Shrimp Tetrazzini

  • Prep 20 min
  • Total 50 min
  • Ingredients 12
  • Servings 4

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 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

Steps

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  • 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.

Notes









Tips

Expert Tips

Spaghetti can be used in place of the linguine.

Fresh mushrooms would make a nice addition to this recipe.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
12g
62%
Trans Fat
1/2g
Cholesterol
160mg
53%
Sodium
800mg
33%
Potassium
260mg
7%
Total Carbohydrate
67g
22%
Dietary Fiber
4g
18%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
25%
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;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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