- 8
Ingredients
- 2 cups uncooked medium pasta shells
- 2 TBSP light butter
- 3/4 cup panko bread baguette crumbs
- 1/2 pound sea scallops chopped
- 1/2 large prawns shelled,deveined and cut in half
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 3 tablespoons all-purpose flour
- 3/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cups 1% milk
- 1 cup fat free half and half
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons sherry (or chicken broth)
- 1 cup (4 ounces) shredded Swiss cheese lite
- 1 cup (4 ounces) fat free shredded sharp cheddar cheese
- 1 cup gruyere or other cheese of choice
- 1/4 cup parmesan cheese
- butter spray
Preparation
Step 1
Cook pasta according to package directions. Drain and set aside
In a large non stick skillet over medium heat, melt 1 TBSP butter. Add scallops and shrimp, cook and stir for 2 minutes or until firm and opaque. Remove and keep warm.
Melt remaining 1 TBSP butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, half and half, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Stir pasta and scallops into sauce.
Spray 9x13 baking dish with butter spray. Pour in seafood pasta. Sprinkle with parmesan.
Top with panko crumbs. Spray top of panko with butter spray.
Bake, uncovered, at 350° for 15-20 minutes or until heated through.
You can also make this dish and cover with foil and keep in fridge overnight.
Before cooking spray foil with spray (to prevent sticking).
Bring dish to room temperature
Put in preheated 400 degree oven covered for approx 20-30 minutes.
Reduce heat to 350 , remove foil and continue heating until bubbly