Best 9 Linguini Shrimp Mushroom Tetrazzini Recipes

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**Indulge in a Culinary Symphony: A Journey Through the Exquisite Flavors of Linguini Shrimp, Mushroom Tetrazzini**

Prepare to tantalize your taste buds with a culinary masterpiece that blends the essence of classic Italian cuisine with a touch of modern flair. Our linguini shrimp mushroom tetrazzini is a symphony of flavors, textures, and aromas that will leave you craving for more. Dive into a delectable dance of tender shrimp, sautéed mushrooms, and al dente linguini, enveloped in a creamy, rich sauce that is both comforting and sophisticated. Discover the perfect balance of savory and creamy, with a hint of nutty Parmesan and a touch of aromatic herbs. This dish is not just a meal; it's an experience that will transport you to a world of culinary delight. Elevate your next dinner party or family gathering with this unforgettable dish, or simply treat yourself to a moment of pure gastronomic bliss. Explore our collection of recipes and find your perfect match, whether you prefer a classic rendition or a unique twist on this timeless favorite.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP SCAMPI TETRAZZINI



Shrimp Scampi Tetrazzini image

The supremely creamy sauce of tetrazzini is baked together with the sharp flavors of garlic and lemon from shrimp scampi for a ridiculously good mashup casserole.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
1 pound spaghetti
1 stick (8 tablespoons) unsalted butter
1 pound baby bella mushrooms, sliced
1 large shallot, finely chopped
4 cloves garlic, 2 minced and 2 finely grated
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup all-purpose flour
3 cups heavy cream
Juice of 1 lemon
1 cup freshly grated Parmesan
1/2 cup panko
1 pound peeled and deveined large shrimp, tails removed
1/4 cup lightly packed flat-leaf parsley leaves, finely chopped

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.

SHRIMP TETRAZZINI



Shrimp Tetrazzini image

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

Provided by Pillsbury Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 12

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
2 tablespoons butter or margarine, melted
1/3 cup Progresso™ plain bread crumbs
2 tablespoons shredded fresh Parmesan cheese

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 570, Carbohydrate 67 g, Cholesterol 160 mg, Fat 2, Fiber 4 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1/2 g

LINGUINI SHRIMP & MUSHROOM TETRAZZINI



Linguini Shrimp & Mushroom Tetrazzini image

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

500 g linguine
1/2 cup butter
5 garlic cloves, minced
1/4 cup onion, chopped
250 g cream cheese
1 tablespoon parsley
3/4 teaspoon basil
2/3 cup boiling water
1 lb cooked shrimp
1 lb fresh mushrooms, sliced

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

MUSHROOM TETRAZZINI



Mushroom Tetrazzini image

This could serve 1 or 2, depending on how hungry you both are. Update 4/15/07: Mushrooms should be sauteed in separate skillet and drained of any liquid before adding to the sour cream. I also changed the recipe to use regular cheddar cheese, finely grated.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 -3 ounces fettuccine, broken in half
1 (9 ounce) box frozen creamed spinach, thawed and drained
1/4 cup light sour cream
1/2 cup shiitake mushroom, sauteed (drain excess liquid before adding to sour cream)
1 cup breadcrumbs, preferably fresh
1/4 cup cheddar cheese, finely grated
salt, to taste

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.

Nutrition Facts : Calories 611.3, Fat 25.3, SaturatedFat 9.7, Cholesterol 65.4, Sodium 852.8, Carbohydrate 75.8, Fiber 6.4, Sugar 5.5, Protein 19.9

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE



Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce image

This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.

Provided by Karyn

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguini pasta
2 tablespoons butter
½ pound fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound cooked shrimp

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.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 44 g, Cholesterol 210.3 mg, Fat 38.3 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 402.7 mg, Sugar 2.9 g

SHRIMP LINGUINE



Shrimp Linguine image

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

1 ½ pounds cooked fresh shrimp
6 tablespoons butter
1 tablespoon minced garlic
1 cup heavy whipping cream
½ cup chopped parsley
3 tablespoons chopped fresh basil
½ teaspoon dried thyme
¾ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta

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

MUSHROOM TETRAZZINI



Mushroom Tetrazzini image

A very easy to throw together pasta dish that is delicious--especially if you are a mushroom lover like me. Cooking time includes the boiling of the spaghetti.

Provided by Denise in NH

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb spaghetti
12 ounces provolone cheese, slices
6 tablespoons butter
8 ounces mushrooms, cut into thick slices
1 medium onion, sliced
3 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups milk
1/4 cup wine (a good white wine)
1/3 cup chopped fresh parsley

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.

Nutrition Facts : Calories 675, Fat 30.9, SaturatedFat 19.1, Cholesterol 81, Sodium 1208.5, Carbohydrate 68.4, Fiber 3.3, Sugar 3.2, Protein 29.1

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE



Shrimp and Mushroom Linguini With Creamy Cheese Herb Sauce image

I love nothing better than shrimp, mushrooms and pasta bathed a rich inviting, flavorful sauce. But, if you prefer chicken, sub it for the shrimp, or substitute any vegetable you like for the mushrooms. This recipe is quite versatile and will lend itself to your imagination. The sauce is rich and full of flavor. I think you are going to love it : ) I found this on All Recipes.

Provided by Bev I Am

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) package linguine
2 tablespoons butter
1/2 lb fresh mushrooms, sliced
1/2 cup butter
2 garlic cloves, minced
1 (3 ounce) package cream cheese
2 tablespoons fresh parsley, chopped
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 lb cooked shrimp

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.

Nutrition Facts : Calories 611.9, Fat 37.9, SaturatedFat 23.2, Cholesterol 210.2, Sodium 402.1, Carbohydrate 45.7, Fiber 2.5, Sugar 2, Protein 23.1

SHRIMP TETRAZZINI



Shrimp Tetrazzini image

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

8 ounces linguine, uncooked
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon lemon-pepper seasoning
1 3/4 cups chicken broth
1/2 cup half-and-half
2 tablespoons dry sherry (optional)
1 1/2 cups frozen cooked shrimp, thawed, tail shells removed
1 cup frozen peas, thawed
2 tablespoons butter, melted
1/3 cup plain breadcrumbs
2 tablespoons parmesan cheese, shredded

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

Tips:

  • Use fresh ingredients: Fresh shrimp, mushrooms, and vegetables will give your tetrazzini the best flavor.
  • Cook the shrimp properly: Shrimp should be cooked until it is opaque and firm, but not overcooked.
  • Use a good quality white wine: The wine will add flavor to the sauce, so use one that you enjoy drinking.
  • Don't skimp on the cheese: Cheese is what makes tetrazzini so rich and creamy, so use a generous amount.
  • Serve immediately: Tetrazzini is best served immediately after it is made, so that the sauce is still hot and bubbly.

Conclusion:

Linguini shrimp mushroom tetrazzini is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its creamy sauce, tender shrimp, and flavorful mushrooms, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting pasta dish to try, give linguini shrimp mushroom tetrazzini a try!

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