Tetrazzini with shrimp
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Tetrazzini is a delicious casserole of spaghetti coated in a viscous creamy cheese sauce with mushrooms, shrimp, and a crispy topping. This dish is quick and easy to prepare, yet perfect for special occasions. In addition to the mushrooms and Parmesan, the dry white wine adds a wonderful flavor to the creamy sauce. After tossing the pasta with the sauce, place it in a baking dish and top with raw shrimp and Japanese panko breadcrumbs dipped in butter. Bake the casserole for just 10 minutes, allowing the sauce to warm through, the shrimp to soften, and the topping to brown and crisp. When serving, sprinkle the tetrazzini with fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 110 g unsalted butter
- 450 g cremini mushrooms, thinly sliced
- 1 large shallot, finely chopped
- 4 cloves of garlic, 2 crushed and 2 finely grated
- 1/4 tsp crushed red pepper flakes
- 1 cup dry white wine
- 1/4 cup premium flour
- 3 cups heavy cream
- Juice of 1 lemon
- 1 tbsp. freshly grated parmesan
- 0.5 tbsp. panko breadcrumbs
- 450 g large shrimp, peeled, deveined and tailed
- 1/4 cup loosely packed fresh parsley leaves, finely chopped
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large heavy-bottomed saucepan or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the mushrooms, 1/2 teaspoon salt, and some freshly ground black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5-6 minutes. Add the shallots, 2 minced garlic cloves, and red pepper flakes and cook, stirring occasionally, until the shallots have softened, 3-4 minutes.
- Add the wine and bring to a boil, stirring constantly. Cook, stirring frequently, until the liquid has evaporated, 5-6 minutes. Stir in 2 tablespoons of butter until completely melted, then sprinkle in flour and stir until well combined with the vegetables.
- Gradually whisk in the cream, then add the lemon juice, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cook over low heat, stirring occasionally, until the sauce thickens slightly, 6-8 minutes. Add the spaghetti and cheese and toss to coat well. Transfer to a 3-quart baking dish.
- Meanwhile, melt the remaining 4 tablespoons butter in a small bowl in the microwave, about 1 minute. Whisk together 2 tablespoons melted butter, 1/2 teaspoon salt, and breadcrumbs in a small bowl; set aside. In a medium bowl, combine the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt, and freshly ground black pepper to taste. Distribute the shrimp evenly over the pasta and sprinkle with the breadcrumb mixture.
- Bake until the shrimp are pink and the topping is golden, about 10 minutes. Let rest for 10 minutes, then sprinkle with parsley.
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