Seafood Tetrazinni
Yield
4 servingsPrep
45 minCook
15 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
scallions, spring or green onions
sliced |
|
| 5 | tablespoons |
all-purpose flour
|
|
| 2 ½ | cups |
chicken broth
|
|
| ½ | cup |
clam juice
|
*
|
| ½ | cup |
white wine
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
basil
fresh, chopped |
*
|
| 3 | cups |
cooked crab and shrimp mixed
|
* |
| ½ | cup |
Parmesan cheese
or romano, grated |
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | large |
garlic cloves
minced |
*
|
| 8 | ounces |
vermicelli pasta
broken into 2 inch lengths, cooked, drained |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
scallions, spring or green onions
sliced |
|
| 75 | ml |
all-purpose flour
|
|
| 591 | ml |
chicken broth
|
|
| 118 | ml |
clam juice
|
*
|
| 118 | ml |
white wine
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
basil
dried |
*
|
| 5 | ml |
basil
fresh, chopped |
*
|
| 7.1E+2 | ml |
cooked crab and shrimp mixed
|
* |
| 118 | ml |
Parmesan cheese
or romano, grated |
|
| 237 | ml |
mushrooms
sliced |
|
| 1 | large |
garlic cloves
minced |
*
|
| 231.2 | ml/g |
vermicelli pasta
broken into 2 inch lengths, cooked, drained |
|
| 1 | x |
salt
|
*
|
| 1 | 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.
