Shrimp Alfredo Pasta Bake

Shrimp Alfredo Bake

Shrimp Alfredo Pasta Bake

  • Servings: 4 - 6
  • Difficulty: Easy
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Around our house on Fridays we try to have fish or seafood just because it’s healthy for you and let’s face it, it’s good. Now this particular recipe came about as a collaboration between my wife and my grandson. My wife said she wanted a seafood pasta and my grandson (all of 7 yrs old) asked for Lobster….. Really?? Where did this kid come up with these Champagne tastes??

Well it just so happened one of my local grocers had Lobster tails on sale for $3.00 each so I said “What the hell” and went for it.

Here’s how we do this one.

Shopping list:

  • 2 lbs Penne
  • 8 ounces Slab Bacon – diced
  • 1 bag 21 – 30 Shrimp – cleaned, peeled and tail off
  • 4 3 ounce Lobster Tails
  • 2 jars Classico Alfredo Pasta sauce
  • 4 Garlic cloves – chopped
  • 1 medium Shallot – chopped
  • 1/4 cup Parmesan cheese

Putting it all together:

  1. Preheat your oven to 350°
  2. Cook the pasta in salted water according to the package directions.
  3. In a saute pan cook the bacon until lightly browned. Remove from the pan and set aside.
  4. In the bacon fat cook the garlic and shallots for about three minutes. Add the shrimp and cook until pink.
  5. Drain the pasta, add the Classico sauce, half the Parmesan, bacon and shrimp mixture. Pour into a casserole dish, cover with tin foil and bake for about 20 minutes.
  6. While the pasta is baking boil the lobster tails in salted water until pink in colour. Let cool and remove from shell.
  7. Plate the pasta, top with the Lobster tail and garnish with parsley and the remaining Parmesan.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

Seafood Alfredo with Proscuitto wrapped Asparagus

  • Servings: ”4-6″
  • Difficulty: ”medium”
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Pasta and Seafood…….. What’s not to love? Both are tasty, good for you and very easy to prepare and when you combine the two you can’t help but arrive at a very memorable meal. Oh and adding some proscuitto wrapped asparagus takes this already very tasty dish to a whole new level.

Before we go any further I do have to mention that my ever lovely and talented daughter Alison was a tremendous help in putting this whole dish together and I could not have pulled this one off without her…….. Kudos kiddo. Thanks for the help.

Here’s how we do this one………

Shopping List:

  • One bag 31-40 deveigned Shrimp
  • One bag Sea Scallops
  • 2 pounds live Mussels– scrubbed and de-bearded
  • One package Fettuccine noodles
  • 12-18 Asparagus stalks – trimmed of the woody end
  • 8-12 slices Proscuitto
  • 1/2 cup of butter
  • 1 1/2 cups Heavy cream
  • 1/4 to 1/2 cup grated Parmigiana cheese (I love Parmigiana so I use a lot)
  • Chopped parsley (optional)

Putting it all together:

  1. Preheat the oven to 375 degrees
  2. Wrap 3-4 asparagus spears in one or two slices of the proscuitto
  3. Place the asparagus on a sheet tray and pop in the oven until the proscuitto is crisp and the asparagus is tender – about 15 minutes
  4. In a large sauce pan melt the butter being careful not to burn it
  5. Stir in the heavy cream
  6. Add the parmigiana and blend until smooth. With this step it is advised to remove the sauce from the heat so the cheese does not clump
  7. In a separate pan saute the shrimp until pink and the scallops until firm
  8. Steam the mussels until they open – about 4 minutes. Discard any that do not open
  9. Cook the pasta according to the package directions
  10. Add the pasta, shrimp and scallops to the sauce and mix well
  11. Plate the pasta and sauce mix
  12. Place the mussels around the edge of the plate and put the asparagus in the middle
  13. Sprinkle with a little chopped parsley if desired and enjoy.

There you have it—– another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                      Bon Appetit