This creamy lobster and shrimp stuffed shells recipe is easy to make and gorgeous enough to serve at any special occasion, or just because. 

Are you a seafood lover but don’t make it at home? This recipe will change that for you. Tired of the ho-hum pasta dishes you always serve? Shellfish is really very easy to cook and work with and is always a celebration. I thought these Creamy Lobster Shrimp Stuffed Shells would be perfect for any special occasion. This pasta dish would make a very romantic dinner, but why not make it “just because”?

With strong scissors, I cut straight down each of the lobster shells and then pulled up the meat to sit on top. They were then buttered and quickly broiled leaving them juicy and flavorful. It is such an easy way to enjoy lobster.

I quickly pan fry the shrimp with the onion and peppers leaving them also full of wonderful flavor. The lobster and shrimp were then combined with a few other ingredients and stuffed into pasta shells. A lovely Parmesan cream sauce was then poured over the top and a quick bake in the oven got the dish bubbly and slightly browned.

Creamy, full of seafood and heavenly. This dish will get you rave reviews from everyone. Casseroles overall are very easy to make and I love the little cook time in the oven so you can have a break or do the tidy up before dinner is served. Some fresh hot rolls and a simple salad will make this dinner complete.

Step by Step Guide to Making Creamy Lobster and Shrimp Stuffed Pasta Shells

1. Prepare the Pasta:

Start by filling a large pot with water, seasoning generously with salt. This ensures flavorful pasta. Once boiling, add your jumbo pasta shells and cook as instructed on the package. Upon cooking, drain the shells, give them a quick rinse to stop the cooking process and prevent sticking, and set them aside to cool.

2. Prepping the Lobster:

Using a sharp knife or robust kitchen scissors, split the lobster tails down their center. This allows you to lift the lobster meat over its shell. Do remember to clear out the digestive tract to ensure a clean taste. Once done, lightly brush the lobster meat with a tablespoon of butter and place them on a rimmed baking sheet. Broil them for about 5-7 minutes until they turn soft and attain a creamy white hue. Once cooled, dice them into bite-sized chunks and transfer them to a medium-sized bowl.

3. Saute the Vegetables and Shrimp:

In a medium skillet, heat a tablespoon of butter. Add the minced onion and red pepper, sautéing for about a minute or until they begin to soften. Introduce the thawed shrimp to the skillet and cook for another 3-4 minutes, or until they adopt a pinkish color, indicating they are cooked. Season with Old Bay and freshly ground pepper, ensuring an even coat, and then set the skillet aside.

4. Preparing the Cheese Sauce:

In a separate saucepan, melt the ¼ cup of butter. Once melted, whisk in the flour, forming a roux. This thick paste is essential for a creamy sauce. Cook this for a minute, ensuring constant whisking to avoid any lumps. Gradually introduce the milk, continuously whisking to ensure smooth integration. Bring the mixture to a bubbly simmer, and watch it thicken to a creamy consistency. Season your sauce with freshly ground pepper, salt, a pinch of nutmeg, and a few dashes of hot sauce for a slight kick. Stir in the Parmesan cheese, letting it melt into the sauce. Once done, set your sauce aside.

5. Combine the Fillings:

To the bowl containing the lobster chunks, add the shrimp mixture from the skillet. Introduce the beaten egg, mozzarella, and ricotta cheese. Gently mix everything, ensuring the delicate lobster and shrimp pieces remain intact.

6. Assembling the Dish:

Preheat your oven to 350F (175C). Lightly grease a 9×13-inch baking dish. Now, take each pasta shell and fill them with a rounded tablespoon of your seafood mixture, placing each stuffed shell in the baking dish. Once all shells are filled and arranged, pour your creamy cheese sauce over them, ensuring even coverage. For a final touch, sprinkle some more Old Bay seasoning on the top.

7. Baking:

Transfer the baking dish to your preheated oven and bake for about 30-35 minutes. You’re looking for a slightly browned top and a bubbly sauce around the shells.

Serve and Relish:

Once out of the oven, allow the dish to cool for a few minutes. Serve your creamy lobster and shrimp stuffed pasta shells with a side salad or crusty bread.

Creamy Lobster and Shrimp Stuffed Pasta Shells

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• Author: Tara Noland
• Total Time: 65 minutes
• Yield: Serves 6
• Diet: Omnivore, Pescatarian

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Description

Creamy, cheesy pasta shells brimming with succulent lobster and shrimp. A special occasion dinner thats surprisingly easy.

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Ingredients

Units USM Scale 1x2x3x

• 25 jumbo pasta shells
• 5 oz (142 g) lobster
• 2 Tbsp red pepper
• 2 Tbsp onion
• 1 1/4 cups (300 ml) butter
• 1 pkg frozen shrimp
• 1 1/2 tsp Old Bay seasoning
• Freshly grated ground pepper
• Salt
• 1/4 cups (59 ml) flour
• 4 cups (946 ml) 2% milk
• Large pinch of nutmeg
• Few dashes hot sauce
• 1 1/2 cups (355 ml) Parmesan cheese
• 1 large egg
• 1/2 cups (118 ml) mozzarella
• 1/3 cups (79 ml) ricotta cheese

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Instructions

1. Fill a large pot with salted water and cook the pasta shells according to package directions. Drain and rinse and set aside.
2. Cut the lobster tail shells down the center with a sharp knife or strong scissors. Gently pull the lobster meat up and over the shell. Clean the tail of the digestive tract. Brush lightly with 1 Tbsp. butter and place on a rimmed baking sheet. Broil for 5-7 minutes until just cooked through, the meat will become soft and white. Allow to cool and then cut into bite-sized pieces. Place in a medium-sized bowl.
3. Meanwhile, in a medium skillet, add 1 Tbsp. butter and sauté the onion and red pepper for 1 minute. Add the shrimp and continue to sauté for 3-4 minutes until just pink and cooked. Add Old Bay seasoning and pepper. Set aside.
4. In a small saucepan, melt ¼ cup butter and whisk in the flour. Cook for 1 minute while whisking. Slowly add the milk while continuing to whisk. Heat the sauce until bubbly and thickened. Season with freshly ground pepper, salt, nutmeg, and hot sauce. Stir in Parmesan until melted. Set aside.
5. Add the shrimp mixture to the lobster, along with the egg, mozzarella cheese, and ricotta cheese. Mix gently.
6. Preheat oven to 350°F (177°C). Grease a 9×13″ pan.
7. Stuff each pasta shell with one rounded Tbsp. of the seafood mixture and place in the pan.
8. Pour cheese sauce over the shells. Sprinkle with more Old Bay seasoning on top.
9. Bake for 30-35 minutes at 350°F (177°C) until slightly browned and bubbly.

Notes

• For best results, slightly undercook the pasta shells to prevent them from becoming mushy during baking.
• To save time, use pre-cooked shrimp instead of cooking it yourself. Just ensure it’s properly thawed and patted dry before adding to the filling.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Oven-Baking
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 5
• Sodium: 600
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 4
• Protein: 30
• Cholesterol: 200

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