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A serving of creamy shrimp tetrazzini with linguine pasta and a rich sauce

Classic Creamy Shrimp Tetrazzini

This classic creamy shrimp tetrazzini is a comforting and flavorful dish, perfect for a satisfying weeknight meal or a special occasion. It features tender shrimp and pasta in a rich, cheesy sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 650 kcal

Equipment

  • Large pot
  • Large skillet
  • 9x13 inch baking dish
  • Small bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 1 lb Large shrimp, peeled & deveined
  • 12 oz Spaghetti or linguine
  • 4 Tbsp Unsalted butter
  • 1 Tbsp Olive oil
  • 1 medium Onion, finely diced
  • 3 cloves Garlic, minced
  • 8 oz Cremini or button mushrooms, sliced
  • 3 Tbsp All-purpose flour
  • 2 cups Whole milk
  • ½ cup Heavy cream
  • 1 ½ cups Freshly grated Parmesan cheese
  • ¼ tsp Nutmeg, freshly grated
  • Salt & freshly cracked black pepper To taste
  • 2 Tbsp Fresh parsley, chopped
  • ½ cup Panko breadcrumbs
  • ¼ cup Extra Parmesan for topping
  • Lemon wedges (optional) For serving

Sauce Ingredients

Instructions
 

Preparation

  • Preheat the oven to 375°F (190°C) and grab a 9x13 inch baking dish; set it aside.

Cooking the Pasta

  • Cook spaghetti or linguine in a large pot of salted boiling water according to package directions until al dente; drain and set aside.

Sautéing Shrimp and Vegetables

  • In a large skillet, melt 2 tablespoons of butter with olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque; remove shrimp and set aside.
  • Add the remaining 2 tablespoons of butter to the skillet. Sauté the diced onion for 3-5 minutes until softened, then add minced garlic and sliced mushrooms; cook for another 5-7 minutes until mushrooms are tender and browned.

Making the Sauce

  • Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux. Gradually whisk in the whole milk and heavy cream until all lumps are smooth.
  • Bring the sauce to a gentle simmer, cook for 3-5 minutes until thickened, then remove from heat. Stir in 1 ½ cups of Parmesan cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is creamy.
  • Gently fold the cooked shrimp, drained pasta, and chopped fresh parsley into the sauce.

Baking the Tetrazzini

  • Pour the shrimp and pasta mixture into the prepared baking dish. In a small bowl, combine panko breadcrumbs and ¼ cup of extra Parmesan cheese, then sprinkle evenly over the tetrazzini.
  • Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. If desired, broil for the last 2-3 minutes for a crisper topping.

Serving

  • Let the tetrazzini rest for a few minutes before serving. Garnish with additional fresh parsley and lemon wedges, if using.

Notes

For an extra depth of flavor, consider adding a splash of dry white wine to the mushrooms while sautéing. You can also substitute chicken or turkey for shrimp if preferred.