Spicy Shrimp and Scallops Pasta Casserole
Dive into the luxurious fusion of bold flavors with this Spicy Shrimp and Scallops Pasta Casserole! Perfectly seared shrimp and scallops meet al dente penne, all enveloped in a creamy, smoky sauce enriched with Parmesan and mozzarella cheese. The subtle heat from crushed red pepper flakes and smoked paprika creates a tantalizing kick, while fresh garlic and parsley balance the dish with aromatic freshness. Baked to golden perfection, this casserole combines the elegance of seafood with comforting, cheesy pasta in every bite. Ready in under an hour, it’s the ultimate crowd-pleaser for weeknight dinners or special occasions. Serve with a squeeze of lemon for a zesty twist!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound scallops
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1.5 cups heavy cream
- 1 cup chicken broth
- 1.5 cups Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lemon, cut into wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or olive oil and set it aside.
Cook the penne pasta in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside.
Pat the shrimp and scallops dry with paper towels. Season both with a pinch of salt, black pepper, smoked paprika, and half the crushed red pepper flakes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and scallops, searing for 1-2 minutes per side. Remove from the skillet and set aside; they will finish cooking in the oven.
In the same skillet, reduce the heat to medium. Add the butter and remaining olive oil. Once melted, sauté the minced garlic until fragrant, about 1-2 minutes.
Stir in the remaining red pepper flakes and smoked paprika. Pour in the chicken broth and heavy cream. Stir well to combine and bring the sauce to a gentle simmer.
Reduce the heat to low and stir in 1 cup of Parmesan cheese until melted. Add salt and black pepper to taste.
Add the cooked penne pasta to the skillet and toss to coat in the creamy sauce. Fold in the shrimp and scallops gently.
Transfer the mixture to the prepared casserole dish. Top with the remaining Parmesan cheese and the mozzarella cheese evenly.
Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Serve warm with optional lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 545 mg | 42% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 536 mg | 11% | |
*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.
