This creamy seafood tetrazzini pasta is one of those recipes that’s both comforting and satisfying. It brings together shrimp and mushrooms in a rich, creamy sauce. Trust me, your taste buds are in for a treat!
This recipe addresses overly rich sauces, simplifies preparation, and offers adaptable ingredient options for a variety of dietary preferences.
Cooking for friends who have gluten allergies can sometimes be tricky. This dish solves that problem by being easily adaptable, so I can whip it up without worrying about gluten ingredients. Plus, it’s always a crowd-pleaser, making my meal planning easier.
What I love about this recipe is how simple it is to prepare. With just 15 minutes of prep time and 30 minutes of cooking, it’s ready on your table in under an hour. You won’t be bogged down in the kitchen, and you won’t need a ton of fancy ingredients.
Why You Will Love This Recipe
- Rich Flavor , The creamy seafood sauce pairs beautifully with the savory seafood, creating a comforting dish that feels indulgent without being too heavy.
- Easy to Prepare , With straightforward steps, making this creamy baked seafood pasta is a breeze, so you can spend less time cooking and more time enjoying your meal.
- Make-Ahead Convenience , You can whip this up in advance, making it a stress-free option for busy weeknights or special occasions.
- Good Storage Option , Leftovers are easy to store in the fridge and reheat well, letting you enjoy this delicious dish for a few days after making it.
Ingredient Notes
- Spaghetti: This is the base of your dish! Get a good quality spaghetti that can hold up to the creamy sauce. A thicker noodle could work too, like fettuccine.
- Mushrooms: They add an earthy touch and depth to your pasta. Fresh, sliced mushrooms are best; cleaning them with a damp cloth keeps them fresh longer.
- Shrimp: Medium shrimp gives a nice texture and sweetness to the dish. Go for raw and make sure they’re cleaned and deveined before cooking.
- Heavy cream: This creates that rich, creamy base we all love! Look for a good brand with high-fat content for the best results in your sauce.
- Parmesan cheese: Adds a wonderful nuttiness and depth of flavor. Grate it fresh for the best taste and ensure it melts beautifully in the dish.
- Cream of mushroom soup: This brings an extra layer of creaminess. If you don’t have it, you can mix some broth with cream for a similar effect.
- Panko breadcrumbs: They’re for that nice crispy topping! If you can’t find them, plain breadcrumbs will work just fine, but the texture might be a little softer.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta becomes dry after baking, a splash of broth or cream can help loosen the sauce for better texture.
- When the top isn’t browning as expected, broiling for a few minutes can create a nice golden crust.
- If seafood seems overcooked, aim to cook it just until pink; it will finish cooking while baking.
- For desired sauce thickness, adjusting the heavy cream and half and half ratio can help achieve that creamy consistency.
- If looking to add some spice, try sprinkling in extra paprika to give your casserole a little kick.
Serving Suggestions
- Serve alongside a crisp white wine like Chardonnay. A simple green salad adds a refreshing touch, while garlic bread soaks up the sauce.
- This dish works well in various meals, such as a family dinner or weeknight meal. It suits casual get-togethers and holiday gatherings, allowing for flexible serving options.
- You can finish the casserole with a sprinkle of fresh herbs or a dash of lemon juice. These touches add brightness and a hint of freshness.
Storage Guidelines
- To keep your seafood tetrazzini fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Freezing: Wrap servings in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Place thawed tetrazzini in a microwave-safe dish or oven-safe container. Heat until thoroughly warmed before serving.
Recipe Variations
- You can use 1 lb of leftover turkey instead of seafood for a turkey tetrazzini variation.
- Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to boost the flavor profile.
- Either substitute chicken for shrimp or replace the seafood with 1 lb of scallops for variety.
- If you want to scale up the recipe, use 2 lb of spaghetti, 2 lb of mushrooms, and 4 cups of heavy cream.
Did you make this recipe? Scroll down to leave a star rating and review!
Creamy Baked Seafood Pasta
A rich and creamy seafood pasta baked to perfection, combining flavors of shrimp, clams, and a delicious creamy sauce.
Equipment
- Casserole dish
- Large pot
- large Dutch oven
- Small saucepan
Ingredients
- 1 lb spaghetti dried
- 1 stick unsalted butter for melting
- 1 tablespoon olive oil for sautéing
- 1 lb mushrooms sliced
- 1 medium onion chopped
- 4 cloves garlic minced
- ¾ teaspoon fresh thyme chopped
- ¼ teaspoon crushed red pepper flakes
- 1 cup white wine
- 1 lb medium shrimp peeled and deveined
- 6.5 oz chopped clams canned
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 1 cup half and half (or milk)
- Juice from lemon 1 lemon
- ½ teaspoon paprika
- 1 cup Parmesan cheese shredded
- ½ cup panko breadcrumbs
- ¼ cup parsley chopped
Instructions
- Start by melting the butter and olive oil together in a large skillet over medium heat. The butter will bubble slightly and create a rich base for your sauce. Avoid browning the butter too much to prevent a burnt taste.
- Add the sliced mushrooms, chopped onion, and minced garlic to the skillet. Stir occasionally until the onions are translucent and the mushrooms are soft. Be careful not to burn the garlic.
- Sprinkle in the fresh thyme and crushed red pepper flakes, mixing well. A fragrant blend will develop, adding depth to your dish.
- Add the white wine and allow it to simmer until reduced by half, which will cook off the alcohol and leave a subtle flavor.
- Gently fold in the shrimp and chopped clams, cooking just until the shrimp turn pink. This is crucial as the shrimp will continue cooking in the oven later.
- Sprinkle the flour into the mixture, stirring until well combined. Gradually add the heavy cream and half-and-half, whisking to create a smooth, luscious sauce.
- Stir in the lemon juice, paprika, and a pinch of salt and pepper to taste. Adjust seasoning as necessary, keeping in mind that the cheese will add more saltiness.
- Cook the spaghetti in salted water according to the package instructions until al dente. Drain and set aside.
- Toss the cooked spaghetti with the seafood sauce until fully coated, ensuring every strand picks up the creamy goodness.
- Transfer the pasta mixture into a greased casserole dish, spreading evenly to ensure it bakes uniformly.
- Sprinkle the shredded Parmesan cheese and panko breadcrumbs over the top, creating a beautiful and crunchy crust.
- Bake in a preheated oven until bubbling and golden brown. If the top is not browning sufficiently, broil for a minute to achieve that desired finish.
Notes
Storage Tips: Airtight container, refrigerate for up to 3 days. Reheat in the microwave or oven.
Expert Tips: Adjust the heavy cream and half-and-half ratio for the desired sauce thickness. Add extra paprika for additional spice if desired.
Reheating Instructions: Reheat in the microwave or oven until warmed through.
Serving Suggestions: Pair with a crisp white wine like Chardonnay, serve with a simple green salad for freshness, or accompany with garlic bread.
Recipe Variations: For a different twist, replace the seafood with leftover turkey for turkey tetrazzini, swap shrimp for chicken, or add cream cheese for extra creaminess.
Ingredient Notes: Choose fresh seafood for optimal quality. You can substitute panko with plain breadcrumbs if needed.
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