My Shrimp Tetrazzini is a fantastic seafood version of the classic recipe from the 70's that was traditionally made with chicken. If you are a fan of shrimp and pasta than look no further. This recipe is the one for you.
Shrimp Tetrazzini is a wonderful cross between a pasta dish and a casserole that is perfect on a fall evening. Serve with a salad and some crusty bread and you have a fantastic meal that everyone will go crazy for.
You can never go wrong with serving pasta for any occasion! Looking for more pasta dishes to dig into? Check out some of my favorites like Southwest Pasta Salad with Shrimp, Low Fat Pasta Salad that Actually Tastes Good!!, and Crispy Southwest Air Fryer Pasta Chips.
Why This Shrimp Tetrazzini Recipe is the Best
If you love creamy pasta a dishes but think they need some added texture than shrimp tetrazzini is the perfect recipe. You have a delicious creamy sauce topped with toasted breadcrumbs that make this dish a real showstopper.
Most of the prep can be done ahead of time making this a great recipe for entertaining. My parents would make this for family gathering as well as entertaining clients my father wanted to impress.
What is Shrimp Tetrazzini?
Shrimp tetrazzini is a main dish/entree made with diced or chopped up poultry or seafood and mushroom in a butter/cream and cheese sauce flavored with wine.
This dish is served hot over linguine, spaghetti, egg noodles, or some other type of pasta and topped with breadcrumbs.
Ingredients for Shrimp Tetrazzini with Bucatini Pasta
- Shrimp: Based on the size of the meal, I recommend using 2 lbs of medium-sized shrimp. If you can, get them pre-peeled and deveined.
- Pasta: 1 lb of Bucatini pasta.
- Vegetables: 2 cups of sliced mushrooms, ¼ cup of fresh minced garlic, and ½ cup of diced red onion.
- Herbs and Spices: Spin those spice wracks and grab1 tbsp Italian Seasoning, ¼ cup Parsley Chopped Fresh, ¼ tsp Kosher Salt, ½ tsp Black Pepper
- Dairy: 1 stick of butter, 1 cup of heavy cream, and 1 cup of shredded parmesan cheese.
- Wine: 1 cup white wine for cooking.
- Breadcrumbs: The perfect texture and taste! Grab 2 cups of panko bread crumbs. You can also use plain bread crumbs if that is what you have handy, and add seasoning to taste.
How to Make Shrimp Tetrazzini
- Cook pasta. Cook the bucatini in a pot of salted water for about 8 minutes until slightly undercooked. Shock with cold water then toss with a tbsp of olive oil and set aside.
- Saute. In a large saute pan or dutch oven saute ½ stick of butter with sliced mushrooms, diced red onion, and garlic for about 5 minutes until mushrooms are tender.
- Cook Shrimp. Add shrimp along with cream, white wine, and Italian seasoning. Cook until shrimp are almost cooked then add 3 tbsp cornstarch mixed with equal parts water and ½ cup parmesan cheese into the sauce. Stir until the sauce thickens.
- Stir in pasta. Add in cooked bucatini and stir until pasta is well coated. Set aside and preheat oven to 400 degrees F.
- Toast breadcrumbs. In a large nonstick skillet melt, half stick of butter then toss panko breadcrumbs and parsley toss and stir until breadcrumbs are golden then remove from heat and add parmesan cheese.
- Bake. Spread out the parmesan breadcrumb mixture over the pasta and bake for 25-30 minutes until golden and the sauce is bubbling. Let the casserole rest for 5 minutes to thicken up before serving.
Recipe Tips, Tricks, and Variations
- Shrimp: Always remove the shells completely when serving in a pasta dish unless all shrimp are displayed on top. As a chef this is very important in case a guest would accidentally bite into a shrimp without noticing the shell and possibly choke or at the least have a very unpleasant bite.
- Cheese: Parmesan or Pecorino Romano are the 2 best options for this recipe. Pecorino Romano is a sheep's milk cheese and has a slightly tangier flavor.
- Poultry: If shrimp isn't your style, consider making chicken tetrazzini or turkey tetrazzini. Great way to use leftover turkey or rotisserie chicken
- Garlic and Onion: The secret to getting the best flavor out of this dish is to saute garlic and onion before tossing them in!
- Mushrooms: Fresh mushrooms are the way to go. If you are in a crunch and all you have is canned - go for it! However, if you've got time to prepare or run to the store - fresh is best!
- Herbs and Spices: Shake things up by adding red pepper flakes or a teaspoon of lemon pepper seasoning to the top of the pasta.
- Peas: Looking to add a vegetable and some color to this dish? Consider adding sweet peas!
- Lemon Juice: Serve this dish with lemon juice on the side so that your guests can choose how much lemon they want to add to the dish and shrimp before enjoying!
FAQ
tetrazzini is an American-Italian dish that became popular in the 1950's through the 80's its traditionally served with chicken or seafood along with pasta in a creamy sauce topped with bread crumbs. The origin of the dish is widely disputed but it's beloved that the dish is named after the opera singer Luisa Tetrazzini.
Yes, You can boil the pasta sauce the ingredients and even make the sauce ahead of time. I recommend combining all the ingredients just before serving to make sure the breadcrumbs stay crispy.
I recommend storing any leftovers in a sealed container for up to 5 days in the fridge or up to 90 days in the freezer.
Place the leftovers in an oven safe dish and add a tbsp of butter and heavy cream for each serving you reheat. Cover with foil and bake for 20 minutes at 350 degrees F. until hot.
More Recipes You Will Love
Creamy Shrimp Tetrazzini
Equipment
- Large Dutch Oven
Ingredients
- 2 lbs Shrimp Medium, peeled and deveined
- 1 lbs Bucatini
- 1 stick Butter
- 2 cups Mushrooms Sliced
- ¼ cup Garlic Fresh Minced
- ½ cup Red Onion Fine dice
- 1 tbsp Italian Seasoning
- 1 cup White Wine
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese Shredded
- 2 cups Panko Bread Crumbs
- ¼ cup Parsley Chopped Fresh
- ¼ tsp Kosher Salt
- ½ tsp Black Pepper
Instructions
- Cook the bucatini in a pot of salted water for about 8 minutes until slightly undercooked. Shock with cold water then toss with a tbsp of olive oil and set aside.
- In a large saute pan or dutch oven saute ½ stick of butter with sliced mushrooms, diced red onion and garlic for about 5 minutes until mushrooms are tender.
- Add shrimp along with cream, white wine and Italian seasoning. Cook until shrimp are almost cooked then add 3 tbsp cornstarch mixed with equal parts water and ½ cup parmesan cheese into the sauce. Stir until sauce thickens.
- Add in cooked bucatini and stir until pasta is well coated. Set aside and preheat oven to 400 degrees F.
- In a large nonstick skillet melt half stick of butter then toss panic breadcrumbs and parsley toss and stir until breadcrumbs are golden then remove from heat and add parmesan cheese.
- Spread out the parmesan breadcrumb mixture over the pasta and bake for 25-30 minutes until golden and sauce is bubbling. Let the casserole rest for 5 minutes to thicken up before serving.
Notes
- Shrimp: Always remove the shells completely when serving in a pasta dish unless all shrimp are displayed on top. As a chef this is very important in case a guest would accidentally bite into a shrimp without noticing the shell and possibly choke or at the least have a very unpleasant bite.
- Cheese: Parmesan or Pecorino Romano are the 2 best options for this recipe. Pecorino Romano is a sheep's milk cheese and has a slightly tangier flavor.
- Poultry: If shrimp isn't your style, consider making chicken tetrazzini or turkey tetrazzini. Great way to use leftover turkey or rotisserie chicken
- Garlic and Onion: The secret to getting the best flavor out of this dish is to saute garlic and onion before tossing them in!
- Mushrooms: Fresh mushrooms are the way to go. If you are in a crunch and all you have is canned - go for it! However, if you've got time to prepare or run to the store - fresh is best!
- Herbs and Spices: Shake things up by adding red pepper flakes or a teaspoon of lemon pepper seasoning to the top of the pasta.
- Peas: Looking to add a vegetable and some color to this dish? Consider adding sweet peas!
- Lemon Juice: Serve this dish with lemon juice on the side so that your guests can choose how much lemon they want to add to the dish and shrimp before enjoying!
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