SHRIMP SCAMPI TETRAZZINI
The supremely creamy sauce of tetrazzini is baked together with the sharp flavors of garlic and lemon from shrimp scampi for a ridiculously good mashup casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
BULLOCK'S TEA ROOM/ CRAB TETRAZZINI
Another nostalgia recipe, this dish was popular at Bullock's Westwood Village, a store that opened in 1932 as a suburban store; but is now surrounded by high rise buildings. It had been my favorite store because it was close by. I can remember happy times shopping with friends, then having lunch in the tea room while watching the fashion show. Recipe submitted to the Los Angeles Times by Louise De Vries, food and beverage director at the department store's Tea Room.
Provided by lynnski LA
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Start heating the oven to 350 degrees.
- To make the bechamel sauce, melt butter, stir in flour and cook stirring for 1 minute.
- Gradually stir in the chicken stock until smooth.
- Add milk and cook and stir until thickened.
- Season to taste with salt and white pepper.
- Makes 2 cups.
- To make the TETRAZZINI, cook spaghetti according to package directions.
- Drain and keep warm.
- Gradually beat hot cream into egg yolks, then gradually add hot Bechamel Sauce, beating well.
- Turn into saucepan, cook stirring until boiling.
- Add butter and 2 tablespoons cheese.
- Combine lemon juice with crab.
- Add mushroom, olives, parsley, Sherry and onion juice and season to taste with salt.
- Add crab mixture to bechamel and combine.
- Place spaghetti in generously buttered 2-quart baking dish.
- Add crab mixture, making sure spaghetti is completely covered.
- Sprinkle generously with Parmesan cheese.
- Dust with paprika to taste.
- Bake at 350 F, until bubbly and heated through, about 20 minutes.
- Serve with Bullocks Orange Rolls, posted seprately.
Nutrition Facts : Calories 360.8, Fat 20.7, SaturatedFat 11.8, Cholesterol 171.3, Sodium 706, Carbohydrate 23.3, Fiber 0.9, Sugar 1.6, Protein 18.7
SEAFOOD TETRAZZINI
This is from Vol 29 no. 9 of Michegan County Lines. Cooktime really depends on when you put it in the oven. if everything is still hot from the stovetop, 15 minutes should do it. If you have let come down to room temp, then you will probably need more, just be careful to watch it and not let it burn.
Provided by SarahBeth
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 916.4, Fat 36.6, SaturatedFat 21.5, Cholesterol 317.1, Sodium 2417.2, Carbohydrate 74.4, Fiber 1.4, Sugar 2.1, Protein 70.3
CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
CRAB TETRAZZINI
Steps:
- 1. Place fettucine in a greased 1-quart casserole.
- 2. Melt 2 tablespoons butter in large skillet; saute mushrooms in butter until just tender.
- 3. Add garlic salt, green onion, parsley and basil to mushrooms; saute 1 minute.
- 4. Spoon mixture over fettucine.
- 5. Drain crab meat; arrange on vegetables.
- 6. Melt remaining butter in skillet; blend in flour.
- 7. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened.
- 8. Blend in wine, then add cheese; cook until cheese melts.
- 9. Spoon sauce over crab; bake in preheated 400 oven 15 to 20 minutes.
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