Cook the Pasta Shells

• Preheat the oven to 375°F (190°C).
• Bring a large pot of salted water to a boil.
• Add the jumbo pasta shells and cook until just slightly under al dente, following the package instructions.
• Drain carefully and rinse briefly with cool water to stop the cooking process.
• Arrange the shells on a tray so they don’t stick together.

Prepare the Seafood

• Heat the olive oil in a skillet over medium heat.
• Add the chopped shrimp and cook for 2–3 minutes, stirring occasionally, until pink and opaque.
• Transfer the shrimp to a plate and allow it to cool slightly.
• In a large bowl, combine the cooked shrimp, crab meat, ricotta, mozzarella, Parmesan, egg, garlic, parsley, Italian seasoning, paprika, salt, and black pepper.
• Mix gently until the filling is evenly combined.

Make the Creamy Garlic Sauce

• Melt the butter in a saucepan over medium heat.
• Add the minced garlic and cook for about 30 seconds until fragrant.
• Whisk in the flour and cook for 1 minute.
• Gradually pour in the milk while whisking continuously to prevent lumps.
• Add the heavy cream and continue stirring until the sauce begins to thicken.
• Stir in the Parmesan cheese, Italian seasoning, black pepper, and salt.
• Simmer gently for 2–3 minutes until smooth and creamy. Avoid boiling.

Stuff the Pasta Shells

• Spread a thin layer of the creamy garlic sauce across the bottom of a 9 × 13-inch baking dish.
• Carefully spoon the seafood filling into each cooked pasta shell.
• Arrange the stuffed shells in a single layer in the baking dish.
• Pour the remaining sauce evenly over the shells, leaving some of the edges visible.

Bake Until Bubbly

• Sprinkle the mozzarella and Parmesan cheese over the top.
• Cover the baking dish loosely with foil.
• Bake for 20 minutes.
• Remove the foil and bake for another 8–10 minutes, until the cheese is melted and lightly golden.
• The center of the seafood filling should reach 165°F (74°C).

Garnish and Serve

• Remove the dish from the oven and let it rest for about 5 minutes.
• Sprinkle with fresh parsley.
• Serve warm with extra Parmesan cheese if desired.