Seafood Pasta Bake

Seafood Pasta Bake Recipe

By Tammy Algood Published: January 1, 2015

• Yield: 6 Servings

Ingredients

• 1 1/2 cups medium-shell pasta
• 3 cups cooked seafood crabmeat, shrimp, scallops or a mixture
• 3 large shallots peeled and chopped
• 2 stalks celery chopped
• 1 small red bell pepper seeded and chopped
• 1 8-ounce package whole mushrooms cut in large slices
• 1 1/2 cups shredded Monterey Jack or Swiss cheese shredded
• 1/4 cup fresh parsley chopped
• 1/4 cup toasted slivered almonds
• 1 cup mayonnaise
• 1 large garlic clove peeled and minced
• 1/2 cup sour cream or plain nonfat yogurt
• 1/4 cup dry red wine
• 1/4 cup lemon juice
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 cup fresh breadcrumbs
• 2 tablespoons unsalted butter melted

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until barely tender; drain well.
   
2. Meanwhile, preheat the oven to 350 degrees. Grease an 11-by-7-inch baking dish and set aside.
   
3. In a large mixing bowl, combine the seafood, shallots, celery, peppers, mushrooms, cheese, parsley and almonds. In a separate bowl, whisk together the mayonnaise, garlic, sour cream or yogurt, wine, lemon juice, dry mustard, garlic salt and pepper. Set aside.
   
4. Gently add the pasta to the seafood mixture. Fold in the dressing to evenly coat. Transfer to the prepared baking dish. Top with the breadcrumbs and drizzle with the butter.
   
5. Bake 30-35 minutes or until bubbly. Let stand 5 minutes before serving warm.