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Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce Recipe

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4.3 from 8 reviews

Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce is a rich, decadent dish featuring jumbo pasta shells generously filled with a savory blend of shrimp, scallops, and crab mixed with fresh herbs and a tangy mayonnaise-Dijon mustard dressing. The stuffed shells are nestled in a homemade seafood béchamel sauce and topped with crispy panko breadcrumbs before being baked to golden perfection. This comforting seafood casserole offers a wonderful mix of textures and flavors, perfect for a special family dinner or entertaining guests.

Ingredients

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
  • 8 ounces bay scallops, cut into ½-inch pieces if needed
  • 8 ounces lump crab meat
  • 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

For the Seafood Béchamel Sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup clam juice
  • 2 cups half and half
  • 1 teaspoon Old Bay seasoning
  • Kosher salt and ground black pepper, to season

For the Crispy Breadcrumb Topping:

  • 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 (175°C) and position a rack in the center. Lightly coat a 9×13-inch baking dish with nonstick cooking spray. If using frozen seafood, thaw thoroughly and pat dry with paper towels.
  2. Boil the pasta shells: Bring a large pot of generously salted water to a boil. Add the jumbo pasta shells and cook about 2-3 minutes less than the package instructions indicate for al dente. Drain, do not rinse, and set aside.
  3. Prepare the seafood filling: Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add the finely diced yellow onion, season with salt and pepper, and cook for 4-5 minutes until softened and lightly golden. Add the garlic and cook 1-2 minutes until fragrant. Stir in bay scallops and cook for 1 minute, then add shrimp and cook for 30 seconds. Transfer this mixture to a large bowl. Stir in the crab meat, chopped parsley, mayonnaise, Dijon mustard, Old Bay seasoning, and lemon juice. Season with additional salt and pepper to taste, and mix well.
  4. Make the seafood béchamel sauce: Wipe out the skillet used for the seafood. Return it to medium heat and melt 3 tablespoons butter. Whisk in 3 tablespoons flour vigorously to form a roux, cooking 1-2 minutes until golden. Slowly whisk in the clam juice, half and half, and Old Bay seasoning, stirring constantly. Simmer gently for 3-4 minutes until thickened. Remove from heat and adjust salt and pepper to taste.
  5. Prepare the crispy breadcrumb topping: In a small bowl, combine panko breadcrumbs with the melted 2 tablespoons butter. Season with salt and pepper and toss until evenly coated. Set aside.
  6. Assemble the stuffed shells: Spread 1 cup of the seafood béchamel sauce evenly over the bottom of the prepared baking dish. Generously stuff each par-cooked jumbo shell with the seafood filling and arrange them in a single layer in the dish. Pour the remaining béchamel sauce over the shells, then sprinkle the breadcrumb mixture evenly on top.
  7. Bake the stuffed shells: Bake uncovered in the preheated oven for 30 minutes until the sauce is bubbling and the topping is golden brown. For extra browning, broil 2-3 minutes on the center rack, watching carefully to prevent burning.
  8. Serve: Let the shells rest for 5 minutes after removing from the oven. Optionally, garnish with finely chopped fresh herbs such as chives or parsley. Serve hot alongside a fresh salad for a complete meal.

Notes

  • You can use fresh or frozen seafood; if frozen, thaw completely and pat dry to avoid excess moisture.
  • Be careful not to overcook pasta shells before stuffing since they will continue to cook in the oven.
  • If you prefer, substitute mayonnaise with Greek yogurt for a lighter filling, although it will slightly alter the texture and flavor.
  • Clam juice can be found canned or bottled in most grocery stores; it adds a rich seafood depth to the béchamel sauce.
  • Broiling at the end is optional but recommended for an appealing crunchy topping.
  • Leftovers can be refrigerated up to 2 days and reheated gently to preserve texture.

Find it online: https://cozyplatter.com/creamy-baked-seafood-stuffed-shells-with-bechamel-sauce-recipe/