Boil a large pot of salted water over high heat. Add large pasta shells and cook until al dente, about 10–12 minutes. Drain and rinse under cold water.

In a mixing bowl, combine seafood with cream cheese. Mix until well combined. Season with salt, pepper, and Italian herbs.

In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Whisk in flour to create a roux for 2 minutes. Gradually stir in milk until thickened, about 5–7 minutes.

Mix half of the creamy sauce into the seafood filling until smooth. Set aside remaining sauce.

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

Drizzle remaining creamy sauce over the shells and sprinkle with Parmesan cheese. Cover with foil and bake for 20 minutes, uncovering for the last 5 minutes.

Let rest for a few minutes before serving. Serve with a green salad and crusty bread.