• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grilling 24x7
  • Grilling 24x7
  • About
  • Recipes
    • By Food Type
      • Beef
        • Pellet Grill
        • Charcoal Grill
      • Poultry
        • Chicken
        • Turkey
      • Pork
        • Pork Ribs
        • Pellet Grill
        • Charcoal Grill
      • Seafood
        • Crab
        • Shrimp
        • Lobster
        • Fish
      • Veggies
        • Appetizers
        • Side Dishes
        • Soups and Casseroles
        • Main Dishes
      • Lamb
      • Keto Diet
    • By Course
      • Appetizers
        • Beef
        • Poultry
        • Pork
        • Seafood
      • Soups and Casseroles
      • Salads
      • Side Dishes
      • Main Dishes
        • Beef
        • Poultry
        • Pork
        • Seafood
        • Pizza
      • Dessert
      • Sauces/rubs
    • By Method
      • Cast Iron Recipes
        • Appetizers
          • Beef
          • Poultry
          • Pork
          • Seafood
        • Side Dishes
        • Soups and Casseroles
        • Main Dishes
          • Beef
          • Poultry
          • Pork
          • Seafood
      • Tailgate Recipes
        • Grilled Appetizers
          • Beef
          • Poultry
          • Pork
          • Seafood
          • Veggies
        • Side Dishes
        • Soups And Casseroles
        • Main Dishes
          • Beef
          • Poultry
          • Pork
          • Seafood
          • Veggie
  • Reviews
  • Tips
    • Facebook
    • Instagram
    • Pinterest
Grilling 24x7 » Recipes » Creamy Shrimp Tetrazzini

Creamy Shrimp Tetrazzini

by Frank Campanella Leave a Comment

Jump to Recipe

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 in a bowl with bread sticks

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.

shrimp tetrazzini served in a blue dutch oven topped with breadcrumbs

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.

serving the shrimp tetrazzini from the pot

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.

Shrimp tetrazzini on a plate next to a dutch oven with a fork in the bowl

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.
twirling bucatini with shrimp on a fork

How to Make Shrimp Tetrazzini

  1. 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.
  2. 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.
  3. 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.
  4. Stir in pasta. Add in cooked bucatini and stir until pasta is well coated. Set aside and preheat oven to 400 degrees F.
  5. 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.
  6. 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!
shrimp tetrazzini with bucatini pasta and mushrooms

FAQ

What is Tetrazzini?

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.

Can I make this Recipe Ahead of time?

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.

How to Store Shrimp Tetrazzini?

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.

Best way to Reheat Tetrazzini?

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

  • Chanterelle Mushroom Cream Sauce with Steak
  • Low Fat Pasta Salad that Actually Tastes Good!!
  • Southwest Pasta Salad with Shrimp
  • Crispy Southwest Air Fryer Pasta Chips
  • Best Crispy Deep Fried Shrimp

shrimp tetrazzini in a large cast iron pan with garlic bread
Print Pin

Creamy Shrimp Tetrazzini

My Shrimp Tetrazzini is a fantastic seafood version of the classic recipe from the 70's that was traditionally made with chicken.
Course Main Course
Cuisine Comfort food, Italian
Keyword Cast Iron, Pasta, Shrimp
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 12
Calories 431kcal

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

Serving size 8oz
  • 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!

Nutrition

Serving: 8oz | Calories: 431kcal | Carbohydrates: 40g | Protein: 21g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 763mg | Potassium: 314mg | Fiber: 2g | Sugar: 3g | Vitamin A: 841IU | Vitamin C: 4mg | Calcium: 199mg | Iron: 2mg

Sharing is caring!

  • Facebook9
  • Twitter
  • Email

Reader Interactions

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Frank Campanella

If you love grilling, smoking and searing then you have come to the right place. Grilling 24x7 is your home for everything BBQ, Grilling and more. 

You'll find unique grilling recipes as well as a collection of bbq sides and sauces to make your next backyard cookout or tailgate a success.

Read More →

The Complete Guide to Grilling Steak - by Frank Campanella - Available wherever books are sold

Most Popular Recipes

  • Smoked Eye round on a sesame seed roll with bbq sauce
    Smoked Eye of Round Roast
  • cast Iron skillet cuban casserole
    Cuban Casserole Using Leftover Pulled Pork
  • Baby back ribs gas grill recipe
    Smoked Pork Ribs For Beginners
  • Smoked Bacon Wrapped Onion Ring Recipe w/ Spicy Sriracha Mayo Dipping Sauce- Grilling24x7.com
    Smoked Bacon Wrapped Onion Rings with Spicy Sriracha Onion Rings

Sign Up For The Best BBQ Recipes



Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 Grilling 24x7