Pin it
These rich, creamy seafood-stuffed shells are filled with crabmeat, shrimp, and scallops, nestled into tender pasta and topped with buttery panko breadcrumbs. Baked until golden and bubbling, this dish offers a refined twist on classic baked pasta.
Ingredients
- 8 oz crabmeat: picked over for shells
- 6 oz shrimp: peeled, deveined, and diced (poached)
- 6 oz scallops: diced (or use additional shrimp if preferred)
- 2 tablespoons mayonnaise: creamy binder for seafood
- 1 teaspoon Dijon mustard: adds tang and depth
- 1/2 teaspoon Old Bay seasoning: for classic seafood flavor
- 1 small shallot: minced for a mild onion flavor
- 2 tablespoons fresh parsley: chopped for brightness
- Salt and pepper: to taste
- 16–18 jumbo pasta shells: cooked al dente
- Salt: for pasta water
- 2 tablespoons unsalted butter: base for béchamel
- 2 tablespoons all-purpose flour: to thicken sauce
- 2 cups whole milk: for creaminess
- 1 bay leaf: adds flavor while simmering
- Salt and freshly ground white pepper: to taste
- 1/2 cup panko breadcrumbs: for crispy topping
- 2 tablespoons unsalted butter: melted
- Pinch of salt: to season topping
Instructions
Pin it
- Step 1:
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente (about 3 minutes less than package directions). Drain and set aside.
- Step 2:
- Return the hot pasta water to a simmer and poach shrimp and scallops just until opaque, about 1 to 2 minutes. Remove with a slotted spoon, let cool, and dice finely.
- Step 3:
- In a medium bowl, mix together the crabmeat, diced shrimp, and scallops. Stir in the mayonnaise, Dijon mustard, Old Bay seasoning, minced shallot, and chopped parsley. Season with salt and pepper. Mix gently to avoid breaking up the seafood.
- Step 4:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly. Slowly whisk in the milk and add the bay leaf. Simmer gently for 5 to 7 minutes, whisking often, until the sauce is slightly thickened. Discard bay leaf and season with salt and white pepper.
- Step 5:
- Lightly butter or oil a baking dish. Spread a thin layer of béchamel sauce on the bottom. Fill each shell with a generous spoonful of the seafood mixture and arrange them in the dish.
- Step 6:
- Spoon the remaining béchamel sauce over the filled shells. In a small bowl, mix the panko breadcrumbs with melted butter and a pinch of salt. Sprinkle evenly over the shells.
- Step 7:
- Preheat oven to 375°F (190°C). Bake for 20 to 25 minutes, until the sauce is bubbling and the topping is golden and crisp.
To Serve
Spoon a few shells onto each plate and serve hot. The creamy seafood filling, delicate béchamel sauce, and buttery panko topping make this a standout main dish perfect for elegant dinners or cozy gatherings.
Pin it
Notes & Tips
- Seafood Variations: You can adjust the seafood mix based on availability—lobster, crab, shrimp, or white fish all work well.
- Breadcrumbs: Use fresh panko for best texture. Lightly toasting them before mixing with butter adds extra flavor.
- Make Ahead: The shells can be assembled (without the breadcrumb topping) up to one day in advance. Cover and refrigerate. Add topping just before baking.
Frequently Asked Questions
- → Can I use frozen seafood for this recipe?
- Yes, just be sure to thaw it completely and pat it dry before using to avoid extra moisture.
- → What can I use instead of scallops?
- You can substitute the scallops with more shrimp or crabmeat if you prefer.
- → Can I prepare this ahead of time?
- Yes, you can assemble the shells and refrigerate them up to a day in advance. Bake when ready.
- → How do I store leftovers?
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.
- → Can I freeze this dish?
- Yes, freeze before baking for best results. Thaw in the fridge and bake as directed when ready.