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Shrimp Tetrazzini with Bucatini Pasta

Course Main Course
Cuisine Comfort food, Italian
Keyword Cast Iron, Pasta, Shrimp
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 431kcal


  • Large Dutch Oven


  • 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


  • 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.


Serving size 8oz


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