Skip to Content
Ver en Español
Menu

Surf and Turf Baked Pasta

  • Save Recipe
  • Prep 35 min
  • Total 50 min
  • Ingredients 27
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
As you well know, Father’s Day is coming up. What better excuse to please the king of the house? Get inspired and show off with this wonderful dish, a surf-and-turf fusion that’s simply delicious. Your kids can help you in every step of the preparation of this special homemade gift for Dad. Happy Father’s Day!
by Martha Salas
Updated Sep 28, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

For the Surf-and-Turf Fusion

  • 18-20 medium prawns (remove the shells, devein and leave the tails intact)
  • 3 tablespoons olive oil (1 to marinate the prawns, 2 for the chicken)
  • 2 teaspoons salt (1 for the prawns, 1 for the chicken)
  • 2 1/2 tablespoons paprika powder (1 for the prawns,1 1/2 for the chicken)
  • 2 teaspoons garlic powder (1 for the prawns, 1 for the chicken)
  • 1/2 teaspoon freshly ground pepper (1/4 for the prawns and 1/4 for the chicken)
  • 4 large boneless chicken breasts
  • 1 1/2 tablespoons granulated dried onion (for the chicken)
  • 1 tablespoon fresh rosemary with stem removed (for the chicken)
  • 1/2 tablespoon chopped sage
  • 1/2 tablespoon fresh thyme, chopped

For the cream (gratinata sauce)

  • 4 tablespoons butter
  • 1 large onion, cut into small chunks
  • 1/2 red bell pepper, cut into small chunks
  • 1/2 yellow bell pepper, cut into small chunks
  • 6 medium garlic cloves, crushed
  • 1 1/2 tablespoons fresh rosemary with stem removed
  • 1 tablespoon fresh dill, chopped
  • 1 cup Marsala wine
  • 1 teaspoon Dijon mustard
  • 8 cups cream or half and half
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon green lemon zest, grated
  • Salt and pepper to taste

Ingredients to put it together

  • 2 boxes or packages penne pasta, about 1 lb (908 grams)
  • 1 cup grated Parmesan cheese
  • 6 fresh rosemary sprigs, whole

Directions

  • 1
    Wash prawns with fresh water. Remove the shells and devein. Dry with paper towel, place them in a deep bowl and let them marinate for 10 minutes in 1 tablespoon of olive oil, 1 teaspoon of salt, 1 tablespoon of paprika powder, 1 teaspoon of garlic powder and 1/4 teaspoon of freshly ground pepper.
  • 2
    Wash the boneless chicken breasts with fresh water. Use a sharp knife to cut them in half and make them flatter. Dry with paper towel, place them in a deep bowl and let them marinate for 10 minutes in 2 tablespoons of olive oil, 1 teaspoon of salt, 1 1/2 tablespoons of paprika powder, 1 teaspoon of garlic powder, 1/4 teaspoon of freshly ground pepper, 1 1/2 tablespoons of granulated dried onion, 1 tablespoon of fresh rosemary with stem removed, 1/2 tablespoon of fresh sage (chopped) and 1/2 tablespoon of fresh thyme (chopped).
  • 3
    After marinating for 10 minutes, place the prawns on the hot grill for about 4 minutes and the chicken for about 10-15 minutes until completely cooked. Then cut the chicken into strips and set aside, along with the whole prawns.
  • 4
    Heat the 4 tablespoons of butter in a large skillet over medium heat and add chopped onion. Let it cook, stirring with a wooden spoon for about 3 minutes. Add chopped peppers and cook for another 3 minutes. Add the crushed garlic, stirring constantly for about 3 minutes. Add 1 1/2 tablespoons of fresh rosemary and dill. Cook for a bit, stirring constantly. Next, incorporate the Marsala wine and Dijon mustard into the mixture. Keep stirring and combining the ingredients. Lastly, add the 8 cups of cream or half and half. Lower the heat to low and stir occasionally. Let it reduce for about 6 minutes. Add the 3/4 cup of grated Parmesan cheese and grated lemon zest to the cream. Taste for salt and pepper, and cook over low heat for another 4 minutes. Keep an eye on the mixture while it’s cooking; if the cream comes to a boil, it can easily spill over on the stove. Remove the skillet from the heat.
  • 5
    Heat oven to 375°F.
  • 6
    In the meantime, place the pasta in a large pot with plenty of boiled water for 12 minutes. Drain it into a colander and put it back in the pot where you will combine it with the cream, prawns and chicken. Place everything on a baking pan, approximately 13” x 16” x 3.75”. Sprinkle with the cup of Parmesan cheese and top with fresh rosemary sprigs for garnish. Bake for 12-15 minutes, uncovered. Take it out of the oven; let it rest for about 10 minutes and serve.

Expert Tips

  • tip 1
    If you don’t have a grill, you can sauté it separately in a skillet with a little olive oil. The prawns should be pink, and the chicken should cook for 10-15 minutes.
  • tip 2
    If you want to add a touch of color to your baked pasta, sprinkle a little paprika powder prior to serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • As you well know, Father’s Day is coming up. What better excuse to please the king of the house? Get inspired and show off with this wonderful dish, a surf-and-turf fusion that’s simply delicious. Your kids can help you in every step of the preparation of this special homemade gift for Dad. Happy Father’s Day!
© 2024 ®/TM General Mills All Rights Reserved