Okay, so if you’re looking for something truly special for your Christmas dinner this year, you’ve *got* to try these Creamy Garlic Seafood Stuffed Shells for Christmas. Seriously, it’s a showstopper! I remember the first time I made this for my family – the whole house smelled amazing, like garlic and the sea, and everyone just went silent when they took their first bite. It’s just this perfect combination of tender jumbo shells filled with a rich, creamy garlic seafood mixture. It feels fancy, but trust me, it’s totally doable and so worth it for a holiday meal.
Why You’ll Love This Creamy Garlic Seafood Stuffed Shells for Christmas
Trust me, this recipe is a winner for so many reasons:
- Super Easy to Make: Even though it looks fancy, it comes together pretty quickly.
- Incredible Flavor: That garlic, cream, and seafood combo? Pure magic!
- Looks Amazing: It’s a beautiful dish that’s perfect for impressing guests at your holiday table.
- Crowd Pleaser: Who doesn’t love pasta stuffed with goodies? This Creamy Garlic Seafood Stuffed Shells for Christmas is a guaranteed hit.
Gathering Your Creamy Garlic Seafood Stuffed Shells for Christmas Ingredients
Alright, let’s get down to business with what you’ll need for these amazing Creamy Garlic Seafood Stuffed Shells for Christmas. The key here is good quality ingredients, because they really shine! You’ll want about 12 ounces of jumbo pasta shells – make sure they’re the big ones, perfect for stuffing. For the seafood, I like to use a mix, maybe about a pound total. Think some nice shrimp, maybe some scallops, and a bit of crab meat if you’re feeling fancy. Just make sure it’s thawed and patted dry so you don’t get too much extra water in the pan. You’ll also need 4 cloves of garlic, minced up nice and fine, 2 tablespoons of butter, and a cup of heavy cream – this is what makes it so luscious! Don’t forget about half a cup of grated Parmesan cheese, a quarter cup of fresh parsley for that pop of green and flavor, plus salt and pepper to taste. Oh, and a quarter cup of breadcrumbs and 2 tablespoons of olive oil for that lovely golden topping.
Essential Components for Creamy Garlic Seafood Stuffed Shells for Christmas
So, why these ingredients? The jumbo shells are like little edible cups, just begging to be filled. The mixed seafood is the star, bringing that delicious ocean flavor. Heavy cream and Parmesan cheese? That’s your ticket to a super rich, velvety sauce that just coats everything beautifully. And garlic? Well, it’s garlic! It adds that essential savory kick that makes the whole dish sing. Fresh parsley just brightens it all up and makes it look so pretty, too.
Ingredient Notes and Substitutions
When it comes to the seafood, feel free to mix and match! If you’re not a fan of scallops, just use more shrimp or a different white fish. Sometimes, I like to add a splash of dry white wine when I’m cooking the seafood – it just adds another layer of flavor. If you don’t have fresh parsley, a little dried parsley will work in a pinch, but fresh is really best here. And for the breadcrumbs, panko breadcrumbs give a really nice crunchier topping, if you have those!
Step-by-Step Guide to Preparing Creamy Garlic Seafood Stuffed Shells for Christmas
Okay, let’s get this deliciousness made! It’s really not complicated, I promise. First things first, go ahead and preheat your oven to 375°F (190°C). While that’s warming up, let’s get the shells ready.
Preparing the Pasta Shells
You’ll want to cook those jumbo pasta shells according to the package directions. The big trick here is to cook them until they’re just *al dente* – you know, tender but still with a little bite. If you overcook them, they’ll fall apart when you try to stuff them, and nobody wants that! Once they’re ready, drain ’em carefully and set them aside.
Crafting the Creamy Garlic Seafood Filling
Now for the good stuff! Grab a big skillet and melt your butter over medium heat. Toss in that minced garlic and cook it for just about a minute until it smells amazing. Be careful not to burn it! Then, add your mixed seafood. Cook it for just a few minutes until it’s opaque and looks cooked through – usually about 3 to 5 minutes is perfect. Don’t overcook the seafood, or it’ll get tough. Pour in the heavy cream and let it come to a gentle simmer. Stir in that grated Parmesan cheese, the fresh parsley, salt, and pepper. Keep stirring until the sauce thickens up just a bit. You want it creamy and luscious, not watery!
Assembling and Baking Your Creamy Garlic Seafood Stuffed Shells for Christmas
Once your sauce is nice and thick, it’s time to stuff those shells. It can be a little messy, but it’s fun! Just spoon that creamy seafood mixture into each cooked shell. Don’t pack it too tight, just fill them up nicely. Arrange the stuffed shells in your baking dish – try not to overcrowd them too much. Drizzle everything with a little olive oil and sprinkle the breadcrumbs evenly over the top. Pop it into that preheated oven for about 15 to 20 minutes. You’re looking for that topping to be golden brown and bubbly, and for the shells to be heated all the way through. It smells heavenly when it’s done!
Tips for Perfect Creamy Garlic Seafood Stuffed Shells for Christmas
A few little tricks can make these Creamy Garlic Seafood Stuffed Shells for Christmas even better! Make sure you don’t pack the shells too tightly into the baking dish; give them a little breathing room so they heat evenly. And remember, seafood cooks fast – you just want it cooked through, not tough. For that perfect golden topping, a good sprinkle of breadcrumbs and a little olive oil drizzle is all you need!
Achieving the Ideal Creamy Texture
The sauce is key, right? If it seems a little too thin when you’re making it, just let it simmer a minute or two longer with the Parmesan in it. It’ll thicken up beautifully. You want it to coat the seafood and pasta like velvet, not run all over the place.
Presentation and Garnishing
To make this dish really pop on your holiday table, a little garnish goes a long way! Before serving, I love to sprinkle on a bit more fresh parsley – it just adds a lovely pop of color and freshness. A tiny extra dusting of Parmesan cheese on top never hurt anyone, either!
Frequently Asked Questions about Creamy Garlic Seafood Stuffed Shells for Christmas
Got questions about making these amazing Creamy Garlic Seafood Stuffed Shells for Christmas? I’ve got answers!
Q: Can I make this ahead of time?
A: Yes, you totally can! You can stuff the shells and arrange them in the baking dish, cover them tightly with plastic wrap, and keep them in the fridge for up to 24 hours. Just add a few extra minutes to the baking time. I usually do this the day before Christmas so I have more time on the actual holiday.
Q: What kind of seafood works best?
A: I love using a mix! Shrimp and scallops are fantastic. Crab meat adds a lovely touch of luxury. You could also use small pieces of white fish like cod or haddock. Just make sure whatever you use is cut into manageable, bite-sized pieces for stuffing.
Q: How do I prevent the shells from breaking when I stuff them?
A: The trick is to not overcook them! Cook them just until they’re al dente, meaning they’re tender but still have a slight bite. Also, be gentle when you’re stuffing them. Using a small spoon or even a piping bag can help make stuffing easier and less messy, which also helps prevent breakage.
Q: Can I make this vegetarian?
A: You sure can! If you want a vegetarian Creamy Garlic Seafood Stuffed Shells for Christmas, just skip the seafood and add some sautéed mushrooms, spinach, or even roasted red peppers to the creamy garlic sauce. It’ll still be super delicious!
Serving Suggestions for Creamy Garlic Seafood Stuffed Shells for Christmas
This rich and creamy dish is a star on its own, but it pairs beautifully with some simple sides to round out your Christmas feast. A crisp, fresh green salad with a light vinaigrette is perfect for cutting through the richness. Crusty Italian bread is a must for soaking up any extra sauce – you don’t want to waste a drop! And for a touch of green, some lightly roasted asparagus or steamed green beans would be absolutely lovely alongside your Creamy Garlic Seafood Stuffed Shells for Christmas.
Storing and Reheating Leftovers
Leftover Creamy Garlic Seafood Stuffed Shells for Christmas are still delicious the next day! Just let them cool down completely, then pop them into an airtight container in the fridge. They’ll keep well for about 2-3 days. To reheat, the best way is to pop them back into a baking dish in a moderate oven (around 350°F or 175°C) until they’re heated through. You can cover them with foil to keep them moist. Microwaving works too, but the texture might be a little softer.
Nutritional Estimate for Creamy Garlic Seafood Stuffed Shells for Christmas
So, what’s the damage? For a serving of these glorious Creamy Garlic Seafood Stuffed Shells for Christmas, you’re looking at roughly 550 calories. We’ve got about 30g of fat, with 15g of that being saturated fat, and around 30g of protein. Carbohydrates come in at about 40g, and sodium around 700mg. Keep in mind these are just estimates, of course! They can totally change depending on the exact brands you use and how much of that delicious sauce you slurp up!
Amazing Creamy Garlic Seafood Shells: Quick Christmas Treat
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and flavorful dish featuring jumbo pasta shells stuffed with a creamy garlic seafood mixture, perfect for a festive Christmas dinner.
Ingredients
- 12 oz jumbo pasta shells
- 1 lb mixed seafood (shrimp, scallops, crab meat)
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the mixed seafood to the skillet and cook until opaque and cooked through, about 3-5 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, parsley, salt, and pepper. Cook until the sauce thickens slightly.
- Gently stuff each cooked pasta shell with the seafood mixture.
- Arrange the stuffed shells in a baking dish.
- Drizzle with olive oil and sprinkle with breadcrumbs.
- Bake for 15-20 minutes, or until the topping is golden brown and the shells are heated through.
Notes
- You can use any combination of seafood you prefer.
- For a richer flavor, add a splash of white wine to the sauce.
- Garnish with extra parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: seafood stuffed shells, creamy garlic sauce, pasta bake, Christmas dinner, seafood pasta, holiday recipe