Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick spray or butter. Set aside.
- Cook the pasta in a large pot of generously salted boiling water for 1-2 minutes less than the package directions indicate. Drain well and set aside.
- Melt 1 tablespoon of butter in a large oven-safe skillet or saucepan over medium-high heat. Season the shrimp with ½ teaspoon Old Bay, salt, and pepper, then add to the skillet in a single layer. Cook for 1-2 minutes per side until just pink. Remove from heat, roughly chop into bite-sized pieces, and set aside with the crab meat.
- In the same skillet over medium heat, melt the remaining 4 tablespoons of butter. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Whisk in the flour and cook for 1 full minute, stirring constantly.
- Slowly pour in the whole milk and heavy cream while whisking continuously. Cook over medium heat, whisking frequently, for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Reduce the heat to low. Stir in the cream cheese, Dijon mustard, remaining 1 teaspoon of Old Bay, smoked paprika, salt, and pepper. Stir until the cream cheese is fully melted and smooth.
- Add the shredded cheddar and Gruyère in two or three batches, stirring well between each addition until completely melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed.
- Add the drained pasta to the cheese sauce and stir to coat evenly. Gently fold in the cooked shrimp pieces and crab meat. Pour the mixture into the prepared baking dish and spread into an even layer.
- In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and 1 tablespoon of melted butter. Stir until combined, then sprinkle evenly over the top of the pasta.
- Bake uncovered at 375°F for 20-25 minutes, until the topping is golden brown and the edges are bubbling. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess, or microwave in 60-second intervals, stirring in between.
Lighter swap: To make this a more nutritious option, substitute the heavy cream with an equal amount of whole milk or evaporated milk. The sauce will be slightly less rich but still wonderfully creamy and full of flavor.
Seasoning tip: Crab meat and canned seafood can vary in saltiness, so taste the cheese sauce before adding your seafood and pasta, and adjust the salt accordingly. Starting with less and building up is always the safest approach.