Shrimp Tetrazzini

Shrimp Tetrazzini


"A rich pasta dish full of shrimp and parmesan cheese."
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1 h 5 m servings 565 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 565 kcal
  • 28%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 165 Ratings

Most helpful positive review

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/...

Most helpful critical review

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.

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Least positive

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/...

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.

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 ...

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. ...

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 parsl...

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 wi...

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....

I thought this recipe was very good. We are a big fan of shrimp scampi, but wanted to try something new. We enjoyed it very much. I did however add a touch of cayenne pepper to the shrimp whi...

Was going to make shrimp scampi, a family favorite, but decided to make this instead. This was very good, but I made a few changes: added olive oil and butter to the pan, sauteed the onions for...

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