Smokey Seafood Butter Mac

 

A mind-blowing fusion of hot-smoked salmon, sweet shellfish butter, and toasty cheese-crusted pasta.

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Why This Dish is Unique

• Shellfish butter base: Made by roasting shrimp shells and lobster bodies (or crab), then infusing butter with aromatics for a rich, seafood-forward flavor.

• Smoked salmon chunks: Folded in at the end to keep it buttery and smoky—no overcooked fish here.

• Gouda + Fontina + Gruyère: A buttery, stretchy cheese blend that pairs beautifully with seafood.

• Crunchy Old Bay panko topping: Because texture matters.

• Optional surprise? Charred lemon gremolata to brighten the richness.

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Recipe: Smoked Salmon & Shellfish Butter Mac

Serves: 4–6

Prep Time: 25 min | Cook Time: 25 min

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Ingredients

For the Shellfish Butter:

• Shells from ½ lb shrimp (or lobster/crab remnants)

• 4 tbsp unsalted butter

• 1 garlic clove, smashed

• 1 tsp tomato paste

• 1 sprig thyme

• 1 bay leaf

For the Mac:

• 8 oz elbow pasta (or cavatappi, shells, etc.)

• 1 tbsp olive oil

• 2 tbsp all-purpose flour

• 1½ cups whole milk

• ½ cup heavy cream

• 1 cup shredded Gouda

• ½ cup Fontina

• ½ cup Gruyère

• 1 tsp Dijon mustard

• ½ tsp smoked paprika

• Salt & pepper to taste

Seafood Add-ins:

• ½ cup small cooked shrimp

• ½ cup lump crab meat or lobster chunks

• 3 oz hot-smoked salmon, flaked (not raw or poached)

Topping:

• ½ cup panko breadcrumbs

• 1 tbsp butter

• ½ tsp Old Bay seasoning

• Zest of 1 lemon (optional)

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Directions

Step 1: Make Shellfish Butter

1. In a small saucepan, add shrimp/lobster shells and toast until pink and fragrant.

2. Add butter, garlic, tomato paste, herbs. Let it simmer gently on low ~10 min.

3. Strain and reserve the infused butter.

Step 2: Cook Pasta

• Boil pasta in salted water until just under al dente. Drain and set aside.

Step 3: Cheese Sauce

1. In a large saucepan, heat shellfish butter over medium.

2. Stir in flour to make a roux; cook 1–2 min.

3. Slowly whisk in milk + cream. Stir until thickened (~3–4 min).

4. Add cheeses, mustard, paprika. Stir until smooth.

5. Season to taste.

Step 4: Combine & Bake

1. Fold in pasta, cooked shrimp, crab/lobster, and smoked salmon last.

2. Pour into a greased baking dish.

Step 5: Top & Broil

1. Mix panko, butter, Old Bay, and lemon zest.

2. Sprinkle on top and broil until golden (~3–5 min).

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Nutritional Info (Per Serving)

Based on 1/6 of recipe

Nutrient	Amount
Calories	~620 kcal
Protein	30g
Fat	38g
– Saturated Fat	20g
Carbs	42g
– Sugar	5g
– Fiber	2g
Cholesterol	145mg
Sodium	~680mg

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Optional Twists:

• Serve in seafood shells or mini ramekins for appetizers.

• Add a swirl of crème fraîche + lemon zest just before serving for brightness.

• Sub pasta for black squid ink linguine for a bold visual.