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Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
565 calories; protein 27.6g; carbohydrates 61.4g; fat 22.6g; cholesterol 119.8mg; sodium 1006.8mg. Full Nutrition
Most helpful positive review
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
Helpful
(141) 
Reviews: Most Helpful
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
Helpful
(141) 
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
Helpful
(45) 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
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(30) Advertisement
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
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(24) 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
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(18) 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
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(15) Advertisement
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
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(15) 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
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(15) 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
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(15) 
