Wednesday, February 26, 2014

Restaurant Redo


One of my readers, Debbie, recently emailed me and asked me if I had a recipe for Eat'N Park's Seafood Pasta Bake.  I told her I did not, but I would try to recreate it for her.  Now, I had never heard of Eat'N Park since they are only in Pennsylvania, Ohio, and West Virginia.  We don't have that here in Texas.  But I aim to please, so please I will.

So what is this Seafood Pasta Bake?  Well, their website menu says it's "shrimp and crabmeat baked in scampi butter and Alfredo sauce, served on a bed of penne pasta." Wow. Doesn't that sound amazing!  So here I jump in with both feet, not having tasted it or even laid eyes on it.  I will cook an entirely new menu that I've never made for a house full of company.  I'm beast like that.  I don't know what beast means, but my kids tell me they are beast all the time so it must be good. 

So here goes nothin'!  Shrimp and crabmeat cooked in scampi butter, homemade Alfredo sauce, all mixed with yummy al dente pasta and a tiny itty bitty bit of cheese on top. Okay, maybe not such a tiny bit.  Enjoy!

SEAFOOD PASTA BAKE
12 ounces shrimp, peeled and deveined
6 ounces lump crabmeat
1/2 lemon
2 T butter
1 shallot, chopped
1/4 C white wine
1/4 C Italian parsley, chopped
Olive oil
2 cloves garlic, minced
1 lb penne pasta (or your favorite shape)
1 1/2 C shredded Mozzarella cheese

FOR THE ALFREDO SAUCE:
2 C heavy cream
1 stick buter
2 cloves garlic, minced
5 ounces shredded Parmesan cheese

Cook pasta according to directions.

Meanwhile, melt the butter in a large skillet and drizzle in some olive oil.  Cook the shallot until tender.  Deglaze the pan with the wine and cook a couple of minutes to reduce.  Add in the shrimp, crabmeat, parsley, and garlic and cook until the shrimp is pink and done, about 3-4 minutes.  Season with a bit of salt and pepper.  Squeeze the lemon over the seafood and remove from the heat.

For the Alfredo sauce, melt the butter in a saucepot.  Add in the cream and garlic and bring to a boil.  Remove from the heat and whisk in the Parmesan cheese, a little at a time, until completely melted and the sauce is thickened.

Preheat the broiler.  Mix the seafood and the sauce with the pasta.  Spread this into a casserole pan and sprinkle the Mozzarella all over the top.  Broil for a couple of minutes to melt and brown the cheese.

50 comments:

  1. How amazing are you? Simple , satifying, pinned, shared and follow to the ends of Pinterest!

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    1. Awww, thank you so much for such kind words! I do appreciate the sharing and repinning. So glad you loved it!

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  2. I have been a lover of recipes for almost fifty years, but I must say your recipes are so amazing because they look so appealing, but you make them sound so easy, with room to create some changes, and I too am following you to see what you will create next. Keep up the great inspiration for new and proficient cooks!

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    1. Thank you so much for the kind words! Please let me know how my recipes turn out for you!

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  3. Sorry might have missed it but where do the shallots go?

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    1. Oops! I had it listed in the directions as onions, but I fixed it and it says shallots now. Thank you for pointing that out!

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  4. This sounds so great! Might just have to try this very soon!

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  5. This recipe is absolutely AWESOME! It came out perfect!

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    1. WOW! Thank you so much for the great compliment, VirtuousKween! Thank you for letting me know!

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  6. Do I have to have a broiler? Or will it bake just fine in my oven on around 400 Fahrenheit?

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    1. Hi, Kendra. When I made this, all of it came together at the same time and all of the ingredients were hot. I basically just broiled it to melt and brown the cheese, since I love the way browned cheese tastes. You could absolutely put the oven on 400 and get almost the same results. Enjoy!

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  7. I lived in Morgantown, WV for 5 years back in the early '90s and Eat n Park was one of our favorite places. I shared this memory with my kids tonight as we sat and enjoyed this yummy dish you created. It is a keeper! Thank you for sharing!

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  8. Oh my god I made this dish with zuchinni instead of the pasta and it was amazing. This is my second time making this dish in one week. My family ate it up so fast and wanted more. Thanks for this dish.

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    1. You're so welcome! The zucchini idea sounds fabulous! I'm so glad you liked it.

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  9. I made it for Christmas Eve and my hubby wants it again for company tomorrow! Yes it is fabulous :)
    I like the zucchini idea above but will stick with the original recipe for company.

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    1. Thank you so much, Sarah! I'm so glad you liked it, and thank you for letting me know!

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  10. Can I omit the white wine or use something else in its place?

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    1. Tiffany, you can use an equal amount of chicken stock in its place. Enjoy!

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    2. Or maybe a fish sauce???

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    1. Hi, Allie. It fits into a 9 x 13 pan. I made it for my family of four, and we still had plenty of leftovers. Enjoy!

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  12. I made this tonight and it was a huge success. I put in lobster instead of crab and added more garlic than it called for because we are garlic lovers. It was absolutely delicious. I think it would be good with scallops (sliced), chunks of salmon. Really you could use any fish that was firm. The family definitely wants it again. Another thing my family suggested was a little Zambuca to give it a little licorice flavour. This is a dish that is very versatile and you can do just about anything with it. Thank you for this recipe. Will do again.



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    1. You are so welcome! Thank you for the ideas on changes. I especially love the lobster idea. I put in more garlic than I put on the recipe because it is one of the four food groups and we love it too! LOL

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  13. Oh my Gosh, this recipe was as good as Olive Garden or Red Lobsters seafood alfredo. UNBELIEVABLE:) Thanks so much!!!!

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    1. You're so welcome, and thank you so much for the kind words!

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  14. Do you think you could make this ahead and refridgerate it? If so, to heat it what would you suggest?

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    1. Hi, Norma! I'm not really sure if that would work or not. I know that when pasta gets chilled with a sauce, it tends to soak up a lot of the sauce. If you want to do that you may want to double the sauce and keep half separate just in case. I think you could bake it at 350 for about 30 minutes to heat. Enjoy!

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  15. what size casserole pan did you use? I have a lasagna pan, would it fill that or do I need to use something smaller?

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    1. Hi, Saucy1! I used a 9 x 13 pan and it fit nicely. Enjoy!

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  16. Hello! I made this recipe, but tweaked it a bit. I used tortellini instead of penne, and traded the shrimp for scallops. Very good.

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    1. Thank you so much! Tortellini sounds like a great substitution!

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  17. I just made this for dinner tonight and myself and my husband LOVED it! Thanks for the recipe!

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    1. You are so welcome! I'm so glad you both enjoyed it!

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  18. Sounds delicious! However can I make it a little lighter? Maybe substitute heavy cream for something else? Also what can I substitute the white wine with? Thanks ahead :)

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    1. You can either skip the wine or use chicken stock. You could use half and half for the cream. You could probably use milk, but I don't know if it would thicken up right. Enjoy!

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    2. You can also sub heavy cream with evaporated milk, and you won't loose the creamy flavour.

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  19. This was sooo good. Very rich but worth every calorie. I used almost 4 cups total of cheese. Husband not much of a pasta person but he loved it. Thank you. This recipe is a leeper.

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    1. Thank you, Janice! I'm so glad you liked it, and thank you for letting me know!

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  20. Just found this site and this was the first recipe I tried. This was easy and absolutely delicious. I used a mezzi rigatoni to make the pasta a little more bite size and I didn't mix in quite the whole pound because I wanted it to be a bit more saucy so using less pasta accomplished that. Thanks for the great recipe!

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    1. You are so welcome! Thank you for the kind words, and I'm glad you enjoyed the recipe!

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  21. So so so good. Only thing I did different was add a sprinkle of old Bay on top. :)

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  22. I added lobster, more garlic, and made a roux for the sauce since the first time I made it I found the sauce to be way too watery for my taste. Very good recipe and will make again with the adjustments :)

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    1. I'm so glad you liked it, and I think lobster sounds like a great addition!

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  23. I've never left a comment on anyone's page before, so I hope I'm doing this right. I just want to say that the seafood pasta bake at Eat N Park is AMAZING! I could probably eat it everyday if I had endless money. LoL Anyways, after reading your recipe, I have to say, it sounds pretty darn close to the same thing! The restaurant doesn't actually mix the seafood/Alfredo part with the pasta, it's more like just topping the pasta that's covered with the scampi butter. However, I cannot WAIT to try this recipe to see if the flavor matches! It's making my mouth water just reading it!

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    1. You did it right, Michelle. I hope this recipe lives up to your expectations! Please let me know how it turns out!

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  24. How many people will yhisvrecipe serve and also could i make ahead or even freeze???

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    1. This recipe will easily serve 6. I wouldn't recommend freezing it since the cream in it will become watery once defrosted. Enjoy!

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  25. it will become watery once defrosted. Enjoy!

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