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Creamy Parmesan Seafood Bake-01

Creamy Parmesan Seafood Bake

This creamy Parmesan seafood bake combines tender shrimp, sweet lump crab, pasta, and a rich garlic Parmesan cream sauce beneath a golden mozzarella topping. Ready in 45 minutes, it is a cozy and satisfying seafood casserole for family dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz elbow macaroni or small pasta shells
  • 1 lb shrimp, peeled and deveined
  • 8 oz lump crab meat, checked for shells
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 cup Parmesan cheese, grated
  • 1 1/2 cup mozzarella cheese, shredded and divided
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped

Equipment

  • large pot
  • Colander
  • large skillet
  • whisk
  • Large baking dish
  • Wooden spoon or silicone spatula

Method
 

  1. Cook the pasta in salted boiling water until just al dente. Drain and set aside.
  2. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side, until just pink. Remove and set aside.
  3. Add the remaining butter to the skillet. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
  4. Slowly whisk in the heavy cream and whole milk. Add the Parmesan, 1/2 cup mozzarella, Italian seasoning, garlic powder, paprika, salt, and black pepper. Stir until smooth and slightly thickened.
  5. Gently fold the shrimp and crab meat into the Parmesan sauce, keeping the crab pieces as intact as possible.
  6. Preheat the oven to 375°F. Spread the cooked pasta in a greased baking dish and pour the creamy seafood sauce evenly over the top.
  7. Sprinkle the remaining 1 cup mozzarella evenly over the seafood casserole.
  8. Bake for 20 to 25 minutes, until the creamy seafood bake is hot, bubbling, and lightly golden around the edges.
  9. Sprinkle with fresh parsley and serve hot.

Notes

Cook the pasta only until just al dente because it will continue softening in the oven.
Cook the shrimp only until just pink during the first sear to prevent overcooking during baking.
Whisk in the cream and milk gradually to help keep the sauce smooth and free of lumps.
Fold in the lump crab gently so the larger pieces remain intact.
Use freshly grated Parmesan for the smoothest sauce.
Bake until the casserole is hot and bubbling with lightly golden edges.