- 8 ounces rotini pasta
- 1/2 cup dry sherry or white wine
- 8 ounces peeled/deveined shrimp
- 1/4 cup fresh chives, finely chopped
- 2 cups shredded sharp Cheddar cheese
- 1 (10.75 ounce) can condensed cream of shrimp soup
- 1 (10 ounce) container lobster bisque
- 1/2 cup panko bread crumbs
- 2 tablespoons unsalted butter, softened
- 2 teaspoons Parmesan bread dip seasoning
- Preheat oven to 375 degrees F.
- Cook and drain pasta following package instructions.
- Preheat large saute pan on medium 2-3 minutes. Place wine, lobster, and shrimp in pan; bring to a simmer.
- Combine in large bowl: chives, cheese, soup, bisque, pasta, and shrimp mixture until blended; transfer to 2-quart baking dish.
- Blend breadcrumbs and seasoning into butter, using finger tips, until crumbly; top seafood mixture with crumbs. Bake 20-25 minutes or until golden and bubbly. Serve.