Shrimp Tetrazzini with Bucatini Pasta
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
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