Lighter Shrimp Tetrazzini Recipe

Last week I was looking through my cupboard, trying to think of something fun to make for dinner that would still be fairly healthy.  Italian food is one of my favorites, so I replaced a few of the ingredients, and came up with this lighter shrimp tetrazzini recipe.  It was a big hit at our house (Bud had seconds!!)  I hope you like it!!

Recipe: Lighter Shrimp Tetrazzini Recipe

Summary: A lighter version of a delicious, but heavy, favorite.


  • 1 Tbsp. olive oil
  • 1/2 onion, chopped
  • 8 ounces frozen, cooked shrimp, thawed
  • 1/2 cup fresh mushrooms, sliced
  • 1/4 cup all purpose flour
  • 1/4 cup Miracle Whip Light
  • 1/2 tsp. salt
  • 1/4 tsp. lemon pepper
  • 1/4 tsp. garlic powder
  • 1 cup milk
  • 1/4 cup sherry
  • 1 package spaghetti
  • 1/4 cup grated Parmesan cheese


  1. Cook spaghetti according to package directions.
  2. Drain well.
  3. Add onion and oil to saucepan set on medium-low heat.
  4. Cook until onions are soft.
  5. Add shrimp and mushrooms.
  6. Cook for five minutes, stirring often.
  7. Remove shrimp mixture to a large mixing bowl, set aside.
  8. Remove saucepan from heat.
  9. Combine flour, Miracle Whip Light, salt, lemon pepper, garlic, milk and sherry in the saucepan.
  10. Mix well.
  11. Cook over medium-low heat and cook until sauce thickens.
  12. Pour sauce into the bowl with the shrimp mixture.
  13. Add spaghetti and toss thoroughly.
  14. Top with Parmesan and serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

lighter shrimp tetrazzini recipeEnjoy!!

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