Seafood Linguini Casserole
A rich seafood linguini casserole featuring shrimp, scallops, mushrooms, and a creamy Madeira wine sauce, perfect for elegant dinners or special occasions.
Ingredients
- 2 cups sliced mushrooms ⓘ
- 4 sliced green onions ⓘ
- 1/2 cup butter ⓘ
- 1 1/2 cups Madeira wine ⓘ
- 1 tablespoon tomato paste
- 1 tablespoon fresh tarragon or 1/2 teaspoon dried
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- 1 1/2 cups heavy cream ⓘ
- 4 egg yolks ⓘ
- 2 cups cooked shrimp or scallops ⓘ
- 1 cup sliced water chestnuts ⓘ
Instructions
- In a saute pan, cook mushrooms and green onions in butter for about 4 to 5 minutes.
- Remove the mushrooms and onions from the pan and set aside.
- In the remaining butter in the pan, add tomato paste, tarragon, salt, pepper, and Madeira wine.
- Bring to a boil and cook until the wine reduces to about half a cup, approximately 10 minutes.
- In a separate bowl, beat the egg yolks to blend and then stir in the heavy cream.
- Gradually add this mixture to the wine mixture, stirring constantly over low heat until thickened.
- Add cooked shrimp or scallops, sautéed mushrooms and onions, and sliced water chestnuts to the sauce.
- Heat through and toss with freshly cooked linguini.
- Serve hot.
Tips & Substitutions
For added flavor, consider substituting the Madeira wine with a dry white wine or even a splash of lemon juice. Fresh tarragon can be replaced with dill or parsley if unavailable. Ensure the seafood is fresh for the best results, and feel free to add more vegetables like bell peppers or asparagus to enhance the dish. This casserole pairs beautifully with a side of garlic bread.
Serving Suggestions
Serve the seafood linguini casserole hot, garnished with freshly chopped parsley or additional tarragon for a touch of color. It goes well with a simple green salad drizzled with vinaigrette. For a complete meal, consider pairing it with a glass of chilled white wine or a light Italian rosé.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of cream or broth if it seems dry. Avoid microwaving, as it may make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Linguini Casserole contains roughly 1721 calories, with 50g protein, 47g carbohydrates, and 154g fat. It is an excellent source of iron (164% of the Daily Value), protein (100% of the Daily Value), and vitamin A (93% of the Daily Value). Note that it is relatively high in sodium, at 1567mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other seafood instead of shrimp or scallops?
Yes, you can substitute shrimp or scallops with other seafood like crab, lobster, or even a mix of different seafood for a more complex flavor. Just ensure that the seafood is cooked before adding it to the casserole to avoid overcooking.
Is there a way to make this dish lighter?
Certainly! You can use half-and-half or a low-fat cream alternative in place of heavy cream. Additionally, reducing the amount of butter and using olive oil can make the dish lighter while still maintaining its flavor.
Can this dish be made ahead of time?
Yes, you can prepare the casserole ahead of time by assembling it and refrigerating it before baking. Just be sure to bake it within 24 hours for the best results. If baking from cold, you may need to add a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).