Talk about flexible!! Tetrazinni has few limits -- look at the Wikipedia entry: "There is no universal standard for the dish, so various parts are missing or substituted in various recipes." The wiki photo, shown above, is labelled Turkey Tetrazzini, but it bears little resemblance to the one I fixed today. I worked from a Chicken Tetrazzini recipe, but I changed it a lot. Wiki also says:
There are soooo many different recipes out there. Food Network has one by Giada de Laurentiis that is too busy for me, but it sounds delicious. Allrecipes.com offers an Easy Chicken Tetrazzini that uses cheddar cheese instead of Parmesan, and canned soup. Under the Wiki definition, both would fit.
Tetrazzini is an American dish usually involving a non-red meat (often diced fowl or seafood), mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese.
I did not document the source for the recipe I have on hand, and it has been adjusted several ways. Today for lunch I made further changes -- using turkey for the meat, and adding ground almonds since I didn't have slivered ones (grinding is much easier than slivering) to get the flavor. I didn't use mushrooms, either, because Beloved Husband really doesn't like them. We had the giblets, chopped very finely, and I used them instead. I earlier substituted the jar of Alfredo Sauce for the grated Parmesan simply because it is easier to have on hand for use at a moment's notice.
1 tablespoon butter or stick margarineI haven't tried this with shrimp, though I think it would be just as good as the chicken or turkey that I have had. Do a Google search for Tetrazzini recipes and check out the possibilities. Then try the one that sounds best to you -- or this one.
2 cups presliced mushrooms
1/4 cup chopped shallots, green onions or sweet onions
1/4 cup finely sliced celery
2 cups chicken broth
1 jar Alfredo Sauce
2 cups chopped cooked chicken breast (about 1/2 pound)
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1/2 cup slivered almonds, toasted
1/2 cup frozen peas
Melt butter in a saucepan over medium heat. Add mushrooms and onions; sauté 5 minutes. Stir in Alfred Sauce, broth, and stir with a whisk until blended.
Bring to a boil; reduce heat. Simmer 8 minutes; stir constantly. Stir in chicken and 1/2 cup cheese; cook 1 minute.
Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into a 3-quart casserole coated with cooking spray; top with 2 tablespoons cheese.
Bake at 350° for 40 minutes.
Let stand 5 minutes before serving.