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Creamy Baked Seafood Pasta

PREP 15 minutes
COOK 30 minutes
TOTAL 45 minutes
Yield 10 people
Created by: Charlene Carey
Creamy Seafood Spaghetti Casserole
A rich and creamy seafood pasta baked to perfection, combining flavors of shrimp, clams, and a delicious creamy sauce.
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Equipment

  • Casserole dish
  • Large pot
  • large Dutch oven
  • Small saucepan

Ingredients

  • 1 lb spaghetti dried
  • 1 stick unsalted butter for melting
  • 1 tablespoon olive oil for sautéing
  • 1 lb mushrooms sliced
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • ¾ teaspoon fresh thyme chopped
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup white wine
  • 1 lb medium shrimp peeled and deveined
  • 6.5 oz chopped clams canned
  • ¼ cup all-purpose flour
  • 2 cups heavy cream
  • 1 cup half and half (or milk)
  • Juice from lemon 1 lemon
  • ½ teaspoon paprika
  • 1 cup Parmesan cheese shredded
  • ½ cup panko breadcrumbs
  • ¼ cup parsley chopped

Instructions

  • Start by melting the butter and olive oil together in a large skillet over medium heat. The butter will bubble slightly and create a rich base for your sauce. Avoid browning the butter too much to prevent a burnt taste.
  • Add the sliced mushrooms, chopped onion, and minced garlic to the skillet. Stir occasionally until the onions are translucent and the mushrooms are soft. Be careful not to burn the garlic.
  • Sprinkle in the fresh thyme and crushed red pepper flakes, mixing well. A fragrant blend will develop, adding depth to your dish.
  • Add the white wine and allow it to simmer until reduced by half, which will cook off the alcohol and leave a subtle flavor.
  • Gently fold in the shrimp and chopped clams, cooking just until the shrimp turn pink. This is crucial as the shrimp will continue cooking in the oven later.
  • Sprinkle the flour into the mixture, stirring until well combined. Gradually add the heavy cream and half-and-half, whisking to create a smooth, luscious sauce.
  • Stir in the lemon juice, paprika, and a pinch of salt and pepper to taste. Adjust seasoning as necessary, keeping in mind that the cheese will add more saltiness.
  • Cook the spaghetti in salted water according to the package instructions until al dente. Drain and set aside.
  • Toss the cooked spaghetti with the seafood sauce until fully coated, ensuring every strand picks up the creamy goodness.
  • Transfer the pasta mixture into a greased casserole dish, spreading evenly to ensure it bakes uniformly.
  • Sprinkle the shredded Parmesan cheese and panko breadcrumbs over the top, creating a beautiful and crunchy crust.
  • Bake in a preheated oven until bubbling and golden brown. If the top is not browning sufficiently, broil for a minute to achieve that desired finish.

Notes

Storage Tips: Airtight container, refrigerate for up to 3 days. Reheat in the microwave or oven.
Expert Tips: Adjust the heavy cream and half-and-half ratio for the desired sauce thickness. Add extra paprika for additional spice if desired.
Reheating Instructions: Reheat in the microwave or oven until warmed through.
Serving Suggestions: Pair with a crisp white wine like Chardonnay, serve with a simple green salad for freshness, or accompany with garlic bread.
Recipe Variations: For a different twist, replace the seafood with leftover turkey for turkey tetrazzini, swap shrimp for chicken, or add cream cheese for extra creaminess.
Ingredient Notes: Choose fresh seafood for optimal quality. You can substitute panko with plain breadcrumbs if needed.