Seafood In Baked Penne And Cheese

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 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.

SEAFOOD IN BAKED PENNE AND CHEESE

Steps:

• In a large pot heat oil and butter, add garlic, mushrooms and onions. Saute for 3 minutes. Stir in shrimp then sprinkle the flour over all stirring inches Pour in milk and stir. It will get thick. Add cheeses tossing to blend.
• Turn off heat and add remaining ingredients except for the breadcrumbs and butter.
• Pour into a butter a 13x9 casserole dish. Top with bread crumbs and drizzle oil or dot with butter.
• Place in a 350 degree preheated oven and bake for 30 minutes.

CHEDDAR SHRIMP AND PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat. , Drain pasta; add the pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.

SEAFOOD PASTA BAKE RECIPE - (3.7/5)

Steps:

• Cook pasta according to directions. Meanwhile, melt the butter in a large skillet and drizzle in some olive oil. Cook the shallot until tender. Deglaze the pan with the wine and cook a couple of minutes to reduce. Add in the shrimp, crabmeat, parsley, and garlic and cook until the shrimp is pink and done, about 3-4 minutes. Season with a bit of salt and pepper. Squeeze the lemon over the seafood and remove from the heat. For the Alfredo sauce, melt the butter in a saucepot. Add in the cream and garlic and bring to a boil. Remove from the heat and whisk in the Parmesan cheese, a little at a time, until completely melted and the sauce is thickened. Preheat the broiler. Mix the seafood and the sauce with the pasta. Spread this into a casserole pan and sprinkle the Mozzarella all over the top. Broil for a couple of minutes to melt and brown the cheese.

CHEESY SHRIMP ALFREDO 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, 8 to 10 minutes.
• Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
• Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
• Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
• Bake in the preheated oven until bubbling, 25 to 30 minutes.

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

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.

SEAFOOD PENNE

Steps:

• Bring the oil & water to a boil, add the pasta and boil for apprs 15 minutes or until it is done to your liking.
• Drain and set aside in a hot water bath (your pasta pot sitting in larger pot filled with hot water).
• Meanwhile put frozen seafood in a strainer and hold it under running water.
• In a medium sized pot melt the 1/2 cup butter.
• add the seafood and let it simmer for apprx 15 minutes.
• Add the wine, Chicken stock and Parmesan cheese.
• Simmer until heated through (do not overcook the seafood).
• Add cornstarch if necessary.
• Place the hot Penne in a deep bowl add the seafood, garnish with parsley & 2 tbsp Parmesan cheese.
• Serve.