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Creamy Shrimp and Crab Stuffed Manicotti

Creamy Shrimp and Crab Stuffed Manicotti

This creamy shrimp and crab stuffed manicotti combines tender pasta tubes filled with shrimp, lump crab, ricotta, mozzarella, and Parmesan, then bakes them in a rich garlic Parmesan cream sauce. Finished with bubbly cheese, lemon, herbs, and a touch of red pepper, it makes a comforting seafood pasta dinner.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 610
Ingredients Equipment Method Notes

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 mozzarella cheese, shredded
  • 3/4 cup Parmesan cheese, freshly grated, divided
  • 1 1/2 cups heavy cream
  • 1/2 cup seafood or chicken broth
  • 3 oz cream cheese, softened
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp crushed red pepper flakes
  • Salt and black pepper, to taste
  • 3 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice

Equipment

  • large pot For cooking the manicotti
  • Colander For draining the pasta
  • large skillet For cooking the shrimp and making the sauce
  • large mixing bowl For preparing the seafood filling
  • Large baking dish For arranging and baking the stuffed manicotti
  • Spoon or piping bag For filling the manicotti tubes

Method
 

  1. 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. 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. Combine the cooked shrimp, lump crab, ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, Italian seasoning, parsley, salt, and black pepper. Mix gently so the shrimp and crab pieces remain tender.
  4. Carefully fill each manicotti tube with the creamy shrimp and crab mixture. Arrange the stuffed manicotti snugly in a large baking dish.
  5. 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. Pour the creamy garlic sauce generously around and over the stuffed manicotti. Sprinkle the remaining 1/2 cup mozzarella over the top.
  7. 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. Sprinkle with fresh parsley and serve the shrimp and crab stuffed manicotti hot with plenty of creamy Parmesan sauce.

Notes

Cook the manicotti just shy of al dente so the tubes stay firm enough to fill without tearing.
Cook the shrimp only until just pink because it will continue cooking in the oven.
Mix the shrimp and crab filling gently so the seafood pieces stay tender.
Arrange the stuffed manicotti snugly in the baking dish to help them hold their shape.
Simmer the garlic Parmesan sauce gently until smooth and creamy.
Broil only briefly at the end to develop golden brown spots on the mozzarella.
Serve hot with plenty of creamy Parmesan sauce spooned over the manicotti.