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Shrimp Tetrazzini

It looks and tastes impressively gourmet, but only you will know how simple this savory dish was to prepare!

Recipe by Pillsbury

12345

(2)

Prep Time: 20 minutes

Total Time: 50 minutes

Servings: 4 servings

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*Percent Daily Values are based on a 2,000 calorie diet.

High Altitude (3500-6500 ft):
Increase half-and-half to 3/4 cup. Sprinkle melted butter and bread crumb mixture over shrimp mixture. Bake 20 minutes; sprinkle with cheese, and bake about 10 minutes.
Spaghetti can be used in place of the linguine.
Fresh mushrooms would make a nice addition to this recipe.

Ingredients

Tetrazzini
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 Green Giant® Valley Fresh Steamers™ frozen baby sweet peas, thawed
Topping
2 tablespoons butter or margarine, melted
1/3 cup Progresso® plain bread crumbs
2 tablespoons shredded fresh Parmesan cheese

1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
2Meanwhile, 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.
3Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
4In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
5Bake about 30 minutes or until mixture is hot and topping is golden brown.