Shrimp Scampi Tetrazzini

Ingredients
Kosher salt and freshly ground black pepper

• 1 pound spaghetti 
• 8 tablespoons (1 stick) unsalted butter 
• 1 pound baby bella mushrooms, sliced  
• 1 large shallot, finely chopped 
• 4 cloves garlic, 2 minced and 2 finely grated 
• 1/4 teaspoon crushed red pepper flakes 
• 1 cup dry white wine 
• 1/4 cup all-purpose flour 
• 3 cups heavy cream 
• Juice of 1 lemon 
• 1 cup freshly grated Parmesan 
• 1/2 cup panko  
• 1 pound peeled and deveined large shrimp, tails removed 
• 1/4 cup lightly packed fresh parsley leaves, finely chopped 

Directions

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside.
• Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallot, 2 minced garlic cloves and the red pepper flakes and cook, stirring occasionally, until the shallot has softened, 3 to 4 minutes.
• Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.
• Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture
• Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.  

 

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