Linguini Shrimp Mushroom Tetrazzini Recipes

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.

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.

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.

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.

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.

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
• 2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
• 3. 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, and heat through.
• 4. Toss linguini with shrimp sauce, and serve.

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.

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.