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.