Seafood Alfredo Casserole

There’s something about the aroma of garlic and butter that instantly transports me back to my childhood summers spent near the coast. This Creamy Seafood Alfredo Casserole is my way of bottling up those seaside memories into one luxurious, comforting dish. It’s a definite step up from the classic tuna noodle casserole I grew up with, blending tender shrimp, sweet scallops, and rich crab meat into a velvety Alfredo sauce that fills the whole house with an irresistible aroma.

Why This Dish is a Go-To in My Kitchen

What I adore most about this recipe is its perfect balance of elegance and ease. It presents like a special-occasion meal, yet it comes together remarkably fast. With a prep time of 25 minutes and a cook time of 25 minutes, I can create something spectacular without spending hours by the stove. The combination of shrimp, scallops, and lump crab meat feels incredibly indulgent, but the simple, creamy Alfredo sauce makes it a comforting and approachable casserole for any night of the week.

Ingredient Notes for Creamy Seafood Alfredo Casserole

For this dish, I always splurge on real lump crab meat for its sweet, unmatched flavor. When choosing sea scallops, I look for firm, dry ones for a perfect sear. The combination reminds me that simple, quality ingredients are key, much like in my hearty beef macaroni casserole.

Reda

Creamy Seafood Alfredo Casserole

A rich and decadent casserole featuring a medley of tender shrimp, scallops, and crabmeat with pasta, all baked in a luscious homemade Alfredo sauce and topped with a golden, crispy panko crust.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Italian-American

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

For the Seafood & Pasta

• 1 lb Penne Pasta or another short pasta like rigatoni or ziti
• 1 lb Large Shrimp peeled and deveined, tails removed
• 1/2 lb Sea Scallops patted very dry
• 8 oz Lump Crab Meat picked over for any shells
• 2 tbsp Unsalted Butter
• 4 cloves Garlic minced
• 1 cup Frozen Peas

For the Homemade Alfredo Sauce

• 1/2 cup Unsalted Butter (1 stick)
• 2 cups Heavy Cream
• 2 cloves Garlic minced
• 1 1/2 cups Parmesan Cheese freshly grated
• 1 tsp Salt or to taste
• 1/2 tsp Black Pepper freshly ground
• 1/4 tsp Nutmeg freshly grated

For the Crispy Panko Topping

• 1 cup Panko Breadcrumbs
• 3 tbsp Unsalted Butter melted
• 1/4 cup Parmesan Cheese grated
• 2 tbsp Fresh Parsley chopped, plus more for garnish

Equipment

• 9x13 Inch Casserole Dish
• Large Pot
• Large skillet
• Large saucepan
• Whisk
• Colander

Method

 

Prepare Pasta and Oven

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking or casserole dish.
2. Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain well and set aside.

Make the Alfredo Sauce

1. In a large saucepan, melt 1/2 cup of butter over medium heat. Add the 2 cloves of minced garlic and cook until fragrant, about 30-60 seconds, being careful not to brown it.
2. Slowly whisk in the heavy cream. Bring the mixture to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it starts to thicken slightly. Remove from the heat.
3. Gradually whisk in the 1 1/2 cups of freshly grated Parmesan cheese until the sauce is smooth and creamy. Stir in the salt, black pepper, and nutmeg. Set aside.

Cook the Seafood

1. In a large skillet, melt 2 tbsp of butter over medium-high heat. Add the 4 cloves of minced garlic and sauté for 30 seconds until fragrant.
2. Add the shrimp and scallops to the skillet in a single layer. Cook for 1-2 minutes per side, just until the shrimp turn pink and the scallops are lightly seared. Do not overcook them as they will finish cooking in the oven. Remove the seafood from the skillet and set aside.

Assemble and Bake

1. In a large mixing bowl, combine the cooked pasta, the Alfredo sauce, the cooked shrimp and scallops, the lump crab meat, and the frozen peas. Gently toss until everything is evenly coated.
2. Pour the mixture into the prepared casserole dish and spread it into an even layer.
3. In a small bowl, prepare the topping by combining the panko breadcrumbs, 3 tbsp of melted butter, 1/4 cup of Parmesan cheese, and 2 tbsp of chopped fresh parsley. Mix until the breadcrumbs are evenly moistened.
4. Sprinkle the panko topping evenly over the casserole.
5. Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
6. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly. Garnish with additional fresh parsley if desired.

Notes

Seafood Variations: Feel free to substitute with other seafood like lobster meat or chunks of a firm white fish like cod or halibut. Just be sure to cut the fish into bite-sized pieces and cook it along with the shrimp and scallops.
Don't Overcook the Seafood: The seafood will continue to cook in the oven, so it's crucial to only sear it briefly in the pan. This ensures it remains tender and juicy, not rubbery.
Use Fresh Parmesan: For the smoothest, most flavorful sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or in the microwave.

How I Make Creamy Seafood Alfredo Casserole Step-by-Step

First, I get the oven preheating and pasta cooking. While that’s happening, I whip up the simple Alfredo sauce—melting butter, sautéing fragrant garlic, then whisking in heavy cream and Parmesan. I give the shrimp and scallops a quick cook before gently folding them, the crab, and peas into that beautiful sauce. It all gets tossed with the pasta, poured into a casserole dish, topped with panko, and baked until golden. It’s a simple, rewarding process, much like building my favorite meatball casserole.

My Tips for the Perfect Outcome

• Don’t Overcook Seafood: Briefly sauté the shrimp and scallops; they’ll finish cooking in the oven.
• Use Fresh Parmesan: Grate your own cheese. It melts into a much creamier sauce than pre-shredded varieties.
• Salt the Pasta Water: This step is crucial for seasoning the pasta from the inside out.

How I Serve and Store This Dish

I love serving this casserole hot from the oven with a simple side salad and garlic bread for soaking up the sauce. For leftovers, I store them in an airtight container in the fridge for up to two days. Reheat gently in the microwave or oven until warmed through. It’s an easy and comforting meal, much like my cozy chicken and spinach casserole.

Frequently Asked Questions

Can I use different seafood in this casserole?

Absolutely! I sometimes swap in lobster meat or even small chunks of a firm white fish like cod. Just be mindful of cooking times, as different types of seafood will cook at different speeds. The key is to avoid overcooking it before baking.

Is it possible to make this dish ahead of time?

Yes, this is a great make-ahead meal. I assemble the entire casserole without the panko topping, then cover and refrigerate it for up to 24 hours. When you’re ready to eat, just sprinkle on the panko and bake, adding 10-15 minutes to the time.

What is the best pasta for seafood alfredo casserole?

I personally love using penne because its tubes and ridges catch the creamy sauce so well. However, other short pasta shapes like rigatoni, fusilli, or even bow ties would work wonderfully. Just choose something that has plenty of surface area for the sauce.

Can I use a different type of cheese for the sauce?

While Parmesan is the classic choice for Alfredo, you can definitely experiment. I’ve had great results with a blend of Parmesan and Gruyère for a nutty flavor, or even a bit of Fontina for an extra creamy, melty texture.

Conclusion

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. If you try this seafood alfredo casserole, I’d absolutely love to hear what you think in the comments below!