Shrimp Tetrazzini
Meghan Bradley
ingredients
- 1 cup thinly sliced green onions, include some tops
- 1/2 cup butter, divided
- 5 tbs. flour
- 3 cups chicken broth
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated parmesan, divided
- 2 cloves garlic, minced
- 2 1/2 lbs. shrimp, peeled and deveined
- 1/2 lb mushrooms, sliced
- 1/2 lb vermicelli, spaghetti or linguine
- paprika
directions
- 1
Using a 2 quart saucepan, saute onion in 1/4 cup of the butter until soft. Mix the flour and gradually blend in the broth, wine and cream. Cook, while stirring, for about three minutes after sauce begins to simmer. Stir in 1/4 cup cheese. Remove from heat and set aside.
- 2
Melt remaining butter in a large saucepan and saute garlic and shrimp for two minutes. Add mushrooms and stir until softened. Combine with onion sauce.
- 3
Preheat oven to 375 degrees. Cook pasta according to package directions. Toss with shrimp sauce and pour into 13x9 baking dish. Sprinkle top with remaining cheese and paprika. Bake for 15 minutes. Broil top until lightly browned.
notes
*Can be altered with chicken instead of shrimp.
Source: Andrea Dever
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