Shrimp Tetrazzini

 

4 to 6 servings 

salt and freshly ground black pepper

1 1/2 pound spaghetti 

1 stick (8 tablespoons) unsalted butter 

1 pound white mushrooms, sliced and 1 cup peas can or frozen

1 large shallot, finely chopped 

4 cloves garlic, 2 minced and 2 finely grated 

1/4 teaspoon crushed red pepper flakes 

1/2 cup dry white wine1/2 cup chicken broth 

1/4 cup all-purpose flour 

3 cups heavy cream 

Juice of 1 lemon 

1 cup freshly grated Parmesan 

1/2 cup panko  

1 pound peeled and deveined large shrimp, tails removed  

1/4 cup flat-leaf parsley leaves

1. Preheat the oven to 450 degrees F. 
2. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside.
3. Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallots, minced garlic and red pepper flakes and cook, stirring occasionally, until the shallots soften, 3 to 4 minutes.  
4. Add the wine and broth  and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta,peas and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.  
5. Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture.  
6. Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.  Found on food network but changed it up a little.  Enjoy,  My son said it's the Mona Lisa of Pasta, 😊😊