Ingredients

1 lb large shrimp, peeled and deveined

2 cans (6.5 oz each) chopped clams, drained, reserving ½ cup clam juice

2 tablespoons butter

3 cloves garlic, minced

½ small onion, finely diced

1 cup heavy cream

½ cup chicken or seafood broth

½ cup grated Parmesan cheese

½ teaspoon Italian seasoning

¼ teaspoon red pepper flakes

Salt and black pepper, to taste

1 cup shredded mozzarella cheese

½ cup breadcrumbs

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice

Instructions

Preheat the oven to 375°F. Lightly grease a medium casserole dish.

Melt butter in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and sauté for 30 seconds.

Pour in the reserved clam juice, broth, and heavy cream. Stir in Parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Simmer gently for 3–4 minutes until slightly thickened.

Add the shrimp and chopped clams, stirring gently to coat them in the sauce. Cook for about 2 minutes; the shrimp do not need to be fully cooked at this stage.

Transfer the seafood mixture to the prepared casserole dish. Sprinkle evenly with mozzarella and breadcrumbs.

Bake for 15–18 minutes, until the casserole is bubbling and the shrimp are cooked through. For a more golden topping, broil for 1–2 minutes, watching carefully.

Remove from the oven and let rest for 5 minutes. Finish with fresh parsley and a squeeze of lemon juice.