Shrimp Tetrazzini

It looks and tastes impressively gourmet, but only you will know how simple this savory dish was to prepare!

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Servings 4

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( 6 ) Ratings

6 Ratings

5 Stars 33%

4 Stars 22%

3 Stars 11%

2 Stars

1 Stars

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ingredients 12
Prep Time 20 min
Total Time 50 min

Ingredients

Tetrazzini

8: oz uncooked linguine

3: tablespoons butter or margarine

3: tablespoons all-purpose flour

1/2: teaspoon lemon-pepper seasoning

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup half-and-half

2: tablespoons dry sherry, if desired

1 1/2: cups frozen cooked deveined peeled medium shrimp, thawed, tail shells removed

1: cup Green Giant® Valley Fresh Steamers™ frozen baby sweet peas, thawed

Topping

2: tablespoons butter or margarine, melted

1/3: cup Progresso® plain bread crumbs

2: tablespoons shredded fresh Parmesan cheese

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
2 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.
3 Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
4 In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
5 Bake about 30 minutes or until mixture is hot and topping is golden brown.

EXPERT TIPS

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Expert Tips

Spaghetti can be used in place of the linguine.

Fresh mushrooms would make a nice addition to this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 12g, 12% Trans Fat 1/2g 1/2% ),
Cholesterol: 160mg; 160%;
Sodium: 800mg; 800%;
Total Carbohydrate: 67g; 67%
(Dietary Fiber 4g 4% Sugars 5g 5% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 25%;

Exchanges:

3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;