This dish came into my weeknight rotation the first winter my partner and I tried to recreate a restaurant moment at home. I wanted something that felt both celebratory and cozy, a plate that could carry the briny sweetness of shellfish but still sit comfortably on a family table. The combination of lump crab meat and chopped shrimp folded into a cream cheese filling creates a texture that is simultaneously silky and substantial. Paired with a cognac-laced tomato cream the finished dish is bright, rich, and perfectly balanced.

I discovered this combination while experimenting with pantry staples and a leftover bottle of cognac. The spirit lifts the tomato paste and adds depth without overtly tasting boozy once it reduces. The seafood stays tender because it is briefly cooked before folding into cream cheese, which melts into a plush filling. This recipe is special because it hits multiple satisfying sensory notes, from the tender pasta and creamy filling to the slightly tangy tomato cream. It has become my go-to when I want to impress without fuss, and every time we serve it the room grows quiet while everyone digs in.

Ingredients

• Lump crabmeat 8 ounces, roughly chopped. Look for refrigerated lump crab from a trusted brand or the seafood counter, not canned, to preserve delicate texture and sweet flavor.
• Shrimp 8 ounces, roughly chopped. Use fresh or thawed medium shrimp, peeled and deveined, which adds body to the filling without overpowering the crab.
• Garlic 4 cloves, minced and divided. Fresh garlic gives aromatic lift, use firm cloves and press just before cooking for the best fragrance.
• Lemon Juice from half a lemon. Fresh lemon brightens the filling and balances the creaminess better than bottled juice.
• Cream cheese 8 ounces, cut into cubes. Full fat cream cheese melts into a velvety binder for the seafood mixture.
• Old Bay seasoning 1 tablespoon. This classic seasoning complements crab and shrimp with a familiar coastal spice profile.
• Parsley 2 tablespoons, finely chopped and divided. Flat leaf parsley keeps the color lively and adds a fresh herbal note.
• Red pepper flakes 2 teaspoons divided, plus more for topping. Adjust for heat preference and use flakes rather than powder for visual appeal.
• Salt and pepper to taste. Season gradually, tasting as you go to keep the seafood delicate.
• Butter 2 tablespoons. Unsalted butter used for the sauce provides richness and helps carry flavor.
• Yellow onion 1 small, diced. Cook until soft and translucent to build sweet savory depth in the sauce.
• Tomato paste 1 quarter cup. Adds concentrated umami and caramelized notes when briefly cooked.
• Cognac half a cup. Use a mid-range bottle for deglazing and flavor lift, or substitute brandy if preferred.
• Tomato purée 1 can, 28 ounces. A smooth purée creates the base of the sauce without chunks.
• Heavy whipping cream three quarters cup. Full fat cream rounds the sauce into a silky finish.
• Jumbo pasta shells 6 ounces, about 20 shells, cooked until just tender. Slightly undercook by 1 minute so they hold shape when baked.
• Parmesan cheese half cup freshly grated. Use a quality Parmigiano Reggiano for nutty, salty finish.
• Olive oil a thin layer for the skillet. Neutral oil or extra virgin are both fine; use just enough to prevent sticking.

Instructions

Prepare the oven and pasta Preheat the oven to 350 F. Cook jumbo shells in well-salted boiling water until just shy of al dente, about one minute less than package directions. Drain and spread on a baking sheet lined with a kitchen towel so they do not steam and become too soft. Cook the seafood Heat a thin layer of oil in a nonstick skillet set over medium heat. Add the chopped shrimp, lump crab, and two cloves of the minced garlic. Sauté until shrimp turn opaque and pink and the garlic is fragrant, approximately two minutes. The key is quick cooking to avoid rubbery shrimp, use medium heat and do not crowd the pan. Make the filling Add the lemon juice, then the cream cheese cubes. Stir continuously off the heat if needed until the cream cheese melts and incorporates with the seafood, three to four minutes. Fold in Old Bay, one tablespoon parsley, one teaspoon red pepper flakes, and a pinch of salt and pepper. Taste and adjust seasoning; the mixture should be richly flavored yet bright from lemon. Start the sauce Melt two tablespoons butter in a deep skillet over medium heat. Add the remaining two cloves minced garlic and the diced onion, cook until the onion is soft and translucent, about five to seven minutes. Avoid high heat to prevent burning garlic which would introduce bitterness. Develop deep flavor Stir in one quarter cup tomato paste and cook until it begins to darken at the edges and cling to the pan, about three minutes. Deglaze with half a cup cognac, scraping up brown bits, then bring to a simmer and reduce by roughly half to concentrate flavor and cook off alcohol. Finish the sauce Add the 28 ounce can of tomato purée and three quarters cup heavy cream. Stir in the remaining red pepper flakes and parsley, then simmer until the sauce thickens slightly, about five minutes. Season with salt and pepper to taste. Transfer the sauce to the bottom of a 9 by 13 inch casserole dish, spreading into an even layer. Assemble the shells Using a small spoon, gently stuff each shell with the crab and shrimp mixture. Do not overpack, the filling should sit lightly inside the shell. Arrange shells nestling into the sauce so each shell bakes in contact with the tomato cream. Bake and finish Grate half cup Parmesan over the assembled shells. Bake at 350 F until cheese melts and the sauce bubbles around the edges, about twenty to twenty five minutes. Remove from oven and let rest five minutes before sprinkling with additional parsley and red pepper flakes, then serve warm.

Storage Tips

Cool leftovers to room temperature no longer than two hours after baking, then refrigerate in an airtight container for up to three days. For freezing, flash cool on a sheet tray, then transfer to a freezer container or heavy duty freezer bag with as much air removed as possible. Reheat from frozen in a 350 F oven covered with foil until warmed through, adding five to ten minutes as needed. For best texture, reheat thawed portions gently in the oven or skillet rather than the microwave.

Ingredient Substitutions

Swap cognac with brandy or a splash of dry white wine if you prefer a lighter profile. For a lower alcohol option, use extra vegetable stock with a teaspoon of lemon zest to mimic brightness. Replace cream cheese with mascarpone for a silkier texture, or with a ricotta and a tablespoon of cornstarch if you want a creamier, less tangy interior. To make this gluten free, use large gluten free shells or assemble the filling in small gratin dishes topped with pasta-free vegetables.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness. A crusty baguette or garlic bread is perfect for mopping up sauce. Pair with a crisp white wine such as Sauvignon Blanc or a lightly oaked Chardonnay. For a more casual meal, bubble the dish under the broiler for one minute to toast the Parmesan before serving, but watch carefully to prevent burning.

Cultural Background

This preparation borrows from coastal American seafood traditions and Italian pasta assemblage. Stuffed shells and baked pasta dishes are a staple of Italian American home cooking, while Old Bay and cognac bring a coastal and French influence respectively. The technique of lightly cooking shellfish and finishing in cream is common in coastal cuisines where the quality and texture of seafood are highlighted rather than masked.

Seasonal Adaptations

In spring and summer use fresh tomatoes in place of purée for a lighter sauce, searing diced ripe tomatoes briefly with tomato paste and finishing with a splash of cream. In autumn and winter, fold in roasted butternut squash cubes for seasonal sweetness, or add a handful of sauteed spinach to the filling for color and greens. Holiday variations work well with lobster in place of crab for an indulgent centerpiece.

Meal Prep Tips

Make the sauce up to two days ahead and refrigerate. Prepare the filling and keep chilled until ready to assemble. Parboil shells and store separated on a baking sheet to prevent sticking. On the day of serving, assemble and bake; this approach reduces active time to just assembly and the final bake. Use disposable foil pans for transportable potluck friendly deliveries.

When you pull this from the oven the aroma alone feels celebratory. The balance of sweet shellfish, bright lemon, and savory tomato cream makes it a dish people remember. I encourage you to personalize the heat level and garnish to your taste and to enjoy the process of assembling a meal that looks as beautiful as it tastes.