Fresh shrimp and crab stuffed pasta makes a delightful meal for your family or for dinner guests. Not only is this recipe delicious, but it’s also uncomplicated and therefore even a novice can make this tasty main dish.
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Delightful Seafood Dish
Although my family enjoys a variety of both seafood and pasta, this particular recipe for shrimp and crab stuffed pasta shells has quickly become a favorite.
A few of our other favorite shrimp recipes include:
- Cheesy Cajun Shrimp and Grits with Bacon
- Cajun Shrimp Alfredo
- Creamy Asparagus Shrimp Pasta Skillet
- Grilled Shrimp with Garlic Butter Sauce
- 16 Minute Shrimp Pasta Meal
- Low-Carb Veggie Shrimp Stir-Fry
This recipe for shrimp and crab stuffed pasta begins by cooking 24 jumbo pasta shells according to the packaging directions. (To make a gluten-free version be sure to use gluten-free jumbo pasta shells.)
Next make a mixture (as seen in the photo above), consisting of eggs, ricotta cheese, crabmeat, Italian shredded cheese, and fresh parsley.
The next step is to heat a little olive oil in a non-stick skillet then add 1-pound fresh shrimp. Season the shrimp with salt and cook approximately 3-minutes, or until the shrimp are opaque.
Stir the shrimp into the ricotta mixture.
Spoon 2 heaping Tablespoons of the shrimp/ricotta mixture into each pasta shell. Heat one 16-ounce jar of Alfredo sauce either in a saucepan on the stove or in a microwave. (Be sure to use gluten-free Alfredo sauce if you need the recipe to be gluten-free.)
Pour 1 cup of the sauce in an ungreased 9×13-inch baking dish. Arrange stuffed shells on top of sauce. Next, spoon about 1 Tablespoon remaining sauce over each shell.
Cover the baking dish with foil and bake for 20 minutes, then remove foil and bake for an additional 10 to 15 minutes.
How to Make Shrimp and Crab Stuffed Pasta
A delicious and simple seafood pasta recipe that everyone will love. The recipe can easily be modified to be gluten-free.
Ingredients
- 24 Dry jumbo pasta shells (GF Option: use a gluten-free brand of pasta)
- 1 pound fresh or thawed frozen shrimp, peeled
- 2 large eggs, lightly beaten
- 3 cups ricotta cheese
- 16-ounce refrigerated real lump crabmeat
- 1-1/4 cups shredded Italian cheese blend
- 3 Tablespoons chopped fresh Italian parsley, divided
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 16-ounce jar Alfredo sauce (GF Option: use a gluten-free brand)
- Optional: 2 Tablespoons dry sherry
- 2-3 Tablespoons chopped chives
- 1 Fresh lemon
Instructions
- Cook pasta according to package directions; drain. Rinse with cold water; drain again. Rinse shrimp; pat dry with paper towels. Set aside. Preheat oven to 350 degrees F.
- Combine eggs, ricotta cheese, crabmeat, Italian cheese blend and 2 Tablespoons parsley in a large mixing bowl. Set aside.
- Heat olive oil in skillet over medium-high heat. Season shrimp with salt; add to skillet. Cook and stir for 3 minutes, or until shrimp are opaque. Add cooked shrimp to ricotta mixture.
- Spoon 2 rounded Tablespoons shrimp-ricotta mixture into each pasta shell. Heat Alfredo sauce and, if desired, dry sherry in a medium saucepan. Cook over medium heat until heated through. Pour 1 cup sauce in an ungreased 9x13x2-inch baking dish. Arrange stuffed shells on top of sauce. Spoon remaining sauce over each shell.
- Cover dish with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes.
- Before serving sprinkle with remaining parsley, chives and splash of fresh lemon juice.
Sprinkle the shrimp and crab stuffed pasta shells with fresh parsley, chopped chives, and splash of fresh lemon juice.
What’s your favorite seafood pasta recipe?
Enjoy!
More great ideas:
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