Shrimp Tetrazzini

Serves: 8
Total Calories: 501


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)


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.

Nutritional Facts:

Serves: 8
Total Calories: 501
Calories from Fat: 180

This Shrimp Tetrazzini recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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