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4.8 from 4 reviews

Baked Seafood-Stuffed Shells with Béchamel Sauce

Posted by Jess Larson on December 19th, 2022 (Updated December 19, 2024)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
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.

Perfect for special occasions like Christmas, Valentine’s Day dinner, or date night at home!

Jump to Recipe
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 the baking dish is surrounded by a stack of plates topped with gold silverware, a small wooden pinch bowl filled with kosher salt, and a red and white muted linen napkin.
Photography by Kate Poskochil
Prep: 45 mins
Cook: 45 mins
Serves: 6-8
4.8 from 4 reviews
Featured Review

Holy smokes. This dish was astoundingly good. ASTOUNDINGLY. Additionally, the recipe is really well-written. The notes that are included are excellent and I’d trust any beginner cook with this! Make this! You won’t regret it!

Lola
Read More Reviews

Celebrate Special Moments with Decadent Seafood Pasta!

Somewhere along the line, a big piece of red meat became the go-to centerpiece for special occasion dinners. And while my family loves to celebrate with a beautiful prime rib or steak, lately I’ve been on a mission to create some special seafood dinners for our pescatarian and fish-loving friends. That’s where these Creamy Seafood Stuffed Shells come in.

These stuffed seafood shells are decadent, delicious, and absolutely loaded with seafood! Each jumbo pasta shell is stuffed to the brim with tender shrimp, scallops, and lump crab meat (though you can use whatever fish or seafood you love most.)

A side angle and close up shot of baked 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 a small wooden pinch bowl and a white 9x13 baking dish. this Recipe for Later!
While this seafood stuffed shells recipe is easy enough for any night of the week, it’s especially festive and makes for a great addition to a Christmas, New Year’s or Valentine’s Day dinner menu.

They’re smothered in a rich and creamy béchamel sauce laced with Old Bay, finished with a sprinkling of crispy panko breadcrumbs, and baked until golden and bubbling.

Set the seafood stuffed shells down at the center of a Sunday supper or holiday dinner spread and everyone will be so impressed – especially folks who don’t eat red meat! This baked seafood pasta is creamy, cozy, and totally special occasion-worthy.

Key Ingredients

This stuffed shells recipe is all about highlighting seafood! As such, there are a couple of flavor-boosting specialty ingredients involved, but nothing that’s terribly difficult to source – especially if you shop at a grocery store with a nice seafood counter.

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.
These seafood stuffed shells are impressive to serve, but simple to make with fresh seafood, a homemade béchamel sauce, lots of aromatics, and crispy breadcrumbs.

This recipe calls for shrimp, bay scallops, and lump crabmeat, though lobster, hearty white fish, and langoustines are all great options too! Feel free to use whatever seafood mixture you enjoy most, and if you don’t live near the coasts, frozen seafood is a great substitute for fresh – just be sure to safely thaw before using. See the Recipe Notes, below, for thawing tips.

Seafood béchamel ⇢ Bechamel is a classic creamy sauce made from white roux and milk. The French consider it one of the “mother sauces” of cooking! This seafood version is made with butter, all-purpose flour, clam juice, Old Bay seasoning, and half and half. Clam juice is the key to the sauce’s rich seafood flavor – ask your local fish market for some or buy it online.

A few more key ingredients…

  • Pasta shells – For the ultimate stuffed seafood shells, use jumbo-sized pasta shells. Not only are they easier to work with, bigger shells = more room for delicious filling! I love DeLallo’s Jumbo Shells.
  • Seafood spices and seasoning – Old Bay seasoning is a classic seafood seasoning with hints of celery salt, paprika, cayenne, and pepper – it adds an irresistibly complex kick of flavor that complements the seafood beautifully! Lemon juice and flat-leaf parsley add brightness and freshness while Dijon mustard and mayonnaise give the seafood filling a creamy texture and added flavor.
  • Crispy breadcrumbs – Toast panko breadcrumbs in a tablespoon of butter or two until nice and crisp. Just a sprinkle adds a welcomed crunchy texture to the top of the creamy stuffed seafood shells.

Jess’ Seafood Pasta Must-Haves

How to Make Seafood Stuffed Shells

This recipe consists of 3 key components: pasta shells, fresh seafood filling and a creamy Old Bay-infused béchamel sauce. Combined, they make a seriously special occasion-worthy seafood pasta dinner – and it couldn’t be easier!

Drained jumbo pasta shells for stuffed seafood shells fill a large white colander. The colander sits atop a dark gray textured surface.
Step 1. Boil the pasta shells.
1

This recipe uses about 22 pasta shells, but it never hurts to cook a few extras in case of breakage. Be sure to boil the pasta 2-3 minutes shy of al dente. Why? ⇢ The pasta shells continue to cook in the oven, so undercooking them ensures they won’t turn mushy as they bake. Learn more! 🤓 ⇢ How to Cook Pasta Perfectly Every Single Time!

Seafood filling for seafood stuffed shells fills a large clear glass mixing bowl that sits atop a dark gray textured surface.
Step 2. Prepare the seafood filling.
2

Par-cook the shrimp and scallops with softened onion and garlic, then combine in a large bowl with lump crab meat, fresh parsley, mayo, Dijon mustard, Old Bay seasoning, and lemon juice to create an easy-to-stuff and flavor-packed filling. Why? ⇢ Letting the delicate scallops and shrimp cook just partially before stuffing the shells helps ensure they’re perfectly cooked once you pull the seafood stuffed shells out of the oven.

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.
Step 3. Make a seafood béchamel.
3

Create a roux by whisking flour into melted butter, then slowly whisk in clam juice, Old Bay seasoning, and half and half, whisking until a thick and creamy sauce forms.

Assembled seafood stuffed shells fill a baking dish atop a layer of seafood béchamel sauce. The stuffed seafood shells have been positioned such that the seafood is facing upwards.
Step 4. Stuff the shells.
4

Spread some béchamel sauce in the baking pan to prevent sticking, then set a layer of stuffed seafood shells on top. The seafood filling should burst from each pasta shell – no holding back here! Finish by pouring any remaining sauce on top and sprinkling on crispy panko breadcrumbs for extra texture.

Assembled seafood stuffed shells fill a baking dish atop a layer of seafood béchamel sauce. The stuffed seafood shells have been covered in more seafood béchamel sauce and breadcrumbs.
Step 5. Bake the seafood stuffed shells.
5

Bake the seafood pasta stuffed shells for about 30 minutes, or until the dish is bubbling and golden brown.

A close up macro shot of seafood stuffed shells garnished with finely chopped fresh parsley.
For an extra golden-brown finish, pop on the broiler and let the stuffed seafood shells cook for a few minutes. This happens fast, so keep your eye on it!

Make Ahead Stuffed Seafood Shells

Preparing this seafood stuffed shells recipe the day before baking is an easy way to save time, especially if you’re hosting a holiday dinner or gathering! To make them ahead of time, simply assemble the stuffed shells in a baking dish and store them in the fridge overnight.  Check the Recipe Notes, below, for more guidance.

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 the baking dish is surrounded by a stack of plates topped with gold silverware, a small wooden pinch bowl filled with kosher salt, and a red and white muted linen napkin.
Seafood pasta stuffed shells with white sauce are creamy, decadent, and impressive to serve.

Serving Suggestions

While you can never go wrong with garlic bread, seafood stuffed shells are super creamy and filling, so a few veggie-forward sides can help create a well-rounded, festive meal. A few ideas to get you started…

Baked seafood stuffed shells are 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 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.
Seafood stuffed shells are the perfect special dinner for Sunday suppers and holidays alike.

We can’t wait for you to try these Seafood Stuffed Shells! They’re the best of both worlds – so decadent and so simple to prepare. We know you’ll love them just as much as we do.

If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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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: Pasta Dishes, Main Dishes, Seafood Recipes
  • Method: Baked
  • Cuisine: Italian-American
  • Diet: Vegetarian
Print Recipe

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.
A side angle shot of baked 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 a small wooden pinch bowl filled with kosher salt and a white 9x13 baking dish filled with seafood stuffed shells.

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 4.2.25
    Sandra Vogt said:

    My husband and I love to cook together. We made this tonight as directed except we used a small shallot because we had no yellow onion and we used heavy cream as we had no 1/2 and 1/2. We used crab, langoustine lobster, shrimp and bay scallops. Thank you so much for sharing this. It was phenomenal! We both love it and it was so tender and flavorful. Your tips on how to cook the shells was spot on too! Can’t wait to make this for company now.

    Reply
    • 4.4.25
      Emma @ Plays Well With Butter said:

      Love the tradition of cooking together, Sandra! So happy to hear that you and your husband enjoyed these seafood shells 🙂

      Reply
  2. 11.21.24
    Lola said:

    Holy smokes. I’m a really good cook. It’s rare I appreciate interweb recipes. But I don’t often cook pasta so in wanted a recipe. I followed this one exactly. I measured everything (miracle for me) and the only thing I did was sub another 8oz fresh Dungeness crap for the bay scallops, which I did not have. I think the scallops would have added a textural component and a sweetness that would have been really nice. That said, this dish was astoundingly good. ASTOUNDINGLY. Additionally, the recipe is really well-written. The notes that are included are excellent and I’d trust any beginner cook with this! This is my new fave source for recipes. I can’t wait to explore more. Make this! You won’t regret it!

    Reply
    • 11.22.24
      Emma @ Plays Well With Butter said:

      Hi Lola, thank you so much for the kind review! We’re so happy to hear that you loved the recipe and so thrilled you found us! Welcome to the PWWB community! 🙂

      Reply
  3. 4.9.23
    Ashley said:

    Do you think I could add marinara/tomato sauce to the béchamel? I’m not a huge fan of white sauce but this sounds so good I want to try and adapt it a bit if possible!

    Reply
  4. 3.26.23
    James Simpson said:

    This recipe is very good – I made it for my wife’s birthday dinner. Some random observations: (a) The servings in the recipe may be over-estimated. I expanded the ingredient quantities to make 30 stuffed shells, and that served 6 adults. (b) The sodium content seemed really high, so I used no salt homemade shrimp stock in place of the high-sodium clam juice. To my taste, the stuffed shells were still plenty salty for my taste thanks to the Old Bay seasoning. (c) I use a Pyrex 9 x 13 baking dish, which is not safe to put under the broiler, according to manufacturer’s warnings. What can I do, Jess?

    Reply
    • 3.27.23
      Erin @ Plays Well With Butter said:

      Hi James! Thanks so much for taking the time to review we’re so glad you could adjust to fit your needs & that it was a hit for your wife’s birthday! As for the Pyrex dish, great call out! We recommend a oven-safe and broiler casserole dish & added these details to the recipe card for clarification. Again, thanks so much for taking the time to leave a comment!

      Reply
  5. 2.20.23
    Stephanie said:

    I’ve had this recipe pinned for months. For some reason jumbo shells are absolutely no where to be found in my area- or on amazon (for any reasonable price). I decided to try rolling the filling up in lasagna noodles. It makes nice neat packages, but there are definitely fewer of them. I was able to make 11 rolls total. I subbed extra shrimp and a small lobster tail (found it on sale!) for the clams. I otherwise followed the recipe. This was delicious! I served it with garlic bread and salad. Big hit with the whole family. Might just bring it for Easter this year- wild card potluck item 😉

    Reply
    • 2.21.23
      Erin @ Plays Well With Butter said:

      So glad you were able to make it work with what was available, Stephanie! Garlic bread & salad sound like the perfect pairing & we love that you are already planning ahead to sharing this dish at Easter – thanks so much for leaving a comment!!

      Reply