Alfredo Seafood Casserole

CREAMY ALFREDO SHRIMP CASSEROLE

Steps:

• Heat oven to 350°F. Cook pasta according to package directions. Drain.
• Combine Alfredo sauce, half & half, Parmesan cheese and pepper in bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
• Spoon mixture into greased 2-quart round casserole. Cover; bake 40 minutes.
• Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 15-20 minutes or until bubbly.

ALFREDO SEAFOOD CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
• In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
• Bake 35 to 40 minutes or until hot in center.
• Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.

CREAMY ALFREDO SHRIMP CASSEROLE

Steps:

• Heat oven to 350 F.Cook pasta according to package directions.Drain.
• Combine Alfredo sauce, half & half, Parmesan cheese and pepper in large bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
• Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes.
• Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.

SEAFOOD ALFREDO

Steps:

• For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
• For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
• Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
• Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
• Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
• Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.

ALFREDO SHRIMP SCAMPI DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
• Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
• Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.

SEAFOOD ALFREDO

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the crab, shrimp, lemon juice and pepper. Cook and stir for 1 minute. Add Alfredo sauce and peas. Cook and stir until heated through. Drain pasta; top with the seafood mixture and sprinkle with Parmesan cheese.

ALFREDO CRAB PASTA CASSEROLE

Steps:

• 1. Heat oven to 350^. Grease or spray a 13x9-inch baking dish,st aside. Make Alfredo sauce as directed,then set aside; this is super easy and very,very delicious.
• 2. Crab/Pasta Cook pasta in boiling water for 8 minutes, al dente. Place frozen peas in a large strainer and pour the pasta and water over peas. Drain well. Place peas and pasta in a large bowl.
• 3. Add the remaining ingredients to the pasta,peas-except the cracker crumbs and melted butter. Combine the cracker crumbs and butter, blending well, set aside.
• 4. To the pasta mixture stir in the Alfredo sauce.Mix to blend. Pour into the prepared baking dish.Bake for 25 minutes then sprinkle cracker mixture over top and bake for 10 minutes more. Remove and let set for 5 minutes before serving..

SHRIMP ALFREDO CASSEROLE

Steps:

• Heat oven to 350°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir pancetta in large skillet on medium heat 3 to 5 min. or until lightly browned, stirring frequently. Remove from skillet; set aside. Add shrimp and garlic to skillet; cook 3 to 4 min. or until shrimp turn pink, stirring frequently.
• Drain pasta. Mix pasta sauce, ricotta and parsley in large bowl until blended. Add pasta, pancetta and shrimp; mix lightly.
• Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 30 min. or until heated through. Meanwhile, combine remaining ingredients.
• Sprinkle bread crumb mixture over lasagna; bake, uncovered, 5 to 10 min. or until golden brown. Let stand 10 min. before cutting into pieces to serve.

SALMON ALFREDO CASSEROLE

Steps:

• Heat oven to 350.
• In large saucepan, cook noodles to desired doneness as directed on package, adding peas during last minute of cooking time. Drain; return to saucepan.
• Stir in Alfredo sauce, milk and dill; mix well. Gently stir in salmon. Pour into ungreased 1-1/2 quart casserole.
• In small bowl, combine topping ingredients, mix well. Sprinkle over top.
• Bake 20 to 25 minutes or until casserole is bubbly and thoroughly heated.

SHRIMP ALFREDO BROCCOLI BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.
• Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.
• Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

SEAFOOD FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.