Seafood Pasta Bake Recipe 375

BAKED SEAFOOD PASTA

Steps:

• In a small bowl, add the shrimp, 1 teaspoon rum, slightly grated salt and pepper and mix well with a fork.
• In another small bowl, add the squid, the rest of the rum, slightly grated salt and pepper and mix well with a fork.
• In a medium sizde sauce pan, melt the butter on medium low heat, whisk in the flour and mix with a wooden spatula immediately, mixing until the flour is completely integrated with the butter. Keep stirring for another 1 or 2 minutes, pour in all the milk at one time and immediately stir with a spatula. Turn to medium heat and keep stirring, until boiling, then turn to medium low heat. Add salt, pepper, chicken bouillon, thyme and nutmeg. Simmer until the sauce turns thick, after about 5 minutes. Adjust seasoning by adding more salt and pepper. The sauce should taste a bit salty by itself.
• Bring a big pot of water to a boil and cook pasta according to instructions until al dente. Drain and set aside.
• In a non-stick skillet, add 1 tablespoon of olive oil and heat on medium high heat. When oil is warm, add garlic and stir until fragrant. Add mushrooms and stir fry until mushrooms are cooked through and juice is fully absorbed. Place mushroom on a plate and set aside.
• In the same skillet, heat half a tablespoon of olive oil, grill shrimp side by side, until both surfaces turn pink but the shrimp are not cooked through yet. Place shrimp on a plate and set aside.
• In the same skillet, heat the rest of the olive oil and add squid, stirring until the surface of the squid turns white but the squid is not yet cooked through. Place squid on a plate and set aside.
• Preheat oven to 180 degrees C (350 F).
• To assemble pasta, place a layer of pasta in a baking pan / casserole dish, add pasta and white sauce, place a layer of shrimp, squid and mushroom, then top with mozzarella. Cover the pan with aluminum foil, bake on the middle rack for 15 minutes, then uncover and bake at 200 degrees C (400F) for another 5 minutes, until the cheese turns golden.
• Let the pasta cool down for about 5 minutes, then serve warm with chilled sparkling wine or dry white.

GARLIC SHRIMP PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

CREAMY SEAFOOD PASTA BAKE- A FAMILY HOLIDAY TRADITION

Steps:

• Preheat oven to 425.
• Heat a skillet over medium , drizzle with Olive oil.
• Saute seafood for 1-2 minutes.
• Slowly add wine to deglaze the pan, add shallots, garlic & butter. Stir.
• Add flour, stir to coat seafood.
• Pour in milk or cream, bring to a boil stirring constantly
• Reduce to simmer, sauce should start thicken.
• Remove from heat. Stir in 1/2 the Parmesan.
• Cook, drain and rinse penne pasta.
• Mix bread crumbs into melted butter.
• Layer in casserole dish- pasta, sauce and seafood, bread crumbs, remaining Parmesan.
• Bake 15 minutes or until top is golden and edges are bubbly.
• Serve with a glass of Chardonnay and crusty bread.

BAKED PENNE WITH SHRIMP AND PEAS

Steps:

• Preheat oven to 375°F (190°C).
• Lightly grease a 13- by 9- by 2-inch (3 L) baking dish with butter.
• In a covered pasta pot over high heat, bring water to a rapid boil.
• In a large sauté pan, heat oil over medium heat. Add onion and tomatoes and cook, stirring, until onion is soft and tender, about 3 minutes. Add peas and basil and cook, stirring, until vegetables are soft and tender, about 5 minutes. Season to taste with salt and pepper. Add shrimp and wine, stir and cook until shrimp are halfcooked (barely opaque). Remove from heat and set aside.
• Add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is almost al dente. Scoop out about 1 cup (250 mL) of the pasta cooking water and set aside. Drain pasta.
• Return sauté pan to low heat. Add 2 tbsp (25 mL) of the reserved pasta water and penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary.
• Sprinkle prepared dish with half of the breadcrumbs. Add penne mixture and sprinkle with remaining breadcrumbs.
• Bake in preheated oven until top is golden brown, about 35 minutes.
• Serve immediately.

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.