This creamy seafood-stuffed shells dish became a household favorite the first winter I tested it for a small family gathering. I discovered the combination of lump crab and chopped shrimp during a holiday cooking experiment when I wanted something special but fuss-free. The filling is rich and slightly briny, balanced by lemon and Old Bay, while the tomato-cognac cream sauce brings a velvety acidity that keeps the dish lively rather than overly heavy. Serving these shells feels like a little celebration—guests always ask what’s inside and inevitably take seconds.

I remember plating this for a weeknight dinner after a long day, expecting modest praise, and instead receiving surprised smiles and empty plates. The texture contrast between the tender pasta, the silky cream cheese mixture, and the occasional bite of crab is what makes this a repeatable favorite. It’s ideal for date nights, casual dinner parties, or any time you want to elevate pasta without a lot of hands-on time.

Ingredients

• Lump crabmeat (8 ounces): Look for lump or backfin crab for texture and sweet flavor; drain any packing liquid and pick out shells. Fresh is great but canned lump works well if quality is high.
• Shrimp (8 ounces): Medium shrimp, peeled, deveined and roughly chopped. Fresh or thawed frozen shrimp both work; pat dry to avoid excess moisture in the filling.
• Cream cheese (8 ounces): Full-fat cream cheese gives the filling its silky body. Cube at room temperature so it melts quickly and evenly.
• Tomato purée (28-ounce can): A smooth purée keeps the sauce even and silky; San Marzano-style or quality supermarket brands give the best tomato flavor.
• Cognac (1/2 cup): Adds a warm, caramel note; brand matters less than using a good standard cooking cognac or brandy. You can substitute dry white wine if you prefer.
• Heavy whipping cream (3/4 cup): Adds richness and softens the tomato acidity. You can use half-and-half for a lighter sauce, but it will be thinner.
• Jumbo pasta shells (6 ounces / about 20 shells): Choose high-quality dried shells and cook al dente so they hold the filling without collapsing.
• Parmesan cheese (1/2 cup grated): Freshly grated Parmesan melts evenly and browns for a savory finish.
• Seasonings: Old Bay (1 tablespoon), red pepper flakes (2 teaspoons divided), minced garlic (4 cloves), lemon juice from 1/2 lemon, salt and black pepper to taste, and fresh parsley (2 tablespoons finely chopped) for freshness.

Instructions

Preheat and cook shells: Preheat the oven to 350°F. Cook the jumbo shells in a large pot of boiling salted water until just al dente—follow package instructions but shave 1-2 minutes off for a firmer finish after baking. Drain and spread on a baking sheet to cool so they don’t stick together. Make the seafood filling: Heat a thin layer of oil in a nonstick skillet over medium heat. Add the chopped shrimp, lump crab, and 2 cloves minced garlic; cook until the shrimp turn pink and garlic is fragrant, about 1.5 to 2 minutes. Add the lemon juice and stir to brighten flavors. Reduce heat, add the cubed cream cheese and stir constantly until fully melted and integrated, about 3 to 4 minutes. Finish the filling with Old Bay, 1 tablespoon chopped parsley, 1 teaspoon red pepper flakes, and salt and pepper to taste. Remove from heat and allow the mixture to rest slightly—this helps it firm for neater stuffing. Sauté aromatics and build sauce: In a deep skillet, melt 2 tablespoons butter over medium heat. Add the remaining 2 cloves minced garlic and the diced yellow onion; cook until translucent and soft, about 4 to 5 minutes. Stir in 1/4 cup tomato paste and cook until it starts to stick and caramelize lightly, about 2 to 3 minutes. Carefully deglaze with 1/2 cup cognac, bringing to a simmer and reducing by roughly half to concentrate flavor—this takes around 3 minutes. Add the 28-ounce can tomato purée and 3/4 cup heavy cream, bring to a gentle simmer, then stir in the remaining red pepper flakes and parsley. Simmer until slightly thickened, about 5 minutes, and season with salt and pepper to taste. Assemble the dish: Spread a thin layer of the warm tomato cream sauce across the bottom of a 9x13-inch casserole dish. Using a small spoon, fill each cooked shell with the seafood mixture—fill generously but avoid overstuffing so shells sit neatly in the dish. Nestle each filled shell into the sauce so they’re partially submerged for even baking. Top and bake: Grate 1/2 cup fresh Parmesan over the arranged shells and place the dish in the 350°F oven. Bake until the cheese is fully melted and the sauce is bubbling, about 20 to 25 minutes. If you like a golden top, broil for 1 to 2 minutes at the end—watch carefully to avoid burning. Remove from oven and sprinkle with extra chopped parsley and a pinch of red pepper flakes to serve.

Storage Tips

Cool leftovers to room temperature before refrigerating to prevent condensation. Store in a shallow airtight container for up to 3 days. For longer storage, freeze the entire casserole (tightly wrapped with plastic and foil) for up to 3 months; thaw overnight in the refrigerator and reheat covered at 350°F until warmed through, about 20 to 30 minutes. Reheat individual portions in a 350°F oven or microwave—if microwaving, cover loosely and stir midheat for even temperature. Look for separation in the sauce as an indicator that reheating needs gentler heat and stirring.

Ingredient Substitutions

If crab is unavailable or you prefer a milder flavor, use lump white fish like flaked cod or canned premium crab substitute; increase shrimp slightly for more seafood texture. Swap cognac for dry white wine or a splash of chicken stock for a non-alcohol option. To reduce richness, substitute half-and-half for heavy cream and use Neufchâtel cheese for lower-fat cream cheese—expect a thinner sauce and slightly tangier filling. For a gluten-free version, use gluten-free jumbo shells or large manicotti tubes made from rice or corn.

Serving Suggestions

Serve alongside a crisp green salad dressed in lemon vinaigrette to cut through richness, and offer crusty bread or garlic toast to sop up the tomato cream sauce. A bright vegetable such as roasted asparagus or sautéed green beans complements the seafood and provides color contrast. Garnish with fresh parsley, a final squeeze of lemon, and extra grated Parmesan. For wine pairings, a dry Chardonnay or a crisp Sauvignon Blanc works beautifully with the cream and seafood flavors.

Cultural Background

This preparation blends coastal seafood traditions with Italian pasta presentation—stuffed pasta shells are a classic format for combining a creamy interior and tomato sauce. The addition of Old Bay seasoning nods to American East Coast seafood cuisine where crab and shrimp are staples. The small cognac step is a French technique to add aromatic depth. Together, the dish is a modern fusion that celebrates regional seafood flavors alongside comfort-food pasta techniques.

Seasonal Adaptations

In summer, use fresh tomatoes lightly reduced instead of canned purée for a brighter sauce, and fold in fresh basil at the end. In winter, amp up the warming spices with a pinch more red pepper flakes and serve with roasted root vegetables. For holidays, assemble the shells the day before and bake while guests arrive so the kitchen stays relaxed—finish under the broiler for a golden top right before serving.

Meal Prep Tips

To streamline weeknight cooking, prepare the filling and sauce up to 24 hours ahead and refrigerate separately. Cook and cool shells, then assemble just before baking. For individual lunches, portion into single-serving containers and store sauce and shells separately to prevent sogginess. Label containers with reheating instructions and date. When baking from chilled, allow an extra 8 to 10 minutes in the oven for even heating.

Cooking is about sharing—this creamy seafood-stuffed shells recipe rewards simple technique with rich flavor and elegant presentation. Make it your own by adjusting spice and alcohol levels, and enjoy the moments it creates around your table.