This creamy seafood-stuffed shells dish became my celebration staple long before I called it a tradition. I first cobbled the combination together on a weekend when guests unexpectedly arrived and my pantry offered only canned tomato purée, frozen jumbo shells, and a little cream cheese tucked away in the back of the fridge. The moment the cognac hit the hot skillet and the kitchen filled with its sweet, slightly floral steam, I knew I had something special. By the time the shells came out of the oven, golden at the edges and bubbling with parmesan, everyone at the table was passing plates around and asking for the recipe.

What makes this version stand out is the balance between luxurious richness and bright, coastal flavors. The lump crab adds delicate, sweet pockets of seafood, while roughly chopped shrimp gives texture and body. Cream cheese melts into the filling to create a silky embrace for the shell pasta, and a quick cognac deglaze lifts the tomato-base sauce into something more layered and aromatic. It is a dish that looks impressive but comes together in under an hour, perfect for dinner parties or a family night when you want comfort with a celebratory note.

Ingredients

• Lump crabmeat (8 ounces): Look for refrigerated lump meat or high-quality canned lump with minimal claw pieces. Fresh lump has the sweetest bite and flakes beautifully into the filling.
• Shrimp (8 ounces): Use raw, peeled, deveined shrimp and chop coarsely. Medium shrimp gives the best texture and cooks quickly without becoming rubbery.
• Garlic (4 cloves): Minced, divided use. Fresh garlic is essential — the roast and sauté aromas are what colored the sauce in my first version.
• Fresh lemon juice (from 1/2 lemon): Brightens the seafood and cuts through the richness of the cream cheese.
• Cream cheese (8 ounces): Full-fat blocks work best for a silky melt and cohesive filling; cut into cubes so it melts evenly with the seafood.
• Old Bay seasoning (1 tablespoon): A classic seafood spice blend; if unavailable, use a blend of paprika, celery salt, and black pepper.
• Parsley (2 tablespoons, chopped): Half goes into the filling and the rest finishes the dish for a fresh, herbaceous note.
• Red pepper flakes (2 teaspoons): Divided; add more or less to control heat. They provide a background warmth rather than an upfront burn.
• Butter (2 tablespoons) and yellow onion (1 small): The base for the tomato sauce; slowly cooked onion adds natural sweetness.
• Tomato paste (1/4 cup) and tomato purée (1 can, 28 ounces): The paste builds concentrated tomato flavor; purée keeps the sauce smooth and bright.
• Cognac (1/2 cup): Added to deglaze and reduce; substitutes like brandy work too but avoid using a spirit with heavy oak flavors.
• Heavy whipping cream (3/4 cup): Creates the luscious cream-tomato sauce that clings to the shells.
• Jumbo pasta shells (6 ounces, about 20 shells): Cook to just al dente so they finish baking without becoming mushy; reserve a minute or two under the package time.
• Parmesan cheese (1/2 cup, freshly grated): A sharp, freshly grated variety melts beautifully and adds umami finish.
• Salt and black pepper: Season to taste; because the seafood and cheese both bring salt, taste as you go.

Instructions

Preheat the oven: Set the oven to 350 F (176 C). A moderate oven allows the filling to heat through and the parmesan to melt without drying the shells. Prep a 9x13-inch casserole dish while the oven warms. Cook seafood and build the filling: Heat a thin layer of neutral oil in a nonstick skillet over medium heat. Add the chopped shrimp, lump crab, and 2 cloves minced garlic. Stir briefly until the shrimp turn pink and the garlic is fragrant, about 2 minutes. Pour in the juice from 1/2 lemon to brighten the mixture, then add cream cheese cubes. Stir continuously until the cream cheese is fully incorporated, roughly 3 to 4 minutes. Season with 1 tablespoon Old Bay, 1 tablespoon parsley, 1 teaspoon red pepper flakes, and salt and pepper to taste. Remove from heat and let the filling cool slightly so it will be easier to spoon into shells. Sauté aromatics for the sauce: In a deep skillet, melt 2 tablespoons butter over medium heat. Add the remaining 2 cloves minced garlic and 1 small diced yellow onion and cook until softened but not browned, about 4 to 5 minutes. Add 1/4 cup tomato paste and stir to coat the aromatics; cook until the paste begins to caramelize and stick slightly to the pan, about 3 minutes. The caramelization adds depth to the sauce. Deglaze and finish the sauce: Carefully pour in 1/2 cup cognac to deglaze, scraping up browned bits, then simmer until reduced by about half, approximately 3 to 4 minutes. Add the 28-ounce can of tomato purée and 3/4 cup heavy cream, stir, then bring the mixture to a gentle simmer. Add the remaining red pepper flakes and parsley and simmer until the sauce has thickened slightly, about 5 minutes. Season with salt and pepper to taste. Remove from heat. Assemble shells: Spread a thin layer of the tomato cream sauce across the bottom of the 9x13-inch casserole dish. Using a small spoon, stuff each pre-cooked jumbo shell with the crab-shrimp-cream cheese mixture until full but not bursting. Arrange the shells snugly in the sauce, nestling them in so they absorb flavor while baking. Top and bake: Grate 1/2 cup fresh parmesan over the arranged shells. Place the casserole in the preheated oven and bake until the cheese is melted and the sauce bubbles around the edges, about 20 to 25 minutes. If you prefer a browned top, finish under the broiler for 1 to 2 minutes while watching closely. Finish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle remaining parsley and a pinch of red pepper flakes across the top before serving to add a bright, peppery finish.

Storage Tips

Cool the casserole to room temperature before refrigerating to avoid sweating that dilutes flavor. Store in an airtight container or cover the dish tightly with plastic wrap; it will keep for up to three days. For longer storage, freeze fully assembled but unbaked shells on a tray until firm, then transfer to a freezer bag or airtight container for up to three months. Reheat from frozen by baking at 350 F for 30 to 40 minutes covered, then remove the cover for the last 10 minutes to allow top browning. When reheating refrigerated portions, a moderate oven or a covered skillet on low heat preserves texture far better than a microwave.

Ingredient Substitutions

If lump crab is not available, a mix of flaked white crab and some claw meat will work though the sweetness may vary slightly. Substitute brandy if you do not have cognac; both add similar flavor when reduced. For a dairy-free version, use dairy-free cream cheese and a plant-based cream; note that texture and richness will be lighter. Swap jumbo shells for large manicotti tubes if shells are unavailable, but reduce fill amounts slightly so the tubes do not split. If you prefer less heat, halve the red pepper flakes and finish with a sprinkle of chopped fresh basil for brightness.

Serving Suggestions

Serve these shells with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and offer crusty bread for mopping up sauce. A crisp, unoaked Chardonnay or a dry sparkling wine pairs beautifully, complementing the cream and seafood without overpowering the cognac notes. For a family-style meal, place the casserole in the center of the table with a bowl of extra parmesan, lemon wedges, and chopped parsley so guests can finish their own portions.

Cultural Background

The idea of stuffing pasta with rich fillings traces back to coastal Italian regions where seafood and pasta traditions intersect. This variant leans toward Italian-American comfort cooking, combining Old Bay—a spice blend popular in American seafood traditions—with classic tomato and cream sauce. The result is a cross-cultural celebration: the elegance of shellfish meets the familiar comfort of baked pasta that became a hallmark of mid-20th-century American dinner tables.

Seasonal Adaptations

In summer, swap parsley for an herb mix of basil and chives and reduce the cream slightly for a lighter finish. In winter, add a pinch of smoked paprika or use roasted garlic to bring warm, smoky notes. For holiday menus, prepare individual portions in small ovenproof ramekins for a refined presentation, or assemble the casserole ahead and bake just before serving so it is hot and bubbling at the table.

Meal Prep Tips

Make the filling one day ahead and refrigerate; it will firm up and be easier to spoon into shells. The sauce can also be made and chilled; rewarm it gently and stir in the cream just before assembling to maintain a fresh finish. If preparing for a crowd, double the sauce and filling; use two 9x13-inch dishes and bake them simultaneously on different racks, rotating halfway through to ensure even baking.

Whether you make this for a weeknight treat or a special gathering, these creamy seafood-stuffed shells are a reliable way to impress without stress. The layers of flavor come from simple techniques and thoughtful seasoning, and the leftovers, when there are any, make an excellent follow-up meal. Invite friends, pour a glass, and enjoy the warmth this dish brings to the table.