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A serving of creamy shrimp tetrazzini in a white bowl with fresh herbs.

Classic Creamy Shrimp Tetrazzini

This classic creamy shrimp tetrazzini is a comforting and flavorful dish featuring tender shrimp and spaghetti in a rich, cheesy sauce. It's an ideal meal for a cozy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled & deveined (450 g)
  • 12 oz Spaghetti (340 g) (or linguine, fettuccine)
  • 3 Tbsp Unsalted butter
  • 1 Tbsp Olive oil
  • 1 medium Yellow onion, finely diced
  • 3 Garlic cloves, minced
  • 1 Tbsp Fresh sage leaves, thinly sliced
  • 2 Tbsp All-purpose flour
  • ½ cup Dry white wine (120 ml)
  • 1 cup Low-sodium chicken broth (240 ml)
  • 1 cup Heavy cream (240 ml)
  • ¾ cup Parmesan cheese, freshly grated (85 g)
  • ½ cup Panko breadcrumbs
Seasoning
  • Salt to taste
  • Freshly ground black pepper to taste
  • ¼ tsp Red-pepper flakes (optional)

Equipment

  • Large pot
  • Large skillet
  • Whisk
  • Baking dish
  • Measuring cups and spoons

Method
 

Prep & Cook Pasta
  1. Cook spaghetti according to package directions in salted water until al dente. Drain well and set aside, reserving ½ cup of pasta water.
Cook Shrimp
  1. Pat shrimp dry. In a large skillet, melt 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Make Sauce
  1. In the same skillet, melt remaining 2 Tbsp butter. Add onion and cook until softened, about 5 minutes. Stir in garlic and sage, cooking for 1 minute until fragrant. Whisk in flour and cook for 1 minute, then slowly whisk in white wine to deglaze, scraping up any browned bits.
Combine & Bake
  1. Add chicken broth and heavy cream, bringing the mixture to a simmer. Stir in cooked spaghetti, shrimp, Parmesan cheese, and red pepper flakes (if using). If the sauce is too thick, add a little reserved pasta water until desired consistency is reached. Season with salt and pepper to taste.
  2. Transfer the mixture to a baking dish. In a small bowl, combine Parmesan cheese and panko breadcrumbs. Sprinkle over the tetrazzini and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden brown.
Serve
  1. Let stand for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

For extra flavor, you can add a pinch of nutmeg to the sauce. This dish reheats well and can be made ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days.