Seafood Pasta Bake Recipe

Fusion cuisine

Seafood Pasta Bake recipe

About this recipe

A hearty pescatarian dinner featuring shrimp, scallops, and grouper layered with noodles, creamy sauce, and Gruyere cheese, baked to perfection.

Ingredients

  • 25 g Parsley
  • 35 g Foodie Puppies Freeze Dried Shrimp Snack
  • 125 g Mooz Butter Garlic & Herbes
  • 100 g Sambar Onion Peeled
  • 500 ml Amul Slim 'N' Trim Double Toned Milk
  • 100 g Whole Farm Premium Black Peppercorns
  • 500 g Pluckk Organic Hybrid Tomatoes
  • 60G Primi Piatti Red Chilli Flakes
  • 200 g Shrimpop Tandoori Torpedo Shrimp
  • 150 g Spring Onion (Kandychi Path)
  • 400 Ml Kara Coconut Cream
  • 400 g Wickedgud 2X Fiber Penne Pasta | No Maida | Durum Wheat Semolina | Brown Rice | Healthy Diet Pasta
  • - Shallots
  • 850 g Oleev Smart Vitafit Edibale Vegetable Oil
  • 1 Kg Red Lotus Special Flour
  • 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

  1. 1. Peel the shells from the shrimp, starting at the head end so the tail can be nipped off easily. Make a shallow cut along the back of each shrimp and remove the dark intestinal vein. If the shrimp are large, cut them lengthwise in half.
  2. 2. Discard any tough parts of the shrimp if necessary. Rinse the shrimp with cold water; drain and pat dry with paper towels.
  3. 3. Rinse the shrimp with cold water and pat dry with paper towels. Refrigerate the seafood until ready to use.
  4. 4. Peel and finely dice the shallots. Heat 2 tbsp Mooz Butter Garlic & Herbes in a medium saucepan over medium heat. Add the diced shallots and sauté, stirring, until soft but not brown, about 1 to 2 minutes.
  5. 5. Add the shrimp to the saucepan and season with 1/2 tsp Tata Salt 2 In 1 Shakti Jar and 1/4 tsp black pepper. Cook over medium heat until the shrimp turn pink, about 2 to 3 minutes.
  6. 6. Remove the pan from the heat. Lift out the shrimp and set them aside. Reserve the cooking liquid.
  7. 7. In a separate saucepan, heat 1 tbsp Oleev Smart Vitafit Edibale Vegetable Oil over medium heat. Add 1 finely chopped Sambar onion and sauté until translucent, about 3 minutes. Stir in 1/4 cup Red Lotus Special Flour and cook for 1 minute, stirring constantly.
  8. 8. Gradually whisk in 2 cups Amul Slim 'N' Trim Double Toned Milk and the reserved cooking liquid. Cook, stirring frequently, until the sauce thickens, about 5 minutes.
  9. 9. Stir in 2/3 cup Kara Coconut Cream until smooth. Adjust seasoning with salt and pepper as needed.
  10. 10. Preheat the oven to 375°F (190°C). Cook Wickedgud 2X Fiber Penne Pasta | No Maida | Durum Wheat Semolina | Brown Rice | Healthy Diet Pasta according to package instructions until al dente. Drain and set aside.
  11. 11. In a large baking dish, layer the cooked penne pasta, shrimp, and sliced Pluckk Organic Hybrid Tomatoes. Pour the creamy sauce evenly over the layers.
  12. 12. Sprinkle 6 tbsp chopped parsley and 1/4 tsp Primi Piatti Red Chilli Flakes over the top. Bake in the preheated oven for 25 minutes, or until bubbling.
  13. 13. Remove from the oven and let rest for 5 minutes before serving. Serve warm and enjoy your seafood pasta bake.