This Seafood Pasta Bake is a creamy, cheesy, baked pasta loaded with tender shrimp, imitation crab, and a rich, flavorful sauce. It bakes up bubbly and golden on top, making it a comforting dinner that feels a little special but is still simple enough for a weeknight. The recipe may look long at first glance, but it’s actually easy to put together step by step. The seafood, pasta, and creamy sauce all come together quickly before everything is baked until hot and melty. If you love creamy seafood dinners, you might also enjoy my Creamy Seafood Enchiladas for another rich and comforting option.
Ingredients & Substitutions
- Pasta: I used penne pasta because it holds onto the creamy sauce really well. Any short pasta like rigatoni, ziti, or rotini will also work.
- Shrimp: Medium shrimp work best here. Peel, devein, and remove tails before cooking. You can leave them whole or chop them into bite-sized pieces depending on preference.
- Imitation crab: Adds a mild seafood flavor and helps stretch the dish. Real crab meat can also be used for a richer, more traditional seafood flavor.
- Cheese (Monterey Jack): Monterey Jack melts smoothly and keeps the sauce creamy and mild. You can substitute mozzarella for a lighter flavor or a Mexican blend for a little extra kick.
- Creamy sauce: This is a homemade roux-based sauce made with butter, flour, milk, sour cream, jalapeño, cumin, pepper, and Monterey Jack cheese. It’s rich, creamy, and lightly spicy. You can adjust the jalapeño for more or less heat, or skip it for a milder version.
- Optional toppings (Cilantro, diced tomatoes, sour cream): Fresh toppings added at the end to brighten up the rich, creamy pasta. You can mix and match based on what you like or what you have on hand.
FAQs
Can I make this seafood pasta bake ahead of time?
Yes. You can assemble everything, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if it goes into the oven cold.
Can I use fresh crab instead of imitation crab?
Yes. Fresh or canned crab meat works well and gives a richer seafood flavor. Just be gentle when folding it in so it doesn’t break apart too much.
Can I adjust the spice level?
Yes. For a milder version, reduce or omit the jalapeño. For more heat, leave in some seeds or add extra diced jalapeño.
Can I use a different pasta?
Yes. Any sturdy short pasta like rigatoni, ziti, or rotini will work in place of penne.
Can I make this seafood pasta bake without shrimp?
Yes. You can double the crab or add other seafood like scallops or cooked fish, or keep it simple with just crab.
What to Serve With Seafood Pasta Bake
- Serve with garlic breadsticks or warm, easy dinner rolls to soak up the creamy sauce.
- Pair with a simple side salad for a fresh contrast.
- Add a squeeze of fresh lemon juice over each serving for a bright finish.
- Top with extra cilantro, diced tomatoes, and sour cream for a fresh, Tex-Mex style touch.
- Serve with vegetables like roasted asparagus, parmesan-crusted broccoli, or roasted parmesan green beans for a complete meal.
How to Store Seafood Pasta Bake
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through. Add a splash of milk if needed to loosen the sauce.
Freezer: Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating tip: Warm in the oven at 350°F until hot, covering with foil to keep it from drying out.
Seafood Pasta Bake
Ingredients
Pasta & Seafood
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 teaspoons garlic, minced
- 1 pound medium shrimp, peeled, deveined, tail off, uncooked (chopped into bite-sized pieces if large)
- 1 package (16 ounces) imitation crab, drained, flaked
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- 1 cup (113 g) Monterey Jack cheese, shredded
- ¼ cup cilantro, chopped
Creamy Sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups (366 g) whole milk
- ½ cup (115 g) sour cream
- 1 teaspoon jalapeño pepper, seeded, diced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- 1 ½ cups (169.5 g) Monterey Jack cheese, shredded, divided
Garnish (Optional)
- cilantro, chopped
- tomatoes, diced
- sour cream, for dolloping
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
Pasta
- Cook the pasta in a large pot of salted boiling water according to package directions until just al dente. Do not overcook; it will finish baking in the oven. Drain and set aside.
Seafood Base
- In a large skillet over medium heat, melt butter. Add the diced onion and cook for 3 to 5 minutes until softened. Add the minced garlic and cook for 1 minute.
- Stir in the shrimp, imitation crab, chili powder, cumin, and black pepper. Cook for 2 to 3 minutes until shrimp are just starting to turn pink. They should be slightly undercooked, as they will finish cooking in the oven.
- Remove from heat and stir in 1 cup shredded Monterey Jack cheese and cilantro. Set aside.
Creamy Sauce
- In a medium saucepan over medium heat, melt the 4 tablespoons butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux.
- Slowly whisk in the milk, sour cream, jalapeño, salt, pepper, and cumin. Cook, stirring constantly, until the sauce thickens slightly, 3 to 5 minutes.
- Remove from heat and stir in the 1 cup shredded Monterey Jack cheese until melted and smooth. This makes about 1 ¾ cups sauce.
Assembly
- In a very large bowl (or directly in the skillet if large enough), combine the cooked pasta, seafood mixture, and most of the creamy sauce, reserving ½ cup for the top. Toss gently to coat everything evenly.
- Transfer the mixture to the prepared 9×13-inch baking dish. Pour the reserved ½ cup sauce over the top, spreading it into an even layer. Then, sprinkle with the remaining ½ cup shredded Monterey Jack cheese.
- Bake uncovered for 20 to 25 minutes, or until bubbly, the top is golden, and the shrimp are fully cooked.
- Remove from oven and let rest 5 minutes. Top with chopped cilantro, diced tomatoes, and dollops of sour cream before serving.
Did you make this recipe?
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