a skillet. Add 4 cloves garlic and cook for 30 seconds.
4. Add chopped shrimp seasoned with paprika, salt, and pepper. Cook for 1 to 2 minutes, until nearly cooked. Stir in lemon juice and set aside to cool slightly.
5. Combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, parsley, Italian seasoning, salt, and pepper in a bowl.
6. Fold the garlic shrimp into the ricotta mixture.
7. For the sauce, melt 3 tablespoons butter in a saucepan. Add the remaining 4 cloves garlic and cook for 30 seconds.
8. Whisk in flour for 1 minute. Gradually add milk, then heavy cream. Cook until slightly thickened.
9. Stir in 1/2 cup Parmesan, Italian seasoning, salt, and pepper until smooth.
10. Spread half the sauce in the prepared baking dish.
11. Fill each pasta shell with the shrimp and ricotta mixture and arrange in the dish.
12. Pour the remaining sauce over the shells.
13. Top with 1 cup mozzarella and 2 tablespoons Parmesan.
14. Cover with foil and bake for 20 minutes. Uncover and bake another 10 to 15 minutes until bubbly and golden.
15. Check that the shrimp filling reaches 145°F. Rest for 5 minutes, garnish with parsley, and serve warm.

Estimated Nutrition Per Serving

Calories: 690 | Protein: 43 g | Carbohydrates: 43 g | Fat: 37 g | Saturated Fat: 21 g | Fiber: 2 g | Sugar: 7 g | Sodium: 950 mg

Nutrition information is an estimate and may vary depending on the brands and exact ingredients used.

A Delicious Seafood Dinner Everyone Will Remember

These Creamy Seafood Stuffed Shells with Garlic Shrimp are everything a comforting pasta dinner should be: rich, cheesy, flavorful, and filled with tender seafood. The combination of garlic shrimp, creamy ricotta filling, homemade Parmesan sauce, and melted mozzarella makes every bite delicious.

Whether you're preparing a cozy family dinner or looking for an impressive meal to share with guests, this baked seafood pasta recipe is a wonderful choice. Serve it hot with garlic bread and a fresh salad, and enjoy a homemade dinner that tastes like something from your favorite Italian restaurant!