
Jumbo pasta shells filled with a rich, creamy mixture of lump crab and shrimp, brightened with lemon and Old Bay, baked in a silky tomato-cognac sauce.

My family’s reaction the first time I made this was immediate: plates licked clean and plans to repeat the recipe within two weeks. I learned to chop the shrimp coarsely so you still recognize its texture, and to reserve a little parsley and red pepper flakes for a bright finishing sprinkle that lifts the whole plate.
What I love most is how the cognac lifts the tomato base and the lemon brightens each bite—small accents that transform simple ingredients into something memorable. This dish has become my go-to when I want food that feels luxurious but doesn’t require mastering complicated techniques; the trick is in timing and seasoning layers as you go.
Leftovers keep well refrigerated for up to 3 days in an airtight container. To reheat, cover with foil and bake at 325°F until warmed through, or microwave individual portions on medium power, stirring the filling slightly to distribute heat. For longer storage, assemble unbaked shells in the casserole dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking; if baking from frozen, add 10–15 minutes and keep the dish covered for most of the baking time to prevent over-browning while ensuring the interior heats through.
If cognac isn’t on hand, use a dry white wine or brandy in equal measure; both add acidity and complexity without overpowering the seafood. For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less glossy and slightly thinner. If you prefer a different shellfish, lump crab can be replaced with cooked lobster or more shrimp; maintain the 8-ounce total shellfish weight. For a dairy-free adaptation, use a dairy-free cream cheese and coconut cream, but note the flavor profile will change and the dish will lose some of its classic savory richness.
Serve alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness, and offer crusty bread to sop up the sauce. A bright, herb-forward side like steamed broccolini tossed with olive oil and lemon zest complements the seafood. Wine pairings: a unoaked Chardonnay or a Vermentino pairs well; if you prefer red, a light Pinot Noir will not overwhelm the delicate shellfish. Garnish with extra chopped parsley and a few flakes of red pepper for visual contrast and a hint of heat.
Stuffed pasta is a classic comfort in Italian-American homes, evolving from traditional stuffed shells and manicotti recipes. This version leans coastal, highlighting crab and shrimp—staples of East Coast seafood cuisine—while borrowing technique from classic cream-based seafood preparations. The use of cognac or wine to deglaze and finish sauces is a French technique that elevates the tomato base, marrying Mediterranean and French influences into a dish that feels both familiar and slightly refined.
In summer, brighten the sauce further by stirring in a handful of roasted cherry tomatoes or a tablespoon of tomato jam for sweet acidity. During colder months, fold in wilted spinach or sautéed mushrooms into the filling for an earthy counterpoint. For holiday celebrations, top with a mix of parmesan and panko breadcrumbs brushed with olive oil and broil briefly for a golden crust that adds texture and holiday flair.
Prep the filling and sauce 1–2 days ahead and refrigerate separately. Cook pasta shells an hour before serving, cool on a single layer, and cover lightly so they don’t dry out. Assemble the dish just before baking to preserve shell shape. Use shallow, labeled containers when freezing individual portions for easy grab-and-go meals—reheat covered in the oven to retain moisture.
This plate brings together coastal flavors and cozy, creamy comfort—share it with people you love and enjoy the warmth it brings to the table. Make it your own by adjusting spice levels or swapping liquors; once you master the basic steps, you’ll have a versatile centerpiece for many occasions.
Cook shells to al dente so they hold shape during baking and don’t become mushy.
Reserve a small amount of parsley and red pepper flakes to sprinkle on the finished dish for color and brightness.
Chop shrimp coarsely so the filling retains texture; avoid pureeing the seafood mixture.
This nourishing creamy seafood-stuffed shells recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—assemble unbaked and freeze for up to 3 months. Thaw overnight before baking or add 10–15 minutes if baking from frozen.
Use a dry white wine or brandy in a 1:1 substitution for cognac; the flavor will be slightly different but still very good.
This Creamy Seafood-Stuffed Shells recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350°F so it reaches temperature by the time the dish is assembled and ready to bake.
Sauté chopped shrimp, lump crab, and 2 cloves minced garlic in a thin layer of oil over medium heat until shrimp turns pink, about 2 minutes. Add lemon juice and cream cheese cubes, stirring until melted and smooth, 3–4 minutes. Season with Old Bay, parsley, red pepper flakes, salt, and pepper, then remove from heat.
Melt butter in a deep skillet over medium heat, add remaining garlic and diced onion, and cook until soft. Stir in tomato paste and cook until it begins to stick, about 3 minutes. Deglaze with cognac and reduce by half. Add tomato purée and heavy cream, simmer until slightly thickened, about 5 minutes, then season to taste.
Spread a thin layer of sauce in a 9x13-inch casserole dish. Stuff cooked jumbo shells with the seafood filling using a small spoon, arrange in the dish nestled into the sauce, and grate Parmesan over the top.
Bake in preheated 350°F oven until cheese melts and tops are warmed through, 20–25 minutes. Remove, let rest 5 minutes, and garnish with chopped parsley and a pinch of red pepper flakes before serving.
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This recipe looks amazing! Can't wait to try it.
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