This recipe started as an indulgence for a special weeknight when I wanted something impressive without an all-day commitment. I discovered this combination while riffing on classic stuffed pasta: lump crab meat and chopped shrimp folded into cream cheese, garlic, and Old Bay to create a filling that is both delicate and deeply savory. The contrast between the tender shellfish and the gentle heat of red pepper flakes is why this dish always feels celebratory. The parmesan-sprinkled top browns in the oven and the sauce—enriched with cognac and heavy cream—becomes glossy and luxurious, coating each shell in a way that makes everyone at the table reach for seconds. I make this when friends come over for a relaxed dinner; it’s the kind of dish that earns you compliments without needing restaurant-level effort. The texture is what gets me every time: the stuffing is creamy but not runny, thanks to the cream cheese binding the crab and shrimp, while the sauce reduces until it clings to the shells. I first served it on a chilly evening with a crisp green salad and a bottle of chilled Chardonnay, and the combination of warmth, creaminess, and a hint of citrus from fresh lemon became an instant favorite in our household.

Ingredients

• Lump crabmeat (8 ounces): Look for refrigerated lump crab in the seafood case, not the canned variety, for sweet, large flakes; drain and remove any shells before chopping gently so the filling isn’t stringy.
• Raw shrimp (8 ounces): Use medium shrimp, peeled and deveined, roughly chopped to about 1/4-inch pieces so the shrimp holds up in the cream filling; wild or farmed are both fine.
• Garlic (4 cloves, minced): Fresh garlic delivers brightness—divide between filling and sauce for layered flavor.
• Lemon (juice of 1/2): Fresh lemon juice adds acidity to balance the cream, avoid bottled lemon when possible.
• Cream cheese (8 ounces): Full-fat, cut into cubes so it melts smoothly into the warm seafood mixture, creating a cohesive, silky texture.
• Old Bay seasoning (1 tablespoon): The classic seasoning for shellfish; use more or less to taste but it provides the signature savory note here.
• Parsley (2 tablespoons, chopped): Fresh flat-leaf parsley keeps the dish lively—reserve some for garnish.
• Red pepper flakes (2 teaspoons): Divided—adds a gentle kick; increase if you like more heat.
• Butter (2 tablespoons): Used to start the sauce and sweat the onion; brings richness to the base.
• Yellow onion (1 small, diced): Cook low and slow until translucent to build sweet depth.
• Tomato paste (1/4 cup): Concentrated tomato flavor that caramelizes slightly when cooked, intensifying the sauce.
• Cognac (1/2 cup): For deglazing and aromatic depth; substitute dry white wine or brandy if preferred.
• Tomato purée (1 28-ounce can): Use a good-quality purée for a smooth sauce—San Marzano-style is ideal but not essential.
• Heavy whipping cream (3/4 cup): Enriches the purée into a silky, full-bodied sauce that clings to the shells.
• Jumbo pasta shells (6 ounces / about 20 shells): Cook al dente, as they will bake further in the oven; use good-quality dried shells for consistent results.
• Parmesan (1/2 cup, freshly grated): Freshly grated melts and browns beautifully—avoid pre-grated powders for best texture.
• Salt and black pepper: Season each component to taste as you go to keep flavors balanced.

Instructions

Preheat oven: Set the oven to 350°F. Preheating ensures even baking so the cheese on top melts and the sauce bubbles gently around the shells during the 20–25 minute bake. Cook the seafood filling: Warm a thin layer of neutral oil in a nonstick skillet over medium heat. Add the roughly chopped shrimp, lump crabmeat, and 2 cloves minced garlic; sauté until the shrimp turns opaque and pink—about 2 minutes—stirring once. Add the juice of 1/2 a lemon, then reduce heat to low and add the cream cheese cubes. Stir continuously until the cream cheese melts into a cohesive, creamy mixture, 3–4 minutes. Season with 1 tablespoon Old Bay, 1 tablespoon chopped parsley, 1 teaspoon red pepper flakes, and a pinch of salt and pepper; adjust seasoning to taste and remove from heat. Build the sauce: In a deep skillet, melt 2 tablespoons butter over medium heat. Add the remaining 2 cloves minced garlic and the diced yellow onion; cook, stirring, until the onion is soft and translucent, about 4–5 minutes. Stir in 1/4 cup tomato paste and cook until it starts to stick and darken slightly, about 3 minutes—this caramelization adds sweetness and complexity. Carefully deglaze with 1/2 cup cognac (or white wine), bring to a simmer and reduce by roughly half to concentrate flavor and burn off alcohol. Finish the sauce: Add the 28-ounce can tomato purée and 3/4 cup heavy cream to the skillet, stir to combine, then add the remaining red pepper flakes and parsley. Simmer gently until the sauce thickens slightly and takes on a glossy sheen, about 5 minutes. Taste and season with salt and pepper. Transfer a thin layer of sauce to the bottom of a 9x13-inch casserole dish to prevent sticking and to create a flavorful bed for the shells. Assemble and bake: Using a small spoon, fill each cooked jumbo shell with the crab-and-shrimp mixture—fill until full but avoid overstuffing so the shell holds its shape. Nestle the stuffed shells into the sauce in the casserole dish. Grate 1/2 cup fresh parmesan over the tops. Bake in the preheated 350°F oven until cheese is melted and tops are warmed through, 20–25 minutes. Remove and let rest for 5 minutes before serving; finish with a sprinkle of chopped parsley and a pinch of red pepper flakes for color and brightness.

Storage Tips

Leftovers keep well refrigerated for up to 3 days in an airtight container. To reheat, cover with foil and bake at 325°F until warmed through, or microwave individual portions on medium power, stirring the filling slightly to distribute heat. For longer storage, assemble unbaked shells in the casserole dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking; if baking from frozen, add 10–15 minutes and keep the dish covered for most of the baking time to prevent over-browning while ensuring the interior heats through.

Ingredient Substitutions

If cognac isn’t on hand, use a dry white wine or brandy in equal measure; both add acidity and complexity without overpowering the seafood. For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less glossy and slightly thinner. If you prefer a different shellfish, lump crab can be replaced with cooked lobster or more shrimp; maintain the 8-ounce total shellfish weight. For a dairy-free adaptation, use a dairy-free cream cheese and coconut cream, but note the flavor profile will change and the dish will lose some of its classic savory richness.

Serving Suggestions

Serve alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness, and offer crusty bread to sop up the sauce. A bright, herb-forward side like steamed broccolini tossed with olive oil and lemon zest complements the seafood. Wine pairings: a unoaked Chardonnay or a Vermentino pairs well; if you prefer red, a light Pinot Noir will not overwhelm the delicate shellfish. Garnish with extra chopped parsley and a few flakes of red pepper for visual contrast and a hint of heat.

Cultural Background

Stuffed pasta is a classic comfort in Italian-American homes, evolving from traditional stuffed shells and manicotti recipes. This version leans coastal, highlighting crab and shrimp—staples of East Coast seafood cuisine—while borrowing technique from classic cream-based seafood preparations. The use of cognac or wine to deglaze and finish sauces is a French technique that elevates the tomato base, marrying Mediterranean and French influences into a dish that feels both familiar and slightly refined.

Seasonal Adaptations

In summer, brighten the sauce further by stirring in a handful of roasted cherry tomatoes or a tablespoon of tomato jam for sweet acidity. During colder months, fold in wilted spinach or sautéed mushrooms into the filling for an earthy counterpoint. For holiday celebrations, top with a mix of parmesan and panko breadcrumbs brushed with olive oil and broil briefly for a golden crust that adds texture and holiday flair.

Meal Prep Tips

Prep the filling and sauce 1–2 days ahead and refrigerate separately. Cook pasta shells an hour before serving, cool on a single layer, and cover lightly so they don’t dry out. Assemble the dish just before baking to preserve shell shape. Use shallow, labeled containers when freezing individual portions for easy grab-and-go meals—reheat covered in the oven to retain moisture.

This plate brings together coastal flavors and cozy, creamy comfort—share it with people you love and enjoy the warmth it brings to the table. Make it your own by adjusting spice levels or swapping liquors; once you master the basic steps, you’ll have a versatile centerpiece for many occasions.