Creamy Cajun Shrimp and Crab Stuffed Shells in Vodka Sauce: An Irresistible Seafood Pasta Recipe
Prepare for an extraordinary culinary experience with this recipe for Cajun Shrimp and Crab Stuffed Shells in a rich, creamy vodka sauce. This dish elevates classic stuffed shells into a truly decadent seafood pasta masterpiece, perfect for making any meal feel like a special occasion. Whether you’re planning a holiday feast, a memorable family supper, or simply craving a new and exciting Sunday dinner, these jumbo shells, brimming with succulent shrimp and sweet lump crab meat, bathed in a flavorful Cajun vodka sauce, are sure to impress every palate.
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Why This Cajun Seafood Stuffed Shells Recipe Will Become Your New Favorite
This isn’t just another pasta dish; it’s a celebration of flavors that come together seamlessly to create something truly exceptional. I genuinely surprise myself with how incredibly special and utterly delicious this recipe turned out to be, all while remaining surprisingly simple to prepare. The beauty of these Cajun shrimp and crab stuffed shells lies in their ingenious combination of fresh, high-quality ingredients and a cooking method that maximizes flavor without requiring advanced culinary skills.
Each jumbo pasta shell is generously filled with a creamy, cheesy ricotta mixture, expertly blended with tender, flavorful shrimp and delicate lump crab meat. This luxurious seafood filling is then seasoned with aromatic herbs and a touch of zesty Cajun spice, creating a symphony of tastes and textures in every bite. Once stuffed, these delectable shells are nestled in a baking dish and generously coated with a luscious Cajun vodka sauce – a dreamy concoction that perfectly balances the tangy sweetness of marinara with the creamy richness of light cream, all infused with a subtle hint of vodka and bold Cajun spices. Baked to golden perfection, the flavors meld together, resulting in a comforting and elegant dinner that is truly worthy of any special gathering, from festive holiday meals to cherished family suppers.
Essential Ingredients for Your Seafood Stuffed Shells with Vodka Sauce
Don’t let the seemingly extensive ingredient list deter you; many items are pantry staples, and I’ve broken them down by recipe component for clarity. When you combine them, you’ll see it’s a straightforward shopping trip for this truly special dish. Here’s a consolidated overview of what you’ll need to create these incredible Cajun shrimp and crab stuffed shells:
- Jumbo Pasta Shells: These large shells are ideal for holding a generous amount of the rich seafood filling.
- Shrimp: I recommend frozen medium-sized shrimp that are already peeled and deveined for convenience. A rough chop helps them blend perfectly into the filling.
- Lump Crab Meat: While jumbo lump crab offers a truly luxurious texture, standard lump crab (which is more moderately priced) works beautifully and still provides that delightful sweet crab flavor. Look for it at your local seafood counter.
- Yellow Onion: A finely diced yellow onion adds a foundational sweetness and aromatic depth. White onion is an excellent substitute if needed.
- Ricotta Cheese: Whether you choose part-skim or whole milk ricotta, this creamy cheese forms the heart of our delectable filling, binding the ingredients together.
- Extra Virgin Olive Oil: Essential for sautéing and building the flavor base of both the filling and the sauce.
- Garlic: Fresh minced garlic is crucial for both the vibrant vodka sauce and the savory seafood filling.
- Vodka: The key ingredient for our signature vodka sauce. The alcohol cooks off during simmering, leaving behind a subtle sweetness and depth that enhances the tomato and cream.
- Light Cream: This adds a luscious, velvety texture to the vodka sauce, making it incredibly rich and smooth.
- Marinara Sauce: You can use your favorite high-quality jarred marinara, or for an even more authentic taste, try my Homemade Marinara Sauce recipe.
- Cajun Seasoning: This spice blend is vital for imparting the signature bold, zesty, and slightly spicy flavor profile to both the shrimp and the sauce.
- Louisiana Hot Sauce: A specific type of hot sauce that I find indispensable for the authentic flavor of the Cajun vodka sauce. Its unique tang and heat are a key element.
- Kosher Salt & Black Pepper: Fundamental seasonings to enhance and balance all the flavors.
- Old Bay Seafood Seasoning: A classic seasoning that complements the crab and shrimp, adding another layer of savory, coastal flavor to the filling.
- Fresh Herbs: Chopped basil and flat-leaf parsley provide freshness and a beautiful aromatic lift to the dish, both in the filling and as a garnish.
- Fontina Cheese: Found in the specialty cheese section, Fontina melts beautifully and adds a nutty, rich flavor. If unavailable, simply use more mozzarella or grated Parmesan cheese.
- Mozzarella Cheese: For that essential gooey, melted cheese topping that makes baked pasta dishes so irresistible.
To simplify, think of it as: pasta, olive oil, a delightful seafood-ricotta-onion filling, a vibrant marinara-garlic-cream-vodka sauce, essential Cajun spices and hot sauce, fresh herbs, and a blend of cheeses. It might look like a lot, but each component plays a crucial role in creating a truly extraordinary dish that’s well worth the effort. Some truly special recipes just require a few extra ingredients to reach perfection!
Step-by-Step Guide to Crafting Cajun Shrimp and Crab Stuffed Shells in Vodka Sauce
Creating these sensational Cajun Shrimp and Crab Stuffed Shells is a rewarding process. Follow these detailed steps, complete with visual guidance, to bring this amazing dish to life. For precise measurements and a full recipe card, please refer to the section below.
Preparing the Shrimp for the Filling
The first step involves quickly cooking your shrimp. It’s crucial to cook them briefly, aiming for slightly underdone, as they will finish cooking in the oven. This ensures your shrimp remain tender and juicy, never rubbery. Toss them with a pinch of Cajun seasoning, salt, and pepper before a quick sauté in a hot skillet.
Sautéing the Aromatics
Using the same skillet you used for the shrimp, you’ll now sauté the diced yellow onion. This allows the onion to absorb the residual flavors in the pan, deepening its sweetness. Cook until the onions are soft and beautifully golden brown, releasing their aromatic goodness. This step adds a subtle sweetness and depth to your seafood filling.
Creating and Stuffing the Seafood Filling
Once the shrimp and onions are prepared, it’s time to assemble the rich seafood filling. Combine the cooked shrimp, sautéed onions, creamy ricotta cheese, delicate lump crab meat, mozzarella, Fontina, and a blend of Cajun seasoning, Old Bay, fresh basil, and parsley in a mixing bowl. Mix gently to combine, being careful not to break up the crab meat too much. Then, carefully stuff this flavorful mixture into each jumbo pasta shell. A little trick: I find it much easier and quicker to use my hands for stuffing the shells rather than a spoon, ensuring an even and generous fill.
Assembling and Baking to Perfection
With your shells stuffed, it’s time for the grand finale. Spread a thin layer of the prepared Cajun vodka sauce at the bottom of your baking dish. Arrange the stuffed shells over this base. Then, generously cover the shells with the remaining creamy vodka sauce and sprinkle with a lavish amount of mozzarella and Fontina cheese. Bake until the cheese is melted and golden, the sauce is bubbly, and the entire dish is warmed through, filling your kitchen with an irresistible aroma. Garnish with fresh herbs, if desired, and serve immediately for a truly memorable meal.
Frequently Asked Questions About Cajun Shrimp and Crab Stuffed Shells
Absolutely! It’s important to note that the alcohol in vodka sauce largely cooks off during the simmering process, leaving behind a nuanced flavor rather than alcohol content. However, if you prefer to completely avoid this ingredient, you can simply omit the vodka. The sauce will still be delicious and flavorful thanks to the marinara, cream, and Cajun seasonings. If you desire to maintain a similar liquid volume or add a different layer of depth, you could replace the vodka with an equal amount of chicken broth or even a splash of vegetable broth to enhance the savory notes without adding alcohol.
Cajun Shrimp and Crab Stuffed Shells in Vodka Sauce
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Equipment
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large skillet
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large pot
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13 x 9 bake dish
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mixing bowl
Ingredients
For the Cajun vodka sauce
- 2 Tbsp extra virgin olive oil
- 4 cloves garlic minced
- 1 cup vodka
- 24 oz marinara sauce see Notes
- 1 tsp Cajun seasoning
- 2 tsp Louisianna hot sauce
- ¼ cup light cream
For the shrimp
- 10 oz shrimp peeled and deveined, rough chop
- 2 tsp extra virgin olive oil
- 1 pinch Cajun seasoning
- 1 pinch kosher salt
- 1 pinch fresh cracked pepper
For the seafood filling
- 2 tsp extra virgin olive oil
- 1 medium yellow onion small dice
- 15 oz ricotta cheese
- 8 oz jumbo lump crabmeat
- ½ Tsp Cajun seasoning
- ½ tsp Old Bay seafood seasoning
- 1 tsp kosher salt
- 1 Tbsp fresh chopped basil leaves
- 1 Tbsp fresh chopped flat-leaf parsley
- ½ cup shredded mozzarella cheese
- ½ cup shredded Fontina cheese
For the stuffed shells
- 12 oz jumbo pasta shells
- 1 cup shredded mozzarella cheese
- ½ cup shredded Fontina cheese
- garnish: chopped basil and parsley
Instructions
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Preheat your oven to 350℉ (175°C). Start a large pot of salted water boiling for the pasta shells.
Make the Cajun vodka sauce
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In a medium saucepan, heat 2 tablespoons of extra virgin olive oil over high heat.
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Add the minced garlic and sauté quickly, stirring constantly, until it becomes fragrant and lightly golden (be careful not to burn it).
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Pour in the vodka and bring it to a simmer. Allow it to reduce to approximately ⅓ cup, which should take about 8 minutes, concentrating its flavor.
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Stir in the marinara sauce, Cajun seasoning, Louisiana hot sauce, and light cream. Remove the saucepan from the heat and set the sauce aside.
Cook the shrimp
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Heat a large skillet over high heat until hot.
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Toss the chopped (or halved if medium-sized) shrimp with 2 teaspoons of olive oil, a pinch of Cajun seasoning, kosher salt, and fresh cracked pepper. Ensure the shrimp are evenly coated.
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Add the seasoned shrimp to the hot skillet and sauté very briefly, just until the pieces are barely opaque. Remember, the shrimp will continue cooking in the oven, so it’s better to slightly undercook them here to prevent toughness. Remove the shrimp from the heat and transfer them to a large mixing bowl.
Make the seafood filling
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Wipe out the skillet used for the shrimp with a paper towel. Heat an additional 2 teaspoons of extra virgin olive oil over high heat.
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Add the finely diced onion to the skillet and sauté until it is soft and golden brown. Transfer the sautéed onion to the mixing bowl with the shrimp.
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To the bowl containing the shrimp and onion, add the ricotta cheese, jumbo lump crabmeat, ½ tsp Cajun seasoning, ½ tsp Old Bay seafood seasoning, 1 tsp kosher salt, fresh chopped basil, fresh chopped parsley, ½ cup shredded mozzarella cheese, and ½ cup shredded Fontina cheese. Gently combine all the ingredients until just mixed, being careful not to break up the crabmeat too much.
Assemble the shells and bake
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Add the jumbo pasta shells to the vigorously boiling water and cook according to package directions until al dente. Drain the shells and immediately rinse them with cool water to stop the cooking process and prevent sticking.
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Spread about ½ cup of the prepared Cajun vodka sauce evenly over the bottom of a 13×9 inch baking dish.
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Carefully spoon the seafood filling into each pasta shell. Arrange the filled shells snugly in a single layer in the prepared baking dish.
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Pour the remaining Cajun vodka sauce generously over the stuffed shells, ensuring they are well covered. Top with the remaining 1 cup of shredded mozzarella cheese and ½ cup of shredded Fontina cheese.
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Bake in the preheated oven for 30 minutes, or until the cheese topping is golden brown and bubbly, and the sauce is hot throughout. If desired, garnish with additional fresh chopped basil and parsley before serving. Serve hot and enjoy!
Notes
Nutrition