SEAFOOD PASTA BAKE

By Lady Butterfly

So here goes nothin'! Shrimp and crabmeat cooked in scampi butter, homemade Alfredo sauce, all mixed with yummy al dente pasta and a tiny itty bitty bit of cheese on top. Okay, maybe not such a tiny bit. Enjoy!

Ingredients

• FOR THE ALFREDO SAUCE:
• 12 ounces shrimp, peeled and deveined
• 6 ounces lump crabmeat
• 1/2 lemon
• 2 T butter
• 1 shallot, chopped
• 1/4 C white wine
• 1/4 C Italian parsley, chopped
• Olive oil
• 2 cloves garlic, minced
• 1 lb penne pasta (or your favorite shape)
• 1 1/2 C shredded Mozzarella cheese
• 2 C heavy cream
• 1 stick buter
• 2 cloves garlic, minced
• 5 ounces shredded Parmesan cheese

Preparation

Step 1

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.