This creamy Seafood Pasta Bake is easy to makein 45 minutes with just 15 minutes of hands-on cooking. Loaded with shrimp & mussels and amazing flavor from white wine, marjoram, lemon, garlic and Parmesan cheese this is a quick dinner that works for both weeknights and dinner parties.
Add the mussels and mix then turn off the heat and mix in the shrimp.
½ lb canned mussels in water, ½ lb peeled shrimp
Bring out a baking dish that's about 8 x 11 inches (20 x 30 cm). Grease it with butter, then place half the pasta in the bottom. Follow with half of the mussel & shrimp sauce and half of the Parmesan. Then add the rest of the pasta, the rest of the mussel & shrimp sauce and the rest of the Parmesan. Make sure to spread out everything in each layer well. Pour over the cream and make sure all of the pasta is submerged. Place in the middle of the oven and bake for 30 minutes.
Bring out, top with parsley (optional) and serve immediately!
1 tablespoon chopped parsley
Video
Notes
Yellow onion can be substituted for another type of onion, especially shallots
Parmesan cheese is always better if you shred it yourself - but the kind in a bag will work as well
White wine: choose a dry kind you enjoy drinking for best results
Fresh pasta: I like fettuccine or tagliatelle for this recipe, but other kinds work as well
Shrimp: I use frozen, peeled shrimp that I allow to thaw before cooking
Cream can be heavy cream, half and half or cooking cream
Check after 20 minutes of baking to make sure it's not getting toomuch color
Finish it in one sitting - this dish is best right after it's cooked, but it is possible to store leftovers. It can however make the shrimp and mussels a bit chewy.
Store leftovers in the fridge in an air tight container and consume within 3 days
Freeze leftovers to keep them for up to 3 months
Reheat leftovers in the microwave in 1 minute increments
Reheat leftovers in the oven, covered, for 20 minutes at 350°F(175 °C)