Easy Creamy Seafood Tetrazzini With Shrimp
Seafood Tetrazzini is an easy-to-make casserole that combines the richness of seafood with a luscious cream sauce and pasta, making it an ultra-comforting, creamy dish perfect for any occasion. Give this easy seafood pasta a try!
Ingredients
- 1 lb spaghetti
- 1 stick unsalted butter
- 1 tablespoon olive oil
- 1 lb mushrooms sliced
- 1 medium onion chopped
- 4 cloves garlic minced
- ¾ teaspoon fresh thyme (plus more for garnish)
- ¼ teaspoon crushed red pepper flakes
- 1 cup white wine
- 1 lb medium shrimp
- 6.5 oz chopped clams
- ¼ cup flour (all purpose)
- 2 cups heavy cream
- 1 cup half and half (or milk)
- juice from 1 lemon
- ½ teaspoon paprika
- 1 cup Pamesan cheese shredded
- ½ cup panko
- ¼ cup parsley chopped
Instructions
- Preheat oven to 450 degrees and spray a casserole dish with non–stick cooking spray.
- In a large pot of salted water, cook the spaghetti according to package directions.
- In a large Dutch oven, melt 2 tablespoons of the butter and 1 tablespoon olive oil over medium heat. Add the mushrooms, onion, and some black pepper and sautee for 5-6 minutes, or until the mushrooms have softened and the onion is translucent.
- Add the garlic, thyme, and red pepper flakes, and saute for 1 more minute.
- Add the wine to the sauteed mushrooms and bring the sauce to a boil. Cook for 5-6 minutes, stirring occasionally. Add the shrimp and clams and sautee until the shrimp is pink and cooked through.
- Add 2 tablespoons butter and stir until melted, then add the flour and stir until well combined.
- Add the cream and half and half to the sauce and stir to combine. Then add the lemon juice and paprika and simmer for about 5-6 minutes, stirring every couple of minutes, until the sauce has thickened.
- Add the cooked spaghetti and the Parmesan cheese to the shrimp mixture and toss until the pasta is coated. Transfer to the prepared baking dish.
- In a small saucepan, melt 3 tablespoons of butter. Stir the panko and a pinch of salt into the melted butter and then sprinkle the mixture over the top of the seafood tetrazzini.
- Bake for about 10 minutes, until the sauce is bubbly, and the topping is golden brown and crispy.
- Sprinkle with fresh parsley and thyme.
Notes
- Adjust the ratio of heavy cream and half and half to thicken or thin out the cream sauce.
- Add extra paprika for extra spice, if desired.
- Sub out shrimp or clams for other types of seafood, like lobster or tuna.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 726kcalCarbohydrates: 56gProtein: 30gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 209mgSodium: 345mgPotassium: 634mgFiber: 3gSugar: 7gVitamin A: 1690IUVitamin C: 6mgCalcium: 293mgIron: 2mg
Tried this recipe?Let me know how it was!