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.
THE BEST SHRIMP SCAMPI
A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
- Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
- Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.
SHRIMP LINGUINE
Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!
Provided by KRIS GERRETSEN
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g
SHRIMP AND TORTELLINI
This is a very simple shrimp and pasta dish that I love. I recommend using fresh basil because the flavor is better.
Provided by ratherbeswimmin
Categories Stove Top
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel/devein shrimp and set aside.
- Cook the tortellini by following the package directions; drain and set aside.
- In a big skillet over medium-high heat, melt the butter.
- Add in the shrimp, shallot, and basil.
- Saute/stir for about 5 minutes.
- Add tortellini and parmesan cheese; toss; season with salt and pepper if desired, then serve.
Nutrition Facts : Calories 471.4, Fat 24.7, SaturatedFat 14.3, Cholesterol 221.9, Sodium 1366.2, Carbohydrate 32.6, Fiber 1.2, Sugar 0.7, Protein 29.3
SHRIMP TETRAZZINI
Make and share this Shrimp Tetrazzini recipe from Food.com.
Provided by iewe7726
Categories < 60 Mins
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 978.7, Fat 41.4, SaturatedFat 24.4, Cholesterol 103.1, Sodium 1191.7, Carbohydrate 120.2, Fiber 7.8, Sugar 7.8, Protein 30.4
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
SHRIMP TETRAZZINI
Steps:
- 1. In a skillet, blend flour into one half of the butter. Add broth, and stir until boiling. Mix in sherry and garlic. Cook on low for 10 minutes.
- 2. In pan, pour second half of melted butter over cooked noodles and coat thoroughly. Add shrimp and half-and-half. Cover with sauce from step #1. Mix together lightly.
- 3. Pour everything into buttered casserole dish. Top with parmesan cheese. Bake at 325°F for about 25 minutes, or until bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN, SHRIMP OR TURKEY TETRAZZINI
Make and share this Chicken, Shrimp or Turkey Tetrazzini recipe from Food.com.
Provided by RookieRetiree
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Using a two-quart saucepan, saute onion in 1/4 C of butter until soft. Mix in flour and gradually blend in broth, wine and cream. Cook with stirring for about 3 minutes after sauce begins to simmer. Stir in 1/4 C of the cheese. Remove from heat and set aside. Melt remaining butter in a large saucepan and saute garlic and shrimp/chicken/turkey until cooked through. Add mushrooms and stir-fry until mushrooms are softened and brown. Combine with onion sauce. Preheat oven to 375 degrees. Cook pasta according to package directions. Toss with shrimp/chicken/turkey and pour into a 9 x 13 baking dish. Sprinkle top with remaining cheese and paprika. Bake 15 minutes. Broil top until lightly browned.
SHRIMP TETRAZZINI
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Melt butter in Dutch oven. Sauté onions until just tender. Add shrimp and mushrooms and cook, stirring frequently, until shrimp are just done. Remove from pan (along with liquid) and drain in colander. Blend flour and mayonnaise in pan; add salt, milk, and sherry. Cook until thickened, stirring as you would any cream sauce. Toss with shrimp and spaghetti and turn into 3-quart casserole. Top generously with cheeses. Bake for 30 minutes. Note: This can be fancied up further if you wish by adding a can or two of artichoke hearts, halved, or hearts of palm, sliced about 1/2 inch thick.
Nutrition Facts : Nutritional Facts Serves
SHRIMP TETRAZZINI
A rich pasta dish full of shrimp and parmesan cheese.
Provided by CHRISTYJ
Categories Tetrazzini
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Cook spaghetti in a large pot of boiling salted water until al dente. Drain well.
- Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside.
- Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens.
- Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well.
- Place all ingredients in a 1-1/2 quart casserole dish (baking pan). Sprinkle the parmesan cheese on top of the mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 565.3 calories, Carbohydrate 61.4 g, Cholesterol 119.8 mg, Fat 22.6 g, Fiber 3 g, Protein 27.6 g, SaturatedFat 8.1 g, Sodium 1006.8 mg, Sugar 9.6 g
SHRIMP TETRAZZINI
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.
LINGUINI SHRIMP & MUSHROOM TETRAZZINI
Make and share this Linguini Shrimp & Mushroom Tetrazzini recipe from Food.com.
Provided by Chippy
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1032.7, Fat 48.3, SaturatedFat 29, Cholesterol 350.8, Sodium 616.5, Carbohydrate 101.1, Fiber 5.4, Sugar 4.7, Protein 48.8
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