Shrimp Tetrazzini

Tis the season to be beyond busy! So it's time to break out my easiest and favorite last minute recipes. Tonight, it's going to be Shrimp Tetrazzini with Garlic Bread. Everything is better with bread. Hope everyone had a great Thanksgiving, and found plenty of creative recipes for all of your left overs!

Ingredients

• 2 tablespoons butter
  
• 1 onion, chopped
  
• 8 ounces shrimp, shelled and deveined
  
• 8 ounces fresh mushrooms, sliced
  
• 1/4 cup all-purpose flour
  
• 1/4 cup mayonnaise
  
• 1 teaspoon salt
  
• 2 cups milk
  
• 1/4 cup sherry
  
• 1 (8 ounce) package spaghetti
  
• 1/4 cup grated Parmesan cheese

Directions
Cook spaghetti in a large pot of boiling salted water until al dente. Drain well. Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add shrimp and mushrooms, cook for 5 minutes stirring often. Remove shrimp mixture from saucepan, place in a medium size bowl and set aside. Remove saucepan from heat. Combine flour, mayonnaise, salt, milk, and sherry in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens. Pour sauce into the bowl containing the shrimp mixture. Add the spaghetti to the bowl and mix well. Place all ingredients in a 1-1/2 quart casserole dish (baking pan). Sprinkle the Parmesan cheese on top of the mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Source: Tetrazzini

Shrimp with Pesto Mac and Cheese

Mac & Cheese is really one of the ultimate comfort foods. This fantastic recipe takes plain old mac to a new level by adding gourmet cheeses, shrimp and pesto. Pesto really is great with cheese and seafood dishes. I absolutely love Shrimp or Lobster pizza with a yummy pesto base and fresh goat cheese!

Ingredients

• 1 lb. fresh or frozen large shrimp
• 8 oz. dried elbow macaroni
  
• 2 eggs, lightly beaten
  
• 1/4 cup butter, melted
  
• 1 cup half-and-half
  
• 1-1/4 cups shredded Fontina cheese
  
• 1/2 cup grated Parmesan cheese
  
• 2 cloves garlic, minced
  
• 2 Tbsp. pine nuts, toasted
  
• 1-1/2 cups lightly packed fresh basil leaves, chopped
  
• Fresh basil leaves

Recipe Directions:
Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside. Cook macaroni according to package directions. Drain and keep warm. In large bowl stir together eggs, butter, half-and-half, 1 cup of the Fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.
Source:Pesto Shrimp Mac and Cheese Recipe