Preheat oven to 400 degrees. Toss shrimp with 2 teaspoons oil; spread in a rimmed baking pan. Bake for 3 to 4 minutes or just until shrimp reaches 135 degrees. Remove from oven. Reduce oven temperature to 350 degrees.
Bake all of your favorite seafood in one easy dish that serves a crowd.
Servings and Ingredients
|½ (16-oz.) pkg. frozen peeled & deveined gulf shrimp (40-50 ct.)|
|2 tsp. plus 2 tablespoons Gustare Vita olive oil|
|5 c. Hy-Vee whole milk|
|¼ c. Hy-Vee unsalted butter|
|¼ c. Hy-Vee all-purpose flour|
|⅓ c. dry white wine|
|1 c. shredded aged white Cheddar cheese|
|⅔ c. grated fresh Parmesan cheese|
|1 ½ tsp. Creole seasoning|
|½ tsp. Hy-Vee coarse-ground black pepper|
|1 (9-oz.) pkg. refrigerated 2-minute linguine|
|2 Hy-Vee Seafood king crab legs, shelled and chopped|
|6 oz. fully cooked Andouille smoked sausage, sliced|
|1 c. Hy-Vee Select frozen premium super sweet cut corn|
|½ (5-oz.) pkg. Hy-Vee butter garlic croutons, crushed|
|Chopped fresh chives, for garnish|
Things To Grab
- Rimmed baking pan
- Medium saucepan
- 9-by-13-inch baking dish
For sauce: Heat milk in a medium saucepan over medium heat until hot; do not boil. Melt butter over medium-low heat in a large saucepan until small bubbles form. Whisk in flour and continue whisking for 1 to 2 minutes or until mixture is smooth and thickened. Remove saucepan from heat. Slowly whisk in warm milk and wine. Return to heat; cook and whisk over medium-low heat for 10 minutes. Stir in Cheddar and Parmesan cheeses, Creole seasoning, and black pepper. Cook and stir for 1 minute or just until cheeses are melted. Remove from heat.
Place uncooked noodles in a 9-by-13-inch baking dish; slightly separate. Add 4 cups sauce; toss to coat. Add shrimp, crabmeat, Andouille sausage, and corn. Pour remaining sauce over mixture; toss until combined. Sprinkle with crushed croutons.
Bake, uncovered, for 35 to 45 minutes or until edges are bubbly and shrimp reaches 145 degrees. Let stand 5 minutes before serving. Garnish with chives, if desired.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 125mg
- Sodium: 950mg
- Total Carbohydrates: 46g
- Protein: 31g
Hy-Vee Seasons Magazine November 2021