This seafood pasta bake is a dreamy dish that brings the ocean right to your dinner table. It’s creamy and loaded with delicious seafood, making it a special treat.
This recipe addresses seafood flavor issues, guides pasta cooking to al dente, and offers a quick prep and cook time for busy cooks.
Sometimes, it can be tricky to find recipes that work for both my diet and my family’s gluten issues. But this seafood pasta bake nails it! It solves the problem of balancing flavors without any of the gluten.
This recipe is quick and easy too. You’ll only need about 15 minutes to prep and another 15 to cook, so it’s perfect for weeknight meals or when you have guests over. Plus, it looks impressive!
Why You Will Love This Recipe
- Texture , The creamy sauce coats the pasta beautifully, while the seafood adds a tender bite, making each forkful satisfying and hearty.
- Flavor , With a rich, buttery profile enhanced by Chardonnay, this dish bursts with savory seafood flavors that blend seamlessly for a delightful taste.
- Convenience , This seafood pasta bake comes together quickly, making it an ideal meal for those busy weeknights when you still want something special.
- Storage , Leftovers are easy to manage; just enjoy within three days for a quick and satisfying meal that’s still as tasty as the first day.
Ingredient Notes
- Sea Scallops: These guys bring a sweet, briny flavor that really shines through in the bake. Look for fresh ones; frozen work too, just thaw well.
- Lobster Tail: Adds a luxurious touch to the dish! When picking one, go for vibrant color and a firm shell. You can swap it with crab meat if needed.
- Jumbo Shrimp: They’re meaty and truly fill each bite with flavor. Opt for shell-on for richer taste; you can use smaller shrimp if that’s what you’ve got.
- Barilla Penne: This pasta holds onto the sauce nicely. You can switch it up with any pasta you love; just keep an eye on cooking times!
- Grated Parmesan: It adds a rich, salty note that brings everything together beautifully. Buy a block and grate it fresh for the best flavor; Pecorino Romano can work too.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the sauce seems too thin after cooking, letting it simmer for an extra 5 to 10 minutes can help it thicken before baking.
- When cooking seafood, keeping it in the skillet for just 3 to 4 minutes prevents it from becoming rubbery and ensures tenderness.
- If the bread crumbs aren’t browning during baking, broiling for 2 to 3 minutes at the end can create a beautifully golden top.
- For a well-rounded flavor, using a mix of seafood varieties such as shrimp, crab, and scallops can add depth to your dish.
- If you’re short on time, choosing your favorite dry pasta can streamline the cooking process while still yielding great results.
Serving Suggestions
- Pair this creamy seafood pasta bake with a crisp green salad for a fresh contrast. Enjoy it alongside garlic bread or dinner rolls to complement the dish’s elements.
- This recipe can also serve as a filling for stuffed peppers or a topping for baked potatoes. Consider mixing it into a seafood casserole or layering it in a lasagna for added variety.
- Add a drizzle of lemon butter sauce on top for extra richness. A sprinkle of parsley can also brighten the dish before serving.
Storage Guidelines
- To keep your creamy seafood pasta bake fresh, follow these storage tips:
- Room Temperature: Store the seafood pasta bake in an airtight container at room temperature for up to 2 days.
- Refrigeration: If you need to keep it longer, refrigerate in an airtight container for up to 3 days.
- Freezing: Wrap portions tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Recipe Variations
- You can use crab meat or clams instead of the scallops for a different seafood profile.
- Add 2 teaspoons of Old Bay seasoning to elevate the seafood flavors in the dish.
- Either shrimp or lobster can be replaced with imitation crab for a budget-friendly option.
- If preparing for a larger group, double the ingredients to serve 8, using 16 scallops, 2 lobster tails, and 20 shrimp.
Did you make this recipe? Scroll down to leave a star rating and review!
Creamy Seafood Pasta Bake
A deliciously creamy seafood pasta dish that’s perfect for dinner and easy to make!
Equipment
- Skillet
- Casserole dish
- Measuring cups
- Measuring spoons
- Wooden spoon
Ingredients
- 8 Sea Scallops quartered
- 1 lobster tail rough chopped
- 10 jumbo shrimp cut in half
- 8 Jonah crab claws (optional, shucked)
- 2 shallots fine diced
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- ½ cup Clos du Bois Chardonnay
- 2 tablespoons flour
- 2 ½ cups milk or cream
- 1 cup grated Parmesan divided in half
- salt Pinch
- black pepper Pinch
- ¼ teaspoon dried tarragon or thyme
- 1 lb Barilla Penne cooked Al Dente
- 2 tablespoons butter melted
- 1 cup Italian bread crumbs
Instructions
- Start by melting 2 tablespoons of butter in a skillet over medium heat. Toss in the diced shallots and minced garlic. Sauté until they become fragrant and softened, about 3 minutes. Take care not to let the garlic burn, as it can turn bitter.
- Carefully add the quartered sea scallops and rough chopped lobster tail to the skillet. Cook until they turn opaque and aromatic, approximately 4 to 5 minutes. Ensure there is enough space in the skillet to allow the seafood to sear properly.
- Add the halved jumbo shrimp and Jonah crab claws into the mix. Cook until the shrimp turn pink and everything is heated through, about another 3 to 4 minutes. Keep an eye on the timing to prevent the seafood from becoming rubbery.
- Sprinkle 2 tablespoons of flour over the seafood mixture and stir well to coat everything evenly. Pour in the 1/2 cup of Clos du Bois Chardonnay and stir until well-combined. The mixture should become bubbly and thicken.
- Gradually pour in 2 1/2 cups of milk or cream, stirring continuously until the sauce is smooth and thick. Taste and add a pinch of salt, pepper, and 1/4 teaspoon of dried tarragon or thyme for added flavor.
- Carefully fold in the cooked Barilla penne pasta until it is thoroughly coated in the creamy sauce. Ensure a good mix of seafood and sauce with each piece of pasta without stirring too violently.
- Transfer the seafood pasta mixture into a greased casserole dish. Drizzle 2 tablespoons of melted butter on top and sprinkle half of the grated Parmesan, followed by an even layer of 1 cup Italian bread crumbs over everything.
- Place your casserole dish in a preheated oven at 375 degrees F. Bake until bubbling and the top is golden brown, approximately 15 to 20 minutes. Check frequently to avoid burning the topping.
- Let the dish cool for a few minutes before serving. Enjoy the medley of seafood and creamy goodness. Pair with a crisp green salad or garlic bread for a complete meal.
Notes
Store any leftover seafood bake in an airtight container in the refrigerator. Consume within three days for best quality.
If the sauce appears too thin after cooking, let it simmer for an extra 5 to 10 minutes to thicken before baking. To prevent rubbery seafood, cook for just 3 to 4 minutes in the skillet. If bread crumbs do not brown, broil for 2 to 3 minutes at the end of baking.
Reheat in the microwave or in the oven covered with aluminum foil at 350 degrees F until warmed through.
Pair with a crisp green salad, serve alongside garlic bread, enjoy with a glass of Chardonnay, or add asparagus or broccoli on the side.
Add fresh diced tomatoes or sprinkle Cajun seasoning over the top for added flavor. Experiment with different seafood combinations to suit your taste.
For best results, choose quality seafood. If unavailable, adjust types to your liking.
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