Creamy Shrimp and Crab Stuffed Manicotti

One bite of this creamy seafood manicotti and you’ll understand why it belongs in the dinner rotation. Tender shrimp, lump crab, and ricotta fill every pasta tube, while a rich garlic Parmesan cream sauce and bubbly mozzarella make it extra comforting.

Why You’ll Love This Recipe

• Shrimp and crab together. Both bring rich seafood flavor to the creamy ricotta filling.
• A garlic Parmesan cream sauce. Poured generously over the stuffed manicotti before baking.
• Individual pasta tubes, big presentation. Perfect for a special dinner or entertaining.
• Great for feeding a crowd. Serves 6, making it perfect for family dinners or gatherings.

Ingredients

• 12 manicotti pasta tubes
• 1 lb medium shrimp, peeled, deveined, and chopped
• 8 oz lump crab meat, picked over for shells
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 5 cloves garlic, finely minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¾ cup freshly grated Parmesan cheese, divided
• 1½ cups heavy cream
• ½ cup seafood or chicken broth
• 3 oz cream cheese, softened
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp crushed red pepper flakes
• Salt and black pepper, to taste
• 3 tbsp fresh parsley, finely chopped
• 1 tbsp fresh lemon juice

How to Make Creamy Shrimp and Crab Stuffed Manicotti

1. Prepare the manicotti. Cook the manicotti until just shy of al dente. Drain and let the pasta cool until easy to handle. Keeping the tubes slightly firm helps them hold the seafood filling.

2. Cook the shrimp. Heat the olive oil with 1 tablespoon butter in a skillet. Add half of the garlic, then add the shrimp and cook briefly until just pink. Remove from the heat.

3. Make the seafood filling. Combine the cooked shrimp, lump crab, ricotta, ½ cup mozzarella, ¼ cup Parmesan, Italian seasoning, parsley, salt, and black pepper. Mix gently so the shrimp and crab pieces remain tender.

4. Stuff the manicotti. Carefully fill each manicotti tube with the creamy shrimp and crab mixture. Arrange the stuffed manicotti snugly in a large baking dish.

5. Make the creamy garlic sauce. Melt the remaining 2 tablespoons butter and gently cook the remaining garlic until fragrant. Add the heavy cream, broth, cream cheese, remaining Parmesan, garlic powder, paprika, red pepper flakes, and lemon juice. Simmer gently until the garlic Parmesan sauce is smooth and creamy.

6. Assemble the seafood manicotti. Pour the creamy garlic sauce generously around and over the stuffed manicotti. Sprinkle the remaining ½ cup mozzarella over the top.

7. Bake until golden. Bake at 375°F for 20 to 25 minutes until the creamy seafood manicotti is hot and bubbling. Broil briefly until the cheese develops golden brown spots.

8. Garnish and serve. Sprinkle with fresh parsley and serve hot with plenty of creamy Parmesan sauce.

Tips for the Best Shrimp and Crab Manicotti

• Cook the manicotti just shy of al dente. This keeps the tubes sturdy enough to fill without tearing.
• Fold the crab in gently. A light hand keeps those lump pieces intact instead of shredding them.
• Fill the tubes carefully. A small spoon or piping bag can make this step easier and less messy.
• Watch closely if broiling at the end. A quick broil deepens the golden color, but it can go too far quickly if left unattended.

What to Serve with Shrimp and Crab Stuffed Manicotti

A simple green salad with a light vinaigrette pairs nicely, cutting through the richness of the dish. Crusty bread also makes a great addition for scooping up any extra sauce.

Frequently Asked Questions