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Seafood Tetrazzini Recipe

Italian-American · Main course · 50 min total

A creamy, comforting pasta bake loaded with shrimp, scallops, and crab in a rich Parmesan sauce, topped with a golden breadcrumb crust.

Ingredients

• 12 oz spaghetti or linguine
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb sea scallops, halved if large
• 1/2 lb lump crabmeat, picked over
• 1/2 cup frozen peas
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente; drain and set aside.
2. In a large skillet, melt 2 tbsp butter over medium heat. Sauté onion and mushrooms until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in milk, cream, and wine. Cook, stirring constantly, until thickened, about 5 minutes.
4. Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper.
5. Add shrimp, scallops, crabmeat, peas, and cooked pasta to the sauce; toss to combine. Transfer to a greased 9x13-inch baking dish.
6. In a small bowl, mix panko with melted butter and parsley. Sprinkle evenly over the casserole.
7. Bake for 20-25 minutes until bubbly and topping is golden. Let rest 5 minutes before serving.

Tips

• For a richer flavor, substitute half the milk with additional cream.
• Can be assembled ahead and refrigerated; add 10 minutes to baking time.
• Serve with a side salad and crusty bread.

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