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Seafood Tetrazinni

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Submitted by noc

YIELD

4 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

½ 118
CUP ML BUTTER
1 237
5 75
TABLESPOONS ML ALL-PURPOSE FLOUR
2 ½ 591
CUPS ML CHICKEN BROTH
½ 118
CUP ML CLAM JUICE *
½ 118
CUP ML WHITE WINE *
½ 118
½ 2.5
TEASPOON ML BASIL
dried *
1 5
TEASPOON ML BASIL
fresh, chopped *
3 7.1E+2
½ 118
CUP ML PARMESAN CHEESE
or romano, grated
1 237
CUP ML MUSHROOMS
sliced
1 1
LARGE LARGE GARLIC CLOVES
minced *
8 231.2
OUNCES ML/G VERMICELLI PASTA
broken into 2 inch lengths, cooked, drained
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *

Directions

Heat a large skillet; add ¼ cup butter.

When foam subsides, sauté scallions until soft.

Stir in flour, coating well.

Whisk in stock, clam juice, wine, cream basil and seafood.

Stir in ¼ cup cheese and set aside.

Sauté mushrooms in the remaining butter.

Add garlic, cooking to aroma.

Combine with seafood mixture and season with salt and pepper.

Add pasta and mix well; pour into a buttered 9 X 13 baking dish .

Top with remaining cheese.

Bake in a preheated 375℉ (190℃) oven for 15 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 572 62% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 587mg 24%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 10%
Sugars g
Protein 23g
Vitamin A 29% Vitamin C 9%
Calcium 21% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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