Very good recipe. I was backwards this time, in that I read the reviews after I made it, but my minor changes made this excellent. I used a 16oz bag of frozen, deveined shrimp, which I had "marinated" in Dale seasoning (you can find in the same aisle as A-1, etc.)and some Old Bay. I had a medium vadalia onion, which I chopped and sauted in margerine as directed. Because I'm a garlic lover, I minced about 3 cloves and sauted along with the oninons. I then added my marinated shrimp, to include the brime (be careful because the Dale seasoning is salty in nature, so you wouldn't want to be heavy handed with salt). I had shredded Kraft Parmesan/Ramano cheese, which I mixed approximately 1/2 - 1 cup in with the finished mixture, to include the spaghetti. I then topped the dish with shredded parmesan cheese and sprinkled some mild cheddar cheese just to add some color. Wonderful! I will make again. Oh yeah, I have tendencies to be lactose intolerent, so I substituted water for about 1/2 cup of the milk. Also, I did not have mayonaise, so I used the Miricle Whip that was in the fridge. Yummy!

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.

Flavorful! I cut the shrimp in half, add parmesan cheese to the sauce, and reduced the amt of pasta, making it creamier.

I used this recipe during lent, made it for my co-workers and kept it in a crockpot. If you plan on keeping it warm for some time like I did, cook the pasta until it is almost done, but not quite al dente.

This was a simple and delicious recipe. I did make a couple small changes... I left out the mushrooms and sherry (because I didn't have either). I used a frozen onion and pepper veggie mix (because I didn't have fresh onions). I also mixed the parmesan cheese in with the shrimp/pasta mixture, along with sprinkling it on top.

This was very good. No changes

This was pretty good. Nothing spectacular, but easy to make and adapt to your liking. I added red pepper flakes and used cream instead of milk. Made it richer and more fattening! I agree with others that you need to saute garlic with the onion and double the shrimp. A good family night recipe. I made garlic cheese biscuits to really make the meal and give us really bad breath.

Very good, first time for us to try shrimp in this manner of cooking. We changed a few things, made a double batch. Used two bags of frozen shrimp, pulled off tails set aside, used 1/2 stick of butter, extra onions, plus added three crushed garlic cloves to the butter mix, sauted' until onions were clear-- set aside off burner --- in the sauce portion, added two tsp of concentrated lemon juice, half brick cream cheese, one tbsp Mrs. Dash Original spice, 1/2 tsp lemon pepper, 1/2 cup lite mayo,+ 1/2 cup of flour, three cups of skim milk,should have used four- came out a little pasty --- put 1/2 cup parm in with sauce mixture, left out the sherry, cooked until creamy, added the mushrooms, onion, butter, and shrimp mixture to the spaghtti, mixed it altogether with the sauce, put in lg corning dish, sprinkled top with parm cheese, then covered top with oyster crackers, then we had a pak of sharp chedder cheese, and that went on top of crackers, baked @ 350 degrees for 50 min. I defy anyone to say that this is a bland recipe. If you want to spice it up a little bit more, add extra Mrs. Dash. Should be good with a diced chicken, turkey, potatos, vegies mix, too. Will try that next time. Our thanks to Christy J. mudbug

This recipe is GREAT!!! I didnt have mushrooms, so I used tomatoes instead, and it was amazing. The color comes out beautiful too. I like to add parsley and maybe a little garlic pepper to the cream sauce when Im cooking it to spice it up.

kind of on the bland side... I used whole wheat flour & noodles since that was what I had, but I felt like the sauce could have used more flavor.

I did not care for this recipe! The sauce tasted like pure flour. I made it exactly as the directions followed. Then I tried all that I could do to "save" it and nothing I added made it any better. We are NOT picky eaters....and we do not expect 5 star meals everynight....this one was just one of those zero star recipes. Check my feedback, I usually love everything that I make. Sorry

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.

This recipe was excellent! I used 16 oz. of shrimp instead of the 8 oz. recommended and I used more pasta. Even so, there was enough sauce. I also sprinkled buttered bread crumbs on the top before putting it in the oven, as another reviewer suggested and it added a nice crunchy contrast.

I couldn't understand all the reviews that said the dish was bland; the ingredients look right, and seemed like it would be fine. Well, it is bland. It's the sauce- the only "flavor" is salt and sherry. Although I sauteed the shrimp with mushrooms, onion and garlic, (and cayanne and black pepper) it is not enough to help the sauce, which I made exactly as directed. I've never had tetrazzini before though; maybe it is supposed to taste like this. Either way, I will not make this again without serious modifications to the sauce.

Outstanding! I did add a bit of white cheddar to the mix for a little extra zing, but overall this dish is amazing!

i love it!! i add a little of black pepper and the other suggestion of the bread crumbs and it was delicious. I didnt used the cherry and it was yummy too.