Stuffed Seafood Pasta Shells
Stuffed Seafood Pasta Shells

Stuffing these pasta shells is simple and oh so worth it! Everyone will love this dish. It is rich, flavourful and rustically gorgeous. For a family meal, you just can't get any better! Scallops and shrimp nestled into a bed of pasta stuffed with cream cheese & crab with hints of Jalapeno, sun dried tomatoes and chives - every bite is a win.


20-24 Large pasta shells


340 g cream cheese, room temperature

1 shallot

2 cloves of garlic, diced

1 cup rock crab

1 Jalapeno pepper, seeded and diced

Juice of a lemon

1/4 cup sun dried tomato

2 Tbsp chopped parsley

Salt and pepper to season

Garlic Shrimp & Scallops

1 tsp oil

1 shallot, diced

2 cloves garlic, diced

2 Tbsp Butter

Juice of 1/2 lemon

1/2 cup bay scallops, washed and patted dry

20 large shrimp, raw


1 large shallot diced

2 clove of garlic, minced

Juice of 1/2 lemon

1 cup (250ml) heavy cream

2 Tbsp chopped chives

Salt and Pepper to season


1/4 cup Gruyere Cheese

1/2 lemon, thinly sliced


  1. Preheat the oven to 425F
  2. Bring a large pot of salted water to a boil
  3. Add pasta shells and cook until al-dente – approximately 7 minutes – about 80% done.
  4. remove from water and set aside.
  5. Place room temperature cream cheese into a bowl
  6. Add diced shallots, garlic, crab, diced Jalapeno peppers, and sun dried tomato.
  7.  Season and mix.
  8. Add parsley and combine.
  9. Using a spoon, stuff the pasta shells filling well
  10. Prepare the shrimp and scallops by adding oil to a skillet.
  11. Add shallots and garlic and cook for 30 seconds until starting to soften
  12. Add butter and allow to melt
  13. Add juice of half a lemon
  14. Turn the burner off and add scallops and shrimp tossing the garlic butter to coat. Warm the shellfish through, but they will not be fully cooked.
  15. Prepare you sauce by adding oil to another pan.  Add shallots, garlic and cook for 30 seconds to soften.
  16. Add juice of 1/2 a lemon and cream
  17. Leave over medium low heat and reduce for 6 minutes.
  18. Remove from heat,  add chopped chives and season.
  19. Pour extra garlic butter from shrimp and scallops into the bottom of a 9×13 baking dish.
  20. Place stuffed pasta shells in rows to fit snuggly in the dish.
  21. Drizzle sauce overtop being sure to cover each shell with some sauce.
  22. Put shrimp in between the shells
  23. Place scallops overtop of the pasta shells and drizzle with any remaining garlic butter.
  24. lightly sprinkle Gruyere Cheese over the whole dish.
  25. Garnish with chopped parsley
  26. Place sliced lemons into the crevices between the shells.
  27. Bake for 8-12 minutes until cheese is crispy and seafood is cooked through.

chef spencer in action!