This dish has been my indulgent weeknight answer when I want something that feels celebratory but comes together without a fuss. I first developed this combination on a rainy evening when I had leftover lump crab from a summer crab boil and a carton of cream cheese begging to be used. The result — a silky, savory filling with just enough heat from red pepper flakes and Old Bay — felt like a little luxury. It’s rich but balanced, with bright lemon juice cutting through the cream and the tomato-cognac sauce grounding everything in warm, savory depth.

I remember plating this for a small gathering last winter and watching everyone simultaneously reach for a second shell. The textures are what sell it: the supple, slightly chewy jumbo pasta; the creamy, slightly chunky seafood mixture; and the sauce that pools around each shell to catch every last bit of parmesan. It’s a family-pleaser that doubles as an elegant centerpiece for guests, and it’s remarkably forgiving if you tweak ingredients to what you have on hand.

Ingredients

• Lump crabmeat (8 ounces): Look for refrigerated lump crab rather than canned if possible; it has larger flakes and a sweeter, cleaner flavor. Gently pick through for shells before chopping.
• Shrimp (8 ounces): Small to medium raw shrimp, peeled and deveined, roughly chopped to match the crab texture; frozen is fine if thawed and patted dry.
• Garlic (4 cloves): Minced and divided; fresh garlic gives aromatic lift, split between the filling and sauce for balanced flavor.
• Lemon (juice of 1/2 lemon): Adds brightness to cut the richness; use fresh juice for best flavor.
• Cream cheese (8 ounces): Full-fat cream cheese, cubed to melt quickly into the seafood for a silky texture.
• Old Bay seasoning (1 tablespoon): The signature crab seasoning here — if unavailable, use a blend of celery salt, paprika, and black pepper.
• Parsley (2 tablespoons finely chopped): Divided; one tablespoon in the filling and one in the sauce, plus extra for garnish.
• Red pepper flakes (2 teaspoons): Divided; give subtle heat without overpowering the seafood. Adjust to taste.
• Yellow onion (1 small): Finely diced and sautéed as the aromatic base of the sauce.
• Tomato paste (1/4 cup): Concentrated tomato flavor that caramelizes with the onion for depth.
• Cognac (1/2 cup): Adds a warm, boozy complexity to the sauce; brand isn’t critical — a good-quality cooking cognac is fine.
• Tomato purée (28-ounce can): Provides the sauce body and tomato-forward flavor; if unavailable use crushed tomatoes for texture.
• Heavy whipping cream (3/4 cup): Gives the sauce its velvety finish and balances acidity.
• Butter (2 tablespoons): For sautéing the aromatics and building the sauce.
• Jumbo pasta shells (6 ounces, about 20 shells): Cook until al dente so they hold shape when baked.
• Parmesan cheese (1/2 cup freshly grated): Finely grate for an even, golden topping.
• Salt and black pepper: To taste; season at each stage for the best balance.

Instructions

Preheat and prepare:Preheat the oven to 350 F. Cook the jumbo shells in a large pot of well-salted boiling water until al dente based on package directions (usually 9–11 minutes), then drain and cool slightly so they are easy to handle.Make the seafood filling:Heat a thin layer of oil in a nonstick skillet over medium heat. Add the roughly chopped shrimp, lump crabmeat, and 2 cloves minced garlic. Cook, stirring gently, until the shrimp turns pink and the garlic is fragrant — about 2 minutes. Add the juice of 1/2 lemon, then toss in cubed cream cheese and stir until completely melted and glossy, about 3–4 minutes. Season with 1 tablespoon Old Bay, 1 tablespoon chopped parsley, 1 teaspoon red pepper flakes, and a pinch each of salt and pepper. Taste and adjust seasoning; remove from heat.Sauté aromatics for the sauce:In a deep skillet, melt 2 tablespoons butter over medium heat. Add the remaining 2 cloves minced garlic and the diced onion. Cook, stirring often, until soft and translucent, about 4–5 minutes — do not brown. Add 1/4 cup tomato paste and stir until it coats the aromatics and begins to caramelize at the edges, about 3 minutes.Deglaze and build the sauce:Carefully add 1/2 cup cognac to deglaze the skillet, scraping up any browned bits for flavor. Bring to a simmer and reduce by roughly half to concentrate the flavor. Add the 28-ounce can tomato purée and 3/4 cup heavy whipping cream; stir to combine and bring to a gentle simmer. Add the remaining 1 teaspoon red pepper flakes and 1 tablespoon chopped parsley. Simmer until slightly thickened, about 5 minutes, then season with salt and pepper to taste.Assemble the casserole:Spread a thin layer of the sauce on the bottom of a 9x13-inch casserole dish. Using a small spoon, gently stuff each shell with the crab and shrimp mixture until full but not overstuffed — overfilling can cause shells to split. Arrange the stuffed shells snugly in the dish so they support each other and nestle into the sauce.Finish and bake:Grate 1/2 cup fresh parmesan evenly over the stuffed shells. Bake in the preheated 350 F oven until the cheese is melted and the sauce is bubbling at the edges, 20–25 minutes. Let rest 5 minutes before serving, then sprinkle with additional parsley and a pinch of red pepper flakes for color and a final lift.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then transfer to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a tightly sealed, freezer-safe container for up to 3 months. To maintain texture, thaw overnight in the refrigerator and reheat covered in a 325 F oven until heated through, about 15–20 minutes. Avoid repeated reheating to preserve the cream and seafood texture. If sauce has separated slightly after refrigeration, whisk in a splash of warm milk or cream while reheating to bring it back together.

Ingredient Substitutions

If lump crab is unavailable, use canned lump crab drained well or a medley of flaked white fish such as halibut for a milder profile. Swap cognac for brandy or dry white wine if preferred; cook to reduce alcohol flavor. For a lighter version, replace heavy cream with half-and-half, though the sauce will be less rich and slightly looser. To make it vegetarian, omit seafood and use roasted mushrooms and spinach with a touch more parmesan to provide umami and body.

Serving Suggestions

Serve the shells straight from the casserole dish with a crisp green salad dressed in lemon vinaigrette to cut richness. A side of garlicky sautéed seasonal greens or roasted asparagus complements the seafood flavors. For wine pairings, a chilled unoaked Chardonnay or a citrusy Sauvignon Blanc balances cream and seafood; for red, a light Pinot Noir works if you prefer red wine.

Cultural Background

This preparation draws from coastal American seafood traditions that honor crab and shrimp with Old Bay — a classic Chesapeake Bay seasoning. The inclusion of cognac and cream nods to French technique, marrying coastal ingredients with velvety sauce-making. Stuffed shells themselves are an Italian-American creation, adapting Italian pasta shapes to rich, baked fillings and sauces that became signature comfort dishes in many U.S. households.

Seasonal Adaptations

In summer, use fresh tomatoes reduced into a lighter sauce and add basil leaves for freshness. For winter, deepen the sauce with a splash more cognac and a pinch of smoked paprika for warmth. Around holidays, swap regular parmesan for a blend with pecorino for a sharper finish, and consider adding a handful of toasted panko mixed with herbs on top for extra crunch.

Meal Prep Tips

To meal prep, make the filling and sauce up to two days ahead and store separately. Cook pasta just to al dente, cool, and keep shells in a single layer on a tray covered with plastic wrap to prevent sticking. On the day you plan to bake, warm the sauce slightly, stuff shells, assemble, and bake. Portion into microwave-safe containers for lunches and reheat gently to avoid overcooking the seafood.

This creamy seafood-baked dish is both festive and approachable — a perfect way to treat yourself on a weeknight or impress guests without stress. I hope you make it your own and share it at the table.