Ingredients with Measurements:
- 12 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sliced mushrooms
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking seafood
- Large saucepan for making sauce
- Whisk
- Colander
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt 1/4 cup of butter over medium heat. Add shrimp and scallops and cook until just opaque, about 3-4 minutes. Remove from skillet and set aside.
4. In the same skillet, melt another 1/4 cup of butter over medium heat. Add mushrooms, onions, and garlic and cook until softened, about 5 minutes.
5. In a large saucepan, melt the remaining 1/4 cup of butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned.
6. Slowly whisk in milk, white wine, and chicken broth, stirring constantly until the mixture thickens.
7. Add Parmesan cheese, heavy cream, salt, black pepper, cayenne pepper, and nutmeg to the saucepan, stirring until the cheese is melted and the sauce is smooth.
8. Add the cooked spaghetti, seafood, and mushroom mixture to the saucepan, stirring gently to combine.
9. Transfer the mixture to a 9x13 inch baking dish and bake for 20-25 minutes until the top is golden brown and the sauce is bubbly.
10. Garnish with chopped parsley, basil, and chives before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 620
Fat: 29g
Saturated Fat: 17g
Cholesterol: 235mg
Sodium: 1060mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 8g
Protein: 38g
Substitutions for ingredients:
- Instead of shrimp and scallops, you can use any combination of seafood such as crab, lobster, or clams.
- Instead of white wine, you can use chicken broth or vegetable broth.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of pasta such as fettuccine or linguine.
- Add breadcrumbs to the top before baking for a crunchy texture.
Tips and tricks:
- Don't overcook the seafood or it will become tough and rubbery.
- Make sure to whisk the sauce constantly to prevent lumps.
- Use freshly grated Parmesan cheese for the best flavor.
- If the sauce is too thick, add more milk or broth until it reaches the desired consistency.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter garnished with fresh herbs.
Garnishes:
Chopped parsley, basil, and chives.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, add more flour to thicken it.
- If the sauce is too thick, add more milk or broth to thin it out.
- If the seafood is tough, it may have been overcooked.
Food safety advice:
- Make sure to cook the seafood to the proper temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tetrazzini is an American dish named after Italian opera singer Luisa Tetrazzini. It typically consists of pasta, cream sauce, and meat or seafood.
Flavor profiles:
Creamy, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side salad and crusty bread.
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