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.