- 2 tablespoons butter
- 1 onion, chopped
- 8 ounces shrimp, shelled and deveined
- 8 ounces fresh mushrooms, sliced
- 1/4 cup all-purpose flour
- 1/4 cup mayonnaise
- 1 teaspoon salt
- 2 cups milk
- 1/4 cup sherry
- 1 (8 ounce) package spaghetti
- 1/4 cup grated Parmesan cheese
- 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.
03/10/2017
recipepes.com
shrimp tetrazzini, recipe
PT15M
PT1H
5
455 calories
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