Baked Shells with Seafood

These elegant baked seafood-stuffed shells transform jumbo pasta shells into an incredibly luxurious dinner featuring tender shrimp, scallops, and lump crab meat in a rich Old Bay béchamel sauce. Perfect for special occasions like holidays or romantic dinners, this impressive dish delivers restaurant-quality flavors while being surprisingly manageable to prepare at home.

This seafood-stuffed shells recipe has become my go-to when I want to create something truly special that feels both elegant and comforting. I love how the combination of three different types of seafood creates such complex flavors and textures, while the creamy béchamel sauce ties everything together beautifully. Every time I serve this, guests are amazed by how restaurant-quality it looks and tastes, yet it's completely achievable in a home kitchen.

Ingredients and Why They Matter

• Jumbo pasta shells: provide the perfect vessel for holding the generous seafood filling while maintaining their structure during baking
• Large shrimp, bay scallops, and lump crab meat: create a luxurious seafood medley with different textures and flavors in every bite
• Unsalted butter and all-purpose flour: form the foundation roux for the classic béchamel sauce
• Clam juice: adds essential seafood flavor to the béchamel that enhances rather than competes with the filling
• Half and half: creates the creamy, rich texture that makes the sauce so indulgent
• Old Bay seasoning: provides that distinctive seafood spice blend that ties all the flavors together perfectly
• Fresh lemon juice and flat-leaf parsley: add brightness and freshness that balance the rich, creamy elements
• Dijon mustard and mayonnaise: give the seafood filling extra creaminess and complex flavor
• Panko breadcrumbs: create a golden, crispy topping that adds textural contrast to the creamy dish

Step-by-Step Instructions

Cook the pasta shells:

Bring a large pot of salted water to boil and cook 24-26 jumbo pasta shells for 2-3 minutes less than package directions (they should be slightly underdone). Drain carefully and set aside to cool.

Prepare the seafood filling:

Heat 2 tablespoons butter in a large skillet over medium heat. Add 1 diced small onion and cook for 3-4 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Add 1 pound large shrimp (peeled and chopped) and 1/2 pound bay scallops. Cook for 2-3 minutes until just barely cooked through. Remove from heat and let cool slightly.

Finish the filling mixture:

In a large bowl, combine the cooked shrimp and scallops with 8 ounces lump crab meat (picked over for shells), 3 tablespoons chopped fresh parsley, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, and 2 tablespoons fresh lemon juice. Mix gently to combine.

Make the béchamel sauce:

In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in 4 tablespoons all-purpose flour and cook for 2 minutes, whisking constantly. Gradually whisk in 1/2 cup clam juice, then slowly add 1 1/2 cups half and half, whisking continuously. Add 1 teaspoon Old Bay seasoning and simmer until thickened, about 5 minutes.

Prepare the baking dish:

Preheat oven to 375°F. Spread about 1/2 cup of the béchamel sauce in the bottom of a 9x13-inch baking dish to prevent sticking.

Stuff the shells:

Fill each pasta shell generously with the seafood mixture, mounding it slightly. Arrange the stuffed shells in the prepared baking dish in a single layer.

Add sauce and topping:

Pour the remaining béchamel sauce over the stuffed shells. In a small skillet, toast 1/2 cup panko breadcrumbs in 1 tablespoon butter until golden. Sprinkle the toasted breadcrumbs over the shells.

Bake until golden:

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown. For extra browning, broil for 2-3 minutes at the end, watching carefully.

Rest and serve:

Let the dish rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with additional fresh parsley if desired.

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I discovered through making this recipe multiple times that the quality of your seafood really makes or breaks the final dish. When I used frozen seafood that wasn't properly thawed, the filling became watery and diluted all the flavors. Now I always use the freshest seafood I can find, or if using frozen, I make sure it's completely thawed and patted dry before using.

Understanding Béchamel Sauce Technique

Béchamel is one of the five French mother sauces, and mastering it opens up countless cooking possibilities. The key to smooth béchamel lies in creating a proper roux - cooking the flour and butter together until it's golden and nutty but not brown. This removes the raw flour taste while creating the thickening base for the sauce.

Adding the liquid gradually while whisking constantly prevents lumps from forming. The clam juice adds a briny, oceanic flavor that complements the seafood filling perfectly, while the half and half creates that rich, creamy texture that makes this sauce so luxurious. The Old Bay seasoning ties everything together with its complex blend of spices that enhance seafood dishes.

Selecting and Preparing Quality Seafood

The combination of shrimp, scallops, and crab meat creates incredible variety in both texture and flavor. Large shrimp provide meaty bites, scallops offer delicate sweetness, and lump crab meat adds that distinctive briny richness. When shopping, look for seafood that smells fresh and oceanic, never fishy or ammonia-like.

Pre-cooking the shrimp and scallops partially ensures they'll be perfectly tender in the final dish without becoming rubbery from overcooking. The gentle sautéing with aromatics also builds flavor layers that enhance the overall dish. Lump crab meat should be picked over carefully for any remaining shell pieces that could ruin the eating experience.

Assembly and Presentation Techniques

Proper assembly is crucial for both appearance and functionality. The layer of béchamel in the bottom of the dish prevents sticking while ensuring every bite has that creamy sauce. When stuffing the shells, don't be shy - they should be generously filled and slightly mounded for the most impressive presentation.

The toasted panko breadcrumbs aren't just for show - they add essential textural contrast to the creamy dish while creating that beautiful golden-brown finish that makes this look restaurant-quality. Toasting the breadcrumbs in butter adds extra richness and ensures they stay crispy during baking.

Make-Ahead and Entertaining Strategies

This dish is a entertainer's dream because it can be completely assembled up to 24 hours ahead of time. The flavors actually improve as they meld together overnight, and having it ready to just pop in the oven makes hosting much more relaxed. If baking from cold, add an extra 10-15 minutes to the cooking time.

For special occasions, this recipe doubles easily to feed larger crowds. Use two baking dishes and stagger the cooking times, or if your oven is large enough, bake both at the same time. The impressive presentation makes it perfect for holiday buffets where guests serve themselves.

Troubleshooting Common Issues

If your béchamel sauce becomes lumpy, don't panic - strain it through a fine-mesh sieve or use an immersion blender to smooth it out. If it's too thick, whisk in a little more half and half; if too thin, simmer it longer to reduce and thicken.

Watery filling is usually caused by not properly draining seafood or using frozen seafood that hasn't been thoroughly thawed and dried. Always pat seafood completely dry before cooking, and if using frozen, thaw it in the refrigerator overnight and drain any accumulated liquid.

Wine and Side Dish Pairings

This rich, creamy dish pairs beautifully with crisp white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc that can cut through the richness while complementing the seafood flavors. For sides, keep things simple with a fresh arugula salad, steamed asparagus, or crusty bread to soak up any extra sauce.

The dish is rich enough that lighter accompaniments work best - roasted vegetables, a simple green salad, or steamed broccoli provide nice color and textural contrast without competing with the star of the show.

These baked seafood-stuffed shells have taught me that some of the most memorable meals come from taking time to create something truly special that shows how much you care about the people you're feeding. Every element works together to create an experience that feels both luxurious and comforting, proving that home cooking can rival the finest restaurants when you combine quality ingredients with proper technique and genuine care for creating something beautiful.

Frequently Asked Questions

→ Can I use frozen seafood for this recipe?

Yes, frozen seafood works great. Just make sure to thaw it completely and pat it dry with paper towels before cooking.

→ What if I can't find clam juice?

Clam juice adds amazing flavor, but you can substitute with seafood stock or even chicken broth in a pinch.

→ Can I make this ahead of time?

Absolutely! You can assemble the whole dish up to one day ahead, cover it, and refrigerate until ready to bake.

→ How do I know when the shells are done baking?

The dish is ready when it's bubbling around the edges and the top is golden brown, usually after 30 minutes in the oven.

→ What should I serve with seafood stuffed shells?

A simple green salad and some crusty bread work perfectly. The dish is rich, so keep the sides light and fresh.

→ How long do leftovers last?

Leftovers will keep in the fridge for 2-3 days and reheat well in the microwave or oven.