Description
A delicious and easy creamy seafood tetrazzini featuring shrimp.
Ingredients
Scale
- 1 lb (450 g) spaghetti, gluten free if necessary
- 1 stick (113 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 lb (450 g) mushrooms, sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3/41/2 teaspoon fresh thyme (plus more for garnish)
- 1/41/2 teaspoon crushed red pepper flakes
- 1 cup (240 ml) white wine
- 1 lb (450 g) medium shrimp
- 6.5 oz (184 g) chopped clams
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) half and half (or milk)
- juice from 1 lemon
- 1/21/2 teaspoon paprika
- 1 cup (100 g) Parmesan cheese, shredded
- 1/2 cup (50 g) panko
Instructions
- Cook Pasta Al Dente: Start by cooking the spaghetti until it is just slightly underdone. You will know it is ready when there is a bit of a bite to it. If it is cooked too long now, it could turn mushy in the oven.
- Make the Sauce: Next, heat the unsalted butter in a dutch oven until it is melted and bubbly. Be careful not to let it brown too much, or the sauce will end up tasting burnt.
- Add in Seafood: Incorporate the shrimp and chopped clams into the pan when the sauce is looking creamy. The shrimp will change color, becoming opaque, indicating it is cooking through. Be cautious to avoid overcooking, as this can make the shrimp rubbery.
- Mix Pasta and Sauce: Gently fold the cooked pasta into the seafood and sauce mixture. The pasta should soak up all those flavors and help thicken the sauce. Avoid stirring too vigorously, as this may break the pasta apart.
- Bake Until Golden: Transfer everything into the casserole dish and bake until the top is golden and bubbly. Keep an eye on it so it does not burn on top before cooking through.
- Rest and Serve: Let the dish sit for a few minutes before serving to allow the flavors to settle and to avoid a runny mess on your plate.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Expert Tips: Prepare ingredients before starting to streamline the cooking process.
- If the sauce feels too thick while cooking, a splash of additional cream or milk can help thin it out.
- For a spicier kick, increase the paprika to elevate the flavor.
- When baking, cover with foil halfway through to prevent the topping from burning.
- If your pasta is undercooked after baking, ensure you cook it just slightly less than al dente before mixing into the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 726
- Sugar: 7g
- Sodium: 345mg
- Fat: 43g
- Saturated Fat: 26g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 209mg