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Seafood Pasta Bake

Seafood Pasta Bake

2 lbs. shrimp, peeled and deveined, chopped

1 lb. scallops, chopped

Juice of ½ lemon

2 tablespoons butter

1 shallot, chopped

¼ cup chicken broth

½ cup Italian parsley, chopped

2 cloves garlic, minced

1 lb. Penne pasta

1 ½ cups shredded mozzarella cheese

2 cups heavy cream

1 stick butter

2 cloves garlic, minced

1 cup shredded Parmesan cheese


Cook pasta according to directions. 

Meanwhile, over medium heat, melt the butter in a large pot.  Cook the shallot until tender, 3-4 minutes.  Deglaze the pan with the chicken broth and cook a couple of minutes to reduce.  Add in the chopped shrimp, scallops, parsley and 2 cloves minced garlic and cook until the shrimp is pink and done, about 5-6 minutes.  Season with a bit of salt and pepper.  Squeeze the lemon over the seafood and remove from heat and drain off half of the liquid from pot. 

In a medium pan, melt 1 stick butter.  Add in the cream and 2 cloves minced garlic and bring to a boil, stirring constantly.  Remove from the heat and whisk in the Parmesan cheese, a little at a time, until completely melted and the sauce has thickened. 

In a large bowl, mix together the seafood, the sauce with the pasta.  Spread into a 9 x 13-inch baking dish that you have coated with cooking spray.  If you’re going to prepare the dish now, sprinkle the top with mozzarella cheese.  Preheat your oven broiler to High.  Place baking dish under broiler and broil for a couple of minutes to melt and brown the cheese.  Watch it closely.  Remove from oven, let rest 5 minutes and serve.  

If you’re not making immediately, after you’ve mixed the seafood, sauce and pasta and poured into the baking dish, cover with plastic wrap and refrigerate.  Remove from fridge 1 hour before baking.  Preheat your oven to 300-degrees F, top dish with shredded mozzarella cheese, and bake 25-30 minutes.  Turn broiler to high, place dish under broiler and broil 3-4 minutes, or until cheese begins to brown slightly.  Remove from oven, and let rest 5 minutes before serving.

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