Giant Shells with Crab, Lemon and Pangrattato
Rated 5.0 stars by 1 users
Cuisine
Italian
Servings
4
Prep Time
20 minutes
Cook Time
12 minutes
Calories
525
These giant pasta shells are filled simply with sweet white crab, a hint of chilli, parsley and lemon, then baked under the grill with a silky lemon cream sauce and a crisp pangrattato topping. It’s a dish that feels generous and indulgent, yet light and fresh — the kind of food you make when you want something special without fuss.
There’s no heavy filling here and nothing to mask the crab. Instead, the shells are gently warmed so the crab stays sweet, the sauce clings rather than smothers, and the breadcrumbs add just enough crunch. It’s Italian in spirit — confident, restrained and all about good ingredients — and perfect for a relaxed dinner that still feels like a treat.
Serve it straight from the dish while the topping is golden and crisp, with a simple green salad and a cold glass of white wine.
Why You’ll LOVE Making This
It lets the crab shine
This recipe is all about sweet, delicate crab meat. It’s a very simple filling that lets the ingredients shine, lemon, olive oil and a touch of chilli to enhance the flavour, and it couldn’t be easier.
Despite how smart it looks, this crab pasta recipe is straightforward to make and perfect for entertaining. Most of the prep can be done ahead, then finished under the grill just before serving. Perfect balance of textures
Tender pasta shells, silky lemon cream sauce and crisp pangrattato give you contrast in every bite — rich, fresh and crunchy all at once. A refined take on baked pasta.
Unlike traditional baked pasta dishes, this one stays light and fresh, making it ideal for spring and summer lunches or dinner parties.
This is a classic Italian-style seafood pasta that can easily be adapted — add a little saffron, swap lemon for orange zest, or stir through brown crab butter for something more decadent.
Ingredients
- 250–300g giant pasta shells (conchiglioni)
- Sea salt
- Crab filling
- 250g white crab meat, well drained
- 1 small garlic clove, very finely grated
- Finely grated zest of ½ lemon
-
1 tbsp lemon juice
-
A Splash of extra virgin olive oil
- Pinch dried chilli flakes
- Small handful flat-leaf parsley, finely chopped
-
Seasoning
- Lemon cream sauce
- 30g butter
- 1 small shallot, very finely diced
- 150ml double cream
- 40g finely grated Parmesan or Grana Padano
- Splash of pasta cooking water
- Finely grated lemon zest, to finish
- Pangrattato
- 40g coarse breadcrumbs (fresh or panko)
- 2 tbsp olive oil
- 1 small garlic clove, very finely grated
- Pinch chilli flakes (optional)
- 1 tbsp finely chopped parsley
- Finely grated lemon zest
Directions
Cook the pasta in well salted boiling water until just al dente. Drain carefully and lay out on a tray so they don’t tear or stick.
Pangrattato:
Heat a splash of olive oil in a frying pan. Add breadcrumbs and cook until golden and crisp. Add garlic and chilli flakes; cook 30 seconds only. Remove from heat, stir through parsley and lemon zest. Season lightly and set aside.
- In a bowl, gently mix the crab meat with the garlic, lemon zest and juice, olive oil, chilli flakes and chopped parsley. Season lightly with salt and white pepper, tasting as you go. The mixture should be fresh, lightly dressed and not at all wet.
- To make the lemon cream sauce, melt the butter in a wide pan over a low heat. Add the finely diced shallot and cook gently until soft and translucent, without colouring. Pour in the cream and allow it to simmer very gently for two to three minutes. Stir in the grated Parmesan and a small splash of pasta cooking water to loosen the sauce. Season lightly and finish with a little lemon zest. The sauce should be silky and pourable, not thick.
- Heat the grill to medium–high. Arrange the cooked pasta shells in a shallow ovenproof dish or wide pan. Spoon the crab mixture into each shell, filling them generously. Pour the warm lemon cream sauce around and lightly over the shells, taking care not to drown them.
- Scatter the pangrattato generously over the top. Place the dish under the grill for two to four minutes, watching closely, until the topping is golden and crisp and the edges of the pasta are lightly catching.
Remove from the grill and finish with extra chopped parsley, a little more lemon zest and a drizzle of olive oil. Serve immediately while the top is crisp and the crab is just warmed through.
Recipe Note
Crab quality matters
Use the best white crab meat you can find and drain it thoroughly before mixing. Excess moisture will make the filling watery and dilute the flavour.
Go gently with the garlic
The garlic should be barely there — finely grated and used sparingly. Too much will overpower the sweetness of the crab.
Don’t overcook the crab
The crab is already cooked, so this dish is simply about warming it through. Keep the grilling brief and watch closely so it stays tender.
Pasta timing is key
Undercook the shells slightly as they will soften further under the grill. Handle them carefully once cooked to avoid tearing.
Sauce consistency
The lemon cream sauce should be loose and pourable, not thick. Add pasta water gradually until it just coats the shells rather than sitting heavily in the dish.
Make ahead
You can fill the pasta shells and prepare the pangrattato a few hours in advance. Assemble and grill just before serving for the best texture.
No oven?
If your grill is fierce, place the dish on a lower shelf and keep the door slightly ajar so the topping colours without burning.
Serving suggestion
This is rich enough to stand alone but lovely with a bitter-leaf salad dressed simply with lemon and olive oil.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 525
- Carbs
- 45 grams
- 17%
- Cholesterol
- 110 milligrams
- 37%
- Fat
- 32 grams
- 46%
- Fiber
- 4 grams
- 13%
- Protein
- 18 grams
- 36%
- Saturated Fat
- 17 grams
- 85%
- Sugar
- 4 grams
- 4%