Shrimp Crab Pasta Bake (Printable Version)
# What You’ll Need:
→ Pasta
01 -
12 flat lasagna sheets
→ Seafood
02 -
1 lb cleaned, peeled shrimp
03 -
1 lb fresh crab chunks
→ Cheeses
04 -
2 cups creamy ricotta
05 -
2 cups grated mozzarella
06 -
1 cup fresh Parmesan shavings
→ Sauces and Creams
07 -
4 cups creamy Alfredo
08 -
1 cup thick cream
→ Seasonings
09 -
2 garlic cloves, finely chopped
10 -
2 tbsp good olive oil
11 -
1 tbsp snipped parsley leaves
12 -
1 tsp table salt
13 -
1 tsp ground pepper
14 -
1/2 tsp chili flakes
→ Toppings
15 -
1/2 cup crunchy breadcrumbs
# Steps to Follow:
01 -
Set your oven to 375°F (190°C). Boil the lasagna sheets following box directions. Drain them and put aside.
02 -
Warm olive oil in a pan on medium. Cook the chopped garlic till you smell it, about 60 seconds. Toss in shrimp, cooking till they turn pink, roughly 3-4 mins. Mix in crab, add salt, pepper, and some chili flakes if you want, then cook another 2-3 mins. Take off heat and set aside.
03 -
Grab a bowl and stir together the ricotta, 1 cup of mozzarella, 1/2 cup of Parmesan, thick cream, and chopped parsley till it's all combined.
04 -
Put a thin coating of Alfredo on the bottom of a 9x13 baking dish. Layer lasagna sheets, then 1/3 of your cheese blend, then 1/3 of seafood mix, and pour some Alfredo on top. Do this two more times, ending with sheets and sauce on top.
05 -
Scatter leftover mozzarella and Parmesan on the top. Sprinkle with breadcrumbs for extra crunch. Cover with foil and bake 25 mins. Then take off the foil and bake 10-15 mins more till it's bubbly and golden.
06 -
Let it cool for 10 mins before cutting. Add extra parsley on top if you'd like.
# Additional Notes:
01 -
Make sure you spread Alfredo sauce evenly for better taste in every bite.
02 -
Don't cook the shrimp too long or they'll get tough instead of juicy.