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Shrimp Tetrazzlni Recipe
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Thinly sliced green onions with tops||1 Cup (16 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs) (Canned Or Freshly Made)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm) (Whole Cloves)|
|Mushrooms||1⁄2 Pound, sliced|
|Salted water||1 Cup (16 tbs)|
|Noodles||8 Ounce (Use Either Vermicelli Or Spaghetti)|
|Shelled deveined cooked shrimp||4 Cup (64 tbs)|
Calories 405 Calories from Fat 182
% Daily Value*
Total Fat 21 g32%
Saturated Fat 12.5 g62.3%
Trans Fat 0 g
Cholesterol 81.7 mg
Sodium 461.7 mg19.2%
Total Carbohydrates 32 g10.7%
Dietary Fiber 2 g7.8%
Sugars 2.7 g
Protein 19 g38.6%
Vitamin A 15.7% Vitamin C 6%
Calcium 13.5% Iron 8.8%
*Based on a 2000 Calorie diet
Mix in flour and gradually blend in chicken broth, clam juice, wine, cream, and oregano.
Cook, stirring, for about 3 minutes after sauce begins to simmer.
Stir in 1/4 cup of the cheese.
Set sauce aside.
Melt remaining butter in another pan, add garlic and mushrooms and cook quickly until lightly browned.
Also bring to a boil a quantity of salted water, add the noodles and cook them until they are tender to bite, but not soft; then drain.
Combine sauce, mushrooms, noodles, shrimp (save a few shrimp for garnish if you like), arid season with salt to taste.
Pour into a large shallow casserole (9 by 13 inches) or individual casseroles.
Top with shrimp and sprinkle with remaining cheese.
Bake, uncovered, in a moderately hot oven (375°) until bubbling; allow 15 minutes for large casserole or 8 minutes for small ones.
Broil top until lightly browned.
Makes 6 to 8 servings.