Description
Delight in these creamy Seafood Stuffed Jumbo Pasta Shells, filled with a savory medley of shrimp, scallops, and lump crab meat, all combined with fresh herbs and a tangy mayonnaise-mustard blend. Topped with a luscious clam-infused béchamel sauce and baked to golden perfection with crispy panko breadcrumbs, this comforting dish is perfect for a special family dinner or entertaining guests.
Ingredients
Scale
Pasta Shells
- 6 ounces jumbo pasta shells (approx. 22 shells)
Seafood Filling
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely diced
- 4 cloves garlic, finely chopped or grated
- 8 ounces shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 8 ounces bay scallops, cut into 1/2-inch pieces if needed
- 8 ounces lump crab meat
- 1/4 cup finely chopped fresh parsley
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 lemon, juiced
- Kosher salt and ground black pepper, to season
Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup clam juice
- 2 cups half and half
Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just under al dente, with a slight firmness remaining. Drain carefully, taking care not to crack the shells, and set aside to cool slightly.
- Prepare Seafood Filling: In a large bowl, combine the unsalted butter, finely diced onion, and garlic. Sauté gently until fragrant and translucent if cooking the butter mixture first (optional), then mix in shrimp, scallops, crab meat, chopped parsley, mayonnaise, Dijon mustard, Old Bay seasoning, and lemon juice. Season with kosher salt and black pepper to taste. Stir gently until combined, avoiding overmixing to keep the filling light and tender.
- Make Béchamel Sauce: In a saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour until smooth and bubbly, forming a roux. Gradually add clam juice and half and half, whisking continuously to prevent lumps. Cook until the sauce thickens to a creamy consistency, then adjust seasoning as needed.
- Assemble Stuffed Shells: Preheat the oven to 350°F (175°C). Spoon the seafood filling gently into each cooled pasta shell, filling without overstuffing to prevent spills during baking. Arrange the stuffed shells snugly in a baking dish. Pour the creamy béchamel sauce evenly over the shells to cover them well.
- Add Topping and Bake: In a small bowl, mix the panko breadcrumbs with 2 tablespoons melted butter. Sprinkle this mixture evenly over the béchamel-covered shells. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown. If the breadcrumbs brown too quickly, loosely cover with foil.
- Let it Rest: Remove the dish from the oven and allow it to rest for 5-10 minutes. This resting period helps the filling set for easier serving without the stuffing falling out. Serve warm and enjoy your delicious seafood stuffed pasta shells.
Notes
- Cooking the pasta shells just under al dente prevents them from becoming mushy after baking.
- Handle cooked shells gently to avoid cracking and breaking.
- If fresh seafood is unavailable, thawed frozen seafood works well when properly drained.
- Adjust Old Bay seasoning and lemon juice to taste for preferred flavor balance.
- Cover the baking dish with foil if breadcrumbs brown too fast during baking.
- Letting the dish rest after baking ensures the filling firms up and stays intact while serving.
