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

• 50G Picard Chopped Flat Parsley
• 200G Picard - Breaded Shrimp
• 250 G Onion Shallots 300g
• 125G Daylesford Organic Brandy Butter
• 75Cl When In Rome White Wine Pecorino Eco Bottle
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Greenfields Five Mixed Peppercorns
• - The Cheese Lady Gruyère Reserve Classic Swiss Mountain Cheese
• 230G Long Life Noodles, 230G
• - Jalpur Crushed Red Chilli Pepper Flakes
• 50G Pepper Black Ground BWFO
• 50G Seafood & Eat It Msc Potted Brown Shrimp
• 300G Hls Msc Hake Skin On Fillet Portions
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Ktc Vegetable Oil

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. If necessary, remove and discard the tough muscle at the side of each scallop. Rinse scallops with cold water; drain and pat dry with paper towels. Cut large scallops crosswise in half.
3. 3. Rinse the grouper fillets with cold water and pat dry with paper towels. Cut the fillets into several pieces. Refrigerate the seafood until ready to use.
4. 4. Peel and finely dice the shallots. Heat 2 tbsp butter 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 and scallops to the saucepan and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook over medium heat until the shrimp turn pink and the scallops become opaque, about 2 to 3 minutes.
6. 6. Pour in 1/4 cup white wine and bring just to a boil. Remove the pan from the heat. Lift out the shrimp and scallops and set them aside. Reserve the cooking liquid.
7. 7. In a separate saucepan, heat 1 tbsp vegetable oil over medium heat. Add 1 finely chopped onion and sauté until translucent, about 3 minutes. Stir in 1/4 cup flour and cook for 1 minute, stirring constantly.
8. 8. Gradually whisk in 2 cups milk and the reserved cooking liquid. Add 1 bay leaf and 6 peppercorns. Cook, stirring frequently, until the sauce thickens, about 5 minutes. Remove the bay leaf and peppercorns.
9. 9. Stir in 2/3 cup heavy cream and 3 oz grated Gruyere cheese until melted and smooth. Adjust seasoning with salt and pepper as needed.
10. 10. Preheat the oven to 375°F (190°C). Cook 1/2 lb noodles according to package instructions until al dente. Drain and set aside.
11. 11. In a large baking dish, layer the cooked noodles, grouper pieces, shrimp, scallops, and sliced 1 lb tomatoes. Pour the creamy sauce evenly over the layers.
12. 12. Sprinkle 6 tbsp chopped parsley and 1/4 tsp hot red pepper flakes over the top. Bake in the preheated oven for 25 minutes, or until bubbling and golden on top.
13. 13. Remove from the oven and let rest for 5 minutes before serving. Serve warm and enjoy your seafood pasta bake.