Shrimp Tetrazzini Recipes

SHRIMP TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
• Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.
• Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
• In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
• Bake about 30 minutes or until mixture is hot and topping is golden brown.

SHRIMP TETRAZZINI

Steps:

• Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
• Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.
• Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
• In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
• Bake about 30 minutes or until mixture is hot and topping is golden brown.

CHICKEN, SHRIMP OR TURKEY TETRAZZINI

Steps:

• Using a two-quart saucepan, saute onion in 1/4 C of butter until soft. Mix in flour and gradually blend in broth, wine and cream. Cook with stirring for about 3 minutes after sauce begins to simmer. Stir in 1/4 C of the cheese. Remove from heat and set aside. Melt remaining butter in a large saucepan and saute garlic and shrimp/chicken/turkey until cooked through. Add mushrooms and stir-fry until mushrooms are softened and brown. Combine with onion sauce. Preheat oven to 375 degrees. Cook pasta according to package directions. Toss with shrimp/chicken/turkey and pour into a 9 x 13 baking dish. Sprinkle top with remaining cheese and paprika. Bake 15 minutes. Broil top until lightly browned.

SHRIMP TETRAZZINI

Steps:

• Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package. Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas. Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix. In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese. Bake about 30 minutes or until mixture is hot and topping is golden brown.

SHRIMP TETRAZZINI

Steps:

• Cook spaghetti in a large pot of boiling salted water until al dente. Drain well.
• Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside.
• Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens.
• Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well.
• Place all ingredients in a 1-1/2 quart casserole dish (baking pan). Sprinkle the parmesan cheese on top of the mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

SHRIMP SCAMPI TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside.
• Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallots, minced garlic and red pepper flakes and cook, stirring occasionally, until the shallots soften, 3 to 4 minutes.
• Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.
• Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture.
• Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.

SHRIMP TETRAZZINI

Steps:

• Preheat oven to 350°. Melt butter in Dutch oven. Sauté onions until just tender. Add shrimp and mushrooms and cook, stirring frequently, until shrimp are just done. Remove from pan (along with liquid) and drain in colander. Blend flour and mayonnaise in pan; add salt, milk, and sherry. Cook until thickened, stirring as you would any cream sauce. Toss with shrimp and spaghetti and turn into 3-quart casserole. Top generously with cheeses. Bake for 30 minutes. Note: This can be fancied up further if you wish by adding a can or two of artichoke hearts, halved, or hearts of palm, sliced about 1/2 inch thick.