By the Sea Casserole
Dive into coastal flavors with this indulgent By the Sea Casserole, a creamy and seafood-packed pasta bake that’s sure to transport your taste buds to the shoreline. Juicy shrimp, tender lump crab meat, and al dente penne pasta come together in a rich, velvety sauce made with Parmesan and sharp cheddar cheeses, accented by a touch of lemon for brightness. Topped with golden, crispy panko breadcrumbs, this oven-baked casserole is the ultimate combination of comfort food and gourmet dining. Perfect for family dinners or special gatherings, this dish is ready in under an hour and serves up to six—a crowd-pleaser that’s easy to make yet irresistibly impressive. Garnish with fresh parsley and serve hot for an unforgettable seafood feast.
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 pound lump crab meat
- 12 ounces penne pasta
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant.
Sprinkle in the flour, whisking constantly to create a roux. Cook for 1 minute while stirring.
Slowly pour in the milk and heavy cream while whisking to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in the Parmesan cheese and cheddar cheese, continuing to whisk until the cheeses melt and the sauce is smooth. Remove from heat and season with salt, pepper, and lemon juice.
In the prepared casserole dish, combine the cooked pasta, shrimp, crab meat, and cheese sauce. Mix gently to incorporate.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the casserole.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 481 mg | 37% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
