Linguini Shrimp Mushroom Tetrazzini
Indulge in the creamy, savory decadence of Linguini Shrimp Mushroom Tetrazzini, a delightful twist on a classic pasta bake. This dish brings together tender linguini, succulent shrimp, and earthy baby bella mushrooms, all enveloped in a luscious Parmesan cream sauce. Enhanced with aromatic garlic, onion, and a hint of red pepper flakes for a subtle kick, the pasta is topped with golden, crunchy panko breadcrumbs for irresistible texture. Perfectly baked to bubbly perfection and finished with fresh parsley, this recipe makes an elegant yet comforting meal that’s ideal for dinner parties or gourmet weeknight indulgence. Ready in just an hour, this seafood pasta bake is guaranteed to become your new favorite comfort food.
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Recipe Information
Ingredients
- 12 ounces linguini pasta
- 1 pound shrimp, peeled and deveined
- 8 ounces baby bella mushrooms, sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken or seafood stock
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the linguini to al dente according to package instructions, then drain and set aside.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the shrimp and season with a pinch of salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes per side, until shrimp is pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining butter. Once melted, sauté the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 additional minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and brown, about 6-8 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Slowly pour in the chicken or seafood stock, whisking constantly to avoid lumps, and bring to a simmer. Allow to thicken slightly, about 3 minutes.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Simmer for another 2-3 minutes until the sauce is creamy and smooth. Season with salt and pepper to taste.
Add the cooked linguini and shrimp back into the skillet. Toss to combine and coat evenly with the sauce.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the top with panko breadcrumbs and an additional sprinkle of Parmesan cheese if desired.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbling.
Garnish with fresh parsley before serving, and enjoy your Linguini Shrimp Mushroom Tetrazzini!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 352 mg | 27% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
