Cooking fun: Shrimp Tetrazinni

 

Shrimp Tetrazzini

INGREDIENTS:

8 oz uncooked linguine

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

1/2 teaspoon lemon-pepper seasoning

1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1/2 cup half-and-half

2 tablespoons dry sherry, if desired

1 1/2 cups frozen cooked deveined peeled medium shrimp, thawed, tail shells removed

1 cup edamame or peas

 

Topping

2 tablespoons butter or margarine, melted

1/3 cup Progresso® plain bread crumbs

2 tablespoons shredded fresh Parmesan cheese

DIRECTIONS:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
• Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.
• Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
• In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
• Bake about 30 minutes or until mixture is hot and topping is golden brown.