This creamy seafood dish has been a dinner table showstopper in my kitchen since the first time I paired lump crab and chopped shrimp inside jumbo pasta shells. I discovered this combination while riffing on classic stuffed pasta one rainy evening. The aroma of garlic, cognac and tomato cream rising from the oven made everyone pause what they were doing. It became an instant favorite because it feels special enough for guests while remaining straightforward enough for a weekday meal.

The contrast in textures is what sold me. The tender shrimp and delicate lump crab are bound in a silky cream cheese filling that slips into the al dente pasta shells. The sauce is rich yet bright, thanks to a splash of lemon and the warming hit of Old Bay. Every bite balances sweet shellfish, tangy tomato, and luscious cream. I often make a double batch of the filling because my kids can never resist sampling it straight from the skillet.

Ingredients

• 8 ounces lump crabmeat: Look for jumbo lump or lump claw for a balance of large pieces and sweet flavor. Drain well and gently pick through to remove shells.
• 8 ounces shrimp, roughly chopped: Use medium shrimp, peeled and deveined. Fresh is great, but thawed frozen shrimp work well when patted dry.
• 4 cloves garlic, minced, divided: Fresh garlic adds aroma. Reserve half for the filling and half for the sauce to layer flavor.
• Juice from 1/2 lemon: Fresh lemon brightens the filling and cuts through the richness.
• 8 ounces cream cheese, cubed: Full fat gives the creamiest texture and a silky mouthfeel when melted into the seafood.
• 1 tablespoon Old Bay seasoning: This blend complements shellfish with celery salt and paprika notes. Start with a tablespoon and adjust to taste.
• 2 tablespoons finely chopped parsley, divided: Fresh parsley adds color and a green herb note. Reserve some to sprinkle at the end.
• 2 teaspoons red pepper flakes, divided: Split the heat between filling and sauce so the bite is even throughout.
• 2 tablespoons butter: Use unsalted to control seasoning when browning the onion and garlic for the sauce.
• 1 small yellow onion, diced: Cook until translucent and slightly sweet for a savory base.
• 1/4 cup tomato paste: Toasting the paste deepens the tomato flavor and adds a roast note when deglazed with cognac.
• 1/2 cup cognac: Adds depth and a subtle fruitiness. You may substitute dry white wine if preferred.
• 1 28 ounce can tomato pur e: Use a quality pur e for smooth texture and bright tomato flavor in the sauce.
• 3/4 cup heavy whipping cream: Gives the sauce its lush, creamy finish.
• 6 ounces jumbo pasta shells, cooked: About 20 shells. Cook al dente so they hold filling during baking.
• 1/2 cup freshly grated Parmesan cheese: Adds a salty, nutty crust when melted over the top.

Instructions

Preheat:Preheat the oven to 350 F. Prepare a 9 by 13 inch casserole dish by setting it near your work area so you can transfer the assembled shells straight into it.Cook the seafood:Heat a thin layer of oil in a nonstick skillet over medium heat. Add the chopped shrimp, lump crab, and two cloves of the minced garlic. Cook briefly until shrimp turns pink and garlic becomes fragrant, about two minutes. The goal is to warm the seafood without overcooking, since it will also bake later.Make the filling creamy:Stir in the lemon juice, then add the cream cheese cubes. Stir constantly until the cream cheese melts into a smooth emulsion with the seafood, three to four minutes. Add Old Bay, one tablespoon chopped parsley, one teaspoon red pepper flakes, and salt and black pepper to taste. Remove from heat and set aside to cool slightly so it is easier to spoon into shells.Sauté aromatics for the sauce:Melt the butter in a deep skillet over medium heat. Add the remaining two cloves of garlic and the diced onion. Cook until the onion is soft and translucent, about five to seven minutes. Avoid browning too much, you want sweetness not bitterness.Build the sauce:Stir in the tomato paste and cook until it begins to stick and darken slightly on the bottom of the pan, about three minutes. Carefully add the cognac to deglaze and bring to a simmer. Reduce the liquor by about half so the raw alcohol note cooks off and the flavors concentrate.Finish the sauce:Pour in the tomato pur e and heavy cream, then add the remaining red pepper flakes and parsley. Simmer gently until the mixture thickens slightly, about five minutes. Season with salt and pepper to taste. The sauce should be silky and coat the back of a spoon.Assemble:Transfer a thin layer of sauce to the bottom of your casserole dish. Using a small spoon, stuff each cooked jumbo shell with the crab and shrimp filling until full but not overstuffed. Arrange shells in the dish, nestling them into the sauce so they absorb flavor as they bake.Bake:Sprinkle freshly grated Parmesan evenly over the shells. Bake in the preheated oven for 20 to 25 minutes, until the cheese melts and the edges of the sauce bubble. Let cool five minutes before serving.

Storage Tips

To refrigerate leftovers, cool to room temperature within two hours of baking, then cover tightly and store in a shallow airtight container for up to three days. For freezing before baking, assemble shells in the casserole dish, cover tightly with plastic wrap and foil, and freeze up to three months. To reheat from frozen, thaw overnight in the refrigerator then bake at 350 F for 25 to 30 minutes until heated through. If reheating baked leftovers, cover with foil and warm at 325 F to avoid drying out the seafood.

Ingredient Substitutions

If lump crab is expensive or unavailable, use canned crabmeat or double the shrimp. For a lighter sauce, replace half of the heavy cream with whole milk, though the texture will be less velvety. Swap cognac for dry white wine for a different aromatic profile. If you prefer no shellfish, a diced roasted chicken works well with the same seasonings. For a gluten free option, use gluten free jumbo shells or small gluten free pasta shapes.

Serving Suggestions

Serve the shells with a crisp green salad dressed in lemon vinaigrette and slices of crusty bread to mop up the sauce. For a heartier meal, plate with buttered green beans or roasted asparagus. A light, unoaked Chardonnay or a dry Vermentino complements the richness. Garnish with extra chopped parsley, a dusting of Parmesan, and a pinch of red pepper flakes for color and contrast.

Cultural Background

Stuffed pasta shells draw from Italian stuffed pasta traditions such as conchiglioni ripieni and manicotti. Combining shellfish like crab and shrimp reflects coastal Italian American cooking where fresh seafood becomes the centerpiece of family gatherings. This version adapts those influences into a cream forward, American style bake with Old Bay seasoning, which is a nod to East Coast seafood seasoning traditions.

Seasonal Adaptations

In summer, swap heavy cream for a lighter half and half and add fresh diced tomatoes for brightness. In winter, fold in roasted mushrooms and a pinch of smoked paprika for warmth. For holiday entertaining, prepare individual portions in small gratin dishes and finish with a broil for a golden top just before serving.

Meal Prep Tips

Make the filling and sauce up to two days ahead and refrigerate. Cook the shells just shy of al dente to prevent them from getting too soft after baking. Assemble the dish the day you want to serve it and bake about 25 minutes. This workflow reduces active time on the day of serving and concentrates flavors so the final result feels effortless and polished.

This dish gives you the satisfaction of an elegant seafood entree without the fuss. It rewards small investments like toasting the tomato paste and deglazing with cognac. Give it a try the next time you want to impress with minimal stress and a lot of flavor.