"Peas Sir, Can I have More?" Cheesy Peasy Rockfish Casserole

Alfredo Sauce:

1/4 tbsp butter
1 tbsp corn starch mixed with a little water
1 cup heavy cream
1 1/2 cups Parmesan Cheese
1 cup whole milk

Melt the butter in a large sauce pan
Add heavy cream and heat to the point where it is steaming
Add Parmesan Cheese using a whisk constantly
Add Milk and corn starch mixture
Continue heating and stirring the mixture until it is creamy
Remove from heat and set aside

Rockfish Casserole:

 1 lb shrimp steamed with tails removed
1-2 lbs rockfish fillets
1 1/2 cups mozzarella
1/2 cup of frozen peas ( can use less or more depending on preference)
1 cup parmesan cheese
1/2 cup heavy cream
1/2 cup whole milk
3 tbsp butter
6 tbsp parsley
Penne noodles
1 tsp pepper
Cook pasta according to directions, drain, and set aside. Thaw peas in microwave or with warm water until no longer frozen then set side. Pan fry rockfish with 2 tbsp butter on high heat for 3 minutes each side. Poach shrimp tin salted, boiling water for 5 minutes, then remove tails. Set seafood aside. Preheat the oven to 350º F.

 In a large bowl mix together 1 cup half and half cream, 1 1/2 cups Parmesan cheese, sauce and 1 tsp pepper. Add in peas, shrimp, fish, and pasta, stir to combine all ingredients. Top with red hot and sea salt.

Coat the casserole dish with 1 tablespoon of butter then pour in the mixture.

 Bake for 30 – 35 minutes uncovered. Remove the casserole from oven, top with two cups mozzarella and crushed saltine crackers ( or you can use regular style potato chips at this time crushing in a small baggie and distributing evenly) over the casserole and return to oven for another 10 minutes.

 When done, remove from the oven, let it cool for a few minutes and sprinkle some fresh parsley over the top.