The supremely creamy sauce of tetrazzini is baked together with the sharp flavors of garlic and lemon from shrimp scampi for a ridiculously good mashup casserole.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 1 stick (8 tablespoons) unsalted butter
- 1 pound baby bella mushrooms, sliced
- 1 large shallot, finely chopped
- 4 cloves garlic, 2 minced and 2 finely grated
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1/4 cup all-purpose flour
- 3 cups heavy cream
- Juice of 1 lemon
- 1 cup freshly grated Parmesan
- 1/2 cup panko
- 1 pound peeled and deveined large shrimp, tails removed
- 1/4 cup lightly packed flat-leaf parsley leaves, finely chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1093 |
| Total Fat | 68 g |
| Saturated Fat | 42 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 41 g |
| Cholesterol | 342 mg |
| Sodium | 1088 mg |
Reviews
I made this last night and my family loved it. I have a dairy allergy so I substituted with cashew cream, cashew parmesan, and vegan butter. This is on the do again list.
Wow! This was amazing! I didn’t vary from the recipe. Sauce is thick, but I worked fore.
Made this tonight for dinner. I thought it had a bit too much spaghetti in relation to the other ingredients. Next time, I’d go with about 3/4 of a box/pound of spaghetti. Also, the sauce was really thick. Next time, I’ll probably swap out the heavy cream for half and half (or a combination). I’d also increase the garlic to 5 or 6 total. One thing I wanted to mention… the 10 minutes in the oven is great timing for cooking the shrimp, but it doesn’t heat the dish all the way through and the 10 minutes doesn’t really even brown the bread crumbs.
We are probably going to try this recipe again (with the above mentioned modifications) but use chicken instead of shrimp.
This recipe is amazing. Our entire multigenerational family are entirely impressed. This is a very easy recipe to execute. The modifications I made included: 1. Double the amount of shrimp 2. Added a half cup of half and half to heavy cream 3. Added asparagus that came from the freezer then microwaved according to the packaging. I laid full spears on top. 4. I was generous with the garlic 5. More butter makes it better. I used a total of one and a half sticks in the entire recipe.
Enjoy, enjoy, enjoy!
Enjoy, enjoy, enjoy!
The sauce is too heavy. If I try to make this again, I would use whole milk instead of heavy cream. I tried putting some of the pasta water in it to thin it out, but the sauce was too heavy. Thanks for the idea.
Yum! Added a little extra garlic. Will try with chicken next time.
I made this a few weeks ago & it’s was absolutely delicious. I will definitely put this in my recepie box. Tonight I will make this with chicken.
Thought the pasta to shrimp ration was high. That being said, would make again.
Really yum! I tossed in some asparagus since it was mentioned in a review; added it when cooking the mushrooms. I also did not have enough heavy cream on hand, so I supplemented with Greek yogurt and chicken stock. It was thicker than it’s probably supposed to be but I liked the extra tang, plus it wasn’t nearly as heavy/unhealthy this way. I would make this again.
If I want to also add asparagus pieces, how should I adjust the others ingredients? Perhaps use only 1/2 lb mushrooms? Would I need more cream or any other ingredients? Thanks!