Seafood Stuffed Shells: The Ultimate Guide to Making Delicious Seafood Stuffed Shells

Seafood Stuffed Shells: Prepare to embark on a culinary adventure that will transport your taste buds straight to the Italian coast! Imagine plump, pasta shells overflowing with a decadent mixture of succulent shrimp, sweet crabmeat, and creamy ricotta cheese, all baked to golden perfection in a rich marinara sauce. This isn’t just dinner; it’s an experience.

While the exact origins of stuffed shells are debated, they are undoubtedly a beloved staple of Italian-American cuisine, evolving from traditional pasta dishes brought over by immigrants. The beauty of Seafood Stuffed Shells lies in their versatility and ability to be adapted to suit individual tastes and preferences. It’s a dish that speaks of family gatherings, shared laughter, and the simple joy of good food.

People adore this dish for a multitude of reasons. The combination of textures – the tender pasta, the delicate seafood, and the creamy cheese – is simply irresistible. The flavors are equally captivating, with the sweetness of the seafood perfectly balanced by the tangy tomato sauce and the richness of the ricotta. Plus, it’s surprisingly easy to make, perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this show-stopping dish!

Ingredients:

• 1 pound jumbo pasta shells
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound cooked shrimp, peeled and deveined, chopped
• 1 pound cooked crabmeat, picked over for shells
• 1/2 pound cooked scallops, chopped
• 1/4 cup dry white wine (optional)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (24 ounce) jars marinara sauce
• 1 cup shredded mozzarella cheese

Preparing the Shells:

1. Cook the pasta shells according to package directions. Be careful not to overcook them, as they need to be firm enough to hold the filling without tearing. I usually cook them for about a minute less than the package suggests.
2. Once cooked, drain the shells immediately and rinse them with cold water to stop the cooking process. This also helps prevent them from sticking together.
3. Gently lay the cooked shells out on a baking sheet lined with parchment paper to dry slightly while you prepare the filling. This will make them easier to handle.

Making the Seafood Filling:

1. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic can ruin the whole dish!
2. Add the seafood. Add the chopped shrimp, crabmeat, and scallops to the skillet. Cook for about 3-5 minutes, stirring occasionally, until heated through. If you’re using the white wine, pour it into the skillet now and let it simmer for a minute or two to reduce slightly. This adds a lovely depth of flavor.
3. Combine the filling ingredients. In a large bowl, combine the ricotta cheese, Parmesan cheese, parsley, egg, lemon zest, salt, and pepper. Mix well until everything is evenly distributed.
4. Incorporate the seafood. Add the cooked seafood mixture to the cheese mixture and gently fold everything together until well combined. Be careful not to overmix, as you want to keep the seafood tender.

Assembling and Baking the Stuffed Shells:

1. Prepare the baking dish. Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add flavor.
2. Stuff the shells. Using a spoon or a small cookie scoop, carefully fill each cooked pasta shell with the seafood mixture. Don’t overstuff them, but make sure they’re nicely filled.
3. Arrange the shells. Arrange the stuffed shells in the baking dish, seam-side up, on top of the marinara sauce. Try to fit them snugly together in a single layer.
4. Top with sauce and cheese. Pour the remaining marinara sauce over the stuffed shells, making sure they are well covered. Sprinkle the shredded mozzarella cheese and additional Parmesan cheese evenly over the top.
5. Bake the shells. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
6. Let it rest. Let the stuffed shells rest for about 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Tips and Variations:

• Seafood substitutions: Feel free to use other types of seafood in the filling, such as lobster, mussels, or clams. Just make sure they are cooked before adding them to the mixture.
• Vegetarian option: For a vegetarian version, you can substitute the seafood with sautéed vegetables like mushrooms, spinach, and zucchini.
• Spice it up: Add a pinch of red pepper flakes to the filling for a little bit of heat.
• Make ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing: These stuffed shells freeze beautifully. Assemble them in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Cheese variations: You can use other types of cheese in the filling, such as provolone or fontina.
• Herb variations: Experiment with different herbs in the filling, such as basil, oregano, or thyme.
• Sauce variations: If you’re feeling adventurous, you can use a different type of sauce, such as a creamy Alfredo sauce or a pesto sauce.
• Serving suggestions: Serve the seafood stuffed shells with a side salad and some crusty bread for a complete and satisfying meal.

Detailed Notes on Ingredients:

Pasta Shells:

The jumbo pasta shells are the foundation of this dish, so choosing the right ones is important. Look for shells that are large and sturdy, and avoid any that are broken or cracked. I prefer using shells made from semolina flour, as they tend to hold their shape better during cooking.

Seafood:

The quality of the seafood is crucial for the flavor of the dish. I recommend using fresh, high-quality seafood whenever possible. If you’re using frozen seafood, make sure to thaw it completely before cooking. Here’s a breakdown of each seafood component:

• Shrimp: Use medium or large shrimp, peeled and deveined. You can buy them pre-cooked or cook them yourself. If cooking them yourself, be careful not to overcook them, as they will become rubbery.
• Crabmeat: Use lump crabmeat for the best flavor and texture. Be sure to pick through the crabmeat carefully to remove any shells.
• Scallops: Use sea scallops, as they are larger and more flavorful than bay scallops. Chop them into smaller pieces before adding them to the filling.

Cheese:

The cheese adds richness and flavor to the filling. Here’s a breakdown of each cheese component:

• Ricotta Cheese: Use whole milk ricotta cheese for the best flavor and texture. Drain the ricotta cheese in a cheesecloth-lined sieve for at least 30 minutes to remove excess moisture. This will prevent the filling from being too watery.
• Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor. Avoid using pre-grated Parmesan cheese, as it often contains cellulose and other additives that can affect the texture and flavor.
• Mozzarella Cheese: Use shredded mozzarella cheese for topping the shells. You can use low-moisture mozzarella cheese or fresh mozzarella cheese. If using fresh mozzarella cheese, be sure to pat it dry with paper towels before shredding it.

Marinara Sauce:

The marinara sauce adds acidity and sweetness to the dish. You can use store-bought marinara sauce or make your own. If using store-bought marinara sauce, choose a high-quality brand that you enjoy. If making your own marinara sauce, be sure to use ripe tomatoes and simmer it for at least 30 minutes to develop the flavors.

Other Ingredients:

• Olive Oil: Use extra virgin olive oil for the best flavor.
• Onion and Garlic: These aromatics add depth of flavor to the filling. Be sure to chop the onion finely and mince the garlic.
• Parsley: Use fresh parsley for the best flavor. Chop it finely before adding it to the filling.
• Egg: The egg helps to bind the filling together.
• Lemon Zest: The lemon zest adds a bright, citrusy flavor to the filling.
• Salt and Pepper: Season

Conclusion:

And there you have it! These Seafood Stuffed Shells are more than just a meal; they’re an experience. From the satisfyingly plump pasta shells to the decadent, creamy seafood filling, every bite is a celebration of flavor and texture. I truly believe this recipe is a must-try for anyone who loves seafood, pasta, or simply enjoys creating something special in the kitchen. What makes these shells so irresistible? It’s the perfect balance of richness and freshness. The combination of shrimp, crab, and scallops creates a symphony of oceanic flavors, while the ricotta and Parmesan cheese add a creamy, comforting base. The hint of lemon zest brightens everything up, preventing the dish from feeling too heavy. Plus, the vibrant marinara sauce provides a tangy counterpoint to the richness of the filling. But the best part? This recipe is surprisingly adaptable. Feel free to experiment with different types of seafood. Lobster would be an amazing addition, or you could try using a mix of white fish like cod or haddock. If you’re not a fan of marinara sauce, a creamy Alfredo sauce would also be delicious. For a spicier kick, add a pinch of red pepper flakes to the filling or the sauce. Serving suggestions? These Seafood Stuffed Shells are fantastic on their own as a main course. However, they also pair beautifully with a simple side salad. A crisp green salad with a light vinaigrette will help to cut through the richness of the dish. Garlic bread is another classic accompaniment, perfect for soaking up all that delicious sauce. For a more elegant presentation, garnish the shells with fresh parsley or basil before serving. Looking for variations? Consider baking the stuffed shells in individual ramekins for a more personalized presentation. You could also add a layer of spinach or other leafy greens to the bottom of the baking dish for an extra boost of nutrients. If you’re short on time, you can use pre-cooked seafood to speed up the preparation process. Just be sure to adjust the cooking time accordingly.

Why I think you’ll love this recipe:

I’ve made these Seafood Stuffed Shells countless times, and they’re always a hit. They’re perfect for a special occasion, a romantic dinner, or even a cozy weeknight meal. They’re also a great way to impress your friends and family with your culinary skills. Trust me, once you try this recipe, you’ll be hooked! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m confident that you’ll love these Seafood Stuffed Shells as much as I do. I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Did you add lobster? Did you try a different sauce? Let me know! Your feedback is invaluable, and it helps me to improve my recipes and create even better content for you. Happy cooking!

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