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Shrimp Tetrazzini (3/13/2009)

Shrimp Tetrazzini

½ cup butter
1 cup thinly sliced green onions, including some tops
5 tablespoons all-purpose flour
2 ½ cups Vegetable broth or chicken broth or water
½ cup clam juice
½ cup dry white wine
½ cup whipping cream or half & half
½ cup fresh Parmesan cheese, grated
2 whole cloves garlic
1 8oz. Pkg. Sliced mushrooms
8 oz. Fettecinni, cooked according to package directions
1 can sweet peas, drained
1 1lb. Bag fresh frozen shrimp, rinsed and peeled (chopped if large)
Salt & pepper to taste

Melt ¼ cup of butter in a 2 quart saucepan. Add onion and cook, stirring until soft. Mix in flour and gradually blend in broth, clam juice, wine and cream. Cook, stirring constantly for about 8-10 minutes, or until sauce begins to thicken. Stir in ¼ cup parmesan cheese. Set aside. Melt remaining butter in a separate sauce pan, add garlic and mushrooms and cook until lightly browned. Remove garlic cloves and discard.

In a large pot, cook noodles until al dente. Combine the sauce, mushrooms, noodles, peas and shrimp and season with salt & pepper to taste. Spray a 9 x 13 inch baking dish with cooking spray. Add mixture to dish. Sprinkle top with ¼ cup parmesan cheese. Bake, uncovered at 375-degrees until bubbling, about 25-30 minutes. Turn on oven broiler, and broil until golden brown, about 5-8 minutes. Remove from oven and let rest 5-10 minutes before serving. Serve with a side salad and garlic bread.

This week's recommended wine from Van's Liquor Store in East Dubuque-Beringer Napa Valley Chardonnay. $9.99 750ml bottle through Monday, March 16th, 2009.

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