Description
A rich and creamy seafood casserole packed with shrimp, scallops, artichokes, and a cheesy sauce, finished with crunchy sliced almonds and a golden top. This dish is elegant, comforting, and perfect for special occasions or cozy nights in.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, halved if large
- 1 cup marinated artichoke hearts, chopped
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 3 garlic cloves, minced
- 3 tablespoons butter
- ¼ cup sliced almonds
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish and set aside.
- In a large skillet over medium heat, melt the butter. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute, then slowly whisk in the cream. Stir constantly until the mixture thickens.
- Once the sauce is thick, remove from heat. Add mozzarella and half of the parmesan. Stir until melted and smooth.
- Gently sauté shrimp and scallops in a separate pan until just opaque, about 2–3 minutes. Combine them with artichoke hearts, then fold into the sauce. Pour the mixture into your prepared casserole dish and smooth the top.
- Sprinkle with remaining parmesan and top with sliced almonds. Bake uncovered for 25–30 minutes until bubbly and golden.
- Let the casserole sit for 5–10 minutes after baking to set. This allows the sauce to thicken slightly and the flavors to meld.
- Scoop generous portions onto warm plates and serve with a simple green salad or crusty bread.
Notes
- Use fresh or well-thawed seafood and pat dry before cooking to avoid excess moisture.
- Toast the almonds lightly before adding for an extra layer of flavor.
- Don’t skip the resting time after baking—it helps the casserole set up nicely.