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.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

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.

Step 3

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.

Step 4

Using a small spoon, fill each cooked pasta shell with the seafood mixture and arrange them in the prepared baking dish.

Step 5

In a medium saucepan, melt the butter over medium heat. Add the remaining minced garlic and cook until fragrant, about 1 minute.

Step 6

Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.

Step 7

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.

Step 8

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.

Step 9

Pour the Chardonnay cream sauce evenly over the stuffed shells in the baking dish.

Step 10

Sprinkle the grated mozzarella cheese on top.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Step 12

Garnish with additional chopped parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1665.9g)

Amount per serving	% Daily Value*
Calories	2810.8

Total Fat 186.3g	0%
Saturated Fat 111.4g	0%
Polyunsaturated Fat g
Cholesterol 1179.5mg	0%
Sodium 5683.4mg	0%
Total Carbohydrate 59.2g	0%
Dietary Fiber 2.3g	0%
Total Sugars 7.9g
Protein 172.2g	0%

Vitamin D 0IU	0%
Calcium 2605.7mg	0%
Iron 6.3mg	0%
Potassium 2073.0mg	0%

*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.

Source of Calories

Fat: 64.4%

Protein: 26.5%

Carbs: 9.1%