BAKED SHRIMP AND SCALLOPS CASSEROLE RECIPES

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CREAMY SHRIMP-AND-SCALLOPS CASSEROLE RECIPE | MYRECIPES



Creamy Shrimp-and-Scallops Casserole Recipe | MyRecipes image

Provided by Jeanette Brewer, Marietta, Georgia

Total Time 1 hours 9 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 13

16 frozen phyllo pastry sheets, thawed
2?½ pounds unpeeled, medium-size fresh shrimp
2 (10-ounce) packages frozen chopped spinach, thawed
5 tablespoons butter, divided
2 garlic cloves, minced
1 pound fresh bay scallops
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
? cup shredded Parmesan cheese
1 teaspoon salt
½ teaspoon ground red pepper
¼ cup all-purpose flour
2 cups half-and-half

Steps:

  • Cut phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out. Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
  • Bake on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
  • Peel shrimp, and devein, if desired.
  • Drain spinach well, pressing between paper towels.
  • Melt 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes. Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink. Stir in cream cheese and next 4 ingredients until blended; remove from heat. Stir in spinach.
  • Melt remaining 1/4 cup butter in a large saucepan over medium heat. Add flour, whisking constantly; cook, whisking constantly, 1 minute. Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened. Stir flour mixture into shrimp mixture. Spoon into prepared baking dish.
  • Stack reserved phyllo sheets, coating each sheet with cooking spray. Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices. Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
  • Bake at 400° for 14 minutes or until golden. Let stand 10 minutes.

SPICY SHRIMP AND SCALLOPS PASTA CASSEROLE RECIPE - FOOD.COM



Spicy Shrimp And Scallops Pasta Casserole Recipe - Food.com image

Have not had the chance to try this yet, but this is my kind of dish. Can be prepared ahead and baked at dinner time. Sounds wonderful!

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/3 cup chopped onion
1 tablespoon minced garlic
1 (28 ounce) can whole tomatoes with juice, undrained
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
1 tablespoon chopped fresh basil
1 lb penne pasta
8 ounces large shrimp, peeled and deveined
1/2 cup butter
1 lb bay scallop
1/2 cup grated parmesan cheese

Steps:

  • Grease a 9x13 baking dish and set aside.
  • Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
  • Add tomatoes, sauce, salt, red pepper, black pepper and basil.
  • Simmer for 30 minutes, uncovered.
  • Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
  • In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
  • Add scallops and cook for 30 seconds, just to coat.
  • Spoon seafood over noodles and top with tomato sauce.
  • Sprinkle with Parmesan cheese.
  • Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.

Nutrition Facts : Calories 624.3, FatContent 23.1, SaturatedFatContent 11.9, CholesterolContent 133.3, SodiumContent 1294.3, CarbohydrateContent 75.3, FiberContent 11, SugarContent 7, ProteinContent 31.6

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