Seafood Tetrazzini is a comforting, creamy pasta dish that combines the rich flavors of seafood with a smooth, cheesy sauce. Made with tender shrimp, crab, or a mix of both, this recipe is perfect for seafood lovers and a nice change from traditional chicken tetrazzini.
The addition of mushrooms, garlic, and Parmesan cheese adds depth and warmth, while the creamy sauce brings everything together. Baked until bubbly and golden, this dish is ideal for family dinners or special occasions. It’s simple to make yet feels like a fancy meal that everyone will enjoy.
Why This Recipe Works
This recipe works so well because it combines fresh seafood with a rich, creamy sauce that enhances the flavors without overpowering them. The Parmesan cheese adds a touch of saltiness that complements the delicate seafood, and the mushrooms give the dish an earthy depth. Cooking the sauce and seafood together allows the flavors to meld, creating a delicious balance of creamy and savory.
Seafood Tetrazzini is also versatile and easy to prepare. The dish can be customized with different seafood, making it suitable for various tastes and preferences. The creamy sauce clings perfectly to the pasta, making each bite satisfying and full of flavor. It’s a dish that’s impressive yet simple, perfect for both weeknight dinners and special occasions.
Ingredients
Seafood (Shrimp and/or Crab) - The main protein; gives a rich, ocean flavor. Substitute with scallops or lobster if preferred.
Spaghetti - The pasta base that holds the sauce well. Substitute with fettuccine or linguine if you prefer a different texture.
Mushrooms - Adds an earthy flavor that complements the seafood. Substitute with zucchini or bell peppers for a different taste.
Cream - Creates a rich, creamy sauce. Substitute with half-and-half for a lighter option.
Parmesan Cheese - Adds a salty, nutty flavor to the sauce and on top for baking. Substitute with Romano or Asiago if needed.
Tips
- Cook the pasta until just tender (al dente) to avoid it becoming too soft during baking.
- Use fresh seafood for the best flavor and texture.
- Sauté mushrooms until golden to bring out their flavor before adding them to the dish.
- Add a pinch of nutmeg to the sauce for a warm, subtle depth.
- Let the tetrazzini rest for a few minutes after baking to let the sauce set.
How to Serve
Seafood Tetrazzini is a creamy, flavorful pasta dish that works beautifully as a main course. Its rich sauce and savory seafood make it an indulgent option for special occasions or family dinners. The dish pairs well with lighter sides that balance its richness.
Serve it with a simple green salad for a refreshing contrast, garlic bread to soak up the creamy sauce, or steamed asparagus for a touch of color and crunch. Each pairing adds freshness or texture, making the meal more balanced and satisfying.
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Seafood Tetrazzini
Ingredients
- 8 oz spaghetti cooked and drained
- 1 lb seafood shrimp, crab, or a mix
- 1 cup sliced mushrooms
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ¼ cup butter
- ½ cup chicken or seafood broth
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish optional
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes.
- Add the seafood and cook until just pink and opaque, about 3 minutes for shrimp.
- Pour in the cream, broth, and garlic powder, stirring to combine. Let the sauce simmer for 5 minutes until slightly thickened.
- Add the cooked spaghetti and half of the Parmesan cheese to the skillet, stirring gently to coat the pasta.
- Season with salt and pepper, then transfer the mixture to a baking dish.
- Sprinkle the remaining Parmesan on top and bake for 20 minutes until bubbly and golden.
- Garnish with parsley, if desired, and serve hot.
Nutrition
Notes
• Use fresh seafood for the best flavor and texture.
• Sauté mushrooms until golden to bring out their flavor before adding them to the dish.
• Add a pinch of nutmeg to the sauce for a warm, subtle depth.
• Let the tetrazzini rest for a few minutes after baking to let the sauce set.
very creamy! tasty