A rich pasta dish full of shrimp and parmesan cheese.

Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook spaghetti in a large pot of boiling salted water until al dente. Drain well.

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  • Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside.

  • Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens.

  • Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well.

  • Place all ingredients in a 1-1/2 quart casserole dish (baking pan). Sprinkle the parmesan cheese on top of the mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts

565 calories; protein 27.6g 55% DV; carbohydrates 61.4g 20% DV; fat 22.6g 35% DV; cholesterol 119.8mg 40% DV; sodium 1006.8mg 40% DV. Full Nutrition

Reviews (139)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2008
This is a 4.5 stars recipe with the following subsitutions. 1. Double the ammount of shrimp (1 pound) 2. Add one crushed clove of garlic and a few good shakes of Old Bay to the onion/mushroom/butter/shrimp mixture 3. Add cracked black pepper and 2 tablespoons of cream cheese to the "sauce" 4. Mix the parm into the tetrazzini and then sprinkle an additional 1/4 cup on top. Read More
(141)

Most helpful critical review

Rating: 2 stars
06/18/2010
It was too bland even with the addition of garlic and lots of cracked pepper. My husband put Chinese chili sauce on it so he could eat it...not a good sign. Read More
(15)
175 Ratings
  • 5 star values: 83
  • 4 star values: 61
  • 3 star values: 13
  • 2 star values: 13
  • 1 star values: 5
Rating: 5 stars
05/09/2008
This is a 4.5 stars recipe with the following subsitutions. 1. Double the ammount of shrimp (1 pound) 2. Add one crushed clove of garlic and a few good shakes of Old Bay to the onion/mushroom/butter/shrimp mixture 3. Add cracked black pepper and 2 tablespoons of cream cheese to the "sauce" 4. Mix the parm into the tetrazzini and then sprinkle an additional 1/4 cup on top. Read More
(141)
Rating: 5 stars
08/29/2002
This was by far the best seafood pasta meal I have ever been able to prepare at home! A bit of bread crumbs on the top add a bit of great crunchy texture. Read More
(45)
Rating: 5 stars
12/29/2002
This is the yummiest thing to happen to my mouth in years! I took the other viewers advice and added fresh parsley from my garden along w/fresh cracked pepper at the last stage of cooking. My Boys and I couldn't get enough even 20 mos old son loved it great leftover too.sooo excited by this one!:) Read More
(30)
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Rating: 5 stars
10/19/2007
This recipe was wonderful! I especially liked how creamy the sauce was. I substituted white cooking wine for the sherry omitted the mushrooms and added a 1/4 tsp. of lemon-pepper seasoning. Even my husband who usually doesn't like the "shrimpy" taste loved it. Read More
(24)
Rating: 5 stars
12/30/2003
This recipe is great. It is very easily doubled or quadrupled (which I did for New Year's Day). It is rich and creamy so it goes a long way! The only additions I made were fresh chopped parsley (for a little color) and freshly grated black pepper. I have made it three times now and was suprised to see that no one else had rated it. Read More
(18)
Rating: 2 stars
06/18/2010
It was too bland even with the addition of garlic and lots of cracked pepper. My husband put Chinese chili sauce on it so he could eat it...not a good sign. Read More
(15)
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Rating: 4 stars
09/27/2008
I highly recommend doubling the shrimp and parmesan cheese and adding some minced garlic to the recipe. I used whole wheat pasta. If you use cooking sherry ("if you can't drink it don't cook with it") omit the extra salt. Read More
(15)
Rating: 4 stars
02/07/2005
I thought this recipe was very good. We are a big fan of shrimp scampi but wanted to try something new. We enjoyed it very much. I did however add a touch of cayenne pepper to the shrimp while it was cooking. Be careful however not to add extra pasta than the recipe calls for without compensating with extra sauce or you end up with a very sticky pasta dish. Read More
(15)
Rating: 4 stars
05/03/2010
Was going to make shrimp scampi a family favorite but decided to make this instead. This was very good but I made a few changes: added olive oil and butter to the pan sauteed the onions for about 7-8 minutes then added fresh sliced garlic sauteed it for another 5-6 minutes added the mushrooms and continued cooking the mix until the mushroom were golden brown using low heat then threw in shrimp and scallops until done. Made the sauce but used white wine 1 cup of heavy cream and 1 cup of milk with the remaining ingredients added the shrimp/scallop/mushroom mixture back into the sauce and finished it with fresh parsley and tarragon. Instead of finishing it in the oven I tossed in the pasta and served it. Turned out great. Read More
(15)