Cook the pasta in a large pot of salted water until al dente, about 10–12 minutes, then drain and rinse.

Prepare the seafood filling by mixing seafood and cream cheese in a bowl with seasonings.

In a saucepan, melt butter, add minced garlic, then whisk in flour to create a roux before gradually adding milk until thickened.

Combine half of the sauce with the seafood filling.

Preheat oven to 350°F (175°C) and fill each pasta shell with the seafood mixture, then place in a greased baking dish.

Drizzle remaining sauce over the shells, sprinkle Parmesan, then cover and bake for 20 minutes, uncover for the last 5 minutes.

Let rest before serving; enjoy with a salad and bread.