Recipes › Seafood › Seafood Stuffed Shells Recipe

Seafood Stuffed Shells Recipe

Recipe by Pedro M. A. Neves

Jumbo pasta shells are filled with a delicate mixture of shrimp, scallops, and fresh herbs, then baked in a light tomato and white wine sauce. This elegant Italian-inspired dish combines tender seafood with creamy ricotta and aromatic Mediterranean flavors, making it a restaurant-quality meal suitable for special occasions or sophisticated entertaining.

Ingredients

• 400g (14 oz) jumbo pasta shells
• 300g (10.5 oz) large shrimp, peeled and deveined
• 200g (7 oz) scallops, halved if large
• 250g (9 oz) ricotta cheese
• 50g (1.75 oz) grated Pecorino Romano cheese
• 30g (1 oz) fresh parsley, finely chopped
• 15g (0.5 oz) fresh dill, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 400ml (14 fl oz) canned crushed tomatoes
• 120ml (4 fl oz) dry white wine
• 60ml (2 fl oz) heavy cream
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 2 tablespoons butter

Instructions

1. Bring a large pot of salted water to boil. Add jumbo pasta shells and cook 2 minutes less than package directions (shells should remain slightly firm). Drain and lay on a clean kitchen towel to cool.

2. Finely chop the shrimp into small pieces; keep scallops halved and set both aside separately. Pat seafood dry with paper towels to remove excess moisture.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and sauté 30 seconds until fragrant. Add chopped shrimp and cook 1.5 minutes, then add scallops and cook 1.5 more minutes until barely opaque. Season with salt and pepper. Transfer to a bowl and cool slightly.

4. In a mixing bowl, combine cooled seafood, ricotta, Pecorino Romano, parsley, dill, egg, and red pepper flakes. Stir gently until just combined; do not overmix. Taste and adjust seasoning.

5. Preheat oven to 180°C (350°F). Spoon filling (approximately 2 tablespoons per shell) into each pasta shell. Arrange filled shells seam-side up in a lightly oiled 9x13 inch (23x33 cm) baking dish.

6. In a saucepan, heat 1 tablespoon olive oil and butter over medium heat. Add remaining minced garlic (1 clove) and sauté 20 seconds. Pour in white wine and simmer 2 minutes to reduce slightly, then add crushed tomatoes and simmer 3 minutes. Stir in heavy cream and season with salt, pepper, and red pepper flakes to taste.

7. Pour sauce evenly over filled shells, ensuring they are covered. Sprinkle remaining Pecorino Romano cheese (2 tablespoons) over the top.

8. Bake uncovered for 30-35 minutes until sauce is bubbly at the edges and pasta is tender when pierced with a fork. For a more golden top, broil for the final 2 minutes if desired.

Substitutions

• Replace ricotta with an equal amount of mascarpone cheese for a richer, silkier filling
• Substitute scallops with an additional 150g diced white fish such as cod or halibut for a lighter variation
• Use 300ml (10 fl oz) low-fat Greek yogurt instead of heavy cream for a lighter sauce
• Replace Pecorino Romano with grated Parmesan cheese for a milder, less sharp flavor

Tips

• Cook pasta 2 minutes under the package time so shells remain slightly firm enough to hold filling without breaking during baking
• Ensure seafood is completely dry before mixing into filling to prevent watery, soggy results
• Do not overmix the seafood filling; gently fold ingredients together to preserve delicate seafood texture
• Prepare the dish up to 4 hours ahead, cover with plastic wrap, and refrigerate; add 5-10 minutes to baking time if cooking from cold

This dish draws from the Italian coastal tradition of combining fresh seafood with pasta, particularly influenced by Sicilian and southern Italian cooking. While not a traditional regional classic, it represents modern Italian-American fine dining that celebrates the quality of Mediterranean seafood with refined technique.

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