Shrimp & Scallop Pasta Bake

Shrimp & Scallop Pasta Bake

USDA guidelines recommend doubling the amount of seafood you eat to at least twice a week for heart and brain benefits.  This is a dish that can make that easy. Wild Shrimp and Sweet Scallops, stirred in a four-cheese lobster sauce, and tossed with shells. Bring it on.

Ingredients:  Pasta: water, semolina (wheat, niacin, ferrous sulfate (iron), thiamine mononitrate, riboflavin, folic acid).  Sauce: half & half (milk, cream), water, unsalted butter (cream, natural flavor), non-fat dried milk powder, cheddar cheese (milk, cheese cultures, salt, annatto, enzymes), parmesan cheese (milk, salt, enzymes, cellulose), lobster base (lobster, salt, autolyzed yeast, maltodextrin from corn, butter, shrimp, modified potato starch, natural flavors, onion powder, caramel color, citric acid, scallops, extractives of paprika, spices, cod), shallots, corn starch, fontinella cheese (milk, cheese cultures, salt, enzymes), granulated garlic, non-GMO expeller pressed canola oil, xanthan gum.  Shrimp and Scallops. Breadcrumb topping: Panko breadcrumbs (unbleached wheat flour, evaporated cane juice, yeast, sea salt), parmesan cheese (milk, salt, enzymes, cellulose), non-GMO expeller pressed canola oil, parsley.

Contains:  wheat, milk, lobster, shrimp, scallops, cod. 

May contain shell fragments.


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