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So, I joined up for Wrisomifu. :D
A little over a month ago, my husband asked if I could make a baked pasta dish with seafood. So, I thought about it and after several tossed out ideas, this is what I came up with.
Mini Penne
.40 lb of both bay scallops and Shrimp (peel shrimp and cut into scallop size pieces) (the weight is a little weird because I asked for a large handful at the counter.)
8 oz of lump crab meat
1 lobster tail (removed from shell and cut into scallop sized pieces)
1/4 C heavy cream
2 1/2 C milk
2T butter and 2T margarine
4T flour
3 large garlic cloves (minced)
Parmesan and pecorino romano cheeses (grated)
Fresh mozzarella (Cubed)
Finely shredded mozzarella
As my favorite person on Food Network, Alton Brown, would say, "Preparation is your friend." Make sure you have everything cut up and ready before you start. I had to throw out one roux because I didn't. *hangs head in shame*
Preheat oven to 375 F. Boil water, cook pasta, drain and set aside. Melt butter and margarine over low heat, and add flour. You want a very pale roux here, so do not overcook or walk away. Add garlic once the roux is just starting to change color. Stir in milk and whisk continuously until the mixture boils. Add a handful each of parm and romano cheeses, whisk until fully incorporated. Add in scallops, shrimp, and lobster and remove from heat. Pour into a large mixing bowl, add mozzarella cubes and lump crab meat, and mix lightly. Add most of the pasta. (you can add it all, but I like a saucier mix, so I didn't.) Mix lightly until combined, and pour into a 13 x 9 glass baking dish. Top with shredded mozzarella, parm, and romano cheeses. Bake until cheese is just starting to brown, and serve.
Jeff's only complaint was, the garlic wasn't pronounced enough. So, next time I'll be making it with more garlic. I liked it as it is.
A little over a month ago, my husband asked if I could make a baked pasta dish with seafood. So, I thought about it and after several tossed out ideas, this is what I came up with.
Mini Penne
.40 lb of both bay scallops and Shrimp (peel shrimp and cut into scallop size pieces) (the weight is a little weird because I asked for a large handful at the counter.)
8 oz of lump crab meat
1 lobster tail (removed from shell and cut into scallop sized pieces)
1/4 C heavy cream
2 1/2 C milk
2T butter and 2T margarine
4T flour
3 large garlic cloves (minced)
Parmesan and pecorino romano cheeses (grated)
Fresh mozzarella (Cubed)
Finely shredded mozzarella
As my favorite person on Food Network, Alton Brown, would say, "Preparation is your friend." Make sure you have everything cut up and ready before you start. I had to throw out one roux because I didn't. *hangs head in shame*
Preheat oven to 375 F. Boil water, cook pasta, drain and set aside. Melt butter and margarine over low heat, and add flour. You want a very pale roux here, so do not overcook or walk away. Add garlic once the roux is just starting to change color. Stir in milk and whisk continuously until the mixture boils. Add a handful each of parm and romano cheeses, whisk until fully incorporated. Add in scallops, shrimp, and lobster and remove from heat. Pour into a large mixing bowl, add mozzarella cubes and lump crab meat, and mix lightly. Add most of the pasta. (you can add it all, but I like a saucier mix, so I didn't.) Mix lightly until combined, and pour into a 13 x 9 glass baking dish. Top with shredded mozzarella, parm, and romano cheeses. Bake until cheese is just starting to brown, and serve.
Jeff's only complaint was, the garlic wasn't pronounced enough. So, next time I'll be making it with more garlic. I liked it as it is.
-
satisfied
