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Baked Seafood-Stuffed Shells with Béchamel Sauce

Baked Seafood-Stuffed Shells with Béchamel Sauce

This recipe for Baked Seafood-Stuffed Shells with Béchamel Sauce is a comforting pasta dinner filled with shrimp, scallops, and crab in a creamy sauce.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course main dish
Cuisine Italian
Servings 7 servings
Calories 400 kcal

Equipment

  • 9x13-inch baking dish
  • large pot
  • large skillet
  • Small Bowl

Ingredients
  

for the stuffed shells

  • 1 can nonstick cooking spray
  • 6 ounces jumbo pasta shells approx. 22 shells
  • 1 tablespoon unsalted butter
  • 0.5 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
  • 0.25 cup fresh parsley finely chopped
  • 0.33 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 0.5 lemon juice
  • kosher salt to season
  • ground black pepper to season
  • seafood béchamel sauce see below
  • crispy breadcrumbs see below

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 to season
  • ground black pepper to season

for the crispy breadcrumbs

  • 0.5 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • kosher salt to season
  • ground black pepper to season

Instructions
 

Cooking Instructions

  • Preheat the oven to 350°F with a rack in the center. Lightly coat a 9×13-inch baking dish with nonstick spray.
  • Bring a large pot of generously salted water to a boil. Cook shells until 2-3 minutes under al dente, then drain and set aside.
  • Melt butter in a skillet over medium heat. Cook onion with salt and pepper until soft, then add garlic. Stir in scallops and shrimp and cook briefly. Transfer to bowl, and mix with crab, parsley, mayonnaise, Dijon, Old Bay, and lemon juice. Season with salt and pepper.
  • In the same skillet, melt butter, add flour and whisk. Slowly add clam juice, half and half, and Old Bay, simmering until thickened. Adjust seasoning.
  • Mix panko breadcrumbs with melted butter, and season with salt and pepper.
  • Spread seafood béchamel over the bottom of the dish, stuff shells with seafood filling, arrange in the dish, pour remaining béchamel on top, and sprinkle with breadcrumbs.
  • Bake for 30 minutes until bubbling and golden. Broil for 2-3 minutes if desired, watching closely.
  • Let rest for 5 minutes, then serve hot, garnished with fresh herbs and a side salad if desired.

Notes

The seafood filling can be adapted based on availability. Clam juice is essential for flavor. Can be made ahead and refrigerated. Leftovers store well.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 2mg
Keyword Baked Seafood-Stuffed Shells, Béchamel Sauce, Comfort Food, Pasta Recipe, seafood recipe, Special Occasion
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