↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 tbsp olive oil
3/4 cup finely chopped yellow or white onion
2 medium cloves garlic, peeled and finely chopped
1/4 tsp crushed red pepper flakes
4 tbsp unsalted butter
1/4 cup flour
1/2 cup dry white wine
3 cups milk
1/2 cup clam juice
1 1/4 cups reduced-sodium chicken broth
1 tsp finely chopped fresh rosemary leaves, divided1 bay leaf
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Nonstick cooking spray
2 tbsp fresh lemon juice
2 tbsp finely chopped Italian parsley, divided
1/3 lb cooked crab meat
2/3 lb small cooked shrimp
12 no-boil pasta rectangles for lasagna (see note)
8 tbsp freshly grated Parmesan cheese, divided
To prepare the sauce: In a 3 1/2-quart saucepan, heat the olive oil over medium-low heat. Add the onion and slowly saute until transparent, about 5 minutes. Add the garlic and red pepper flakes; stir 30 seconds. Add butter and let it melt. Then sprinkle flour into the pan, mixing with a whisk. Let cook 4 minutes. Increase the heat to medium. Pour the wine into the pan, whisking well. Cook 30 seconds.
Heat the milk with the clam juice and broth on top of the stove or in the microwave just until warm. Slowly whisk the mixture into the flour mixture. Continue whisking until smooth. Add 1/2 tsp rosemary, bay leaf, nutmeg, salt and pepper. Simmer slowly 5 minutes, stirring often. Remove from the heat and set aside 15 minutes. Stir occasionally to cool the sauce slightly.
Spray a 13x9 inch baking dish with cooking spray and set aside. Spread a thin layer of the sauce in the pan. Stir the lemon juice, 1 tbsp parsley, crab and shrimp into the remaining sauce. Place four of the pasta rectangles, slightly overlapping, in the bottom of the baking dish. Spread a third of the sauce on top; sprinkle with 1 tbsp Parmesan; repeat the layers twice. Cover with aluminum foil. (The dish can be made one day in advance. Refrigerate until cool, then cover with foil and leave in refrigerator.) Remove the dish from the refrigerator.
Preheat oven to 375. Bake, covered, 30 minutes. Remove pan from the oven. Reduce heat to 350. Discard foil. Much of the sauce will have pooled in the center of the dish. Redistribute by spooning it around the edges. Bake, uncovered, 20 minutes. The pasta will expand as it begins to absorb the sauce. Gently press it back into the sauce with a spoon and continue cooking 10 minutes. Remove from the oven and let rest 10 minutes. Sprinkle with the remaining 5 tbsp cheese. Serves 8-10
NOTE: This will not cut like lasagna, but should be served with a large spoon.
view more member recipes
PASTA BAKED IN CREAMY SEAFOOD SAUCE
view my recipes
print
save
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 tbsp olive oil
3/4 cup finely chopped yellow or white onion
2 medium cloves garlic, peeled and finely chopped
1/4 tsp crushed red pepper flakes
4 tbsp unsalted butter
1/4 cup flour
1/2 cup dry white wine
3 cups milk
1/2 cup clam juice
1 1/4 cups reduced-sodium chicken broth
1 tsp finely chopped fresh rosemary leaves, divided1 bay leaf
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Nonstick cooking spray
2 tbsp fresh lemon juice
2 tbsp finely chopped Italian parsley, divided
1/3 lb cooked crab meat
2/3 lb small cooked shrimp
12 no-boil pasta rectangles for lasagna (see note)
8 tbsp freshly grated Parmesan cheese, divided
To prepare the sauce: In a 3 1/2-quart saucepan, heat the olive oil over medium-low heat. Add the onion and slowly saute until transparent, about 5 minutes. Add the garlic and red pepper flakes; stir 30 seconds. Add butter and let it melt. Then sprinkle flour into the pan, mixing with a whisk. Let cook 4 minutes. Increase the heat to medium. Pour the wine into the pan, whisking well. Cook 30 seconds.
Heat the milk with the clam juice and broth on top of the stove or in the microwave just until warm. Slowly whisk the mixture into the flour mixture. Continue whisking until smooth. Add 1/2 tsp rosemary, bay leaf, nutmeg, salt and pepper. Simmer slowly 5 minutes, stirring often. Remove from the heat and set aside 15 minutes. Stir occasionally to cool the sauce slightly.
Spray a 13x9 inch baking dish with cooking spray and set aside. Spread a thin layer of the sauce in the pan. Stir the lemon juice, 1 tbsp parsley, crab and shrimp into the remaining sauce. Place four of the pasta rectangles, slightly overlapping, in the bottom of the baking dish. Spread a third of the sauce on top; sprinkle with 1 tbsp Parmesan; repeat the layers twice. Cover with aluminum foil. (The dish can be made one day in advance. Refrigerate until cool, then cover with foil and leave in refrigerator.) Remove the dish from the refrigerator.
Preheat oven to 375. Bake, covered, 30 minutes. Remove pan from the oven. Reduce heat to 350. Discard foil. Much of the sauce will have pooled in the center of the dish. Redistribute by spooning it around the edges. Bake, uncovered, 20 minutes. The pasta will expand as it begins to absorb the sauce. Gently press it back into the sauce with a spoon and continue cooking 10 minutes. Remove from the oven and let rest 10 minutes. Sprinkle with the remaining 5 tbsp cheese. Serves 8-10
NOTE: This will not cut like lasagna, but should be served with a large spoon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Creamy Seafood Pasta
by sgre52160
1 lb angel hair pasta, cooked al dente, drained 2 tbsp flour 2 cups sour cream 3 cups shredded Monterey jack cheese 2 tbsp butter 1 (8 oz) pkg imitation crabmeat 1/8 tsp pepper 1 lb bay scallop
by sgre52160
1 lb angel hair pasta, cooked al dente, drained 2 tbsp flour 2 cups sour cream 3 cups shredded Monterey jack cheese 2 tbsp butter 1 (8 oz) pkg imitation crabmeat 1/8 tsp pepper 1 lb bay scallop
Seafood With Creamy Pasta
by buckyt
This recipe is underrated. Served 5-8-08. WOW. 3 cloves garlic 3 chopped shallots 2 T. olive oil 1 T. butter 1 T. flour 1 c. chicken broth 1 c. heavy cream 1/8t. saffron 1 and 1/2 lbs. sh
by buckyt
This recipe is underrated. Served 5-8-08. WOW. 3 cloves garlic 3 chopped shallots 2 T. olive oil 1 T. butter 1 T. flour 1 c. chicken broth 1 c. heavy cream 1/8t. saffron 1 and 1/2 lbs. sh
Baked Creamy Seafood Dip
by sgre52160
4 tbsp butter 1 cup baby scallops, rinsed and drained (about 8 oz) 3 tbsp flour 2 cup half and half 1 1/2 cup Asiago cheese 2 cup medium, peeled, shelled and deveined cooked shrimp 6 oz can chop
by sgre52160
4 tbsp butter 1 cup baby scallops, rinsed and drained (about 8 oz) 3 tbsp flour 2 cup half and half 1 1/2 cup Asiago cheese 2 cup medium, peeled, shelled and deveined cooked shrimp 6 oz can chop
Creamy Seafood In Wine Sauce
by sgre52160
1 lb scallops 1/2 lb shrimp and crab meat 8 oz sliced mushrooms 1/2 cup chopped leek 1/2 cup butter 1/4 cup flour 1/4 tsp salt 1/8 tsp dry mustard Dash pepper 1 1/2 cups half-and-half Dry wh
by sgre52160
1 lb scallops 1/2 lb shrimp and crab meat 8 oz sliced mushrooms 1/2 cup chopped leek 1/2 cup butter 1/4 cup flour 1/4 tsp salt 1/8 tsp dry mustard Dash pepper 1 1/2 cups half-and-half Dry wh
Baked Seafood And Lemon Herb Pasta
by sgre52160
8 ounces golden cherry tomatoes, halved 1 red cherry pepper, minced 2 cloves garlic, minced 1 tablespoon + 1 teaspoon fresh basil, chopped 1 tablespoon + 1 teaspoon fresh thyme, chopped Two servi
by sgre52160
8 ounces golden cherry tomatoes, halved 1 red cherry pepper, minced 2 cloves garlic, minced 1 tablespoon + 1 teaspoon fresh basil, chopped 1 tablespoon + 1 teaspoon fresh thyme, chopped Two servi
view more member recipes
related CDKitchen recipes
Baked Seafood Casserole
Creamy Alaska Salmon Pasta
Lady Liberty Seafood Salad
Anthony's Linguine Calamari and Shrimp Pomodoro
Baked Oysters With Crabmeat Gratinee
Cajun Seafood Pasta
Seafood Linguine
Creamy Italian Seafood Salad