Linguini Shrimp Mushroom Tetrazzini Food

SHRIMP TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
• Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.
• Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
• In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
• Bake about 30 minutes or until mixture is hot and topping is golden brown.

SHRIMP SCAMPI TETRAZZINI

Steps:

• 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.

MUSHROOM TETRAZZINI

Steps:

• In large saucepan of boiling salted water, cook the fettuccine until al dente.
• Drain and set aside.
• In same saucepan, add the creamed spinach and cook over medium heat until heated through.
• Stir in the sour cream and sauteed mushrooms, season to taste with salt.
• Add the reserved pasta and toss to coat.
• Transfer the mixture to a small baking dish.
• Preheat a toaster oven to 375 degrees.
• In a small bowl, combine the bread crumbs and cheese.
• Sprinkle the bread crumb mixture on the pasta and bake until golden, about 10 minutes.

SEAFOOD TETRAZZINI

Steps:

• In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
• Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
• Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
• Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
• Meanwhile, cook spaghetti according to package directions and drain.
• Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
• Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
• Bake at 350° 15 minutes, then put under the broiler until the cheese browns slightly.

SHRIMP TETRAZZINI

Steps:

• Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
• Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.
• Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
• In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
• Bake about 30 minutes or until mixture is hot and topping is golden brown.

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
• In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
• Toss linguini with shrimp sauce and serve.

MUSHROOM TETRAZZINI

Steps:

• Preheat oven broiler.
• Cook spaghetti as label directs.
• cut cheese slices into small pieces (reserve 1/2 cup for topping).
• Melt butter in 3 quart saucepan over medium heat and saute onion and mushrooms till tender (about 5 minutes).
• stir in flour, salt and pepper until blended.
• Gradually stir in milk & wine.
• Add cheese & parsley stirring constantly until mixture is thickened and cheese is melted.
• place hot spaghetti in large deep oven proof dish.
• Pour sauce over hot spaghetti and sprinkle with reserved cheese.
• Broil until cheese is melted.

LINGUINI SHRIMP & MUSHROOM TETRAZZINI

Steps:

• Cook the linguini and drain.
• Saute mushrooms and onion until soft and most of liquid has been absorbed.
• Melt the butter with the garlic and then stir in the cream cheese until it is melted.
• Add parsley and basil and simmer for 5 minutes This will be lumpy.
• Stir in boiling water, to create a smooth sauce.
• Add the mushrooms, onion and shrimp and heat unit hot, but not boiling.
• Toss with linguini and serve with parmesan cheese on top.