When you check your freezer and find a small package of shrimp and another one of scallops which still look perfect thanks to our FoodSaver, what else to do but a seafood casserole!
- 6 oz uncooked spaghetti, broken
- 1/2 lb fresh scallops, cut in half or quarters if large
- ½ lb fresh shrimp, peeled and deveined. Smaller ones are best.
- 6 Tbs butter
- 4 Tbs flour, divided
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 cups half and half cream
- 4 Tbs white wine or sherry
- ½ cup sliced button mushrooms
- 1 cup frozen peas
- 8 Tbs parmesan cheese, divided
Cook spaghetti per directions on package. Drain and rinse with hot water.
Heat oven to 375 degrees. Lightly butter a 2-quart casserole dish, or 4 individual 2 cup ramekins.
Thoroughly rinse scallops and shrimp in cold water, drain, and cut scallops to desired size. I like a bite sized piece.
Melt 3 tbs of butter in a sauté pan.
Add seafood and mushrooms and sauté over medium high heat.
Cook 6-8 minutes, or until scallops are opaque.
Remove from pan and set aside.
In same pan, melt remaining butter. Add flour, salt and pepper and blend well.
Add half and half all at once.
Cook until mixture thickens. This should take about 5 minutes. Stir constantly with a whisk.
Add 4 T of parmesan cheese.
Add scallops and mushrooms back to the pan.
Add wine and peas. Continue stirring until heated through.
Place spaghetti into saucepan with seafood mixture, and stir it all together until well mixed.
Place it all in the buttered casserole.
Sprinkle with Parmesan cheese. Bake for about 25 minutes, or until light brown and bubbly around the edges.