Best 8 Seafood Salad Stuffed Shells Recipes

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Seafood salad stuffed shells are a delightful and flavorful dish that combines tender pasta shells filled with a creamy and savory seafood salad. This dish is perfect for a special occasion or a casual weeknight dinner. The shells are typically filled with a mixture of cooked seafood, such as shrimp, crab, or tuna, along with vegetables like celery, onion, and bell pepper. The salad is then seasoned with a variety of herbs and spices, such as dill, parsley, and paprika, and bound together with a creamy mayonnaise-based dressing. The stuffed shells are then baked in the oven until golden brown and bubbly. Served with a side of crusty bread or a salad, this dish is sure to impress even the most discerning palate.

Let's cook with our recipes!

CREAMY SEAFOOD-STUFFED SHELLS



Creamy Seafood-Stuffed Shells image

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

SEAFOOD-STUFFED PASTA SHELLS



Seafood-Stuffed Pasta Shells image

Add Italian taste to your family's dinner. Enjoy pasta shells stuffed with crabmeat and shrimps that are ready in about an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

18 uncooked jumbo pasta shells
1 tablespoon margarine or butter
1 medium onion, chopped (1/2 cup)
1/2 cup chopped bell pepper
1/2 pound asparagus, cut into 1-inch pieces (1 1/2 cups)
1 1/2 cups frozen cooked large salad shrimp, thawed
2 cans (6 ounces each) crabmeat, drained (1 3/4 cups)
1 jar (17 ounces) Alfredo pasta sauce
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta shells as directed on package.
  • While shells are cooking, melt margarine in 12-inch nonstick skillet over medium-high heat. Cook onion and bell pepper in margarine 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in asparagus. Cover and cook 3 to 5 minutes, stirring occasionally, until asparagus is crisp-tender; remove from heat. Stir in shrimp, crabmeat, 1/2 cup of the pasta sauce and half of the basil.
  • Spread about 1/4 cup of the remaining sauce over bottom of baking dish. Fill each cooked pasta shell with about 2 tablespoons of the seafood mixture. Arrange in dish. Spoon remaining sauce over shells. Sprinkle each filled shell with Parmesan cheese and remaining basil. Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 505, Carbohydrate 31 g, Cholesterol 190 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 660 mg

CREAMY SEAFOOD STUFFED SHELLS RECIPE - (4.5/5)



Creamy Seafood Stuffed Shells Recipe - (4.5/5) image

Provided by KeyIngredient

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon green pepper, finely chopped
1 tablespoon red onion, chopped
1 teaspoon plus 1/4 cup butter, divided
2 (6-ounce) cans lump crabmeat, drained
1 (5-ounce) package frozen cooked salad shrimp, thawed
1 egg, lightly beaten
1/2 cup part-skim mozzarella cheese, shredded
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1 1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1 1/2 cups Parmesan cheese, grated

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small skillet, sauté green pepper and onion in 1 teaspoon butter until tender; set aside. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-inch x 9-inch baking dish. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

SEAFOOD & CREAM CHEESE STUFFED SHELLS



Seafood & Cream Cheese Stuffed Shells image

"This excellent appetizer is a favorite with my guests! Cool, pretty and easy to do, it has a lovely seafood flavor. The green onions add a nice crunch." - Suzy Horvath, Gladstone, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 3 dozen.

Number Of Ingredients 11

1 package (12 ounces) jumbo pasta shells
2 packages (8 ounces each) cream cheese, softened
1/3 cup mayonnaise
2 teaspoons sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
1/2 pound frozen cooked salad shrimp, thawed
12 green onions, finely chopped

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature., In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 119mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

SALAD STUFFED SHELLS



Salad Stuffed Shells image

A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.

Provided by Micki

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

18 jumbo pasta shells
½ pound thinly sliced salami
4 cups chopped romaine lettuce
1 cup chopped roma tomatoes
¾ cup seeded and chopped cucumber
¾ cup chopped red onion
½ cup balsamic vinaigrette salad dressing
1 cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
  • Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g

SEAFOOD SALAD STUFFED SHELLS



Seafood Salad Stuffed Shells image

I love these! They are not what people are expecting of a stuffed shell so everyone talks about them when Iput out the finger food.

Provided by Sorrie_Lue

Categories     Pasta Shells

Time 30m

Yield 15-20 shells

Number Of Ingredients 4

1 lb seafood salad (from the deli counter)
1 lb jumbo pasta shells
1/2 green pepper
1/2 red pepper

Steps:

  • Boil shells in plenty of water until just done. Allow them to cool completely and discard any broken ones.
  • Chop peppers and add to the seafood salad. Break up any large pieces of seafood.
  • Fill each shell with salad mixture.
  • Sprinkle with Old Bay Seasoning as a garnish if you wish.

SEAFOOD-STUFFED SHELLS



Seafood-Stuffed Shells image

This recipe takes a long time to prepare so start at least 2-3 hours before planning to eat. It can be expensive to make but every mouthful is worth it. You can use Ricotta Cheese or Cottage Cheese. To save on money I've always used the Cottage Cheese and it taste great.This recipe can be cut in halve.

Provided by Catnip46

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

16 jumbo pasta shells, cooked
1/2 lb shrimp, already cooked
1 tablespoon garlic, minced
3 tablespoons butter
1 lb scallops
1/2 cup onion, chopped
1 (15 ounce) container ricotta cheese or 1 (15 ounce) container cottage cheese, works just as good
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crabmeat, drained, flaked
1/4 teaspoon black pepper
1/4 teaspoon salt
2 (10 1/2 ounce) cans cream of shrimp soup
1 1/4 cups chicken broth
1/4 cup dry sherry or 1/4 cup chicken broth

Steps:

  • Preheat oven to 375.
  • In large skillet cook shrimp and garlic in hot butter 2-3 minute Remove shrimp from skillet with slotted spoon.
  • Cut up any large scallops. Add scallops to skillet. Cook for 2-5 minute or until opaque; remove with slotted spoon.
  • Add onion to skillet and cook until tender.
  • Finely chop shrimp and scallop; place in a large mixing bowl.
  • Add cottage cheese or ricotta cheese, cream cheese, crab meat, pepper, salt and the cooked onion. Mix well.
  • Fill pasta shells with seafood mixture. Arrange shells in a greased 3 quart rectangular baking dish.
  • Stir together soup, broth and sherry or substitute more broth for sherry; pour over stuffed shells.
  • Bake 40-45 minute or until hot.

Nutrition Facts : Calories 575.5, Fat 34.5, SaturatedFat 21.2, Cholesterol 219.3, Sodium 1771.6, Carbohydrate 15.6, Fiber 0.5, Sugar 1.4, Protein 40.7

SPICY SEAFOOD SHELL APPETIZERS



Spicy Seafood Shell Appetizers image

These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty.

Provided by Mary Beth Blum

Categories     Appetizers and Snacks     Pastries

Time 20m

Yield 18

Number Of Ingredients 10

1 ½ cups mayonnaise
⅔ cup grated Parmesan cheese
⅔ cup shredded Swiss cheese
⅓ cup chopped onion
2 teaspoons Worcestershire sauce
10 drops hot pepper sauce
1 (4 ounce) can small shrimp, drained
1 (6 ounce) can crabmeat, drained and flaked
2 (2.1 ounce) packages mini phyllo tart shells
paprika

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
  • In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
  • Form phyllo dough into shells. Fill shells with the mixture.
  • Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.6 g, Cholesterol 33 mg, Fat 18.6 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 236.2 mg, Sugar 0.5 g

Tips:

  • Use high-quality seafood for the best flavor. Fresh or frozen seafood is fine, just be sure to thaw it completely before cooking.
  • Don't overcook the seafood. It should be cooked through, but still tender and flaky.
  • Use a variety of vegetables in the salad filling. This will add color, flavor, and texture.
  • Don't be afraid to experiment with different flavors. You can add herbs, spices, or other seasonings to the salad filling to taste.
  • Serve the stuffed shells immediately, or store them in the refrigerator for up to 3 days.

Conclusion:

Seafood salad stuffed shells are a delicious and easy-to-make meal. They're perfect for a special occasion or a weeknight dinner. With a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a seafood recipe, give stuffed shells a try.

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