Cook the pasta in a large pot of salted water until al dente, about 10-12 minutes. Drain and rinse under cold water.

Prepare the seafood filling by mixing the seafood and cream cheese in a bowl, seasoning it with salt, pepper, and Italian herbs.

Make the creamy sauce by melting butter in a saucepan, adding minced garlic, and cooking until fragrant. Whisk in flour to create a roux, then gradually add milk and cook until thickened.

Combine half of the creamy sauce with the seafood filling until smooth.

Preheat the oven to 350°F (175°C). Stuff each pasta shell with the filling and place them upright in a greased baking dish.

Drizzle the remaining sauce over the filled shells, sprinkle with Parmesan cheese, cover with foil, and bake for 20 minutes.

Uncover and bake for another 5 minutes until bubbly and lightly golden.

Let cool for a few minutes before serving.