Shrimp Scampi Tetrazzini
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1093
- Total Fat
- 68
- Saturated Fat
- 42
- Carbohydrates
- 76
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 41
- Cholesterol
- 342
- Sodium
- 1088
- Total: 50 min
- Active: 30 min
Ingredients
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 stick (8 tablespoons) unsalted butter
1 pound baby bella mushrooms, sliced
1 large shallot, finely chopped
4 cloves garlic, 2 minced and 2 finely grated
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup all-purpose flour
3 cups heavy cream
Juice of 1 lemon
1 cup freshly grated Parmesan
1/2 cup panko
1 pound peeled and deveined large shrimp, tails removed
1/4 cup lightly packed flat-leaf parsley leaves, finely chopped
Directions
- Preheat the oven to 450 degrees F.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside.
- Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallots, minced garlic and red pepper flakes and cook, stirring occasionally, until the shallots soften, 3 to 4 minutes.
- Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.
- Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture.
- Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.