Creamy Shrimp Tetrazzini
This creamy shrimp tetrazzini is a pressure-cooked twist on a classic pasta dish, combining tender shrimp, mushrooms, and a rich sauce with a golden panko topping.
Equipment
- 1 Pressure Cooker Large
Ingredients
Ingredients
- 2 lbs medium shrimp peeled and deveined
- 1 lb bucatini pasta
- 1 stick butter
- 2 cups sliced mushrooms
- ¼ cup fresh minced garlic
- ½ cup finely diced red onion
- 1 tablespoon Italian seasoning
- 1 cup white wine something dry works best
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 cups panko bread crumbs
- ¼ cup fresh chopped parsley
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Instructions
- Preheat your oven to 350°F (175°C) so it’s ready for baking later.
- Boil water in a large pot and cook bucatini pasta until al dente. Drain it well and set aside.
- Melt the butter in a large skillet over medium heat. Sauté garlic and red onion until softened and fragrant, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until tender with no extra liquid, around 5 minutes.
- Stir in shrimp and Italian seasoning. Cook shrimp until they turn pink, about 3-4 minutes.
- Pour white wine into the skillet and let it simmer for 5 minutes, reducing slightly.
- Mix in heavy cream and Parmesan cheese. Stir constantly until cheese melts and sauce thickens up nicely.
- Now combine your cooked bucatini with the shrimp sauce. Transfer it all into a baking dish and sprinkle extra Parmesan or panko crumbs on top if you like. Bake for 15-20 minutes until bubbly and golden on top.
Notes
You can serve this dish with a fresh green salad for extra crunch and nutrients.