HomeProske, Swanson & Mahato
1 Serve

Ingredients

Ingredients

  • 227 Grams Shrimp
    The larger the better.
  • 227 Grams Scallops
    A bag of small frozen scallops is most cost-efficient.
  • 227 Grams Snapper
    Boneless, no skin, cut into cubes. Salmon will also work.
  • ½ Cups White wine
  • 454 Grams Fettucine
    or use 1.5 lbs fresh fettucine
  • ½ Cups Salted Butter
  • ½ Cups Onion
    Chopped finely, red onion will also work.
  • 2 Garlic Cloves
    Finely chopped
  • ½ Cups All Purpose Flour
  • 2 Tsp Dry Mustard
  • 2 Cups Milk
  • 1½ Cups Whipping Cream
    Or use light cream if available.
  • ½ Tsp Rosemary
    Or use 1 teaspoon chopped fresh
  • ½ Tsp Cayenne Pepper
  • 1 Tsp Thyme
    Use 2 teaspoons chopped fresh
  • 1½ Cups Swiss Cheese
    Grated. May use other mild hard white cheeses like Gouda.
  • ½ Cups Parsley
    Chopped

Method

Seafood

  • 227 Grams Shrimp
    The larger the better.
  • 227 Grams Scallops
    A bag of small frozen scallops is most cost-efficient.
  • 227 Grams Snapper
    Boneless, no skin, cut into cubes. Salmon will also work.
  • ½ Cups White wine
1

Prepare the seafood, removing any bones from the fish and chopping it into 1/2" cubes. If required, remove tails from shrimp. Toss in the white wine and set aside.

Pasta

  • 454 Grams Fettucine
    or use 1.5 lbs fresh fettucine
2

Cook the pasta in a large pot of salted boiling water. If you are using any vegetables in the casserole, you can add these to the pasta to parcook for the last couple of minutes.

Drain the pasta then mix in a bit of additional butter to prevent sticking. Cover the pasta pot to keep things warm and set aside.

Sauce

  • ½ Cups Salted Butter
  • ½ Cups Onion
    Chopped finely, red onion will also work.
  • 2 Garlic Cloves
    Finely chopped
  • ½ Cups All Purpose Flour
  • 2 Tsp Dry Mustard
  • 2 Cups Milk
  • 1½ Cups Whipping Cream
    Or use light cream if available.
  • ½ Tsp Rosemary
    Or use 1 teaspoon chopped fresh
  • ½ Tsp Cayenne Pepper
  • 1 Tsp Thyme
    Use 2 teaspoons chopped fresh
3

Create a basic white sauce by browning the onion and garlic in the butter until partially cooked. Add the flour and dry mustard, then thicken the sauce by adding the milk and cream, stirring to prevent lumps. Add in the rosemary, cayenne, and thyme. When nicely thickened, add the seafood and wine and simmer for a few minutes to warm up.

Assemble the Casserole

  • 1½ Cups Swiss Cheese
    Grated. May use other mild hard white cheeses like Gouda.
  • ½ Cups Parsley
    Chopped
4

Grease a large 9" x 12" casserole dish or lasagna pan. Add a half layer of fettucine, sprinkle with one-third of the grated cheese and parsley and pour over half of the seafood sauce. Give this a gentle stir with a fork to combine the sauce and pasta. Add another layer of fettucine and sauce and again stir to combine. Then top with the last of the grated cheese and parsley.

Bake in a 350F oven for about 35 minutes, until the casserole starts to bubble and the cheese is browned.

Cut into squares to serve. The casserole is very filling so don't make the initial portions too generous. Perfect with a fresh green salad and warm herbed bread.

Note: you can top this with pine nuts before serving if desired.