Seafood Stuffed Shells with Chardonnay Cream Sauce
Indulge in the decadent flavors of these Seafood Stuffed Shells with Chardonnay Cream Sauce—a showstopping blend of rich, creamy elegance and coastal flair! This mouthwatering dish combines tender jumbo pasta shells filled with a savory mixture of succulent shrimp, lump crab meat, creamy ricotta, Parmesan, and a touch of fresh parsley for a burst of herby brightness. The shells are then smothered in a luxurious Chardonnay cream sauce, made silky with heavy cream, a hint of garlic, and a splash of white wine that elevates the dish to gourmet status. Finished with bubbly, golden mozzarella on top, this baked seafood pasta is perfect for special occasions or an unforgettable dinner at home. Serve it warm, garnished with a sprinkle of parsley, for a restaurant-quality meal that pairs beautifully with a crisp glass of Chardonnay.
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 8 oz Shrimp, peeled, deveined, and chopped
- 8 oz Lump crab meat, drained and picked over for shells
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 2 cloves Garlic, minced
- 3 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1 cup Chardonnay white wine
- 1.5 cups Heavy cream
- 0.5 cup Chicken or seafood stock
- 1 cup Grated mozzarella cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Lemon zest
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse with cool water, and set aside.
In a medium bowl, mix the chopped shrimp, crab meat, ricotta cheese, 1/4 cup of Parmesan cheese, parsley, half of the minced garlic, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until well-combined.
Using a small spoon, fill each cooked pasta shell with the seafood mixture and arrange them in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Add the remaining minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually whisk in the Chardonnay and cook for 2-3 minutes. Slowly add the heavy cream and chicken (or seafood) stock, stirring until the sauce thickens slightly, about 5 minutes.
Stir in the remaining 1/4 cup of Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Remove from heat.
Pour the Chardonnay cream sauce evenly over the stuffed shells in the baking dish.
Sprinkle the grated mozzarella cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish with additional chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 35.1 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 531 mg | 41% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
