Seafood Pasta Bake

One of my all-time favorite dishes to make and eat. It’s really pretty easy to make and doesn’t take very long. You can be creative with the seafood. I often add scallops and sometimes add lobster if tails are on sale at the grocery.

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Serving Size: 8 servings

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Seafood Pasta Bake

A staple in our household. The creamy alfredo sauce combined with the lemony shallots...oh my.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

For the Shrimp Bake

• 12 ounces shrimp, peeled and deveined
• 8 ounces imitation lump crab meat
• 1/2 lemon
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1/4 cup white wine
• 1/4 cup Italian parsley, chopped
• Olive oil
• 3 cloves garlic, minced
• 1 lb. rigatoni pasta (or your favorite shape)
• 2 cups shredded Mozzarella cheese

For the Alfredo Sauce

• 2 cups heavy cream
• 1 stick butter
• 2 cloves garlic, minced
• 5 ounces shredded Parmesan cheese

Instructions

For the Shrimp Bake

1. Cook pasta according to directions.
2. Meanwhile, melt the butter in a large skillet and drizzle in some olive oil. Cook the shallot until tender.
3. Deglaze the pan with the wine and cook a couple of minutes to reduce.
4. Add in the shrimp, crabmeat, parsley, and garlic and cook until the shrimp is pink and done, about 3-4 minutes. Season with a bit of salt and pepper.
5. Squeeze the lemon over the seafood and remove from the heat.

For the Sauce

1. Melt the butter in a saucepot.
2. Add in the cream and garlic and bring to a boil.
3. Remove from the heat and whisk in the Parmesan cheese, a little at a time, until completely melted and the sauce is thickened.
4. Preheat the broiler. Add the pasta to a 9X13” baking dish. Add the seafood to the pasta. Add the Alfredo sauce. Mix gently and spread evenly across dish. Sprinkle Mozzarella over the top. Broil for a couple minutes to melt and brown the cheese.

Notes

I also add in 6+ ounces of scallops and even some fresh cut-up lobster sometimes.

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