Boil salted water with 200 ml of milk in a saucepan. Cook pasta for about 7 minutes. Drain them.
Meanwhile, fry frozen seafood without fat for 5 minutes in a pan. Book.
Then deglaze the pan with white wine for 2 minutes. Then add peeled and chopped shallots. Brown for 4 minutes.
Then add fresh cream and remaining milk. Stir before adding a tablespoon of cornstarch to bind and thicken the sauce. Season with salt and pepper.
Place the seafood in a saucepan and stir to coat with the sauce.
Then mix pasta with seafood, add chopped parsley.
Pour everything into a saucepan. Sprinkle with grated Parmesan and breadcrumbs.
Add the butter cut into pieces all over the gratin.
Bake for 20 to 25 minutes until the top of the seafood gratin is golden brown.