Seafood Stuffed Shells with Shrimp, Crab, and Spinach

Why You’ll Love This Recipe

• Restaurant-worthy comfort food that’s weeknight-manageable and guest-impressive.
• Creamy ricotta and spinach filling studded with sweet shrimp and delicate crab.
• Choose your vibe: bright garlicky tomato sauce or cozy, silky Alfredo.
• Great make-ahead candidate—assemble earlier, bake when you’re ready.

Grocery List

• Produce: Garlic, lemon, fresh parsley (and basil optional), 10 oz frozen chopped spinach
• Dairy: Whole-milk ricotta, shredded mozzarella, Parmesan, 1 large egg, unsalted butter, whole milk, heavy cream
• Pantry: Jumbo pasta shells, olive oil, crushed tomatoes (28 oz), all-purpose flour, dried oregano, red pepper flakes, sugar, kosher salt, black pepper, Seafood (from the counter): 8 oz raw shrimp, 8 oz lump crabmeat

Full Ingredients

Pasta

• 22 jumbo pasta shells (cook extra to end up with 18 intact shells)
• Kosher salt for pasta water

Seafood-Ricotta Filling

• 1 tbsp olive oil (for sautéing shrimp)
• 8 oz raw shrimp, peeled/deveined, chopped into 1/2-inch pieces
• 8 oz lump crabmeat, drained and picked over for shells
• 15 oz whole-milk ricotta
• 1 large egg
• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 1/2 cup (about 1.75 oz) finely grated Parmesan
• 2 tbsp finely chopped fresh parsley
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 2 garlic cloves, minced
• 1/2 tsp kosher salt, 1/4 tsp black pepper
• Pinch red pepper flakes (optional)

Choose One Sauce

Garlicky Tomato Sauce

• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 (28-oz) can crushed tomatoes
• 1 tsp dried oregano
• Pinch sugar
• 1/2 tsp kosher salt, 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup torn fresh basil (optional)

Light Alfredo Sauce

• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup finely grated Parmesan
• 1/4 tsp kosher salt, 1/4 tsp black pepper
• Pinch freshly grated nutmeg

Topping & Finish

• 2 cups (8 oz) shredded low-moisture mozzarella
• 2 tbsp grated Parmesan (optional)
• Chopped parsley or torn basil, for garnish
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Boil the shells

Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook to al dente—about 1 minute less than package directions so they hold their shape while baking. Drain and rinse under cold water. Spread shells on a parchment-lined tray and lightly toss with a few drops of olive oil to prevent sticking.

Step 2: Sauté the shrimp

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chopped shrimp, season with a pinch of salt and pepper, and cook just until opaque, 1–2 minutes. Stir in 1 minced garlic clove and cook 30 seconds more. Transfer to a plate to cool slightly.

Step 3: Make your sauce (tomato or Alfredo)

For Garlicky Tomato Sauce: In a saucepan over medium heat, warm 2 tbsp olive oil. Add sliced garlic and cook until fragrant, about 30–45 seconds (do not brown). Stir in crushed tomatoes, oregano, a pinch of sugar, red pepper flakes if using, salt, and pepper. Simmer 10–12 minutes to thicken slightly; stir in basil off heat.

For Light Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and cook 30 seconds. Whisk in flour; cook 30–45 seconds. Slowly whisk in milk and cream; simmer 3–4 minutes until silky and slightly thick. Off heat, whisk in Parmesan, nutmeg, salt, and pepper until smooth.

Step 4: Mix the seafood-ricotta filling

In a large bowl, combine ricotta, egg, squeezed-dry spinach, the cooled shrimp, crabmeat, Parmesan, parsley, lemon zest, lemon juice, 2 minced garlic cloves, salt, pepper, and red pepper flakes if using. Mix until evenly combined. Taste and adjust salt and lemon to brighten. If the filling seems loose, chill 10 minutes to firm for easier stuffing.

Step 5: Fill the shells and assemble

Spread 1 1/2 cups of your chosen sauce in the bottom of a 9×13-inch baking dish. Fill each shell with about 2 tablespoons of the seafood-ricotta mixture and nestle, open side up, into the sauce (you should use about 18 shells). Spoon remaining sauce evenly over the shells. Top with mozzarella and a sprinkle of Parmesan.

Step 6: Bake until bubbly and golden

Cover the dish loosely with foil (tent so it doesn’t touch the cheese). Bake for 20 minutes. Remove foil and continue baking 10–15 minutes, until the sauce is bubbling and the cheese is melted with golden spots. For extra color, broil 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the shells rest 5 minutes so the filling sets. Garnish with parsley or basil and serve with lemon wedges. Spoon extra sauce from the pan over each portion.

Pro Tips

• Cook extra shells—some will crack. You want 18 intact for a full 9×13 dish.
• Squeeze spinach thoroughly to avoid watery filling. A clean kitchen towel works best.
• Chop shrimp small (1/2-inch). Smaller pieces distribute better and make stuffing easier.
• Use a small spoon or a zip-top bag with the corner snipped to pipe in the filling neatly.
• For the prettiest top, spoon a little sauce over each shell before adding mozzarella so it browns in flavorful patches.

Variations

• Fra Diavolo: Use the tomato sauce and increase red pepper flakes to 1/2 tsp. Add a splash of dry white wine while simmering.
• Lemon-Chive Alfredo: Stir 1 tbsp chopped chives and extra lemon zest into the Alfredo, and garnish with more chives.
• Spinach–Artichoke: Fold 1/2 cup chopped marinated artichoke hearts into the filling for briny depth.

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 2 days (seafood is best enjoyed sooner). Reheat covered at 325°F (163°C) for 20–25 minutes, adding a splash of water or extra sauce if needed. To make ahead, fill shells and assemble (without baking), cover, and refrigerate up to 24 hours; bake straight from the fridge, adding 5–10 extra minutes. Freeze assembled, unbaked shells up to 3 months; thaw overnight in the refrigerator before baking 40–50 minutes covered, then uncover to finish. Baked leftovers can be frozen in portions up to 2 months; reheat gently at 325°F.

Nutrition (per serving)

Approximate with tomato sauce: 520 calories; 36 g protein; 47 g carbohydrates; 23 g fat; 3 g fiber; 950 mg sodium. Using Alfredo sauce adds about 150–200 calories and 10–12 g fat per serving. Values will vary based on brands and exact quantities.