Creamy Seafood Pasta Shells with Lemon and Herbs and Garlic
Seafood Shells
I love the playful texture of large pasta shells — they cradle little pockets of flavor and make every forkful feel special. This version pairs tender shrimp and sweet bay scallops with a bright lemon-herb cream sauce, finished with a sprinkle of toasted panko for contrast. It’s the kind of dish I cook when I want something that feels celebratory but isn’t fussy.
The recipe comes together quickly: pasta cooks while a simple garlic-shallot base turns into a silky sauce with white wine, cream, Parmesan, and fresh herbs. Toss everything with reserved pasta water so the sauce clings to the shells, and you’ve got a dinner that’s homey, elegant, and deeply satisfying.
Ingredients
- 12 oz Large pasta shells (conchiglioni)
- 8 oz Shrimp, peeled and deveined
- 8 oz Bay scallops
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Unsalted butter
- 4 pieces Garlic cloves, minced
- 1 pieces Shallot, finely chopped
- 1/2 cup Dry white wine
- 1/2 cup Seafood or chicken stock
- 1 cup Heavy cream
- 2 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1/2 cup Grated Parmesan
- 1/2 cup Fresh parsley, chopped
- 1/4 cup Fresh basil, torn (optional)
- 1/4 tsp Red pepper flakes
- 1 tsp Kosher salt
- 1/2 tsp Black pepper, freshly ground
- 1/2 cup Panko breadcrumbs
- 1 tbsp Butter (for toasting panko)
- 2 pieces Extra lemon wedges (to serve)
Instructions
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Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente. Reserve 3/4 cup of pasta cooking water, then drain the shells and set aside.
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Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season shrimp and scallops with a pinch of salt and pepper. Sear scallops and shrimp in batches for 1-2 minutes per side until just opaque; remove to a plate and set aside.
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Lower heat to medium and add 1 tbsp olive oil plus 2 tbsp butter to the same skillet. Add the chopped shallot and sauté until softened, about 2 minutes. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant.
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Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2-3 minutes.
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Add the stock and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
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Stir in the lemon juice, lemon zest, and grated Parmesan until melted and smooth. Adjust seasoning with salt and black pepper to taste.
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Return the seared shrimp and scallops to the sauce, along with the chopped parsley and torn basil, and warm through for 1-2 minutes. If the sauce seems too thick, add a few tablespoons of the reserved pasta water to loosen.
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Toss the cooked shells into the skillet, adding more reserved pasta water as needed so the sauce clings to the pasta. Fold gently to combine and coat the shells evenly.
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In a small skillet, melt 1 tbsp butter over medium heat. Add the panko and toast, stirring frequently, until golden and crisp, about 3-4 minutes. Season toasted panko with a pinch of salt.
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Serve the shells hot, sprinkled with toasted panko and extra chopped parsley, with lemon wedges on the side for squeezing.
Tips & Notes
- Don't overcook the seafood — remove it as soon as it turns opaque so it stays tender when returned to the sauce.
- Reserve pasta water before draining; its starch helps the cream sauce cling to the shells without thinning flavor.
- If you can't find large shells, use another short pasta like orecchiette or farfalle; the method is the same.