This dish sounds absolutely Italian but you’ll be shocked to know that it’s not. Shrimp tetrazzini is an American seafood dish that is also very popular elsewhere. For this recipe, you need shrimps which you can get from Processor & Exporter of Seafood in India or any Shrimp Exporters. You can also visit nearby stores. Be sure to get the shrimp from the Best Shrimp Providers so that your dish tastes great.
Know your Ingredients
- 4 tablespoons butter
- 2 medium onions, chopped or about 3 tablespoons instant minced onion
- 1 pound fresh or frozen shrimp, shelled, deveined
- 1 pound fresh mushrooms, sliced
- 1/2 cup all-purpose flour
- 1/2 cup mayonnaise
- 2 teaspoons salt
- 1-quart milk
- 1/2 cup sherry
- 1 (16-ounce) package thin spaghetti, cooked al dente, drained
- grated Parmesan cheese
- shredded mozzarella cheese (optional)
Now let’s have a look at the Recipe:
- Pre-heat oven to 375 °F.
- Cook the spaghetti as written on the pack or as instructed below.
- Heat a saucepan and put butter on it. Apply butter according to your own discretion and taste. When butter is heated, saute garlic, onions, mushrooms, and shrimps for a few minutes. When the shrimp turns golden, switch off the oven. You can add additional seasonings according to taste.
- In a bowl, combine & mix cream of mushroom soup, milk, shrimp juice, and sherry. The shrimp heads are pounded in a mortar and pestle, or you can put it in a blender with 3/4 cup of water to make the shrimp juice. Then strain in a cheesecloth or fine sieve to get the juice.
- Pour over the sauteed mixture. Allow to boil for 10 minutes and stir, occasionally to avoid burning.
- Arrange layers of spaghetti in a casserole and top each layer with the shrimp and cream mixture.
- Sprinkle with grated Parmesan cheese and chopped parsley.
- Bake at least 25 minutes until cooked. If desired, you can place it under a broiler to brown the cheese.
How to cook spaghetti?
- In a large pot with water, bring it to a boil, then add salt and cooking oil. Salt adds flavor to the pasta, and the cooking oil prevents the pasta from sticking together.
- Then add the spaghetti pasta and cook according to the instructions on the package.
- Check if the pasta is already cooked and tender, firm but not hard.
- Don’t overcook the pasta so it will not become too soggy.
- Drain the water in the sink and fill the pot with tap water to prevent the pasta from overcooking.
- Drain the water again and pour the pasta in a colander or strainer to remove the excess water.
- Let it drain for a few minutes, then transfer to a Tupperware or any container that can hold the pasta. Set aside.
- Add bitter and tomato sauce in a pan along with additional seasonings and let it cook. Stir from time to time to prevent it from burning.
- Add the spaghetti to it and mix well. Garnish accordingly.