I’ve tweaked this creamy baked seafood pasta for years, and after endless trials, it’s the one I reach for every time. Tender shrimp and clams swim in a velvety sauce and hide beneath a golden, crunchy crumb topping.
But I used to end up with watery sauce and rubbery shrimp until I found the right cream-to-milk mix. I even tried the chicken tetrazzini twist but still battled bland sauce (ask my picky kids). Now each bake is foolproof.
It works because you can prep everything in about 15 minutes and pat the shrimp dry so the sauce clings. Then pop it in the oven for 10 minutes. The kitchen smells of garlic and wine, and you get a hot, saucy dinner with a crisp top.
If you want another hearty seafood bake, take a look at Creamy Seafood Spaghetti Casserole.
Why You Will Love This Recipe
- Just-right cream sauce consistency The sauce blends heavy cream and half-and-half at a 2-to-1 ratio, cooking in 5 minutes until it coats the spaghetti without being too thick.
- Seafood texture contrast Shrimp and chopped clams cook in 4 minutes in white wine, staying tender and juicy against al dente spaghetti for a nice bite.
- Crispy breadcrumb finish Tossed with melted butter and panko, the topping bakes for 10 minutes at 450°F, giving a golden crunch that cuts through the rich sauce.
- Easy make-ahead option You can prep everything up to baking, cover and chill for up to 24 hours, then slide it into the oven when guests arrive.
Ingredient Notes
- Spaghetti: Pick spaghetti you like, it holds sauce well. Boil until just firm to avoid mushy bake. Can swap in linguine or fettuccine.
- Mushrooms: Use button or cremini mushrooms, slice evenly so they cook through. Can grab pre-sliced for a time saver.
- Shrimp: Choose deveined, tail-off shrimp for easy eating. Pat dry so sauce sticks. Swap in lobster chunks if you like.
- Clams: Use chopped canned clams, drain and rinse to remove excess salt. Fresh clams can work, shuck, chop, and watch out for grit.
- Heavy cream: A mix of heavy cream and half-and-half keeps sauce rich without too much weight. For lighter sauce, swap extra half-and-half.
- Parmesan cheese: Grab shredded Parmesan that melts easily and adds salty depth. Stir into sauce and save a bit for topping before bake.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If sauce comes together quickly, have all ingredients measured and chopped before heating the butter and oil.
- If you want a lighter sauce, replace part of the 2 cups heavy cream with the 1 cup half and half before simmering.
- If you want to prepare ahead, assemble through the breadcrumb topping, cover, refrigerate, then bake at 450°F for 10 minutes when ready.
- If reheating leftovers, microwave on high for 2 to 3 minutes or bake at 380°F covered with foil until warmed through.
- If shrimp remain translucent, cook for another minute after adding to the sauce until they turn pink.
Serving Suggestions
- Plate seafood pasta next to Chopped Zucchini Salad. Toss zucchini ribbons with tomato wedges, olive oil, lemon juice, parsley. Sprinkle salt and pepper. Serve chilled salad alongside pasta.
- Offer Steamed Broccoli. Steam broccoli florets until tender. Drizzle melted butter over florets and season with salt. Arrange florets around casserole dish before scooping pasta.
- Toast garlic bread slices. Spread garlic butter on bread and broil until golden. Place slices alongside baking dish. Use bread to soak up cream sauce leftovers.
Storage Guidelines
- Refrigeration: Store pasta in an airtight container in the refrigerator at 40°F for up to 3 days. Reheat gently in a 300°F oven until warmed through.
- Freezing: Transfer cooled pasta into a freezer-safe container or bag. Freeze at 0°F for up to 3 months. Thaw overnight in refrigerator before reheating.
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Creamy Baked Seafood Pasta
This Seafood Tetrazzini is a comforting casserole that combines seafood with a rich cream sauce and pasta. An easy recipe perfect for any occasion.
Equipment
- Casserole dish (non-stick preferred)
- Dutch oven
- Pot
- Small saucepan
Ingredients
- 1 lb spaghetti
- 1 stick unsalted butter
- 1 tablespoon olive oil
- 1 lb mushrooms sliced
- 1 medium onion chopped
- 4 cloves garlic minced
- ¾ teaspoon fresh thyme plus more for garnish
- ¼ teaspoon crushed red pepper flakes
- 1 cup white wine
- 1 lb medium shrimp
- 6.5 oz chopped clams
- ¼ cup flour (all purpose)
- 2 cups heavy cream
- 1 cup half and half (or milk)
- 1 lemon juice from 1 lemon
- ½ teaspoon paprika
- 1 cup Parmesan cheese shredded
- ½ cup panko
- ¼ cup parsley chopped
Instructions
- In your oven set to 450°F and coat a large casserole dish with nonstick spray. Heating the dish ahead helps the topping crisp up once it’s in the oven.
- Boil spaghetti in a pot of salted water following package directions until it’s tender but still firm. Drain and set it aside so it’s ready when the sauce is done.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a Dutch oven over medium heat. Add mushrooms, onion, and a pinch of pepper, and sauté until the mushrooms soften and the onion turns translucent.
- Stir in garlic, thyme, and red pepper flakes. Cook for about one minute until the garlic gives off a fragrant aroma and the spices bloom.
- Pour in the white wine and bring the mixture to a boil. Let it bubble for 5 to 6 minutes so the alcohol cooks off and the flavors concentrate.
- Add shrimp and clams to the pot. Stir and cook until the shrimp turn pink and firm, about 3 to 4 minutes, so you don’t overcook them.
- Stir in 2 more tablespoons of butter until melted, then sprinkle in the flour. Stir continuously until the mixture turns smooth and slightly thickened.
- Pour in heavy cream and half and half, then stir to blend. Add lemon juice and paprika, and simmer for 5 to 6 minutes until the sauce thickens and coats the back of a spoon.
- Toss the cooked spaghetti and Parmesan into the sauce until every strand is coated. Transfer the mixture into your prepared casserole dish.
- Melt 3 tablespoons butter in a small saucepan, stir in panko and a pinch of salt. Sprinkle the buttery crumbs evenly over the pasta so you get a golden crunch.
- Bake for about 10 minutes until the sauce bubbles around the edges and the topping turns golden brown. Finish with a sprinkle of parsley and thyme before serving.
Notes
- If sauce comes together quickly, have all ingredients measured and chopped before heating the butter and oil.
- If you want a lighter sauce, replace part of the 2 cups heavy cream with the 1 cup half and half before simmering.
- If you want to prepare ahead, assemble through the breadcrumb topping, cover, refrigerate, then bake at 450°F for 10 minutes when ready.
- If reheating leftovers, microwave on high for 2 to 3 minutes or bake at 380°F covered with foil until warmed through.
- If shrimp remain translucent, cook for another minute after adding to the sauce until they turn pink.
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