Prawn and mushroom pasta bake

    1 hour 5 min

    A rich and deliciously different pasta bake with prawns, mushrooms, Parmesan and a touch of sherry. Top with dried Italian breadcrumbs as well for a nice finishing touch.

    168 people made this

    Serves: 4 

    • 30g butter
    • 1 onion, chopped
    • 225g prawns, shelled and deveined
    • 225g fresh mushrooms, sliced
    • 4 tablespoons plain flour
    • 4 tablespoons mayonnaise
    • 1 teaspoon salt
    • 475ml milk
    • 4 tablespoons sherry
    • 250g spaghetti
    • 4 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Cook spaghetti in a large pot of boiling salted water until al dente. Drain well.
    2. Over a medium-low heat melt butter in a medium saucepan. Add onion to melted butter and stir until onion is soft. Add prawns and mushrooms, cook for 5 minutes stirring often. Remove prawn mixture from saucepan, place in a medium size bowl and set aside.
    3. 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.
    4. Pour sauce into the bowl containing the prawn mixture. Add the spaghetti to the bowl and mix well.
    5. Place all ingredients in a baking dish. Sprinkle the Parmesan cheese on top of the mixture. Bake at 180 C / Gas 4 for 30 minutes.

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    Reviews in English (138)


    Is this nice because I'm thinking of doing it for my birthday  -  03 Feb 2014


    This is a 4.5 stars recipe with the following subsitutions. 1. Double the ammount of shrimp (1 pound) 2. Add one crushed clove of garlic and a few good shakes of Old Bay to the onion/mushroom/butter/shrimp mixture 3. Add cracked black pepper and 2 tablespoons of cream cheese to the "sauce" 4. Mix the parm into the tetrazzini and then sprinkle an additional 1/4 cup on top.  -  09 May 2008  (Review from Allrecipes US | Canada)


    This was by far the best seafood pasta meal I have ever been able to prepare at home! A bit of bread crumbs on the top add a bit of great crunchy texture.  -  06 Apr 2002  (Review from Allrecipes US | Canada)

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