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Baked seafood stuffed shells fill a large white 9x13 baking dish that sits atop a dark gray textured surface. The stuffed seafood shells have been garnished with finely chopped fresh parsley. A large gold serving spoon rests atop the baking dish and a red and white muted linen napkin rests alongside.

Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Jess Larson
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: serves 6-8 1x
  • Category: Main Dishes, Seafood Recipes, Pasta Dishes
  • Method: Baked
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This recipe for Seafood Stuffed Shells is the ultimate pasta dinner! Cooked jumbo pasta shells are stuffed with a seafood filling made of shrimp, scallops, and lump crab (or any other seafood you love) and baked in a creamy, white Old bay béchamel sauce until golden brown and bubbling.

This baked seafood pasta is decadent, comforting and a terrific meal for special occasions, but easy enough for a weekday dinner or date night at home!

Ingredients

Scale

for the stuffed shells:

  • nonstick cooking spray
  • 6 ounces jumbo pasta shells (approx. 22 shells)
  • 1 tablespoon unsalted butter
  • ½ small yellow onion, finely diced
  • 4 cloves garlic, finely chopped or grated
  • 8 ounces shrimp, peeled, deveined, and cut into ½-inch pieces (see Recipe Notes)
  • 8 ounces bay scallops, cut into ½-inch pieces if needed (see Recipe Notes)
  • 8 ounces lump crab meat (see Recipe Notes)
  • ¼ cup finely chopped fresh parsley
  • ⅓ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • ½ lemon, juiced
  • kosher salt and ground black pepper, to season
  • seafood béchamel sauce (see below)
  • crispy breadcrumbs (see below)

for the seafood béchamel sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup clam juice (see Recipe Notes)
  • 2 cups half and half
  • 1 teaspoon Old Bay seasoning
  • kosher salt and ground black pepper, to season

for the crispy breadcrumbs:

  • ½ cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • kosher salt and ground black pepper, to season

Instructions

  1. Prep: Preheat the oven to 350°F with a rack in the center. Lightly coat a 9×13-inch baking dish (oven- and broiler-safe) with nonstick spray. If using frozen seafood, thaw and pat as dry as possible with paper towels (see Recipe Notes).

    Seafood stuffed shells ingredients arranged on a dark gray textured surface: jumbo pasta shells, unsalted butter, yellow onion, garlic, shrimp, bay scallops, lump crab meat, fresh parsley, mayonnaise, Dijon mustard, Old Bay seasoning, lemon, unsalted butter, all-purpose flour, clam juice, and half & half.

  2. Boil the pasta: Bring a large pot of generously salted water to a boil. Add shells and cook until 2-3 minutes under al dente (“al dente” cooking time is typically included in package directions). Drain but do not rinse. Set aside. (Learn more ⇢ How to Cook Pasta Perfectly Every Single Time!)
    Seafood stuffed shells ingredients arranged on a dark gray textured surface: jumbo pasta shells, unsalted butter, yellow onion, garlic, shrimp, bay scallops, lump crab meat, fresh parsley, mayonnaise, Dijon mustard, Old Bay seasoning, lemon, unsalted butter, all-purpose flour, clam juice, and half & half.
  3. Meanwhile, prepare the seafood filling: Meanwhile, melt butter in a large skillet over medium heat. Add the onion, season with a good pinch of salt and pepper, and cook 4-5 minutes until soft and golden. Add the garlic and cook 1-2 minutes more until fragrant. Stir in the scallops and cook 1 minute, then add the shrimp and cook 30 seconds longer. Transfer mixture to a large bowl. Add crab, parsley, mayonnaise, Dijon, Old Bay, and lemon juice. Season with a good pinch of salt and pepper. Mix to combine and set aside.

    Seafood filling for seafood stuffed shells fills a large clear glass mixing bowl that sits atop a dark gray textured surface.

  4. Prepare the seafood béchamel sauce: Wipe out the skillet used to prepare the seafood filling. Return to medium heat and add the butter Once melted, whisk in the flour, whisking vigorously to eliminate lumps in the roux, and cook 1-2 minutes until golden. Slowly whisk in the clam juice, half and half, and Old Bay. Simmer 3-4 minutes, stirring often until thickened. Remove from heat and adjust seasoning to taste.Seafood béchamel sauce for seafood stuffed shells fills a large gray skillet that sits atop a dark gray textured surface. A metal whisk rests atop the skillet for mixing.
  5. Mix the crispy breadcrumbs: In a small bowl, mix panko and melted butter. Season with a good pinch of salt and pepper to taste. Toss to combine well. Set aside.

    Crispy breadcrumbs are mixed inside of a small ceramic bowl that sits atop a dark gray textured surface. A gold spoon rests inside of the bowl for mixing.

  6. Seafood stuffed shells assembly: Spread 1 cup of the seafood béchamel over the bottom of the prepared baking dish. Generously stuff each par-cooked pasta shell with seafood filling and arrange in a single layer in the dish. Pour the remaining béchamel over top, then sprinkle with breadcrumbs.

    Assembled seafood stuffed shells fill a 9x13 baking dish atop a layer of seafood béchamel sauce. The stuffed seafood shells have been covered in more seafood béchamel sauce and breadcrumbs. The baking dish sits atop a dark gray textured surface.

  7. Bake the stuffed shells: Bake for 30 minutes, until bubbling and golden. If desired, broil for 2-3 minutes from the center rack for extra browning—watch closely to avoid burning.

    Baked seafood stuffed shells fill a large white 9x13 baking dish that sits atop a dark gray textured surface. The stuffed seafood shells have been garnished with finely chopped fresh parsley. A large gold serving spoon rests atop the baking dish and a red and white muted linen napkin rests alongside.

  8. Serve: Let the stuffed shells rest for 5 minutes, then serve hot. I like topping each portion with a generous sprinkling of finely chopped fresh herbs (chives! parsley!) and serving alongside a light and fresh salad like my Simple Mixed Greens Salad with Red Wine Vinaigrette. Enjoy!

    An overhead shot of seafood stuffed shells served inside of a shallow red bowl that sits atop a dark gray surface. The shells are served alongside a simple green salad with a gold fork resting inside of the bowl. The bowl is surrounded by another red bowl, a gold fork, a small wooden pinch bowl filled with kosher salt, a red and white muted linen napkin, and a white 9x13 baking dish filled with seafood stuffed shells.

Equipment

Notes

Jess’ Tips and Tricks:

  • Seafood: The beauty of these seafood stuffed shells is their versatility! We love the combo of shrimp, scallops, and lump crab, but feel free to mix and match based on what’s freshest or available—just aim for 1½ pounds total. Swap the crab for lobster, scallops for chunks of firm white fish, or shrimp for langoustines. If you’re landlocked, frozen seafood is often a better bet than what’s at the seafood counter—see thawing tips below.
  • Thawing frozen seafood: The fastest and safest way to thaw frozen seafood is placing it in a sealed zip-top bag and submerge in cool water. Refresh the water every 10 minutes until fully thawed, about 25-30 minutes total. This method keeps the temperature controlled and safe, helping prevent bacterial growth.
  • Clam juice: Don’t skip it! A splash of clam juice the secret to infusing the béchamel with rich, briny seafood flavor. Look for bottled clam juice at your local seafood counter or order online (I like the Bar Harbor brand, linked below!).

Make-Ahead, Storage, and Freezing:

  • Make-Ahead Instructions: You can assemble the stuffed shells up to 1 day ahead. Just follow Steps 2-6, let cool, cover tightly, and refrigerate. When ready to bake, follow Steps 1 and 7, adding 5-10 extra minutes to ensure the filling is warmed through.
  • Storage and Reheating: Storage & Reheating: Leftovers will keep in an airtight container in the fridge for 2–3 days. Reheat in the microwave until warmed through.
  • Freezer Instructions: Freeze fully baked leftovers for up to 3 months. Portion into airtight freezer containers (I love Souper Cubes!) to make thawing and reheating easy down the line.

Find it online: https://playswellwithbutter.com/seafood-stuffed-shells/