Creamy Shrimp Tetrazzini
Indulge in this rich and comforting Creamy Shrimp Tetrazzini, featuring succulent shrimp, al dente pasta, and a silky Parmesan cream sauce.
Equipment
- Large Skillet
- Pot
Ingredients
Main Ingredients
- 1 pound shrimp (fresh or frozen, peeled & deveined)
- 12 ounces spaghetti or linguine
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (freshly grated for best results)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup sliced mushrooms (optional)
- 1/2 cup frozen peas (optional)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Old Bay seasoning
- 1 teaspoon dried parsley
Instructions
Instructions
- Prepare by chopping the onion, mincing the garlic, and getting the shrimp ready.
- In a large skillet, heat olive oil and butter over medium heat, then sauté chopped onion until soft. Add mushrooms (if using) and cook until golden, then stir in minced garlic until fragrant.
- Add shrimp to the skillet with vegetables, season with Old Bay, salt, and pepper. Cook for 2-3 minutes per side until pink, then remove and set aside.
- Pour heavy cream into the skillet and simmer gently, scraping up browned bits. Stir in Parmesan cheese and dried parsley, cooking for 3-5 minutes until the sauce thickens. Adjust seasoning and consistency with pasta water if needed.
- Cook pasta al dente, reserving 1 cup of pasta water before draining. Add drained pasta, cooked shrimp, and frozen peas (if using) to the skillet with the sauce. Toss gently until coated, adding reserved pasta water if needed for desired consistency.
- Serve immediately, optionally garnished with fresh parsley or Parmesan cheese.
Notes
Be careful not to overcook the shrimp, as it can become tough. The reserved pasta water is key for adjusting the sauce consistency, so don't skip this step!