Shrimp Tetrazzini Recipe -
Shrimp Tetrazzini Recipe

Shrimp Tetrazzini

Recipe by  

"A rich pasta dish full of shrimp and parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    55 mins

    1 hr 5 mins


  1. Cook spaghetti in a large pot of boiling salted water until al dente. Drain well.
  2. 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.
  3. 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.
  4. Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2008

This is a 4.5 stars recipe with the following subsitutions. 1. Double the ammount of shrimp (1 pound) 2. Add one crushed clove of garlic and a few good shakes of Old Bay to the onion/mushroom/butter/shrimp mixture 3. Add cracked black pepper and 2 tablespoons of cream cheese to the "sauce" 4. Mix the parm into the tetrazzini and then sprinkle an additional 1/4 cup on top.

Most Helpful Critical Review
Jun 18, 2010

It was too bland, even with the addition of garlic and lots of cracked pepper. My husband put Chinese chili sauce on it so he could eat it...not a good sign.

Aug 29, 2002

This was by far the best seafood pasta meal I have ever been able to prepare at home! A bit of bread crumbs on the top add a bit of great crunchy texture.

Dec 29, 2002

This is the yummiest thing to happen to my mouth in years ! I took the other viewers advice and added fresh parsley from my garden along w/fresh cracked pepper at the last stage of cooking. My Boys and I couldn't get enough even 20 mos old son loved it, great leftover too.sooo excited by this one ! :)

Oct 19, 2007

This recipe was wonderful! I especially liked how creamy the sauce was. I substituted white cooking wine for the sherry, omitted the mushrooms, and added a 1/4 tsp. of lemon-pepper seasoning. Even my husband who usually doesn't like the "shrimpy" taste loved it.

Dec 29, 2003

This recipe is great. It is very easily doubled or quadrupled (which I did for New Year's Day). It is rich and creamy, so it goes a long way! The only additions I made were fresh chopped parsley (for a little color) and freshly grated black pepper. I have made it three times now and was suprised to see that no one else had rated it.

Sep 27, 2008

I highly recommend doubling the shrimp and parmesan cheese and adding some minced garlic to the recipe. I used whole wheat pasta. If you use cooking sherry ("if you can't drink it, don't cook with it"), omit the extra salt.

Apr 10, 2008

i used what i had in my kitchen which was mayo, flour, onion, shrimp and noodles... it still came out really good.... loved this recipes.... i added a little of fresh parsley....


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  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 1007 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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