Casserole/ Seafood/ Vegetarian

Shrimp Tetrazzini

On the menu tonight – Shrimp Tetrazinni!

When I made the Turkey Tetrazzini recently, I was raving about how good it was to my wife. Since she doesn’t eat meat, I was telling her I could make a seafood version with shrimp. That was a couple of weeks ago and last night she was asking when I planned to make the seafood version. So THAT is what I’m making tonight.

Since I used shrimp instead of turkey, I made a few changes to this dish and it turned out really well. I left out the peas and I changed the seasoning a little. Just like the other version, this Shrimp Tetrazzini will feed a crowd. The best part about this dish is how quickly it comes together, especially if you buy the shrimp pre-shelled and without tails.

I hope you will try my version of Shrimp Tetrazinni and let me know how it turns out.

Shrimp Tetrazinni

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By Patrick Dulmage Serves: 12
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Shrimp Tetrazinni


  • 1 lb angel hair pasta / spaghetti
  • Kosher Salt and freshly ground black pepper
  • 1 stick butter (8 Tbsp)
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • ¼ tsp red pepper flakes
  • 2 tsp Chef Paul’s Fish seasoning
  • 1 cup white wine
  • ¼ cup flour
  • 1 cup heavy cream
  • 1 8 oz pkg cream cheese, cut into cubes
  • 2 cups chicken/vegetable stock
  • Juice of 1 lemon
  • 1 cup freshly grated Parmesan cheese
  • 1 cup Monterey Jack cheese, grated
  • 1 cup panko
  • 1 lb peeled and deveined large shrimp, tails removed
  • ¼ cup parsley, finely chopped



Pre-heat oven to 350


Bring a pot of water to a boil


Cook pasta to al dente


In another large pot, pre-heat over medium heat


Add the butter and garlic, let cook a minute or two


Add the mushrooms, shallot, and red pepper flakes, season with salt and pepper


Add the white wine and reduce by about half


Sprinkle in the flour and stir


Add the lemon juice and broth, continue to stir


Add the cream cheese, continue stirring until sauce thickens


Add the Monterey jack and half the Parmesan cheese


Taste and season with salt and pepper if needed


Add the cooked spaghetti, stir to combine


Add the spaghetti mixture to a 13x9 baking dish


In a mixing bowl, add the melted butter, minced garlic, 1 tsp of the Chef Paul's seasoning, shrimp, stir to coat the shrimp


Top the spaghetti with the shrimp, mix them in if needed but leave a lot on top


Season with the other tsp of Chef Paul’s Fish Seasoning


In a mixing bowl, add the panko, melted butter, ½ the parsley, stir to combine


Top the shrimp with the panko mixture


Bake for about 15 minutes until the shrimp are opaque


Let rest for 5-10 minutes before serving

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