Seafood Tetrazinni
Submitted by noc
Creamy seafood tetrazzini with crab and shrimp in a white wine, clam juice, and Parmesan sauce tossed with vermicelli and baked until bubbly and golden.
YIELD
4 servingsPREP
45 minCOOK
15 minREADY
60 minTetrazzini is comfort food royalty, and this seafood version trades the classic turkey or chicken for a generous mix of crab and shrimp.
The sauce starts with butter-softened scallions and a roux, then gets built up with chicken broth, clam juice, white wine, and heavy cream. Fresh basil and sauteed mushrooms round out the flavor.
Toss it all with broken vermicelli, top with grated Parmesan (or Romano), and bake until the cheese melts into a golden crust.
Kitchen Tips
- Break the vermicelli into short lengths before cooking so it mixes evenly with the sauce and serves easily.
- Don’t skip the clam juice. It adds a briny depth that chicken broth alone can’t match.
- If the sauce seems too thick before baking, thin it with a splash of the pasta cooking water.
- Let the casserole rest 5 minutes out of the oven so it sets up and slices cleanly.
Ingredients
Directions
Heat a large skillet; add ¼ cup butter.
When foam subsides, sauté scallions until soft.
Stir in flour, coating well.
Whisk in stock, clam juice, wine, cream basil and seafood.
Stir in ¼ cup cheese and set aside.
Sauté mushrooms in the remaining butter.
Add garlic, cooking to aroma.
Combine with seafood mixture and season with salt and pepper.
Add pasta and mix well; pour into a buttered 9 X 13 baking dish .
Top with remaining cheese.
Bake in a preheated 375℉ (190℃) oven for 15 minutes.
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